Ingredients:For the French Toast:4 large eggs1 cup whole milk1 teaspoon vanilla extract1/2 teaspoon ground cinnamon8 slices of brioche or challah bread2 tablespoons butterFor the Bananas Foster Topping:3 tablespoons butter1/2 cup brown sugar1/4 cup dark rum1 teaspoon vanilla extract1/2 teaspoon ground cinnamon3 ripe bananas, slicedDirections: continued on next page
Ingredients:2 cups heavy cream1 cup whole milk3/4 cup granulated sugar1 tablespoon orange zest1 cup fresh orange juice1 teaspoon vanilla extractPinch of saltDirections: continued on next page
Ingrédients :300 g de mini-pretzels225 g de beurre1 tasse de sucre brun1/2 cuillère à café d'extrait de vanille1 pincée de sel de merInstructions : continued on next page
2 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon salt1/2 cup unsalted butter, softened1 cup granulated sugar2 large eggs1 teaspoon vanilla extract1/2 cup milk1/4 cup fresh orange juiceZest of one orangeFor the Orange Glaze:1 cup powdered sugar2 tablespoons fresh orange juice1 teaspoon orange zestDirections: continued on next page
Ingredients:For the Hazelnut Meringue:1 cup hazelnuts, toasted and finely chopped4 egg whites1 cup granulated sugar1 teaspoon vanilla extractFor the Cherry Filling:1 cup cherries, pitted and chopped1/4 cup granulated sugar1 tablespoon lemon juice1 tablespoon cornstarchFor the Russian Buttercream:1 cup unsalted butter, room temperature1 can (14 oz) sweetened condensed milk1 teaspoon vanilla extractDirections: continued on next page
Ingredients:For the Crêpes:1 cup all-purpose flour2 tablespoons sugar1/4 teaspoon salt1 1/2 cups milk2 large eggs2 tablespoons unsalted butter, melted1 teaspoon vanilla extractFor the Marshmallow Filling:2 cups marshmallow fluff1/2 cup heavy creamFor the Chocolate Ganache:1 cup heavy cream8 ounces semisweet chocolate, choppedFor Garnish:1/2 cup graham cracker crumbsMini marshmallows (optional)Chocolate shavings (optional)Directions:Make the Crêpes: continued on next
Ingredients:For the Raspberry Fool:2 cups fresh raspberries1/4 cup granulated sugar1 cup heavy cream1 teaspoon vanilla extractFresh mint leaves for garnishFor the Pound Cake:1 store-bought or homemade pound cake, slicedFor the Caramelized Honey:1/2 cup honey1 tablespoon unsalted butterDirections: continued on next page
Ingredients:For the Crust:2 cups graham cracker crumbs1/2 cup unsalted butter, melted1/4 cup granulated sugarFor the Cheesecake Filling:16 oz cream cheese, softened1 cup powdered sugar1 teaspoon vanilla extract2 cups heavy cream, whippedFor the Banana Pudding Layer:1 package (3.4 oz) instant banana pudding mix1 1/2 cups cold milk2 bananas, slicedFor the Topping:1 cup heavy cream2 tablespoons powdered
Ingredients:For the Crust:24 Oreo cookies, crushed1/4 cup unsalted butter, meltedFor the Cheesecake Filling:24 oz cream cheese, softened1 cup granulated sugar1 cup sour cream4 large eggs1 tablespoon vanilla extract1/4 cup cocoa powder2 tablespoons red food coloringFor the Oreo Layer:12 Oreo cookies, broken into chunksFor the Topping:1 1/2 cups heavy cream3 tablespoons powdered sugar1 teaspoon vanilla extract8
Ingredients:For the Cupcakes:1 1/2 cups all-purpose flour1 1/2 teaspoons baking powder1/4 teaspoon salt1/2 cup unsalted butter, softened1 cup granulated sugar2 large eggs1 teaspoon vanilla extract1/2 cup lychee juice1/4 cup rose waterFor the Raspberry Meringue Buttercream:4 large egg whites1 cup granulated sugar1 1/2 cups unsalted butter, softened1/2 cup raspberry pureePink food coloring (optional)For Decoration:Fresh raspberriesEdible rose