Author: Rebecca Odermatt

36 pralines in walnut shape: shell of milk couverture, homemade walnut paste, creamy ganache and half a walnut as a crown.

The patisserie classic in a 1st of August outfit: crisp shortcrust pastry, dark Ganache, bright red fondant and a white cross –…

Fruity mango puree, creamy natural yoghurt and the ice cream maker – five ingredients for the creamiest ice cream on a stick of…

Buttery base, 400 g fresh redcurrants and an airy meringue topping that crackles when you cut into it – the classic of the…

Crispy lye pastry in a fish shape, filled with creamy tuna mousse – the eye-catcher for apéro, receptions and buffets.

50 crunchy grissini with pretzel charm – from five ingredients, perfect with dips, cheese platters or plain for snacking.

Crunchy Parmesan feet topped with colourful cream cheese balls in flowers and seeds – the apéro pastry with a smile guarantee,…

Crisp shortcrust pastry, refreshing strawberry-yoghurt mousse and lemon-vanilla cream – heart patisserie like a confectioner's,…

A crisp chocolate base, airy three-ingredient mousse and fresh berries – the express dessert for spontaneous guests, entirely…

Crisp shortcrust base, airy fruity raspberry cream from three ingredients and fresh berries – the dessert for spontaneous guests…

A delicate butter shortcrust ring, crunchy almond caramel and a filling of salted Caramel cream – these florentine biscuits are…

Melt-in-the-mouth chocolate bunnies with a core of creamy eggnog or Baileys Ganache – the easter highlight for grown-ups, cast…