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Des barres de cookies moelleuses et ultra gourmandes, parsemées de morceaux de M&M's et de pépites de chocolat. Idéales pour le goûter ou le petit‑déjeuner, ces cookies bar sont faciles à réaliser et donnent environ 40 biscuits ou 8 grandes barres.
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Refined dessert based on frozen nougat with dried apricots, raisins, pistachios, honey and an Italian meringue, served with a fresh apricot coulis. Ideal for festive meals or an elegant dinner.

Ultra-light and tender French crepes, inspired by the famous Paul Bocuse recipe presented in 1977. A simple-to-make batter, rested for two hours, that yields golden, fluffy, and deliciously buttery crepes, perfect for Candlemas or any time of the year.

A gourmet king cake galette that is both chocolatey and exotic thanks to grated coconut. The crispy puff pastry, a rich butter, sugar, eggs, dark chocolate (or milk chocolate for a "buouny" effect) filling and your choice of decorative touch make this galette a holiday staple. The recipe includes all tips for a beautiful glaze, well‑sealed edges and perfect baking.

Provençal biscuits scented with lavender and honey, perfect for the holiday season. A slightly sticky dough, rested 3 h in the fridge, shaped into small navettes, brushed with milk and baked until lightly golden.

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