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    Recipes : Pound Cakes

The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier) Posted on: Sunday March 7, 2021  

A delicious and elegant dessert, with hazelnut and mandarine flavors, to celebrate the beautiful swans of Bel-Air in Los Angeles !

Course: Pound Cake, Dessert, Le Meilleur Pâtissier Dessert

Difficulty: Easy

Servings: 8

Ingredients : Almond extract, Grand marnier, Mandarine, Mascarpone, Honey, Hazelnuts, Coconut, Eggs, Wafer paper,

Staples : Emissions Films, Le Meilleur Pâtissier, Lmp 9, Los Angeles, Usa

Languages:  English  |   Français

Lenôtre’s Raisins Grand Marnier Bread Posted on: Sunday October 21, 2018  

A tasteful bread for brunches and snacks, with grand marnier and raisins, a recipe of French master Lenôtre

Course: Pound Cake, Dessert, Brunch

Difficulty: Easy

Yield: A 10.23" x 3.54" bread

Servings: 14

Preparation Time: 20 Minutes

Cooking Time: 1 H 10 Min

Chef: Lenôtre

Book: Les Douceurs De L’enfance

Ingredients : Almonds, Grand marnier, Eggs, Raisins, Orange zests, Lemon zests,

Languages:  English  |   Français


Conticini’s Chocolate Pound Cake Posted on: Monday June 26, 2017  

A delicious chocolate bread, perfected by the famous French chef Conticini

Course: Pound Cake, Dessert

Difficulty: Easy

Yield: A 11 inches long cake

Servings: 10

Preparation Time: 30 Minutes

Cooking Time: 40 Minutes

Chef: Philippe Conticini

Ingredients : Chocolate, Milk chocolate, Whipping cream, Pearl sugar,

Staples : Pays De Gex

Languages:  English  |   Français

Jacquy Pfeiffer’s French Gingerbread Posted on: Monday December 26, 2016  

A recipe that totally converted me... for I never liked gingerbread until I tasted this one...

Course: Pound Cake, Dessert, Brunch

Difficulty: Easy

Servings: 10

Preparation Time: 30 Minutes

Cooking Time: 50 Minutes

Chef: Jacquy Pfeiffer

Book: The Art Of French Pastry

Ingredients : Powdered anis, Cinnamon, Whole flour, Rye flour, Ginger, Honey, Nutmeg, Eggs, Candied orange,

Languages:  English  |   Français