The best brioche dough ever: soft, buttery and light as a cloud.

Light, sweet tart with almond cream and a thick paste of rhubarb. The recipe from a French pastry chef Philippe Conticini. (in Russian)

Bûche de Noël (Yule log) from Philippe Conticini, with dried apricots, coconut praline and white chocolate mousse. (in Russian)

Dessert with black currants and coconut cream from Philippe Conticini (in Russian)

Croque-monsieur from Philippe Conticini with banana, cinnamon, condensed milk and Fleur de sel (in Russian)