Confectionery club Maru Family

MARU Family Recipe Book - 20 flawless dishes for those who appreciate home cooking and seek variety. The perfect solution for everyone who likes to cook delicious and uncomplicated meals. From hearty breakfasts to gourmet dinners: appetizers, soups, pastas and main courses - all created for the family table from affordable ingredients. Simple techniques, bright flavors and new ideas for those who want to please their loved ones every day.

Puff pastry is a versatile base for dozens of baked goods. In this lesson, you'll learn techniques for creating a dough with airy layers and rich, creamy flavor. Mastering puff pastry dough will allow you to use the same base for croissants, danishes, escargot, pain au chocolat, and other popular items. Mastery of this dough will open new horizons in home baking.

Escargot with pistachio cream are an exquisite French pastry. Caramelized puff pastry surrounds a creamy pistachio filling with a rich nutty flavor, and tops it all off with a pistachio praline accent. The contrast of the crunchy texture of the outer layers and the delicate creamy core makes this pastry special.

Linzer tart with raspberries is a classic Austrian dessert with a modern twist. Crispy spicy dough with nutty notes hides a juicy raspberry filling with a slight sourness. An elegant lattice on the surface and a sprinkle of powdered sugar create a contrast of textures. The perfect balance of flavors for a family tea party or holiday table.

This modern pastry is exquisite. It has a nice combination of textures and bright flavors. The base of the dessert is crispy linzer sablé, which is layered with rich black currant confit, silky vanilla pomelaka, and delicate raspberry creme. You will learn how to make a dessert with many layers that is the perfect balance of sour and sweet.

A famous French dessert shaped like a bicycle wheel, created to celebrate the Paris-Brest cycling race. In this lesson, you'll learn how to make the perfect choux pastry with craquelin, form beautiful rings, and create a silky praline cream to recreate the classic dessert that captured the hearts of French gourmets. The best part of this dessert is the crunchy base, which gives it a wonderful variety of textures.

Lemon tartlet in an original serving is something you can impress your guests and loved ones with. Two pieces of crumbly sand dough are joined by lemon cream and bright confit, and delicate Italian meringue completes the composition. Minimalism of form and maximum flavor.

Guyana cake has four different textures. It has a rich, nutty, moist sponge, a crunchy layer with streusel, apricot confit, and a light, whipped chantilly cream with tonka beans. In this lesson, you will learn the basic techniques for making modern cakes. You will also learn how to put cakes together using the direct assembly method and how to work with chocolate decorations.

The dessert starts with a layer of berry compote, followed by a layer of chocolate. Between the two layers is a layer of crispy sand dough, a layer of rich berry mixture, and a layer of delicate cream. In this lesson, you will learn how to work with sand dough without straining, how to make berry confit with pectin, and how to create a "golden" chocolate decor for a spectacular serving. The combination of textures and flavors makes this tart a bright, harmonious, and perfectly balanced dessert.

Paris Star is a special dessert made with a type of pastry called choux. It has a creamy filling and a crunchy shortbread base. In this lesson, you will learn how to make a stable choux pastry, how to create the perfect sablé and how to prepare a praline-based cream with a rich, nutty flavour. The mix of textures makes this dessert interesting to serve and complex in flavour, and the techniques can be used for many French classics.

A fresh berry tart with a crisp, flaky base, a juicy frangipane filling, flavourful berry jam and a delicate custard topping. In this lesson, you'll learn how to make a shortbread dough that is easy to work with and how to use pectin, starch and gelatin to make the perfect texture for the fillings. The right balance of layers makes this tart a bright, harmonious and versatile dessert that can be adapted to any season.

The hazelnut cupcake with caramel tastes rich and nutty. It also has a heavy caramel flavour and a crunchy frosting. In this recipe, you'll learn how to work with nut pastes, make smooth salted caramel and create the perfect frosting with a satisfying crunch. The cupcake has four different textures, which work well together and make the dessert interesting and full of flavour.