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You can place trays of unbaked gougères into the freezer. Once frozen, place into snaplock bags. To bake from frozen, place onto lined baking trays. Bake 220°C for 8 minutes, then reduce temperature to 190°C and continue to bake for 15-20 minutes until golden brown and cooked through.

For alcohol-free fruit cakes, replace the brandy with black tea or orange juice and proceed as per recipe. An alcohol-free version should be stored in the fridge and consumed within 1 month.

This sweet, nutty pastry is lovely served with a hot drink. And there’s something extra satisfying about making your own pastry and marzipan.

Find our recipe for Barley malt powder on Cookidoo®.

Named after ‘pancia’ , the Italian word for stomach, these delicious stuffed dumplings date back to the 18th century where they were a popular snack in Naples. Similar to a calzone but much smaller in shape, panzerotti were originally filled with a mixture of cheese and cooked meat, then deep-fried in lard and eaten hot. Today, this traditional preparation has changed very little. Ours are filled with ricotta cheese and sausage meat and make a moreish appetiser or snack with drinks.

To allow your ginger cakes to become tastier and stickier, leave to cool completely in step 6, then turn out, wrap in foil and store in the pantry for 24 hours to 1 week.

If you can plan ahead, after placing in the proofing basket at step 4, cover and refrigerate for up to 36 hours to deepen flavour and fermentation. Then skip straight to step 6, score the dough whilst cold, then place into a hot Dutch oven for maximum oven spring. No need to second prove.

Only use food grade peppermint oil in this recipe as it is designed for consumption; do not use essential oils. Food grade peppermint oil can be found at specialty food stores, specialty baking stores or online.

Double or triple onion quantities to make enough for burger and hot dog toppings.

This Tiramisu canelé recipe was first released by Lode Pies as a limited time recipe at their Surry Hills store in Sydney. It sold out in hours! Luckily, you can make them at home with your Thermomix®. Find our canelé mould on TheMix Shop.

If preferred, make up to step 4 and assemble mille feuille just before serving.

If you don’t have wheat grain, substitute with 100 g baker’s flour, for a total 500 g baker’s flour. Add in step 3 with the other baker’s flour.

You require a thick glaze to coat madeleines. Adjust the consistency of glaze by adding more lemon juice to make the glaze thinner or more icing sugar to make it thicker.

To make your own Cafe style Muffin wrappers - cut out six (17.5 cm x 17.5 cm) squares out of baking paper and push into muffin tray mould to shape.

Mizithra is a salty, firm Greek cheese made from goat or sheep's milk.

We recommend using a soft, sifted icing sugar for this recipe.

We recommend using a soft, sifted icing sugar for this recipe.

It is important this recipe is made with an active Mother sourdough starter, search Cookidoo® for the recipe.

Recipe inspired by Maureen Jaeckel Thermomix® Independent Consultant New York.

You can use a vegetable oil or grapeseed oil in this recipe, if desired.

For a more tender crumb, replace all-purpose flour with cake flour or pastry flour.

Another impressive-looking showstopper of a dessert that has all the hard work taken out of it with Thermomix®. The almond meringue makes lovely light, crunchy layers.