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

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.

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.

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

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.

When colouring the dough, use other colours such as yellow, blue and black, and add them in small amounts to a portion of the dough mixed with green dye to get visible differences in shades of green.

You can use any berries in this recipe except strawberries. Due to their high water content, strawberries are not recommended as this will affect the setting and consistency of your jam.

Fill the cakes with ganache, cream, custard or other filling of your choice. Search Cookidoo® for recipes.

Store candied walnuts in an airtight container and enjoy as a very moreish snack!

Fill your croissants before baking with 1 tsp of jam or hazelnut spread in the centre of the triangles in step 4 before rolling.

To make your own pistachio cream, see Cookidoo® for a recipe.

This recipe makes 8 large doughnuts but you could make 10-12 smaller doughnuts if preferred.

To make your own condensed milk, refer to the recipe on Cookidoo®.

Invented in the English town of Eccles in Lancashire, these delightfully sweet, currant-filled pastries are now popular throughout the world. Traditionally, they might be served with a piece of Lancashire cheese, though they’re lovely just with a cup of tea…especially warm out of the oven.

We used prune jam for Buchteln, fill with jam of choice, or try a traditional poppy seed filling. See Cookidoo® for recipes.

You can replace fresh blueberries for jam with frozen blueberries, if desired.

This cheesecake will store in the fridge for up to 3 days.

To make your own millet flour, place 250 g millet into mixing bowl and mill 2 min/speed 10. Use as needed.

To make your own hazelnut chocolate spread, please refer to the recipe in The Basic Cookbook or Everyday Cookbook .