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In France, different variations of choux pastry have specific names, such as choux à la crème, éclairs, gougères, profiteroles and chouquettes.

Vanilla seeds can easily be removed from the vanilla pod; hold the pod at one end, slit with a sharp knife lengthwise, then scrape out the seeds with the tip of the knife.

Find our recipe for Barley malt powder on Cookidoo®.

To prepare fresh pasta for short-term use: make pasta and then dry for approximately 30 minutes. Place pasta in plastic bags and refrigerate for up to 12 hours. To freeze the pasta, dry it completely before placing in bags. This can take several hours, but if the pasta remains moist, it’s possible for mold to form. Freeze the pasta for up to two months.

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.

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.

Crêpes can be served with sweet or savory fillings.

Replace all-purpose flour with 00 extra fine unbleached flour for a more supple and malleable dough that is easy to work with.

Use a fluted pastry cutter when cutting out the pasta to create an attractive edge.

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

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.

One 12 oz can of evaporated milk is enough for this recipe.

To ensure recipe results are truly gluten free, always check your ingredient labels to ensure traces of wheat or gluten have not been used in the production process.

For sous-vide cooking use bags that are resistant to the times and temperatures specified in these recipes. Check at time of purchase to ensure bags meet the following criteria: specific for food and for sous-vide cooking; resistant up to 100°C/212°F; resistant up to 8 hours of cooking; BPA-free; PVC-free

To unmold ice ring: run base briefly under warm water to loosen.

To flip the rösti, remove the frying pan from the heat. Place a plate (or the lid if the pan has one) upside down over the frying pan using oven gloves to hold it firmly in position, then turn the pan upside down and wait for the rösti to drop onto the plate. Slide the rösti back into the pan using a spatula.

A square springform or casserole dish is particularly suitable for this folded bread.

Perfect served on its own or with milk, yogurt or fresh fruit.

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.

While the first set of tuiles is baking, tear off another piece of baking paper and have the next batch ready to go. Slide the new batch on when the current batch is done.

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

Use a thermometer to check your oil is at 190°C or, alternatively, drop a small square of bread into the oil; it should turn golden brown in approx. 2-3 seconds.