A close-up of a crème brûlée, its caramel crust still glossy

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Free recipes and a chef’s tips

Free recipeOctober 27, 2026

Flourless Peanut, Chocolate and Caramel Cookies

No flour, no eggs: peanut butter, whole peanuts, plenty of chocolate and a few dots of coconut sugar caramel.

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Flourless Hazelnut and Chocolate Cookies

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CookiesOct 26, 2026

Flourless Hazelnut and Chocolate Cookies

No flour, no eggs: hazelnut butter, chopped hazelnuts and chocolate. Here the hazelnut is the star, not the flavoring.

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CookiesOct 25, 2026

Brownie Cookies

The crispness of a cookie and the fudgy center of a brownie in the same bite. Seven small pieces, intensely chocolatey.

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CookiesOct 24, 2026

Strawberry Cookies

Large fruity cookies, with strawberry purée in the dough and slices of fruit on top. A little summer in the middle of winter.

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CookiesOct 23, 2026

Raspberry Cookies

A generous dough made with raspberry purée, whole berries set on top, and a two-stage bake to keep the crispness.

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Sweets & chocolatesMay 22, 2026

Strawberry and Lemon Candies

The same fruity treat, woken up with lemon and softened with agave syrup. A second version for those with a sweet tooth.

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Sweets & chocolatesApr 24, 2026

Chocolate-Coated Nuts

A thin layer of chocolate, a veil of cocoa and the crunch of almonds or hazelnuts. Three ingredients, and they vanish at coffee time.

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Course-24%

The Tiramisu Trio

The complete set. Master all three signature tiramisu recipes: Classic, Speculoos and Strawberry. Save €8 with this bundle.

Yours for life
Recipe sheets included

33€25€

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Spoon dessertsApr 19, 2026

Chocolate Mousse — the Yumgo Version

Airy, melting, and not a single egg white. Made with Yumgo’s plant-based white, from potato protein.

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Spoon dessertsApr 16, 2026

Plant-Based Crème Brûlée

A soft, silky custard under a thin, crackling crust of caramel. Two versions, with coconut cream or rice cream.

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StartersApr 13, 2026

Tofu, Orange and Passion Fruit Salad

Tofu woken up by orange and passion fruit: a fresh, colorful starter with plenty of character.

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Cakes from around the worldApr 10, 2026

The Snickers

The great classic taken out of its candy-bar format and turned into a plated dessert: a flourless cookie, coconut sugar caramel and peanuts.

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StartersApr 8, 2026

Green Mango and Shallot Glasses

Three ingredients and one night of infusing. Green mango, firm and tart, comes into its own savory.

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Signature bakesApr 6, 2026

The Maxi Peanut

A signature dessert entirely of my own invention: a flourless chia-seed cookie base, a peanut center and chocolate.

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Course

The Black Forest Gateau

The great classic, revisited: cocoa sponge, silky cream, cherries and chocolate shavings. A showpiece entremets, fully plant-based and gluten-free.

Yours for life
Recipe sheets included

15€

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Strawberry, Mango and Passion Fruit Trifle

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Spoon dessertsApr 2, 2026

Strawberry, Mango and Passion Fruit Trifle

A spoon dessert built in a glass: fruit, cream and cake in successive layers, as lovely to look at as to eat.

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DrinksMar 30, 2026

Mango-Infused Water

The soaking water from dried mango, far too good to pour away. Nothing goes to waste in pastry.

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Signature bakesMar 27, 2026

Trompe-l’Œil Easter Eggs

A chocolate shell, whipped cream, a passion fruit coulis and a mango center standing in for the yolk. The surprise at the table is guaranteed.

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Sweets & chocolatesMar 26, 2026

Strawberry Candies

Two ingredients, nothing more: fragrant strawberries and a little agar-agar. No added sugar — the fruit does all the work on its own.

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Cakes from around the worldMar 25, 2026

The Banoffee

The British classic reworked on a plant-based, gluten-free sablé breton: caramel, banana and whipped cream.

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Basics & componentsMar 23, 2026

The Chia Egg

The base technique of all my plant-based baking: chia seeds and water, binding like an egg.

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Signature bakesMar 18, 2026

Sponge Cake with Caramelized Apples

“The tatin moment”: a soft sponge topped with Pink Lady apples caramelized in margarine and coconut cream.

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Sweets & chocolatesMar 10, 2026

Marshmallow Bears

The marshmallow of childhood, made plant-based and coated in chocolate. A confection that asks for patience and gives a great deal of pleasure.

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Sweets & chocolatesMar 6, 2026

Chocolate-Hazelnut Balls, Ferrero Style

A hazelnut center, a creamy ganache and a crunchy coating. Holiday indulgence, entirely plant-based.

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Shortbread cookiesMar 4, 2026

The Oreos

Two very dark cocoa cookies with vanilla cream in the middle. The most recognizable cookie in the world, made at home.

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Spoon dessertsFeb 27, 2026

Plant-Based Caramel Flans

The little flan under its caramel topping that you wait impatiently to unmold. No eggs, no gelatin, made in a blender.

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Chocolate Mousse — the Potatowhip Version

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Spoon dessertsFeb 18, 2026

Chocolate Mousse — the Potatowhip Version

The same mousse, with a different plant-based white. Two products, two textures: pick your favorite.

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Basics & componentsFeb 16, 2026

Whipped Potatowhip Base

A very stable whipped base, made from potato protein. The starting point for a great many mousses.

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Basics & componentsFeb 13, 2026

Chocolate Cream, Buttercream Style

The hold and the shine of a buttercream, without butter. For filling, covering or piping.

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Crêpes & wafflesFeb 5, 2026

Waffles

Crisp outside, soft inside. The plant-based, gluten-free waffle batter I come back to most often.

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Crêpes & wafflesJan 26, 2026

Crêpes

A rice-flour batter, supple and free of lumps, that works as well sweet as it does savory.

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SpreadsJan 25, 2026

Chocolate-Caramel Spread

Chocolate and caramel brought together in a jar. To spread on toast, or to steal by the spoonful.

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SpreadsJan 22, 2026

Hazelnut-Chocolate Spread

The homemade version of the jar everyone knows, made with plant-based milk and no palm oil.

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Sweets & chocolatesJan 20, 2026

Milk-Chocolate-Style Bar

Milk chocolate without the milk: the sweetness and the melt of the memory, arrived at another way.

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Shortbread cookiesJan 16, 2026

Petit-Beurre Cookies

The childhood cookie, made plant-based and gluten-free: thin, crisp, and far easier to get right than it looks.

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Sweets & chocolatesJan 8, 2026

Almond Florentines

Sliced almonds, candied fruit and caramel on a chocolate base. The holiday petit four, crisp and golden.

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Sweets & chocolatesDec 31, 2025

Coconut-Chocolate Bites, Bounty Style

A melting coconut center under a dark chocolate shell. Two textures, three main ingredients.

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Christmas Shortbread with Orange and Chocolate

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Shortbread cookiesDec 24, 2025

Christmas Shortbread with Orange and Chocolate

The Christmas cookie scented with orange zest and coated in chocolate. Rubbing the zest into the sugar makes all the difference.

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Basics & componentsDec 15, 2025

Plant-Based Vanilla Whipped Cream

Firm, vanilla-scented, it holds for hours without collapsing. The whipped cream we thought impossible without dairy.

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Loaf cakes & snacking cakesDec 4, 2025

Lebkuchen

The Alsatian gingerbread, soft and spiced, coated in chocolate. A Christmas-market treat, made plant-based.

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Loaf cakes & snacking cakesNov 28, 2025

Gingerbread Loaf

Plant-based honey, warm spices and a dense crumb: the winter cake above all others, gluten-free and egg-free.

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Sweets & chocolatesNov 22, 2025

Chocolate Truffles

A ganache rolled in cocoa that melts the moment it touches your tongue. The easiest holiday confection to get right.

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Shortbread cookiesNov 15, 2025

Spritz Cookies

The small piped, ridged shortbread cookie, crisp and buttery. An Austrian classic reworked plant-based.

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Sweets & chocolatesNov 13, 2025

Chewy Caramels, Carambar Style

The soft caramel of childhood, the kind that sticks to your teeth and that you chew for a long time. No dairy, no animal butter.

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Shortbread cookiesNov 6, 2025

Melting Hazelnut and Vanilla Crescents

Small crescent-moon shortbread cookies with hazelnut, rolled in powdered sugar. They literally melt in the mouth.

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Shortbread cookiesOct 29, 2025

Hazelnut Ghost Cookies

Flourless hazelnut shortbread cookies topped with a chocolate ganache in the shape of a little ghost. For Halloween, or just for fun.

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Basics & componentsOct 29, 2025

Dark Chocolate Ganache

Two ingredients and one precise move. Soft for filling, firm for coating: it is all in the proportions.

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Hazelnut Praline, Crushed and Smooth, with Coconut Sugar

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Basics & componentsOct 27, 2025

Hazelnut Praline, Crushed and Smooth, with Coconut Sugar

Hazelnuts, coconut sugar, patience. Homemade praline paste bears no relation to the store-bought kind.

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Basics & componentsOct 23, 2025

Homemade Powdered Sugar

One ingredient and a good blender. Why buy it when it takes moments to make?

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Basics & componentsOct 17, 2025

Coconut Sugar Caramel

A caramel with deeper notes than one made with white sugar, with no butter and no dairy cream.

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Spoon dessertsOct 4, 2025

Chocolate-Zucchini Cream in Glasses

Zucchini in a chocolate dessert: nobody guesses it is there, and it is what gives the cream its silkiness.

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Sweets & chocolatesSep 26, 2025

Hazelnut-Chocolate Sticks, Mikado Style

The Japanese stick reworked without flour, all hazelnut, dipped in chocolate. They did not last long in our house.

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Loaf cakes & snacking cakesSep 20, 2025

Chocolate-Zucchini Loaf Cake

A dense, moist chocolate cake whose secret is a vegetable. A good way to get some in without anyone noticing.

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Basics & componentsSep 20, 2025

Plant-Based Crème Anglaise

The great French classic, silky and vanilla-scented, reworked without eggs or dairy.

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Spoon dessertsSep 12, 2025

Lemon, Zucchini and Cashew Cream

A raw cream, fresh and tart, made in the blender. Approachable raw food, to vary as you like.

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Spoon dessertsSep 7, 2025

Fruit Infused with Lemon Verbena

Fruit that slowly takes on a lemon verbena infusion. A light, fragrant dessert you make ahead.

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Basics & componentsSep 7, 2025

Sauce Chien with Lemon or Passion Fruit

The Caribbean sauce that wakes everything up: herbs, citrus and chili. It goes as well with vegetables as with skewers.

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MainsSep 7, 2025

Smoked Tofu and Pineapple Skewers

The smoke of the tofu against the sweetness of the pineapple, under the broiler. A short trip to the Caribbean.

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Recette

Basics & componentsSep 7, 2025

No-Bake Cashew Crumble

The crunch of a crumble without the oven. To scatter over a cream, a compote or an entremets.

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Want to go further?

The blog recipes give you the method. The courses show you every move on video, with the recipe sheets and lifetime access.

The blog

Flourless Peanut, Chocolate and Caramel Cookies

Flourless Hazelnut and Chocolate Cookies

Brownie Cookies

Strawberry Cookies

Raspberry Cookies

Strawberry and Lemon Candies

Chocolate-Coated Nuts

The Tiramisu Trio

Chocolate Mousse — the Yumgo Version

Plant-Based Crème Brûlée

Tofu, Orange and Passion Fruit Salad

The Snickers

Green Mango and Shallot Glasses

The Maxi Peanut

The Black Forest Gateau

Strawberry, Mango and Passion Fruit Trifle

Mango-Infused Water

Trompe-l’Œil Easter Eggs

Strawberry Candies

The Banoffee

The Chia Egg

Sponge Cake with Caramelized Apples

Marshmallow Bears

Chocolate-Hazelnut Balls, Ferrero Style

The Oreos

Plant-Based Caramel Flans

Chocolate Mousse — the Potatowhip Version

Whipped Potatowhip Base

Chocolate Cream, Buttercream Style

Waffles

Crêpes

Chocolate-Caramel Spread

Hazelnut-Chocolate Spread

Milk-Chocolate-Style Bar

Petit-Beurre Cookies

Almond Florentines

Coconut-Chocolate Bites, Bounty Style

Christmas Shortbread with Orange and Chocolate

Plant-Based Vanilla Whipped Cream

Lebkuchen

Gingerbread Loaf

Chocolate Truffles

Spritz Cookies

Chewy Caramels, Carambar Style

Melting Hazelnut and Vanilla Crescents

Hazelnut Ghost Cookies

Dark Chocolate Ganache

Hazelnut Praline, Crushed and Smooth, with Coconut Sugar

Homemade Powdered Sugar

Coconut Sugar Caramel

Chocolate-Zucchini Cream in Glasses

Hazelnut-Chocolate Sticks, Mikado Style

Chocolate-Zucchini Loaf Cake

Plant-Based Crème Anglaise

Lemon, Zucchini and Cashew Cream

Fruit Infused with Lemon Verbena

Sauce Chien with Lemon or Passion Fruit

Smoked Tofu and Pineapple Skewers

No-Bake Cashew Crumble

Want to go further?

The Tiramisu Trio

The Black Forest Gateau

The Classic Tiramisu