Les Frangins recipe book

Three young Compagnons du Devoir have created recipes in our silicone moulds


Last June, we met Alexis Sabadach and Maxime Rougeron, both pastry chefs, as well as Thomas Navarre, baker. These three friends, Compagnons du Devoir, called on Maé to sponsor their end-of-year charity course. A very nice collaboration that we are proud of!

To carry out this training course, we provided several references of Silmaé silicone moulds. Le Fournil de Lola (Blois) donated the ingredients and lent the kitchen of its shop for the event.

More than a hundred pieces of pastry were made and generously distributed to the students of Blois.

Blois: three pastry and bakery friends offer their creations to students

Summary of recipes

Exotic coconut pavlova: the 54-cell dome mould

Hazelnut citrus: the 24-cell drop mould

Chocolate caramel tart: 6-cell cylinder mould

Raspberry baba and blueberry muffin : 35-cell cylinder mould

The financial cake and the lemon cake: 27-cell cake mould

The stracciatella coffee tart : the 12-cell pebble mould

Read the book

Recipes proposed by Alexis Sabadach, Maxime Rougeron and Thomas Navarre, Compagnons du Devoir.

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