• The mandarin brown pavlova of Yann Couvreur

Marie-Amélie Tondu

Accustomed to luxury hotels, it is to the Prince of Wales (Paris) that he becomes famous. A fame that allows him, last May, to open his pastry where, next to cakes deeply revisited (like his flash mocha-anise), he offers sweets mounted minute, including millefeuille vanilla Madagascar, his dessert signature, or his pavlovas (137, Parmentier, Paris, 10th).

Preparation: 1h 40min. Cooking time: 25 min.

For 5 people: 6 egg whites (180 g), 15 g of potato starch, 150 g of caster sugar, 150 g of icing sugar, 50 cl of mandarin sorbet. For mandarin jelly: 250 g mandarin juice, 4 g agar-agar. For the ganache: 240 g of liquid cream, 1/2 sheet of gelatin, 20 g of milk chocolate, 75 g of chestnut paste, 75 g of chestnut cream, 1 tbsp. to s. of brown rum.

For the decor: 5 tangerines, 50 g of marrons glacés.

Whip the whites slowly. When they are sparkling, incorporate the cornstarch and the caster sugar. Whip slowly for 40 minutes. Add the icing sugar. On baking paper, form 15 pavlovas 3 cm in diameter. Bake at 120 ° C for 20 minutes.

For the jelly, heat the tangerine juice to 30 ° C, incorporate the agaragar, bring to 80 ° C. Keep cool. For the ganache, boil a third of the cream, add the rehydrated gelatin. Pour over the chopped chocolate. Add paste and cream of chestnuts, then the rest of cream and rum. Keep cool. When she has taken, smooth the ganache with a whisk and place it in a pastry bag.

Peel the mandarins raw, take the segments of pulp, keep 15 for the decor and cut the others in three. Mix them with the mixed jelly. In each bowl, prepare jelly, put 3 pavlovas returned. Place on top of the sherbet. Form balls of ganache, decorate with tangerines and chestnuts.

• The hazel orange pie of Benoît Couvrand

Marie-Amélie Tondu

After ten years at Fauchon as pastry chef, Benoît Couvrand meets Cyril Lignac, with whom he opens a pastry shop.

Each of her creations has the frank taste of what she announces: caramel, vanilla, chocolate ... Now, there are four addresses in Paris (lapatisseriecyrillignac.com).

Preparation: 35 min. Cooking time: 30 min. Rest: 12 h.

For 6 people: 300 g pure butter shortbread, 10 g butter. For the orange cream: 2 eggs (120 g), 115 g caster sugar, 90 g orange juice, 15 g lime pulp, 170 g butter. For the ganache: 1 sheet of gelatin (1.5 g), 230 g of liquid cream, 50 g of white chocolate, 15 g of orange blossom water. For the decor: 3 tbsp. to s. hazelnuts pruned.

Spread the dough in a mold of 22 cm buttered diameter. Bake at 170 ° C for 25 minutes. For the cream, beat the eggs and sugar. Stir in the orange juice and lime. Bring to a simmer (85 ° C) without stirring. Let cool down to 45 ° C while stirring. Using a dipping mixer, stir in the butter. Keep cool for 12 hours. For the ganache, rehydrate the gelatin in cold water, bring half of the cream to a boil. Off the heat, melt the spun gelatin and chopped chocolate. Add the orange blossom water and the remaining cream.

Keep cool for 12 hours. Then whip until thickened. Pour and smooth the orange cream into the pie shell. Drop ganache balls with a plain pastry bag all around the pie. Sprinkle with hazelnut halves.

• Christophe Michalak's new year cake

Marie-Amélie Tondu

Christophe Michalak knows the glory in 2005, when he won the world cup of pastry. But the amateurs already knew him, since he created the pastries of the Plazza-Athénée (Paris).

Today, he devotes himself to his three Parisian addresses (including one reserved for classes) and creations as delicious as they are crazy (www.christophemichalak.com).

Preparation: 20 min. Cooking time: 10 min. Rest: 6 hrs.

For 6 people: 12 boudoirs, 20 cl of cold coffee, a few chocolate balls, 50 g of crushed dark chocolate, a little cocoa powder. For the crispy: 50 g salted peanuts, 50 g gianduja (hazelnut and milk chocolate paste), 25 g Gavottes, 50 g shortbreads. For gianduja cream: 50 g of liquid cream, 7 g of milk, 150 g of gianduja.

Cover with stretch film a pie circle of 18 cm. Place it on a serving platter and wrap it in a 5 cm high baking paper strip. For the crunch, crush the peanuts and roast for 10 minutes in the oven at 160 ° C. Melt the gianduja in a bain-marie. Crush the Gavottes and mix them with the gianduja, add the crumbled peanuts and shortbreads. Pour into the pie circle. Keep cool.

For gianduja cream, bring to a boil cream and milk. Out of the fire, add the gianduja to pieces. Whip until you get a smooth preparation, which you pour over the crisp. Keep 2 hours cool. Dip the boudoirs in the coffee and put them in pieces on the cake, with the chocolate balls. Keep 4 hours cool. Take away the circle and the paper. Sprinkle the surface with cracked dark chocolate and cocoa powder.

• The vodka caviar flash of Nina Métayer

Marie-Amélie Tondu

Majore of her class at Ferrandi School (Paris), Nina Métayer quickly found herself in charge of the pastries at Hotel Raphael (Paris). Semi-fi nalist of the France 2 show Who will be the next big pastry chef? She is invited by chef Jean-François Piège to create sumptuous desserts at the Grand Restaurant (7, rue d'Aguesseau, Parie 8e).

And in 2016, she is elected "pastry chef of the year". A consecration that did not surprise anyone.

Preparation: 1 h. Cooking time: 35 min.

For 6 people: 500 g of puff pastry. For the lemon compote: 3 green limes, 50 g of sugar, 3 g of agar-agar, 35 g of vodka. For the lemon cream: 300 g of liquid cream, 50 g of mascarpone, 10 g of icing sugar, 1 organic lime. For vodka jelly: 3 sheets of gelatin, 100 g of sugar, 90 g of vodka, 1 sheet of silver. For the decoration: 30 g of caviar, the pulp of a lime, silver leaves.

Place the puff pastry in a 16 mm fluted pipette bag. Make 6 flashes of 10 cm. Bake for 25 minutes at 180 ° C. For the compotee, grated the zest of the lemons, which you peel, remove the segments of pulp and press the network of partitions remaining. Place zest, pulp and juice in a saucepan with the sugar, agar-agar and vodka, bring to a boil. Let cool.

Mix this compote. For the lemon cream, whip the very cold cream, the mascarpone and the sugar until thickened. Add the zest of grated lime. For the jelly, rehydrate the gelatin in cold water. Simmer 125 g of water with the sugar. Off the heat, dissolve the drained gelatin, add vodka and silver foil in pieces. Take cold.

Divide the compote in the bottom of the flashes. Decorate them with lemon cream in dots, cubes of jelly, caviar, lime pulp fragments and silver leaf.