Bakery
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Continue readingThese brown butter, pecan chocolate cookies are just too good. It’s true that each person has completely different expectations and requirements when it comes to cookies. But if you ask me I would say that a good cookie, even a perfect cookie, must have a soft chewy center with crispy edges, well filled with chocolate and with the essential touch of salt which enhances the taste of dark chocolate. And please not too sweet and of course the best is to eat them while they still warm. I combined several techniques and recipes to obtain this result. Namely cookies that…
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Continue readingThese delicious mini croissants filled with a sweet filling are perfect to serve with coffee or at brunch. Here I share with you Babka Zana’s recipe from their book « History of a Levantine Bakery – histoire d’une boulangerie levantine ». They make different toppings for their Rugelachs, I chose to share with you maple syrup and pecan rugelach. What are these maple syrup and pecan Rugelach made from ? Although there are steps to follow to prepare these mini croissants, but nothing complicated I promise you. First the dough which is very easy to make. It is made from flour, sugar and…
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Continue readingMy love for babka started few years ago when I tried for the first time Jeffrey Cagnes’s recipe ”Chocolate & hazelnut Babka”. Since that time I didn’t stop. If you have taken a look on instagram to have an idea of the best babka of the moment, you certainly know babka zana. I love their incredible creations and their improbable combinations of flavours. Few days ago I have received their first book, an amazing book full of a wonderful sweet and savoury recipes. I have enjoyed baking from it, I couldn’t wait to give this “salted caramel & macadamia babka”…
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Continue readingWhen you see it from the top you have the impression that it is a cookie. Well, it’s the chocolate and hazelnut cookie brioche imagined and made by the talented french chef Tristan Rousselot. This hybrid recipe between brioche and cookie is just sublime. I must even admit that it is the best of all those I have made . Not very sweet, melting and very light in the mouth that it feels like eating a cloud. Without forgetting the melting chocolate – gianduja and praline which is just perfect. You can taste this beauty during the tea time served…
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Continue reading« Bienenstich » is the German word for bee sting. There are several stories about how this honey-almond cake was named. The story that comes up most often, is the baker who created the cake was stung by the bee which was attracted to the sweet honey topping. This popular, classic German dessert, reminds me « The Tropezienne ». It has also two layers of brioche, a vanilla cream filling, but the difference is the Bienenstich is topped with a buttery honey almond topping. It’s crunchy, gooey and has an amazing caramelisation once baked. In fact the topping is what makes this cake so delicious and takes it to the next level. The Bee sting cake looks complicated and impressive, but…
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Continue readingThis recipe is the definition of what Ottolenghi had in mind for his fantastic cookbook « Simple ». The bread, which has a cake texture, is very easy to make. It’s made without yeast, so it doesn’t require kneading, which means you don’t need to be a good baker to make an amazing loaf. I can assure you, that you’re going to make it more than once. This bread is really delicious, it’s a fabulous combination of the earthy beetroot, the soft goat’s cheese add to it the caraway, nigella seeds and the fresh thyme. All of these delicious ingredients work perfectly…
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Continue readingthe simplest things are often the best, and the “sfiha” also called Arab pizza is one of my favourites recipes from “Falastin” cookbook. What is sfiha ? Sfiha or sfeeha in arabic صفيحة , is a dish consisting of flatbread cooked with a minced meat topping, often lamb flavored with onion, tomato, pine nuts, and spices. It’s traditionally found in the countries of the levant, and is closely related to manakish and lahm bi’ajin لحم بالعجين . The recipe of the day : In his book, Sami Tamimi call the “Sfiha” “open pie”. He proposes two toppings to choose, depending on if you’re a veggie or a meat person. I tried the…