• Salted caramel & macadamia Babka – Babka Zana


    My 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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  • Chocolate & praline cookie brioche – Tristan Rousselot


    When 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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  • Bee sting cake « Bienenstich » – Christophe Felder


    « 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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  • Beetroot, caraway & goat’s cheese bread – Ottolenghi


    This 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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  • Open cauliflower pies – Sfiha


    the 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…

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  • Babka with almond cream, hazelnut praline and cinnamon streusel


    A few months ago, the first babka recipe I posted on my blog was that of chef Jeffrey Cagnes, which everyone knows now.  And since then, I can say that I have become addicted to babkas. Real obsession of the moment, impossible to resist.  The babka is made from a brioche dough and a limitless variety of filling. But before we talk about the version I’m sharing with you today.  First let answer to few questions. What exactly is “babka”?  Where does this brioche come from?  And what’s the difference between babka and a kranz cake? So the Babka is a cake that comes straight from Eastern Europe and more specifically from Poland.…

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  • Cinnamon, walnut and muscovado Babka


    Babka is gripping the baking scene includeing me. Babka is made from a twisted brioche dough that once mastered, you can let your imagination run wild. With chocolate, almond or pistachio cream, gianduja or even matcha, and why not a salted version with za’atar… You guessed it, there isn’t onebabka recipe.  There is something for every taste. After the “chocolate – hazelnut” babka from chef Jeffrey Cagnes and the “pistachio & orange blossom” babka from Babka Zana.  Today, I share with you a new babka recipe with autumn flavors.  These babkas are my favorites, they’re soft and delicious with this filling with the good taste of cinnamon…

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