• Pear and almond cream tart “Bourdaloue tart” – Christophe Felder & Camille Lesecq.


    Pear and almond cream tart also known as “Bourdaloue tart” is a classic of French pastry and more precisely Parisian one. It was created in the middle of the 19th century by a chef whose pastry shop was established on rue Bourdaloue, hence the name of the tart. The composition of the Bourdaloue tart is quite simple. It is based on a sweet pastry, almond cream and poached pears. What is Chefs Felder and Lesecq’s pear and almond cream tart made of ? The recipe that I am sharing with you today is taken from the book “Gâteaux”. I was…

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  • Nectarine caramel Muhallabeya – Greg Malouf


    Today, I share with you a Michelin-Starred chef Greg Malouf’s recipe, from his book “Suqar” which means sugar in arabic.  It’s one of my favourites desserts and sweets books, the spirit of this book is about how to make a classic Middle Eastern desserts very modern with a European touch. I already shared with you “saffron – blood orange brûlée”, it was wonderful. We can say that the Muhallabeya, mahalabia or mhalabeya is the equivalent of “panna cotta” in the Middle East (without gelatine).  This dessert is intrinsically simple in terms of ingredients and technique. One of the reasons why it’s a very popular homemade…

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  • Orange blossom, honey & baklava semifreddo


    I know that at the moment in some countries it’s very cold, but here in Dubai we spend a mild winter, blue sky and temperatures of 29C which allow us to enjoy the sea. Which is impossible during the summer when  temperatures sometimes reach 48C. The recipe of the day is a Semifreddo with Middle Eastern touch, flavored with orange blossom, honey and baklava. It’s the perfect dessert to end a meal on a note of freshness and indulgence.  What is the Semifreddo? Semifreddo, this Italian frozen dessert, was created around the 19th century, but only gained popularity in the early…

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  • Saffron & blood orange brûlée by Greg Malouf


    What a wonderful dessert !! A silky, rich crème brûlée with an amazing golden yellow color, flavoured with saffron and blood orange juice. It might not seem like an obvious partnership, but it works very well.   It’s mellowed by the creamy custard and rounded out by the sweetness of the layer of the caramelised sugar.  Very simple, very well balanced and very complex at the same time. And that for me was spectacular. This recipe is from “Suqar” cookbook, it means sugar. One of my favorites sweet books. What is crème  brûlée ? Crème brûlée also known as « caramelised cream » or…

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  • « Le Noisette – the Hazelnut » dessert chef Cyril Lignac


    A new recipe from the book “La pâtisserie” by chef Cyril Lignac and his accomplice Benoit Couvrand. This dessert called « Noisette which means Hazelnut in English ». It’s composed of a crunchy and delicious hazelnut shortbread, that the chef uses for his lemon tart (soon on the blog), with a very light and not too sweet gianduja mousse, and a moist Joconde biscuit. The dessert is coated with milk chocolate and almond glaze, then topped with agianduja  ganache. Everything must be done the day before, except the glaze which is done the same day. I don’t have the mold required a 20 / 12cm stainless steel mold, I used an 18 * 18cm square mold, once…

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  • Amaretti with honey, citrus and orange blossom


    Amaretti are those gluten-free Italian cookies, or rather “macarons”, which can be hard or soft and chewy, they are usually flavored with almond extract. Perfect to go with  your tea or coffee or to offer during the festive season. So if you have egg whites left over and you don’t know what to do with them, even if the meringue is the first thing that comes to mind.  But with a few ingredients you can make these magnificent amaretti with the subtle scent of orange blossom that goes wonderfully with lemon and orange. I share with you this wonderful recipe, flavored with…

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  • The best fudge brownies by chef Anna Olson


    I love to eat chocolate but what is weird that I’m not a chocolate cake person. When I really have to choose a chocolate sweet, I’ll definitely go for an “opera” or a fudgy, moist and chocolaty “brownie” with cold glass of milk. That sounds irresistible, right!! I can say now, that I’m finally able to make homemade brownies that would be just as delicious as I imagined. Thanks chef Anna Olson for the BEST brownies recipe ever ! With crispy edges, fudgy middles, rich and intense chocolate flavor, with the roasted – salted pecan, that was incredibly delicious. I was speechless, this Is how a great brownie should be.…

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