Sweets

  • Almond briwats or “Moroccan almond samosas”

    05/04/20224passionfood

    When you think about Moroccan cuisine you’ll probably think about couscous, tagines and chicken pastilla which are the most popular.But today, I’m here to talk about briwats (or briouates). These small Moroccan samosas stuffed with sweet or savoury filling, then fried or baked for a lighter version. There are many varieties to make the savoury briwats, meat with spices, shrimp with chermoula or vegetables. They are most often prepared during the month of Ramadan to accompany harira ( the Moroccan soup). The sweet version which is the recipe I’m sharing with you today is almond briwats. The filling is made…

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  • Chocolate cookies – Cédric Grolet.

    08/03/20224passionfood

    I have never tasted such an amazing chocolate cookies with an intense chocolate taste, not very sweet and perfectly balanced. They are crispy on the outside and gooey on the inside. Garnished with a cocoa nib praline and a creamy chocolate caramel with a hint of fleur de sel that makes all the difference and brings an incredible balance to the cookie. These are definitely the best chocolate cookies I’ve had. I got this recipe from « fou de pâtisserie » magazine N6 (special edition) dedicated to chef Cédric Grolet. If you live in London you can now try his pastries at…

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  • Hazelnut financiers – Nicolas Bernardé

    12/02/20224passionfood

    First time I have made these hazelnut financiers, was for the charity organised by my husband’s company, I also made one of my favourite sweet “amaretti with honey, citrus and orange blossom – Ottolenghi “. I was so happy to be part of this event which was for the benefit of the “Emirat Red Crescent”. Financiers are a classic French pastry, they are versatile and can be made with chocolate, pistachio, hazelnut, coconut, fruit or plain. They are also known as “friands “ in Australia and New Zealand. These financiers are chef Nicolas Bernardé ’ s recipe. I had already…

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  • Citrus & almond cake – Christophe Michalak

    01/02/20224passionfood

    I have always been a big lover of cakes. And that probably explains why I have a lot of cake recipes in my blog. But seriously, what’s better than a slice or two of a delicious cake waiting to be enjoyed with your morning coffee or afternoon tea. This recipe is from one of my favourite French pastry chef “Christophe Michalak “. I already shared with you some of his recipes : “ chocolate cake “ and “Gianduja – orange blossom cake”.  This citrus – almond cake is definitely one of the easiest cakes I have made and also one…

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  • Pain d’épices – Claire Heitzler

    06/01/20224passionfood

    There are two teams : either you like pain d’épices or you don’t. So if you love this kind of loaf cake you must try this one. If not, you can always check my blog for more loaf cakes recipes, and trust me there are a lot. This Pain d’épices is soft, moist, full of warm and comforting flavours. It will smells holidays all over the house while you’ll make it. It’s so delicious you’ll welcome a slice any time of day or any day not just during the holidays. The pain d’épices is made with flour, a generous amount of honey…

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  • Marble cake – Cyril Lignac

    01/12/20214passionfood

    Certain recipes only call for egg whites, like this Gianduja & orange blossom cake or this amazing amaretti from Ottolenghi, to name few recipes that I already shared with you, so it will be great to use up egg yolks. You may think to make a lemon curd or crème brûlée, which is perfect when you have 2 or 4 egg yolks leftover. But , what do you do when you end up with 11 or 12 egg yolks ? That was my case last week, when I had made a lot of hazelnut friands and amaretti for charity organised…

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  • Chestnut cake – Pierre Hermé

    05/11/20214passionfood

    Usually I would say that I love summer days. But since I live in Dubai, autumn starts being the long awaited season which brings back a little freshness. It’s the season too for pumpkin soup, apple or pear tart, and of course chestnuts. So it’s the perfect time to make this delicious chestnut cake, recipe from my favourite french chef “Pierre Hermé”. The cake is quite dense but also fluffy, full of autumnal flavours. It’s very simple to make and requires few ingredients. As you can already imagine you’ll need chestnut spread, ou crème de marron, translated in chestnut cream in French, even…

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