• Lemon and poppy seed cake – Ottolenghi & Helen Goh.


    As we say « when life gives you lemon make lemonade », but not for today, I present you the most delicious, fluffy, moist and fragrant lemon and poppy seed cake ever. So you know what to do, if you have lemon forget about the lemonade and make this amazing cake. The recipe of this lemon and poppy seed cake is from « Sweet » Ottolenghi and Helen Goh book. All details and tricks to get the most beautiful dome like a professional pastry chef are in the recipe bellow. you can also try this delicious « lemon and olive oil cake » from the french…

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  • Brown butter and cinnamon streusel banana bread .


    This brown butter and cinnamon streusel banana bread was all what I wanted after a nice walk in the woods, it has all these wonderful fall flavours. The cake alone is so good but the cinnamon streusel makes it even more delicious The banana bread is a recipe from the Canadian chef “Anna Olson”, I had already shared HERE her brownies recipe which was just excellent. I have to say that I change her recipe by reducing the quantity of sugar and using brown muscovado sugar and cinnamon. I also added a little bit of baking powder that provides a…

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  • Brown butter, pecan chocolate cookies .


    These 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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  • 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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  • Maple syrup and pecan Rugelach – Babka Zana


    These 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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  • Raspberry jam cookies.


    Jam cookies also called « lunettes de romans » in France or « Linzer cookie », it’s a buttery cookie, very crumbly and too delicious. Like the marble cake and the upside-down pineapple cake these jam cookies are a perfect teatime treats, they’re also a classic during the holidays. This recipe is a throwback to childhood, I remember as a kid I always licked the inside first, today I’m happy to see my kids do the same. The recipe for these delicious shortbread cookies filled with jam and sprinkled with icing sugar is from the « French pâtissier ». It’s extremely easy to make, since all…

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  • 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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