Sweets
-
Continue readingFew days ago my friend Assia asked me to participate to a challenge : “sublime tes fruits – sublime your fruits”. The idea behind was to highlight the summer fruits. So I decided to make my favorite cake : “blueberry, almond and lemon cake” from “simple” Ottolenghi’s cookbook. This cake is one of the best I’ve baked, it’s a wonderful cake. There is no surprise, it’s an Ottolenghi creation. With blueberries in season, it’s the perfect time to make this delicious cake. It’s light, moist, with a bright lemon flavour and the bursting blueberry in every bite. It’s just addictive. The icing here is a must as it adds that intense zingy but sweet lemon flavour, which takes the cake…
-
Continue readingIt’s been a while since I made a cake. And today I’m sharing with you chef “Christophe Bacquié”recipe, three times Michelin starred and having obtained the title of “MOF : meilleur ouvrier de France (Best Craftsman in France ) in 2004”, who was kind enough to share it with his followers during the first lockdown. I think many people must already know it, it’s the famous “lemon & olive oil cake”. If you ever don’t make it yet, don’t hesitate for a second. Since I made it in March 2020, I have stopped all pursuit of the perfect lemon cake. This ultra simple cake with Mediterranean flavors, is light, moist and…
-
Continue readingThe recipe I’m sharing with you today is “raspberry tart”. But not any tart, it’s a signature tart from two exceptional chefs “Cyril Lignac” and “Benoît Couvrand”. It’s as elegant as it’s delicious. We have seen it for years, since the recipe has already appeared in various magazines such as “Fou de pâtisserie”, “Femme Actuelle”… And since 2017 in the book “La Pâtisserie”, with an update. This crown-shaped tart, which I find very original and which is also one of its characteristics, is composed of a sweet dough, an almond cream but this time soaked with a syrup flavored with vanilla, topped…
-
Continue readingWhat 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…
-
Continue readingA 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…
-
Continue readingAmaretti 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…
-
Continue readingHere is a cake for choco-addicts. In principle (I mean in principle), I’m not a fan of chocolate cake, but this one I can say it made me change my mind. Besides, this is the second time that I have done it. And it’s still so good. The recipe for this “All chocolate” cake is that of chef Christophe Michalak, from his book “the ultimate cake book”. He’s a chef that I admire a lot, I have never been disappointed with his recipes. I had already made his gianduja & orange blossom cake which was magnificent. And today this fabulous cake that I’m sharing with you. This cake is composed…