Sweets
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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…
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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…
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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…
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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…
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Continue readingI 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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Continue readingI have decided to share with you a recipe that comes from the south of France, one of the great classics of French pastry. This is “La tropézienne” by chef “Cyril Lignac”. According to the chef, a tropézienne is a soft brioche, a smooth cream and a subtle taste of orange blossom. This “tropézienne” is really very very GOOD with its ultra light and very vanilla diplomat cream. The chef does not use soaking syrup but specifies that it can be done, so that’s what I did and I have not regretted it, and of course for my part the syrup will…
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Continue readingToday I share with you the “infinitely hazelnut” cake from the great Chef Pierre Hermé. Impossible to imagine my blog without a recipe for the “king of the macaron” or the “Picasso of pastry” as he has been nicknamed by the magazine “Vogue”. This “infinitely hazelnut” cake is infinitely tasty, infinitely irresistible, infinitely amazing … .. This recipe was shared by Charles and Ava, it’s composed of a moist cake with cubes of praline – feuilletine, and hazelnuts which bring the crunchiness, soaked in syrup flavored with hazelnut, add to that this hazelnut cream on top composed of milk chocolate, hazelnut paste and hazelnut praliné, all coated with Dulcey chocolate with a mild…