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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Continue readingMy 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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Continue readingThe first recipe I shared on my blog was “Chef Jeffrey Cagnes’ chocolate – hazelnut Babka” HERE, which was the start of my Babka mania. Babka is a wonderful pastry that you can make with many different fillings and shapes. You guessed it, today I am sharing with you a recipe for “Babka with pistachio, white chocolate and orange blossom” by “Babka Zana”, which appeared in the last magazine “fou de pâtisserie”, hard for me to miss it and not try it. All I love is in this Babka, a soft brioche, a delicious garnish with pistachio and orange blossom, these two flavors that go together…
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Continue readingBabka is gripping the baking scene includeing me. Babka is made from a twisted brioche dough that once mastered, you can let your imagination run wild. With chocolate, almond or pistachio cream, gianduja or even matcha, and why not a salted version with za’atar… You guessed it, there isn’t onebabka recipe. There is something for every taste. After the “chocolate – hazelnut” babka from chef Jeffrey Cagnes and the “pistachio & orange blossom” babka from Babka Zana. Today, I share with you a new babka recipe with autumn flavors. These babkas are my favorites, they’re soft and delicious with this filling with the good taste of cinnamon…