When we start eating this cake it’s so hard to stop. The reason is that under its chocolate shell, we have a moist and soft financier cake, the crunchiness fron the caramelized nuts, the fondant of the Gianduja ganache. Everything is there ! Add to that this, a subtle note of orange blossom that I love. It’s really delicious, like every time I try a recipe from this exceptional chef “Christophe Michalak”. I have already made his other signature “vanilla tonka” cake recipe on my Instagram account, from the same book “the ultimate cake book”. It was just divine. Without further ado, here is the…
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Continue readingThis recipe comes from the genius “ Yotam Ottolenghi” and “Helen Goh” from their book sweet. I’m a big fan of Ottolenghi, each recipe is a pure happiness in your mouth. When I saw the pictures of these mini cakes so elegant and perfect for an afternoon tea, I immediately succumbed and frankly, how can you not fall in love with these little gems? These gluten free cakes have everything that I love about cake, a crispy base topped with a moist cake, flavoured with almonds. It’s a real explosion of flavours.
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Continue readingSummer is here, and it’s the perfect time to cool off with some frozen delights! But when we talk about ice cream, we also mean a wonderful use of egg yolks. And most importantly, a good surplus of egg whites.This is the perfect excuse to make these coffee and pecan financiers by Chef Ottolenghi, taken from his must-have book “NOPI.” This recipe has been on my to-do list for quite some time, and today, I can finally say it’s done. Financiers are easy to make and absolutely irresistible. Especially when served warm with a coffee-infused cream that’s so light, it…
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Continue readingHello, hello! I know, I haven’t shared a recipe in a while, but I promise today’s recipe will be worth the wait. I want to tell you about this fabulous Italian cake, « Amore di Polenta »! I had never heard of this cake before, but just hearing its name made me want to make it. Also known as “Dolce di Varese,” as it originates from the beautiful city of Varese in northern Lombardy. « Amore di Polenta » or « Dolce di Varese » is a delightful sponge cake made with polenta and almonds. It is baked in a special mold with ridges, but you…
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Continue readingAs the holidays season approaches, my kitchen comes alive with the enchanting magic of sweet treats. And among all of the delightful options, snowball cookies truly shine. These charming little bites are celebrated with many names across different cultures : “Mexican wedding cakes”, “Russian tea cakes” and “Kourabiedes” in Greece, to name a few. They reflected a beautiful culinary diversity that is rooted in rich traditions. Often prepared for special occasions, these cookies are beloved by families who gather to share recipes passed down through generations. It’s the perfect opportunity to create delicious memories with your loved ones. A recipe…
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Continue readingThis 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 were 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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Continue readingJam 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…