Camille Pâtisserie

I recently told you about my love of breakfast. While during the week I quickly gobble up a bowl of industrial cereals (not fantastic, let’s be honest), I love to shake up my routine and treat myself to a little kiff at the weekend. So,…

While we await the results of the Rose tartes competition (you still have a week to enter), it’s time to publish my first entry in the foodista challenge: strawberry mousse. What’s that? If you’re not a blog addict, you may be unfamiliar with the concept,…

I don’t know if you give culinary gifts like I do, but I find it very practical. I have a very good cookie recipe: “Excuse me, I’m really sorry” (usually, the taste of butter makes the bitterness go away and people never stay angry for…

Introduction Pastry creams are the jewels of French pastry-making, bringing creaminess, flavor and texture to desserts. From the classic chocolate éclair to the elegant fruit tart, a well-mastered cream transforms a simple pastry into a gourmet work of art. In this article, we explore the…

Tart dough is the perfect foundation for creating sweet and savory wonders in your kitchen. Whether it’s a comforting apple tart, a savory quiche lorraine or an elegant tatin, the choice of pastry largely determines the success of your creation. In this article, we explore…

Around this time last year, I published an articleentitled “Which robot to choose for your CAP pastry diploma”. I know that some of you were a little disappointed, as I wasn’t recommending any particular brand. But as I hadn’t tested the Kenwood robots, I didn’t…