I never thought I’d get the chance to post this recipe for lemon curd-style ice cream. It would have been a shame, given the potential for deliciousness! But as the temperatures are summery this week, why not make one last batch of ice cream before…
Hmmmm… who doesn’t remember a delicious homemade custard finished with relish by the teaspoonful? In pastry-making, it’s probably the second most widely used cream after crème pâtissière. We tend to confine it to making floating islands or chocolate fondants, and that’s a shame! Although it…
Watch out for this decadent recipe! I’m taking advantage of this sunny afternoon to share with you this recipe for white chocolate and M&M’s milkshake (because it’s not certain that we’ll have much more sunshine in the next few days).
Last year, I posted the recipe for Eddie Benghanem’s revisited fraisier, which was amazing. This year, I wanted to publish the classic CAP patisserie version. You’ll see that it’s not a terribly complicated entremet (in fact, it’s one of the simplest, in my opinion). However,…
I get a lot of emails about hissee what I think of online schools to pass the CAP (EISF, l’école des pros, Youschool…). In my day, most of them didn’t exist. So I haven’t used them, and until now it’s been hard for me to…
The CAP results are in, and congratulations to all those who have passed (and courage for the others, we’ll keep our heads up and do it again next year!) The grades are starting to arrive in the mailboxes. So I thought it was the perfect…
