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…
As I promised in the last post, here it is at last, the recipe for CAP lemon tart. It’s been a busy week. In fact, I’ve been neglecting my pen a little lately. Between projects linked to my new business and aligners to correct my…
We’re back with a new CAP patisserie recipe: Paris-Brest! Although there are quite a few of them on the blog, we’re far from done! And every year brings its share of novelties (for example, Jesuits and princess cream this year). A (relative) wind of novelty…
When you choose CAP recipes as a guideline, you inevitably cut yourself off from part of the population. I was having dinner yesterday with a friend who said to me “your recipes, generally speaking, just the equipment alone I don’t have…”. And it’s true that…
Phew… the germs really got the better of me this week (enjoy, guys, it won’t happen again!). Another recycling for this recipe I’d made for a tea party that didn’t take place after all. Too bad, though, because we still enjoyed the leftovers! You may…
Hi everyone! No recipe today as I’m still recovering a bit, but an interview with a blogger whose blog I love: I love cakes. Valérie’s blog is a clever blend of North American inspiration and classic French pastry that’s very much like me, which is…