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…
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,…
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…
