Every tips you need to make desserts like in a French Bakery
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 storing the ice cream maker in the cupboard until next year? Continue reading “Lemon curd ice cream”
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). Continue reading “White chocolate milkshake with M&M’s”
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, to make it really perfect, there are a whole host of tricks and details to follow. Continue reading “Strawberry CAP pastry”
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 teeth, baking has clearly taken a back seat. For those wondering what this has to do with anything, I’m supposed to brush my teeth every time I put my aligners back in. So I’m on average brushing my teeth 6 times a day. This confers certain advantages (I must have the cleanest teeth in France), but it’s a bit complicated when it comes to tasting my recipes. Continue reading “CAP lemon tart”
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 is blowing through the CAP patisserie! It’s symptomatic of the fact that you can be asked to prepare something completely out of the blue, using preparations you’ve already mastered. But today, we’re sticking with a classic!
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 we’re witnessing a bit of a two-speed patisserie, with enlightened amateurs using increasingly professional techniques, and novices wanting simple recipes with ingredients from the cupboard. So today, in order to reconcile everyone, I’m offering you some homemade shortbread! Continue reading “Homemade shortbread”
