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…
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…