Every tips you need to make desserts like in a French Bakery
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 remember these apricot and pistachio blondies (one of the first recipes on the blog)? Well, this time, I wanted to try out this version of plain blondie found at Bruno de recettes américaines.
No, no, no announcement with this cake: I’ve still got a few months to go before I hit thirty! Even so, this is a rather special cake for me, as it’s my first real order. Some time ago, I received a kind email from Morgane Cuisine, who was looking for a cake to celebrate her boyfriend’s 30th birthday. After a few exchanges, we agreed on a devil’s cake. I’d like to share the recipe with you, as well as a few tips on how to make layer cakes.
Hey, today’s the big day. This month, I’m hosting the food battle. So for the occasion, I really wanted to pull out all the stops and outdo myself in terms of photography. But I also wanted to show that it’s possible to do something original and off the beaten track for Christmas, without using expensive products like foie gras or scallops. That’s why, for this issue #47, I’m bringing you apple pie cookies! Continue reading “Apple pie cookies : Battlefood #47”
Hey, it’s not often that we meet like this two days apart! But for a good cause, I’ve had to shake things up a bit. I’ve been asked to relay the Telethon on social networks. I’m really happy because it’s a cause that’s close to my heart. I’m extremely fortunate not to have any sick people in my family, but how can I remain insensitive to the families who fight the disease on a daily basis? So for the occasion, I’ve created this candy cake, which will be my contribution to the #telethongourmand. Continue reading “Candy cake for the #TelethonGourmand”
I find that tasting a lemon meringue pie is always a sweet moment of poetry. Before swallowing the first bite, you don’t really know what you’re going to get. Will the cream be sour? Sweet? Will we break our teeth on the dough? And how will the pastry/cream balance? And to tell the truth, I’m almost always disappointed by store-bought creams. Personally, I like a tart with lemon acid, not too sweet and with character! But I guess I’m the only one – most people like a softer, sweeter version.
So when I came across this version while preparing for the CAP, and was repeatedly told “I don’t usually like lemon tart, but this one is really good! I figured it was a sure thing and added it to my notebook. Continue reading “Lemon meringue pie… for those who don’t like lemon pie!”
I know you can’t wait to find out who the winner of the Rose Tartes book is, and I’d like to thank you all for taking part, because I’ve had a blast organizing this contest.
But first I wanted to share with you an interview with Christelle Huet-Gomez, the book’s author. Being rather technical, I’m always in awe of people who create recipes, and I wanted to dig a little deeper into the why and how of creating “Rose Tartes”. Continue reading “Rose Tartes contest results”
