Category: Pastry recipes

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Mom’s chocolate cake: how it all began…

It’s never easy to get started on your first article. Finding the words, setting the tone and sharing your universe while trying to captivate your readers, is really not easy. To launch this blog, I wanted to start with the recipe that marked my childhood (long before the CAP, culinary challenges and recipes that require 3 hours in the kitchen …). I can quote this recipe with my eyes closed, even if I haven’t made it in 4 years. It’s foolproof, affordable and ready in 1 hour (including cooking time). I call it: Maman’s chocolate cake! Continue reading “Mom’s chocolate cake: how it all began…”

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Dried apricot, chocolate and pistachio blondie

On a rainy afternoon, in dire need of comfort and hungry for a snack, I headed for chocolatetcaetera.fr, one of my favorite baking blogs. I’ve never been disappointed by Guillemette’s recipes, and anyone who’s had the chance to try her brookies and mega-cookie knows that you quickly become addicted! This time, it was the chocolate and pistachio dried apricot blondie that caught my eye. A quick trip to my cupboards and yes! I had everything I needed on hand (I must say, my drawer is starting to look like a branch of a raw materials boutique…). The original recipe is apparently by Martha Stewart, the papess of American decorating, cooking and savoir-vivre. Continue reading “Dried apricot, chocolate and pistachio blondie”

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Richard Sève’s macaroons

As I announced in my article on lemon macaroons, I was recently invited to Lyon to the Sève chocolate factory to discover the Musco (chocolate museum) and take a macaroon masterclass. I learned a lot (it’s not every day you get to take a class with a member of Relais et Desserts!). As I’ve been given permission to publish the recipe, I’m giving you all the tips you need to make macarons just like the chef! And if you’ve been following my adventures on Instagram, I’ve finally revealed the recipe and method for making the famous ganache that has turned so many heads! Continue reading “Richard Sève’s macaroons”

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Christmas log roll-up made easy!

I always have a bit of trouble getting into the Christmas spirit (that was already the case last year), but this time I think we’re reaching new heights! Well, I have to say that I’ve been away from my beloved kitchen and didn’t feel quite so comfortable baking. Nevertheless, I was keen to try out the new Il était une fois la pâtisserie book. So I decided to try out Christelle’s traditional Yule log to see if I’d really found an easy Yule log recipe! Continue reading “Christmas log roll-up made easy!”

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The apple pie French pastry degree style

Today, I decided to detail the making of the apple pie! For me, this is the most technical pie in the pastry degree program. In fact, I find it representative of the “CAP syndrome”. What is the CAP syndrome? Well, it’s when you realize that the pastry you thought you knew how to make (after all, who doesn’t know how to make an apple pie?), in reality you don’t know how to make it at all – according to CAP criteria anyway. It was with this recipe that I realized, like Plato, that “all I know is that I know nothing” and that I really started working on the program. Continue reading “The apple pie French pastry degree style”

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Lemon macaroons: 6 steps to success

You may have seen it on Instagram, I was invited to Lyon at the Chocolaterie Sève to learn how to make macaroons. Richard Sève (and his wife Gaëlle, it’s a team!) are among the few chocolatiers in France to produce their own chocolate (what we call a bean-to-bar chocolatier). I learned a lot of stuff about macaroons that I’m going to share with you. But before, I had already made lemon macaroons by picking from Christelle’s pastry recipes (I know they always work very well!). I therefore present to you today the lemon macaroons according to “Once upon a time the Pastry”. And I will give you the recipe and tips from Richard Sève in another article. Continue reading “Lemon macaroons: 6 steps to success”

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