\nHi Camille, my name is Christelle, I’m 39 years old and I’ve been baking for 3 years, so pretty much since I started my blog. In real life, I write cookbooks and children’s books, which correspond to my two passions, so you could say I’m very lucky. Before that, I was a history and geography teacher in secondary school (I’d like to say hello to my students from Chanteloup les Vignes at <3) and before that, a financial auditor (I got lost). I also have 3 great little girls who, as luck would have it, are super gourmets and try out all my recipes in advance \ud83d\ude09 <\/em><\/p>\n
NoteDeCamille: It’s a bit too classy to make a living writing books…<\/p>\n
– When did you start your blog and what has it brought you?<\/strong> NDC: Your testimony is really interesting, it reminds me a bit of taking the CAP, it’s so hard to stand back when you’ve got 100 pairs of eyes scrutinizing what you’re doing…<\/p>\n – What do you think sets you apart from other blogs?<\/strong> – Can you tell us about your book?<\/strong> – How do you create your recipes? What are your sources of inspiration? <\/strong> – What are your future projects?<\/strong> NDC: Wow, that’s teasing or I don’t know my stuff! Thanks for your time! <\/p>\n Well, I’ll stop making you languish, the winner of the book is Genevi\u00e8ve Chapelle <\/i><\/b>(Genevi\u00e8ve you rock because you’re named after my grandmother! I’ll send you an e-mail to get your contact details).<\/p>\n And for the others, you can buy Christelle’s lovely book:<\/p>\n
\nI opened my blog in April 2013 after missing the casting for Le meilleur p\u00e2tissier on M6 (I tell the story here: https: \/\/www.iletaitunefoislapatisserie.com\/2015\/11\/comment-jai-rate-casting-meilleur-patissier-m6.html)<\/a>. I’d learned a lot for the casting, and I’d perfected my pastry skills a lot, so I wanted to make something of it, hence the blog. It’s been a great help, because I’ve met a lot of people who are passionate about pastry, and I get some really nice emails every day, which makes me really happy! And above all, it has enabled me to get into cookery books, an activity I love and hope to continue for a long time to come. <\/em><\/p>\n
\nHard to say! There are so many food blogs out there that I don’t know if it’s really possible to stand out from the crowd. Let’s just say that I try to do the best I can (like everyone else ;)), take the prettiest photos I can, and describe the recipes in such a way that everyone can succeed. I try to reply to all the comments, but it’s not easy. I’ve also recently launched a YouTube<\/a> channel on which I film my recipes, and I think that can help a lot of people. <\/em>
\n– What’s your favorite recipe? Which one is the most popular with your readers? <\/strong>
\nYour questions are hard, Camille (<\/em>NDC: But noooooo, it’s just that I’m super curious!) ! I have so many favorite recipes ^^ My favorite recipe for as long as I can remember is lemon tart<\/a>, but ever since I tried it, I’ve been crazy about Philippe Conticini’s Grand Cru Vanille<\/a>. Otherwise, I’m a fan of cookies<\/a>, I eat tons of them, and my favorite recipe is the one I call “the best cookies” \ud83d\ude09 <\/em>(NDC: Oh Christelle you’re gonna love the next recipe!)
\nThe most successful recipe on the blog changes from month to month, but I think the cheesecake<\/a> recipe comes back very often as number 1. The magic vanilla cake<\/a> is also a big hit! <\/em><\/p>\n
\nThe “Rose Tartes” book contains 33 recipes for flower-shaped pastries, with individual tarts and large tarts to share. For the individual tarts, the principle is as follows: you cut slices of fruit, place them on a strip of puff pastry with a little preparation, roll them up and put them in the oven. It’s very easy to make, and has a great effect! <\/em>
\nDavid Japy took the photographs for the book, and Christine Legeret did the styling and illustrations. They did a great job, and the book is sublime! <\/em>(NDC: I can confirm that all the recipes are mouth-watering!)<\/p>\n
\nIn general, I start with what I have in my cupboards and try to imagine what I could do with it. That’s for simple recipes. For more elaborate recipes, like entremets, I take a paper and pencil and draw the different layers, trying to find something that’s both tasty, beautiful and appetizing, which isn’t always easy. <\/em>
\n For the basics, I often use the book P\u00e2tisserie, l’ultime r\u00e9f\u00e9rence<\/a> by Christophe Felder, which I recommend to everyone, beginner or advanced, it’s a bible. I also read a lot of blogs and I’m starting to have a nice collection of pastry books at home. <\/em><\/p>\n
\nAh, I’d love to talk about it, but it’s top secret! I’ve got two new books coming out this fall from Marabout. I can’t wait because they’re going to be great! The photos are magnificent, I love them. Then I have a project with a big chain store, but again, I can’t say anything yet. <\/em><\/p>\n
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