Peanuts are one of my loves, I love them salty, caramelized, in a praline paste, salads, and of course in desserts. but! There is one peanut product that I like less (if to be gentle). Guess which one? So for those
Peanuts are one of my loves, I love them salty, caramelized, in…
Recently the salted caramel cream has become a permanent resident in my pantry cabinet. I make it every time it runs out and store next to the chocolate hazelnut spread. At first I cooked the glucose-free version, which is wonderful
Recently the salted caramel cream has become a permanent resident in my…
After I made the homemade Chocolate Hazelnut Spread I decided to look for more and more recipes where it can be combined, such as the cookie cake with a layer of chocolate spread in it, or the flatbread stuffed with
After I made the homemade Chocolate Hazelnut Spread I decided to look…
Since ice cream is a seasonal product in Paris, leading Pastry Chefs also add ice cream collections to their patisserie boutiques during the summer. It’s very difficult to eat sweet desserts when it’s very hot, so this is a desirable economic
Since ice cream is a seasonal product in Paris, leading Pastry Chefs also…
Remember the "Half Baked" (Mi-Cuit in French) I posted? The one that sometimes mistakenly called a Chocolate Soufflé, but the closer name is Chocolate Fondant? So let's add another twist to the plot. In France, Chocolate Fondant is a very
Remember the "Half Baked" (Mi-Cuit in French) I posted? The one that…
Chewy chocolate chip cookies or other big cookies with some toppings were not a very common product in France in the past. The more famous cookies in the French patisserie are delicate butter cookies called Sablé, after the city where
Chewy chocolate chip cookies or other big cookies with some toppings were…
When I put the cake in the oven I did not know what to expect, I thought it might be one of those cakes that are much nicer before baking. When inventing a recipe one usually anticipates what the final
When I put the cake in the oven I did not know…
The first time I tasted chocolate Crémeux was at my friend Carl Marletti, one of my favorite Pastry chefs in France, not only because of his talent and his excellent desserts, but mainly because of his personality and the friendships
The first time I tasted chocolate Crémeux was at my friend Carl…
This moment when the spoon is sent to the bottom of the jar, goes through all the layers, and comes back up with soft and airy layers of mascarpone cream placed on a cake soaked in coffee and alcohol. This
This moment when the spoon is sent to the bottom of the…
Spring in Paris. The trees are full of bright green leaves, the buds that two weeks ago filled the trees have become flowers and the city is spectacular. Spring brought some good news - according to the government plan, France
Spring in Paris. The trees are full of bright green leaves, the…