As children, there was one event we always awaited so eagerly. Grandpa would stand in the kitchen of the apartment on Yotam Street, the huge, simple aluminum pot on the stove. He would pour in a generous layer of
As children, there was one event we always awaited so eagerly. Grandpa…
We first came across Japanese chiffon cakes in a Japanese pastry shop in Paris that sold nothing but cakes of this type. hiffon cakes are light and airy and contain no butter, which makes them delicate and spongy. Usually they’re
We first came across Japanese chiffon cakes in a Japanese pastry shop…
Irresistiballs –Chocolate-Covered Brownie Balls Yield: about 50 balls Ingredients Brownies 200 grams butter 200 grams dark chocolate (at least 70%cocoa) 3 large eggs 2/3 cup sugar 2/3 cup all-purpose flour ¼ cup good cocoa powder 150 grams mixed nuts (pecans, walnuts, hazelnuts, pistachios), chopped 150 grams good milk chocolate, chopped Chocolate
Irresistiballs –Chocolate-Covered Brownie Balls Yield: about 50 balls Ingredients Brownies 200…
Have you ever had coffee in Paris? If so, I bet you’re pursing your lips right now and recalling how the coffee in the city of culinary delights is, well, not much to write home about. You’re right—despite the fact
Have you ever had coffee in Paris? If so, I bet you’re…
The monsieur strains the hot cream into the silver bowl holding the chocolate. He waits a bit, letting the chocolate begin to soften into the cream before he sticks the spatula into the middle. With gentle circular movements and without
The monsieur strains the hot cream into the silver bowl holding the…
Every time I post a photo of Olivier’s chestnut fondant on social media, my followers go crazy: hundreds of likes and impassioned comments expressing desire to try it as well as, of course, endless requests for the recipe for this
Every time I post a photo of Olivier’s chestnut fondant on social…