How to make a chocolate mousse with pasteurized eggs
One of my favourite cakes is the Chocolate Royal, a marvelous and elegant entremet with a chocolate mousse and crunchy
CategoryCreams, custards and sauces
Brigadeiros (Brazilian chocolate fudge truffles)
Last year I went to São Paulo for work and it didn’t take me long to fall in love with Brazilians:
Recipe: Cherry clafoutis, with a crumble twist
So I’m late once again. I can’t help it, I’m always late in general, and I make the same mistake
Recipe: Praline paste
This one of those recipes for which I keep on telling myself “How did I survive without it?“! I discovered
Recipe: Chocolate mousse (with pâte à bombe)
Reminder: mousses are airy desserts made of chocolate or fruits, whipped egg yolks or egg whites or both and often
Recipe: Dark chocolate shot glass dessert
The hardest part of this recipe is translating the French name of the dessert: “verrine“. (This just means that the rest is super
Recipe: Vanilla custard sauce (Crème anglaise)
After all pastry creams, Chantilly creams, almond creams (and so on…), welcome to the kingdom of sauces! Sauces are liquid
Recipe: Lemon curd
Curds are a type of stirred custards made with eggs, sugar, fruit juice and butter. Sugar is essential to create the
Recipe: Baked crème brûlée (Cambridge burnt cream)
The baked crème brûlée is one of the few desserts I knew before getting serious about pastry. I would have