Milk chocolate, caramel and apple yule log
Christmas time is the best time of the year to bake. Seems like everybody wants to do it, and everybody
Recipe: Diplomat cream
In the past, I wrote on the blog about Chiboust cream or mousseline cream, which are variations on pastry cream with the
Recipe: Breton shortbread (Sablé breton)
Brittany is a charming region in the north of France. It is very close to the UK, with which it
Ingredients: what is gelatin and how to use it?
There was a time when I didn’t know anything about pastry. I didn’t know the techniques, nor the gestures nor
Recipe: Panna cotta with strawberry gelée
Panna cotta is a great dessert because: It’s good It’s super easy and quick to make It’s Italian 🙂 You
Recipe: Charlotte with red fruits
Oh, sweet Charlotte! I’m particularly proud of this post because it really shows that I am improving on the road
Recipe: Bavarian cream
Halfway between pastry cream and crème anglaise, here is the Bavarian cream. This cream comes directly from… France! (Or maybe
Vanilla: what it is and how to use it
As soon as I arrived in France, I discovered vanilla, the most used flavouring in pastry. Before that, I only
Recipe: Traditional Tiramisù
Don’t ask me how this blog existed so far without a Tiramisù recipe. There’s simply no excuse! This is one
Recipe: Ladyfingers (Savoiardi/Biscuits cuillère)
I’m sure very few amateur bakers have had a shot at making ladyfingers. It’s the typical product you just buy