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Copyright, 2015

TagMilk

Creams, custards and sauces
0

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 

Ice creams
2

Recipe: Coconut ice cream

No, I didn’t disappear from the blog! I was just once more in Brazil. For “work”. I swear! It is really 

Creams, custards and sauces
0

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 

Creams, custards and sauces
1

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 

Creams, custards and sauces
2

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 

Laminated doughs
30

Recipe: Mille-feuille (Cream Napoleon)

You can’t go more classical than this! The mille-feuille is a traditional French pastry that can be found in any 

Creams, custards and sauces
0

Recipe: Crème Chiboust (Chiboust cream)

  In the romantic setting of 19th-century Paris, Monsieur Chiboust, a pastry chef with his own shop in Rue Saint-Honoré, 

Cakes
0

Pastel de tres leches – Tres leches cake

Last weekend I was invited to a Peruvian lunch (the food was amazing by the way) and I decided (why 

Cakes
5

Fraisier – Creamy strawberry cake

It’s spring time! Well, almost, since it is snowing in many parts of France, but anyway strawberries are here! One 

WELCOME

Hi, my name is Rob, I work in IT but I love baking and I also got a pastry diploma. I created this blog to keep track of my journey from complete beginner to world pastry champion (I'm not there yet).

MOST POPULAR POSTS

Recipe: Pistachio macarons (with Italian meringue)

Some time ago I decided to make green macarons and so I bought a powdered green colouring (which for some

Recipe: Chocolate mirror glaze

This is one of the pastry “secrets” that differentiate a home-baker from a “pro”. I’m talking about this super-shiny chocolate

Recipe: Pistachio paste

Now that I don’t have to “study” for my pastry exam anymore and I don’t have to prepare the old-fashioned,

Recipe: Mille-feuille (Cream Napoleon)

You can’t go more classical than this! The mille-feuille is a traditional French pastry that can be found in any

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

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Video: Simple round brioches

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