Month: December 2016

crostata-di-pistacchi-pere-e-cioccolato-1

Pistachios, pears and chocolate tart

This tart is created by the combination of 2 recipes: one from E. Knam and the other, from a friend of mine, Isabelle. It is a simple but very tasty: pears pair deliciously with chocolate and pistachios pair deliciously with both. The whole is moist and crunchy, thanks to the frangipane, to the pears, to the shortcrust pastry and thanks to the crumble. In a word, you find all the elements to prepare a truly delicious tart.

lemon-and-mango-cloud

Lemon and mango cloud

Lemon and mango cloud …… why this name? The mold I used is called Cloud and the dessert is really light, airy as a cloud. A fresh taste thanks to the white chocolate lemon mousse  and a strong flavor thanks to lemon confit which gives a particular note to the dessert. The recipes are adapted by great Italian and French pastry chefs such as Gianluca Fusto and Philippe Conticini. I thank my friend Isabelle for the recipe of lemon confit and Mercotte for the recipe of the cake biscuit citron.