Pretty in pink….an american romantic comedy film, starring Molly Ringwald, often dressed in pink. It is the first title I thought, thinking about this spring tart, with all shades of this color. A strawberries custard, then a strawberries mousse and a light lychees mousse: love at first sight.
I was asked by a friend to take part in a contest, where you do not win anything, but where you only share the desire to knead. The topic was bicolor brioches: so I decided to prepare some pains au chocolate, made with vanilla and cocoa brioche doughs. A set of classic tastes, which never disappoints. Perfect for breakfast. #briochedeprintemps
A special milk bread, prepared with a special japanese method: Tangzhong. Tangzhong is a roux, prepared with water or milk, that has to be added to the dough…..your bread will be super soft and very very delicious. You will get a bread higher and lighter than it would otherwise be. A perfect milk bread for breakfast or for tea time. I reduced the sugar a little, but if you follow the original recipe, you can get gorgeous and delicious small brioches or “pains au chocolat”.
A very quick and easy dish. A comforting vegetarian dish that works as an entree or a side. Feel free to substitute chickpeas with cannellini beans. Enjoy.
Different ways to have breakfast….. You can drink coffee, tea, cappuccino, orange juice, croissants or bread and butter and jam…… What about me? I drink cappuccino with 3 cookies….. Only recently I begun to prepare french croissant……the typical meal for breakfast….. So…..I had an idea…….To prepare cappuccino french brioches. That’s it: to taste to be dipped, to eat.
Last week, to prepare a dessert, I’ve been given curry as ingredient: a spice mix, especially used in Asian kitchen. We are not used to prepare desserts with curry, but if you think it is a mission impossible….well think again. I used a mild curry powder, that matches perfectly with rich, creamy white chocolate and orange bavarian cream and to have a spicy kick, I melted curry powder in a chocolate ganache. The finished dessert has a delicate flavor balance, especially in aroma and taste. You can adjust the spiciness to your taste by adding or reducing curry powder, although for me it is fine.
There’s nothing like the smell of brioches baking in your oven. For these brioches, I choose a recipe from a great french pastry chef, Christophe Felder: they are soft, not so sweet, with a rich flavor and light texture. The brioches are soft like a pillow and buttery….. Eat them warm for breakfast……it is so worth it.
A silky and smooth pumpkin soup, very easy to prepare, with a special ingredient, ginger, who creates a nice balance with the sweet pumpkin. I love to add a tablespoons of sour cream, but you can use greek yogurt as well. To add a crunchy texture, a home made granola……delicious.
A delicious and easy side dish, where italian kale matches with lemon and raisin. If you’re looking for something healthy or green, go into the kitchen to prepare it.
Friends, I got it! Even if I’ve been afraid for a long time about french croissants, I decided to get it and I ensure you that after just one bite of these gorgeous and buttery ones, you will never be able to eat a store-bought croissant ever again. They aren’t incredibly difficult and even if you will not get perfect croissants the very first time, have fun and enjoy the experience of making them at home. Practice and experience will help you, but do not be afraid…. You will need time and patience, but but the results are well worth the effort. Flour and butter make the difference, so choose best brands. You will have a video, to guide you along……so no more excuses…… Enjoy these french croissants with a cup of coffee and a selection of confitures and jams…. and have a nice day!