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!
Passion for chocolate or chocolate passion? Anyway you think, this dessert involves both: chocolate and passion fruit. A light chocolate mousse, perfectly balanced with the tangy flavor of passion fruit. It is a refreshing dessert, and even if simple, it is sophisticated. Perfect for any occasion.
A creamy and veloute soup……..the typical comfort food perfect for the winter nights. Perfect for lunch or as a starter, to serve in small portions. Once tasted, you will prepare it again and again.
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 …… 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.
A simple but tasty recipe. A brioche dough made with mascarpone cheese, soft and silky. Perfect brioches for breakfast, brunch or simply if you want something gorgeous to taste.