All posts filed under: Desserts/Desserts and Treats

Brioche Mousseline 1

Brioche Mousseline by Philippe Conticini

Recently, I have tried different brioche doughs, even with different kinds of fat from butter, and sincerely, all ones very good and soft, but this is LA BRIOCHE par excellence … .. In despite the high amount of butter and eggs, it is lighter than a cloud. The original shape of Conticini’s Mousseline Brioche is like the Okkaido milk bread (you can find here). I did not want to repeat the same shape, so I propose mini-brioche, but very similar to Continici’s one. It’s a long dough to prepare because the eggs and butter need to be well absorbed, but it’s worth it.

Cherry tart 1

Cherry tart

When I come to the kitchen to prepare a dessert, I know exactly how it will be, I have fixed in mind the final image that the cake must have. This time something different happened. I was fascinated by a cherry and pistachio tart by the famous pastry chef Claire Heitzler, since 2015 at the head of Maison Ladurée, but I was not completely convinced. The only things I was sure of, were the red sabée pastry (my interpretation) and Claire Heitzler’s pistachio filling. I decided to replace the pistachio pastry cream with a pistachio custard (very similar), recipe by the famous italian pastry chef De Carlo. I prepared it twice, but i never used to garnish a tart. But I think that, to call a tart “Cherry and Pistachio tart”, there should be another cherry preparing, and not only a single layer at the bottom of the sable. So I decided to use a cherries chantilly to resume the add more taste of this delicious fruit. In short, I completely changed Claire Heitzler’s tart …

Brioches portoghesi al latte condensato 1

Portuguese sweetened condensed milk rolls

I prepared the famous Brioches Parisiennes by Christophe Felder (here) Mascarpone and vanilla brioches, (here) Lemon Buchty brioche (here) with crème fraiche or sour cream, I couldn’t ignore these Portuguese sweetened condensed milk rolls. All the doughs (but the first) call for different fat than butter. All the brioches are gorgeous, super soft  and you can flavor them as you prefer.

Vento indiano 1

Indian wind

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.