Brother of redcurrant, blackcurrant is little known and used. In France it is used to prepare the famous Crème de cassis. Blackcurrants can be eaten raw but are usually cooked in a variety of sweet or savoury dishes. They are used to make jams, jellies and syrups. Enchanted by this fruit, I prepared a mousse, combined with a panna cotta, a creamy custard and a beautiful purple short crust pasty. I liked the fresh and slightly piquant taste of black currant. It would be used more often.
Once again, a fruit dessert: after strawberries, raspberries and cherries (you can find here, here and here), today a dessert with colors and flavors of summer: apricots, almonds and lemon. Delicious, sweet but not too much, soft and crunchy. Perfect for a Sunday lunch with friends.
Raspberries are my favorite berries….so today another summery dessert. It is a rich tart, made of different textures: silky,soft, crunchy, where the taste of raspberries is ruling. A fresh and greedy treat, festive and delicious Sunday dessert.
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 …
A refreshing and gorgeous tart, with all spring tastes: coconut, mango and passion fruit. A crowd-pleasing dessert. If you want to prepare an exotic entremet with same flavours, clic here.
I love apple cakes, apple pies or tarte tatin. Perfect for breakfast, with a cup of tea or whenever you want something sweet. Here a very simple and fast apple cake: crispy outside and soft inside….. To try as soon as possible.
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.
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.
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.