If you liked the tart “Pretty in pink”, you will appreciate this fresh, gorgeous tart, with summer perfumes. The fresh lime and pineapple compote envelops the sweet coconut, achieving a perfect balance of flavors.
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.
The ciabatta, a traditional Italian bread, is made the authentic way with a biga, to be added the day after to the dough. The exterior is nice and crusty, while the inside is fluffy and soft. Perfect bread for making a sandwich, or for breakfast with butter and jam. A bit long to prepare….but you will be satisfied by the results.
A brioche made of sweet yeast rolls baked together in a baking pan, amazing….. The dough is very fluffy, surrounded by a crispy golden crust. Buchty are similar to brioches, but lighter, because they have no butter, but sour cream or crème fraîche. I used lemon to inflator the dough, but generally it is served plain.
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.