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.
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.
Chocolate and hazelnut…..in a word gianduja…. one of the most tasting combination ever. The tart is very easy to prepare: it’s comprised of a hazelnut tart dough, a layer of cocoa and almond filling and a top layer of light and deliciously creamy hazelnut bavaroise cream. The recipes of the single 3 layers are from great italian pastry chefs…….you can’t get wrong.
Are you looking for a dessert that is not too tough on the waistline? I wanted something really amazing and with chocolate on top…..yet gorgeous, and fluffy The result is an airy, slightly tangy yogurt chantilly….. I wouldn’t call this dessert “light”…but for sure “lighter” as it has slightly less fat and calories, than a traditional mousse……. The dessert is a remake from “Gorgeous yogurt “with apricots by pastry chef Luca Montersino…. Following is recipes, you can’t fail…
A special treat: an original idea for a afternoon break or to impressive your guests. Sesame seeds shortcrust matches: tasty and delicious. Absolutely to eat.