Two great french pastry chefs Michalak and Felder, for a vanilla treat you can find in all french “boulangeries”: the flan parisien. Here mini flan parisien, but you can use a 7 or 8 inches (20-22 cm) pastry ring, if you want to reply the original shape. For the cake, you need to increase baking time….about 45-50 minutes.
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.
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.
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.
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.
Do you hear someone refer to a “tropical fruit season”? With tropical fruits….generally we refer to summer time…….but they’re imported and are pretty much available year round, so you can use them whenever you feel. For this dessert, I wanted to highlight the sour taste of passion fruit, really perfectly balanced with mango and coconut. It has an airy ethereal texture, so it’s not nearly as heavy as you could think. Ready to cook?
A very simple tart, but really delicious. Shortcrust pastry has been unflavored with lemon zest and juice, but if you prefer, you can use cinnamon. Once you arrange the apple slices in the tart shell, a rich and creamy custard is then poured over the apples and the tart is baked until the custard has set. So, nothing difficult to prepare, but you will get a gorgeous tart.
A creamy, stunning and gorgeous dessert, perfectly balanced with white peaches and blueberries. To moisten the sponge, I choose a blueberry home made compote, but you can use store bought jam. The dessert is not difficult to prepare, plan the steps and everything will be easier.
Sunny…..a cake with colors and flavors of the sun. A basil and vanilla bavarian cream, a juicy peaches jelly with a crunchy brunoise. Then a thin chocolate and corn flakes crunchy base with a vanilla syrup to soak the biscuit. The scent of basil fits perfectly with vanilla for a unique flavor.