A personal interpretation of the gorgeous and wonderful Tarte Infiniment Vanille by Pierre Hermé, as a plated dessert. You can choose which dessert to prepare……..in both cases, an endlessly gorgeous and stunning dessert, elegant, balanced and with a super vanilla flavor.
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.
A great opportunity, a lovely woman, Pinella. Thanks to her and to Silikomart, the opportunity to attend Pierre Hermé Masterclass at Hangar 78 ……. So I decided to take part of the contest “Dolci d’autore” – Pierre Hermé of Pinella. I knew from the beginning which dessert to prepare: “Tarte Infiniment Vanille”, by the french magazine Fou de Ptisserie. Why this treat and not another one? Because I’ve always wanted to achieve it, and finally the right occasion has come. I spent a day thinking “how to” prepare it … and after thinking so much, I decided that I would respect the original shape of the dessert, using a part of the “Eclipse” mold (as expected). Simply because I feared that by modifying the shape and thickness of the cake, I would have in some way changed the balance that Hermé wanted to create with this wonderful tart. The best Idessert have ever eaten until now. If i should prepare it again, I would prepare it exactly the same way. Thank you Pinella.
The famous Chef Georges Auguste Escoffier created at the end of 1800s the dessert Melba, to honor the australian soprano Nellie Melba. The dessert is made of peaches, raspberries sauce and vanilla ice cream. Today, I suggest you a modern reinterpretation of the same treat, consisting of a peach mousse, a raspberry jelly and a vanilla curd. The whole is wonderful …….
A simple but tasty recipe. A brioche dough made with mascarpone cheese, soft and silky. Perfect brioches for breakfast, brunch or simply if you want something gorgeous to taste.
To celebrate our return, I wanted something rich, elegant and something with chocolate. Modern cakes, characterized by layers of different consistencies, give the result to seem a special day or occasion. About modern cakes I appreciate the delicate structure and soft and moist interior. The chocolate sponge layer adds a richness of flavour. Every slice is pure bliss.
I love cookies, every cookie, but Canestrelli are the ones I prefer. Traditional Ligurian cookies with a typical flower shape, Canestrelly are delicious, friable and buttery. But…….who does not know Canestrelli? Perfect treat for breakfast, delicious with a cup of tea or simply if you want something tasty and gorgeous.
Only a few ingredients to make these cookies delicious. These classic cookies are downright irresistible, perfect for choco-vanilla lovers. They are among the most delicious cookies I’ve had the pleasure to taste. A nice gift idea and for sure, a must make for cookies fan.
Cookies, cookies and cookies. I found out the pleasure of making cookies. Quick to make and perfect for any time in a day, breakfast, snack or just when you want to taste something small and tasty. These ones, the first of a series that you will find on the blog, are made with a chocolate sablé (shortcrust pastry) and a vanilla sablé. It ‘s true, they are a bit long to prepare, ( I suggest to refrigerate the dough each step) but the wait is worth. Delicious plain, but filled with Nutella, they will be even more delicious and gorgeous.
Here’s how to really enjoy the true taste of summer: home made ice cream without ice cream maker! Only the finest ingredients including fresh cream and eggs. I have thought to a classic recipe for the most popular flavor of ice cream, vanilla, together with the scent of basil….. To taste and share…….