A few months ago I bought “Pastry: Savoury and Sweet” by Michel Roux. About his style, I appreciate the ability to mix traditional pastry methods in one recipe, turning them in an absolute innovation. I love american cakes, especially cheesecakes: creamy, rich and delicious. I decided to offer you an interpretation of mine.
(adapted from “Pastry: Savoury and Sweet” by Michel Roux)
A simple yet indulgent cake that celebrates one of the season’s finest fruits: apricots. Apricots and chocolate are a timeless pairing, so today I’m sharing a delicious Apricot and Chocolate bund Cake that brings these flavors together beautifully. Soft, fragrant, and...
Fraisier… a timeless classic of French pastry-making that hardly needs an introduction. Traditionally, it’s made with a rich crème mousseline, but I’ve chosen to give it a lighter touch with a delicate vanilla crème diplomate. Layers of fresh strawberries and a soft...
A cake as simple as it is delicious: banana, peanuts, and caramel. The “caramel” element is achieved with a thin layer of brown sugar rather than a fully cooked caramel, preventing the cake from becoming overly sweet. Peanuts pair beautifully with bananas, though they...
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