Entremets Cappuccino

The recipe of a dessert with softness and flavors of a cappuccino. The aroma of coffee, the sweetness of caramel and mascarpone. This gorgeous and stunning Entremets Cappuccino is created by Benoit Couvrand Pastry Chef of Cyril Lignac Patisserie. Good Entremets...

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Melba

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...

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Sweet apricot

Sweet apricot

Once again, a fruit dessert: after strawberries, raspberries and cherries (you can find here, here and here), today a dessert with colors and flavors of summer: apricots, almonds and lemon. Delicious, sweet but not too much, soft and crunchy. Perfect for a Sunday...

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Indian wind

Indian wind

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...

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Choco passion

Choco passion

Passion for chocolate or chocolate passion? Anyway you think, this dessert involves both: chocolate and passion fruit. A light chocolate mousse, perfectly balanced with the tangy flavor of passion fruit. It is a refreshing dessert, and even if simple, it is...

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Lemon and mango cloud

Lemon and mango cloud

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...

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Exotic

Exotic

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...

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Lemon meringue tarts

Lemon meringue tarts

French pastry chefs are famous for their “Lemon meringue tart”. Every one has his own recipe, especially for the lemon filling. In addition to lemon juice and eggs, they can use starch, gelati sheets, a lot of butter or white chocolate…. But everyone wants to achieve...

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Blueberry

Blueberry

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...

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Red cherry

Red cherry

Red cherry….the only way it could be called this dessert…….a cherry and white chocolate bavarian cream. Inside a yogurt chantilly, that perfectly matches with the bavarian cream, then a pistachio biscuit Joconde, that fits perfectly with cherries. A balanced dessert,...

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Sunny

Sunny

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...

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Choco caramel mousse

Choco caramel mousse

Chocolate and caramel desserts are all irresistible and delicious. A cocoa shortcrust shell with a thin layer of soft caramel and a light chocolate mousse: not low calories, but very airy…. It may look complicated, but, as always, is definitely worth it to make....

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Hazelnut chocolate domes

Hazelnut chocolate domes

Glazes, glazes, glazes. Chocolate glazes, cocoa glazes, fruit glazes, but all with a common feature: they must be very shiny ... like a mirror. A simple dessert, as I wanted the focus on a perfect, super shiny glaze. A melt-in-your-mouth hazelnuts bavarian cream...

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Gorgeous yogurt

Gorgeous yogurt

Last apricots recipe by Luca Montersino, as they are not at their peak anymore. You can use frozen or canned apricots, reducing a bit sugar. A light and refreshing yogurt chantilly, layered with a sweet apricots geléé. A thin layer of delicate sponge cake to offer a...

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Apricots field

Apricots field

Another recipe from the great pastry chef Luca Montersino. Starting from “Strawberries field” I decided to make a square, stunning and gorgeous “ Apricots field”. Same method, same mouth watering cake to impress your guests and your family. [yumprint-recipe...

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