Occasionally, we want to cook a classic recipe. The idea was to dine with friends, enjoying a good meal of meat, accompanied by a glass of wine. After a brief consultation, we decided for a classic roast. when to the butcher we saw that gorgeous fillet, we could not resist, and we immediately thought to beef Wellington. The dinner was quickly eaten, no leftovers, and the bottle of Merlot disappeared…..
In short, a nice night with good friends.
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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