Recipes

Entremets Cappuccino

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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Chocolate tart

Chocolate tart

A chocolate tart with an intense and rich flavor. A gorgeous recipe for all chocolate lovers. After the stunning Infiniment Vanille, I decided to prepare this chocolate tart following the same steps and methods. A biscuit, a ganache and a mousse……all strictly...

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Tarte Infiniment Vanille: plated dessert

Tarte Infiniment Vanille: plated dessert

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...

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Mini flan parisien

Mini flan parisien

  For the short crust pastry by C. Felder½ cup + 1 tbsp (125 g) soft unsalted butter½ cup + 1 tbsp + 2 tsp (125 g) superfine granulated sugar2 cups (250 g) all purpose flour1 medium whole egg ((50 g))1 pinch baking powder1 pinch saltFor the flan by C. Michalak2...

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Lemon basil tart by Jaques Génin

Lemon basil tart by Jaques Génin

As easy as delicious….. Lime and basil…..the perfect wedding. A “crème onctueuse” as french will define it, gorgeous, silky and delicious. In a word: perfect. Do not be scared about the amount of butter…..it is used to thicken and to dampen the acidity of lime.....

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Couronne Bordelaise

Couronne Bordelaise

The Couronne Bordelaise is a typical golden crown bread, coming from Bordeaux. To prepare it, it is used a couronne banneton, but I’ll show you how to prepare the proofing basket at home. An eating with your eyes bread, crunchy, delicious, easy to prepare. Ready to...

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Tarte Infiniment Vanille by Pierre Hermé

Tarte Infiniment Vanille by Pierre Hermé

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...

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Melba

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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Violet

Violet

Brother of redcurrant, blackcurrant is little known and used. In France it is used to prepare the famous Crème de cassis. Blackcurrants can be eaten raw but are usually cooked in a variety of sweet or savoury dishes. They are used to make jams, jellies and syrups....

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Semolina bread

Semolina bread

A simple recipe for a typical Italian bread, really very tasty. As with desserts, even bread shapes make a difference, so I decided to use a basket for leavening, but you can make a round shape even without it. very tasty the following days, toasted for breakfast....

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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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Raspberries Red Passion tart

Raspberries Red Passion tart

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. [yumprint-recipe...

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Cherry tart

Cherry tart

When I come to the kitchen to prepare a dessert, I know exactly how it will be, I have fixed in mind the final image that the cake must have. This time something different happened. I was fascinated by a cherry and pistachio tart by the famous pastry chef Claire...

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Roses brioche

Roses brioche

A Brioche to share for breakfast. In occasion of some friends who came to meet us during the weekend, I thought It could be nice to give to typical morning brioche a different shape. A brioche dough I prepared several times, which never disappoints….. You can even...

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Caribbean tart

Caribbean tart

If you liked the tart “Pretty in pink”, you will appreciate this fresh, gorgeous tart, with summer perfumes. The fresh lime and pineapple compote envelops the sweet coconut, achieving a perfect balance of flavors.

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Small ciabatta bread

Small ciabatta bread

The ciabatta, a traditional Italian bread, is made the authentic way with a biga, to be added the day after to the dough. The exterior is nice and crusty, while the inside is fluffy and soft. Perfect bread for making a sandwich, or for breakfast with butter and jam. A...

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