Mini flan parisien
Two great french pastry chefs Michalak and Felder, for a vanilla treat you can find in all french âboulangeriesâ: 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,...
Lemon basil tart by Jaques GĂ©nin
As easy as deliciousâŠ.. Lime and basilâŠ..the perfect wedding. A âcrĂšme onctueuseâ as french will define it, gorgeous, silky and delicious. In a word: perfect. Do not be scared about the amount of butterâŠ..it is used to thicken and to dampen the acidity of lime.....
Couronne Bordelaise
The Couronne Bordelaise is a typical golden crown bread, coming from Bordeaux. To prepare it, it is used a couronne banneton, but Iâll show you how to prepare the proofing basket at home. An eating with your eyes bread, crunchy, delicious, easy to prepare. Ready to...
Tarte Infiniment Vanille by Pierre Hermé
A great opportunity, a lovely woman, Pinella. Thanks to her and to Silikomart, the opportunity to attend Pierre HermĂ© Masterclass at Hangar 78 ....... So I decided to take part of the contest âDolci d'autore" - Pierre HermĂ© of Pinella. I knew from the beginning which...
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...
Violet
Brother of redcurrant, blackcurrant is little known and used. In France it is used to prepare the famous CrĂšme 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....
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....
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...
Brioche Mousseline by Philippe Conticini
Recently, I have tried different brioche doughs, even with different kinds of fat from butter, and sincerely, all ones very good and soft, but this is LA BRIOCHE par excellence ... .. In despite the high amount of butter and eggs, it is lighter than a cloud. The...