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...
Mascarpone and vanilla brioches
A simple but tasty recipe. A brioche dough made with mascarpone cheese, soft and silky. Perfect brioches for breakfast, brunch or simply if you want something gorgeous to taste. [mv_create key="208" thumbnail="false" title="Mascarpone and vanilla brioches"...
Gianduja tart
Chocolate and hazelnut…..in a word gianduja…. one of the most tasting combination ever. The tart is very easy to prepare: it’s comprised of a hazelnut tart dough, a layer of cocoa and almond filling and a top layer of light and deliciously creamy hazelnut bavaroise...
Orange blossom water braided brioche
A few days ago I tried this recipe for making brioche dough, by the famous itaian Patry Chef Luca Montersino:it is the best I've ever made. It is a particular dough, because you prepare the dough twice…..it is more difficult to explain than prepare it. Brioche dough...
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...
Apple custard tart
A very simple tart, but really delicious. Shortcrust pastry has been unflavored with lemon zest and juice, but if you prefer, you can use cinnamon. Once you arrange the apple slices in the tart shell, a rich and creamy custard is then poured over the apples and the...
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...
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...
Madama Doré
It never happens I prepare the same dessert in a close time. Here I can talk about a special situation…… I prepared the fantastic Madama Dorè, by Gianluca Fusto, twice in a week. It is a simple tart, but you find a combination of exceptional flavors: a frangipane...