Apr 22, 2022 | Chocolate Bonbons |
These chocolate bonbons are made from caramel that is deglazed with cream and butter and combined with dark chocolate and sea salt. Because the sea salt is added at the end of the preparation it does not melt and the crystals add a nice additional consistency. Once...
Apr 11, 2022 | French Classics |
The cake consists of two disks of Dacquoise sponge filled with a Chocolate Hazelnut Praliné Mousseline. For the Mousseline you need three components: Chocolate Pastry Cream, Hazelnut Praliné and butter. To make a Praliné you have to prepare a Caramel, let it set and...
Jun 4, 2020 | Pâtisserie Basics |
Craquelin is a simple dough of 3 ingredients that gets rolled out, frozen, cut out and placed onto the Choux Pastry (Pâte à choux) before baking, and Voilà! An impressive result with very little effort! Craquelin adds another layer of texture. It gives a nice crunchy...
May 29, 2020 | Biscuits, Petit Fours & Cookies, French Classics |
Madeleines are classic French little cakes that originated from Commercy and Liverdun, two communes of the Lorraine region in northeastern France. They are baked in shell-shaped molds which creates a flat bottom and the very characteristic bump. The shape makes a...
May 1, 2020 | Entremets, French Classics |
The classic Pear Charlotte (Charlotte aux poires) consists of Ladyfinger Sponge (Biscuit Cuillère) and Vanilla Bavarian Cream (Bavaroise vanille) with pieces of poached pear folded in. The borders of sponge go all the way up the cake and for decoration more poached...
Apr 24, 2020 | Biscuits, Petit Fours & Cookies |
Tuiles are one of the classic French biscuits. They are made from 4 simple ingredients: egg white, sugar, flour, and butter. In this version, there are sliced almonds added. To bake them evenly and for them to become nice and crunchy, it is easiest to make a template...
Mar 28, 2020 | Pâtisserie Basics |
Ladyfinger Sponge (Biscuit Cuillère) is mostly known for the preparation of a Charlotte Cake. It has a very nice consistency and compared to other sponge recipes, it is, because of the additional egg yolks, less dry and still very airly and light. The general secret...
Mar 20, 2020 | Biscuits, Petit Fours & Cookies |
“Langue de chat” biscuits, translated “Cat tongue” are made with ingredients that everybody most of the time has at home and they are very quickly made. It needs egg white, butter, caster sugar, and flour. It is also great for practicing piping...
Feb 22, 2020 | French Classics |
This is a very fun recipe because you get to prepare Choux Pastry, pipe it, cover it completely with pearl sugar and then flip the whole thing upside down to remove any access sugar. Because you do not only sprinkle the pearl sugar on top, the choux pastry is covered...
Feb 12, 2020 | French Classics |
Gâteau St.Honoré is a French classic. It is a combination of some fundamental basic recipes and its techniques in Pâtisserie, being buttery and flaky Sweet French Pastry Crust (Pâte Sucrée), Choux Pastry (Pâte à choux), rich Vanilla Diplomat Cream (Crème diplomate),...
