Recent Blog Posts

Ladyfinger Sponge (Biscuit Cuillère)

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...

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Langue de Chat Biscuits

"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 skills! In the original...

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Chouquettes / Puffs with Pearl Sugar

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...

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St. Honoré Cream Puff Cakes with Diplomat Cream & Caramel

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),...

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How to prepare a Dessert for a Special Event in Advance

This feeling, when 4 hours before a wedding the fondant slips off your tiered wedding cake and you know you do not really have enough time to do cover it again. This is only one reason to be better prepared. It allows you better Time Management. You can ideally...

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Lemon Meringue Tart

Before going to pastry school I made many lemon tarts and just could not figure out why it would always seep. I would spend a lot of time to research it until I bumped into an article that scientifically analyzed the cooking process. It did not answer my question. The...

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German Ginger Bread Cookie Busses

Years ago I made two Ginger Bread Houses for my niece and nephew. They were very excited and according to their mother, after they snacked off the candy, nuts, and chocolates I used for decoration, they put the remainings of the house into a plastic container and had...

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Sacher Torte with Chocolate Mousse and Apricot Confit

The original Sacher Torte was created in 1832 at the famous Hotel Sacher and still today gets shipped all over the world. There are rumors that the recipe is locked in a safe at the hotel. It consists of 2 layers of chocolate biscuit, some apricot jam, and a dark...

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