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...
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...
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),...
