La Madeleine is a typically French mini cake with a characteristic shape. There are many recipes with many flavours. However, I have rarely been impressed by the quality of the cake itself, whether it is sold by major brands, pastry chefs or family recipes. They were either too dry, stuffy, greasy, sticky, soft, overbaked… I developed this personal recipe with a lot of diligence and multiple tests until I was completely satisfied. The Madeleines are humpy, melt-in-the-mouth and airy, excellent and of superior quality. But are they still Madeleines?
Basically, the financier looks like a pound cake where the flour is replaced with almond powder and whole eggs with egg whites. However, this is not enough to make it exceptionally delicious. This recipe is very simple to make, but the process must be followed precisely. There is a reason for the choice of each weight of ingredients, each skill and method of operation. This way, the financiers become tasty, melt-in-the-mouth mini-cakes of superior quality. It is easy to enrich them with a variety of flavours.
You thought you knew the little butter biscuit so familiar with its typical taste? You're looking at the best recipe. The secret lies in the quality of the ingredients, and in particular the use of an exceptional butter, because it is this butter that will bring all its flavour to the biscuits. Guaranteed success among gourmets.
This is a recipe for a British cake that will delight fans. There are a few tricks to get the best possible taste. First of all, I don't use candied fruits, but only dried fruits, and preferably a combination of apricot, fig and raisin flambéed with rum. I also incorporate an orange syrup. The mini cakes are excellent and of superior quality. The proportions are also suitable for a large cake tin.
The American Muffin is like the French Madeleine: the shape doesn't make the cake. With this recipe, I don't respect the tradition of mixing the dry ingredients with the wet ones. I prepare the dough differently in order to guarantee a soft, airy and moist crumb, while having a lot of taste. The result is an exquisite and remarkable cake. Above all, make the streusel at the top, it is an absolute must! I have perfected this personal recipe with great care and many tests until I was completely satisfied.
The brick is a cake with very balanced tastes and an exceptional melt-in-the-mouth texture. It is both airy and very soft, unlike the cobblestone that falls in the stomach! The idea is to use local products in its composition (except for the classical but unavoidable vanilla flavour). Very easy to make, it will become one of your favourite cakes.
You thought you knew this traditional pastry? Rediscover this great classic as if it were the first time. This croissant offers a rich but airy texture, a distinct taste of fermented dough, butter and hazelnut, a crispy base and a generous consistency. This exquisite recipe gives a lot of taste as well as a fleshy substance in the mouth as opposed to the very airy and void-filled puff pastry, with a discreet taste and therefore no pleasure.
This brioche is rich in flavour, with a distinct taste of butter and bakery, with a tight and supple texture and a soft crumb. The dough is prepared the day before and its rising is very slow. Spread with a good jam, it will delight your breakfasts and snacks with greediness and pleasure. The brioche is excellent and of superior quality. Guaranteed success among gourmets. Everything is detailed so that you succeed at the first try.
This cake, inspired by the shire of Thiérache, is a premium quality cake with very well-balanced tastes and an exceptional melt-in-the-mouth consistency, airy, soft and moist. Unlike other cake recipes, it is neither dry nor filling, there is no need to impregnate it with syrup, as it remains moist with a lot of flavour.
Everybody knows how to make pancakes. There are as many recipes as there are families. But here's the perfect recipe for pancakes that are exquisitely flavoured, soft and won't tear. The quantities and the method of preparation must be strictly followed. Guaranteed success among gourmets.
The recipe is easy to make. There is no need to be afraid of missing your caramel or burning it, it will not happen. This cream is perfect for filling pastries, macaroons, choux pastry, puff pastry, or for spreading on toast and, ideally, on a hot pancake.
I invite you to prepare your Nutella (which some people love excessively) with a much better taste and which will make you think Nutella is a bad joke of the food industry. This recipe is easy to make, apart from making dry caramel, all you have to do is pressing the blender button. At the same time, you will have learned 4 techniques: dry caramel, praline, hazelnut paste and Gianduja. This recipe is more balanced and tasty. The chocolate hazelnut spread is excellent and of superior quality. Guaranteed success among gourmets.
A pie with an unexpected combination of tangy apples cooked in olive oil, covered with a milk jam cream and caramelized almonds, all laid on a shortbread pastry. Its name comes from Café Amankay, a café, bakery, artisanal restaurant in the Chilean town of Pucón where the owners introduced me to their manjar cream pie (the milk jam). Taking this as a base, I imagined a tasty apple pie. Amancay is the original Quechua name for a white lily flower with a sweet fragrance, typical of Patagonia, symbol of absolute love.
Streusel is a crumbly cake dough like a shortbread pastry (unlike crumble which is used as a cover for a cooked fruit preparation). It is a classic German pastry with its numerous variations that reminds me of my childhood cakes. This recipe is simple to make, rich in flavour and easy to transform to your liking.
A great classic of German and Austrian pastry that reminds me of my childhood cakes. Of all the recipes, I have chosen and tailored this one for its typical strudel taste and its dough that is still a little crunchy when fresh, and soft the next day. I have perfected it with great care and many tests until I was completely satisfied. The cake is excellent and of superior quality. Guaranteed success among gourmets.
Gugelhupf in German, Kouglof in French or Kougelhopf in Alsatian, is a Central European speciality. There are as many recipes and variations as there are regions and family traditions. Here is my version which is a base, albeit good in itself, and easy to enrich. One important thing: the cake is prepared the day before and to be enjoyed the next day. The flavours will spread and it will be much better. This recipe is simple to make, rich in flavour and easy to adapt to your taste.
Family recipe for a traditional German cake served at Christmas time. It is a sweet and spicy bread with dried fruits and a marzipan heart. It should be prepared at least 1 week in advance so that the aromas can infuse, and can be kept at least 2 weeks longer in a cool place. It is delicious when it is served with a hot drink (tea, coffee and chocolate).
A recipe for a rolled cake with a very soft and melt-in-the-mouth dough, a tender and enveloping cloud texture, of an incredible delicacy. No Genoese biscuit here, but a popular version in Asia. The technique is to make the baking paper stick to the dough. After baking, the brown skin will peel off and the moist filling will soak the soft biscuit for a delicious combination. It provides an excellent base for making a Christmas log./p>
The classic recipe for strawberry pie on shortbread pastry, with vanilla and amber rum custard cream. All the tastes associated with this pie are balanced against each other. Respect the proportions and the course of the recipe, and you will taste a pure delicacy!
Family recipe based on a streusel-style shortbread pastry and custard cream, very balanced and complex taste. You can pair with half strawberries and rhubarb or tangy apples and rhubarb or any other sour fruit.
A delicious traditional recipe, very simple and quick to make. There are no techniques or tricks, everything is done at once. The clafoutis batter is made with seasonal fruits, sweet, tangy and juicy. It is not very aesthetic, but it is so greedy…
Here are two sweet and savoury pie bases that are easy to vary. I call this recipe "universal" because it's delicious every time. It is very quick and easy to make, without any technique. You can use a ready-made puff pastry or shortcrust pastry, or you can make your own easy and quick pie dough.
Traditional family recipe for mirabelle or quetsche plum cake made from yeast-raised dough, flavoured with cinnamon and cloves, covered with ripe plums, typical of Germanic pastry making. It can be garnished with streusel to give it crunchiness.
A cake with a typical Eastern European flavour. Traditionally, it is made with a brioche dough. But here, I choose a very melt-in-the-mouth cake dough.
Two creamy and unctuous desserts so easy and quick to make with many combinations of flavours.
Re-discover Rudyard Kipling's famous poem “If- you'll be a Man, my son” which has inspired so many generations. It celebrates the courage to overcome hardship.
I have put together 10 tried and tested tips for finding the will to successfully achieve your ambitions and overcome obstacles in your personal and professional life.
Exquisite recipes for mini-cakes (madeleines, financiers, biscuits, cakes, muffins) and other delicacies (croissants, brioche, traditional cakes…).