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Almond paste

Homemade almond paste has a unique taste with a distinct almond flavor. There are mainly two sorts of almond paste: the cooked one (recipe below) and commonly known as “marzipan” and the raw one made with egg whites. The latter is mainly used to prepare...

Croissants

There are various recipes and techniques to prepare nice croissants, and there is no perfect one, what matters at the end is the result. During the lockdown of COVID-19, I decided to try to prepare croissants (after a first trial a few months back), and I...

Chocolate ganache

Ganache is a mixture of chocolate and cream, very rich and creamy. It’s used for chocolate candies, truffles, tarts, entremets, macarons…  And depending on the usage, it can be soft (for entremets and tarts for instance) or firm (for candies and truffles...

Hazelnut small cakes

I chose this recipe for a close friend who attended my masterclass on poundcakes and small cakes, because she loves hazelnuts and she likes really simple and easy recipes. All the participants loved it! It has an intense hazelnut taste, and is very moist. You can use...

Choux au craquelin

In this post I am sharing with you the detailed step by step recipe of choux au craquelin. The craquelin is this thin crispy and crackly layer on top of the choux, that allows the pastry to puff properly and evenly. This recipe is a bit different from the one I use...

Caramelized nuts

Caramelized nuts can be used inside or on the top of tarts, entremets, choux/eclairs, millefeuilles or even simple poundcakes. It’s a simple way to “upgrade” your pastries by adding a nice crunch. There are many techniques to caramelize nuts, this is...