0

Walnut & Caramelia cake

For my last masterclasses I chose to prepare this walnut financier cake because it’s easy, quick and incredibly moist!  I added a crunchy layer made of walnut praliné, and topped it with an airy whipped ganache, with caramel flavor, which balances perfectly the...

Marble cake

The marble cake is one of the most popular pound cakes worldwide, probably because it’s simple to prepare, it has basic flavors (i.e. vanilla and chocolate) and is very moist (it has to!). I wanted to upgrade this “simple” poundcake and make it...

Chocolate & passion fruit cake

The “Mogador” is one of my favorite macarons, created by the Picasso of Pastry Mr. Pierre Hermé, associating the rich, sweet and creamy milk chocolate Jivara (of Valrhona) to the sour and fresh passion fruit, creating the perfect balance. I wanted with...

Chestnut & blackcurrant cake

Chestnut is the typical fruit of the cold days, and I love to eat it whatever the shape is (grilled, crystallized, in a Mont-Blanc or a tart…). So when I found the recipe of the amazing chef Nicolas Bernardé, I ran to the supermarket to buy the chestnut flour!...

Banana & green tea cake

I love banana breads, and when I found this recipe of the famous chef Christophe Michalak, I couldn’t resist… It’s so easy to prepare that I  did  it with my three-year old daughter. The texture is amazingly moist, and it has a strong and delicious...

Cashew & coconut roll cake

During our trip to Bali, I tried roasted cashew nuts with coconut and I loved the association of flavors. So I decided to prepare a cake as soon as I was back home. It was not easy to choose the “format”, as I didn’t want the coconut to cover the...