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Moist cake to flavor

This cake is one of the easiest recipes I know, and is incredibly moist thanks to the cream it contains. I like to use it as a base for entremets, topped with thin crunch, or to prepare a layer cake (the French way, without sugar paste), or simply to prepare small tea...

Pain de Gênes cake (almond)

This almond cake traditionally called “pain de Gênes” is made with (raw) 60% almond paste is very moist and has a delicate taste of almond. There are many recipes and this is one of my favorites. I like to use this cake as a base for entremets, topped with...

Green lemon & blackcurrant

Blackcurrant is one of my favorite fruits, I like to use it simply as a confit or gelée to preserve its taste, and associate it with more neutral flavors like vanilla, almond, pistachio… that will bring roundness on the palate and soften the sourness of the...

Hazelnut & caramel cake

This cake was one of my Christmas creations: a crown decorated with handmade pine cone. I prepared it for a friend who loves hazelnuts, which comes in various textures: moist, crunchy and airy. I also added  a soft creamy caramel, which forms a perfect association...

Raspberry & pistachio cake

I prepared this Charlotte cake for the birthday of a very special friend, who loves red fruits and pistachio. This association is a classic one, and I chose to add a light mousse flavored with green lemon zests. We had this cake right after a plentiful dinner, but I...