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Number cake with choux

When our friend turned 50 and I asked him what was his favorite cake he answered immediately: the Paris-Brest. So I didn’t have to think twice regarding the birthday cake: a number cake made of choux filled with praliné cream, and as he really loves praliné, I...

Chocolate choux

I love choux pastries, when they are perfectly round, airy and not cracked… I always have a little stock of choux in my freezer, cooked and ready to be filled. So when I have last-minute guests, I don’t panic, I prepare a smooth pastry cream (chocolate one...

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...

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...

Nuts or coca nibs nougatine

Nougatines are perfect to decorate cakes and tarts, they add an amazing crunchy texture. They can be placed in the middle of  desserts as well, in the mousse, to give them crunchy middles. You can prepare them with your favorite nuts, sesame seeds, cocoa nibs… ...