I love chestnut, and I can eat it whatever the shape is (grilled, crystallized, spread, cream, in a dessert…). But when it comes to using it to prepare desserts, it can be very sweet. That’s the reason why I use it in general with a tangy fruit to balance its...
To celebrate the 6 months of my niece (there is always a good reason to prepare cakes…), I wanted to prepare a tart (one of my favorite desserts) fresh and fruity. I chose to work with the mango which I don’t use that often (I should change this…)...
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...
