Milk chocolate, caramel and apple yule log
Christmas time is the best time of the year to bake. Seems like everybody wants to do it, and everybody
Pâtisserie Scholler in Montpellier
After one day in Nîmes, I continued my road trip through the south of France and I stopped in Montpellier.
Recipe: Éclair paste (Pâte à choux)
Pâte à choux is the basic (fundamental!) dough that can be used to bake cream puffs (choux) or éclairs, among
Éclair paste/Choux pastry: what is it?
A fundamental, incredibly versatile dough in pastry is the éclair paste, also known as choux pastry or under the original
The famous green colouring that is orange
This week I had some nice ideas for my next desserts. In particular I’d like to use some of the
Recipe: Modern Caprese chocolate cake (Torta Caprese)
One of the most famous cakes in Italy is the Torta Caprese. Same name as the salad with tomato and
Pâtisserie Noailles in Nîmes
Recently I had the chance to visit Nîmes, a very nice city in the region of Languedoc-Roussillon, in the south
Recipe: Fresh peach tart with puff pastry and almond cream
Some time ago I brought this tart with puff pastry, fresh peaches and almond cream to a picnic on the
Recipe: Strawberry and pistachio tart by Michalak
Normally, in bakeries you can often find a traditional round tart with pastry cream and fresh strawberries cut in half
Tip: how to roll out a tart dough into a square
Ever since the beginning of time, tarts have been round. They can be big, small, with straight or sloped edges,