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
Passion fruit and raspberry éclairs
A few weeks ago I bought the book “Éclair de génie” by Christophe Adam, the former pastry chef at Fauchon
Framboisier (Creamy raspberry cake)
I’ve had quite a busy time in the last weeks. I was abroad for work for around 20 days, went
Pastry science #3 – The properties of sugar (Part II)
A few weeks ago I started discussing the main characteristics of sugars (and here is a classification of sugars). All sugars
The Opéra cake
I admit I’m totally late in posting this on my blog: I made an Opéra cake for my friend’s New Year’s
Pastry science #2 – The properties of sugars – Part I
In the previous “technical” post, I wrote about the main categories of sugars. Mono- and disacchararides are called simple sugars,
Mogador macarons (Milk chocolate and passion fruit)
Recently, somebody reminded me: “Hey your road to pastry started because of macarons! Why did you stop baking them?”. I
Pastry science #1 – What are sugars?
There is one ingredient that is present in all the recipes of this blog: sugar. Since this ingredient is so
The legendary Easter Pastiera from Naples
I had been wanting to make a pastiera for ages, but I always remembered about it in the wrong period!
Easter Hot Cross Buns
These hot cross buns are the first thing I baked after I felt a bit more comfortable with my sourdough