Recipe: Dacquoise
I know, I know, this is not a good-looking cake at all. The reason is: it’s not a cake, nor
TagPastry academy
Recipe: Pains au chocolat
I recently published a recipe of croissant dough, a pastry fundamental. This yeast dough which is laminated like puff pastry (a
Recipe: Croissants
You just need to hear the word “croissants” and suddenly you’re mentally transported into a lazy morning in Paris, sitting at the
Recipe: Croissant dough
Croissants are simply one of those things you don’t make at home. Cakes, you can make. A pastry cream, you
Recipe: Chocolate mousse (with pâte à bombe)
Reminder: mousses are airy desserts made of chocolate or fruits, whipped egg yolks or egg whites or both and often
Recipe: Vanilla custard sauce (Crème anglaise)
After all pastry creams, Chantilly creams, almond creams (and so on…), welcome to the kingdom of sauces! Sauces are liquid
Recipe: Ladyfingers (Savoiardi/Biscuits cuillère)
I’m sure very few amateur bakers have had a shot at making ladyfingers. It’s the typical product you just buy
Yeast – It’s alive!
A loaf of bread, a soft brioche, doughnuts or even croissants all have one thing in common: they are made