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 fundamentals
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
Recipe: Cream puffs with pastry cream
I had seen them in every single bakery, in all sizes and flavours, ever since I was born… and I
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
[Daring Bakers] Lime and vanilla savarin
One of the subjects to study for my pastry exam is the savarin. After seeing all the past year’s exam
Chandeleur – The national crêpes day
Tomorrow is February 2nd, and in France it is “la Chandeleur“, or the day of the candles. It is a