A dévorer délicatement - Gelée agar intense au chocolat noir, sans sucre

Croissants aux amandes for breakfast. Rhubarb tart for lunch. Gianduja brioche for quatre-heures. Fruit cake for dinner.
This is probably what you think as my daily fare; and I won’t blame you. I mean, I bake cake, whip up entremets, assemble tarts, cut cookies out, proof bread doughs, make chocolate truffles, fill macarons, and put cupcakes together.

However, when it comes to my everyday life, I would most definitely choose a piece of warm crusty bread dipped in homemade guacamole, over a slice of the most decadent chocolate cake.

See, breakfast means for me: a cup of green tea with a dash of soy milk. Lunch is certainly composed of vegetables, eaten raw.

The ephemeral party - Gâteau fondant au chocolat

Picture a chair. One covered with some kind of pushy-pink fabric. Well, now imagine yourself getting that exact chair for your birthday – or Christmas, I’m not picky. Thrilled, aren’t you?

The state you would be in is probably as exciting as my current social life. You see, ever since I’ve moved to Revel for my stage de fin d’études, I didn’t really get the chance to connect, or even talk to people my age.

But tonight, people; tonight I‘m invited to a birthday party. And before you start thinking I’m an unsocial geek – which trust me, I am not – you should try and understand. One month. Without. Partying.
Okay, now we’re on the same length, I can introduce you to the most decadent dessert ever. Cake that is.

Les sablés viennois au chocolat d’Aïda (et aussi un peu de Pierre Hermé)

[Aïda’s (but also, Pierre Hermé’s) chocolate sablés viennois]

I would have preferred a guinea pig.
Those were my first words when my mother told me she was pregnant. As an eight year-old single child, the anticipation of having a sister – or even worse, a brother – was a rather dreadful thought.
However, as years went by, I […]