Comme si toutes les gouttes de pluie avaient décidé de s’habiller en robe de mariée - Chamallows maison à la vanille

[As if raindrops decided to wear their wedding dresses - Homemade vanilla marshmallows]

When it comes to food, I have that unhealthy obsession with categorising. Sure, there primarily is the good and the disaster; which you don’t hear very often about since I have a pretty lucky star looking upon me. But among the good, I […]

Tu me manques - Calissons maison comme des vrais

Let me tell you something guys. You are so sweet. I mean, I don’t post for a few days and instead of the hatred words I was expecting, all I get are sweet notes and emails. One of you even sent the comforting recipe for his favourite cookies – thank you Chris.

You – or more exactly some of you – are obviously concerned; and well, you’re just damn right. I first did not intend to share the following story with you; it just felt a little too personal. But since my closest friends know – and more importantly, since I consider you as friends; special friends that is, but friends nonetheless –, I thought I would let you know.

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.

On happiness, CAP pâtissier and a tart - Tarte chocolat au lait et fruit de la passion, ananas rôti

This past Monday. Yesterday, in fact. I made a choice. One of the most critical choices I’ve ever been confronted to. The kind of choices that leaves you in an uncanny state of uncertainty; but definitely one that makes you happy, one that you can’t help but think about – days and nights and every second in between -, one that comes with a CAP (Certificat d’Aptitude Professionelle) pâtissier, chocolatier et glacier.

The tart. What can I say? An insanely delicious passion fruit ganache encased in a crisp pâte sucrée shell and topped with syrupy pineapple dices […]

Réussir la pâte feuilletée, pas à pas - Mastering puff pastry, step by step

If you know how to use a rolling pin, then you know how to make pâte feuilletée. This could be the tagline of this pâte feuilletée 101 post.

For those of you who don’t know it yet, pâte feuilletée [literally, layered dough] – pat fe-yeah-teh – is the French for puff pastry, a fine and versatile pastry used in many pâtisseries and baked good: from mille-feuilles to flans. It consists in a basic dough, the détrempe – deh-tramp – spread with a good share of beurre manié – bear man-yeah –, then successively folded and rolled out […]