L’histoire sans fin – Comment glacer un mille-feuilles?

[The never-ending story - How to glaze a mille-feuilles?]

Before I started getting serious with pâtisserie – more clearly, before I started waking up at three am and actually enjoy it – I must confess I felt quite confident with many things. From making pâte feuilletee to piping meringues; from assembling a series of entremets to [...]

Tellement simple, mais terriblement bon – Le fondant au chocolat

[So easy, yet terribly good - The ultimate chocolate fondant cake]

Apparently, I told you I was going to come back with something glamourous. Pardon me if I’m mistaken, but in my world, a light cake topped with a delicate mousse feels glamourous.

A fondant au chocolat just doesn’t. It’s plain. It’s dark. And it’s damn good.

So good in fact, I had to write about it right away. Just a couple of hours after I hade made it, as a matter of fact.
If this doesn’t convince you to rush to your kitchen and make this fondant, please do listen carefully.

I made a cake. Took pictures. And blogged about it. In less than twenty-four hours [...]

De battre mon coeur s’est arrêté – Croissants parfaits

[To beat, my heart stopped - Perfect croissants]

The most paralysing feeling. This is what I felt as I woke up this morning.
Just the thought of an empty day ahead of me was enough to make me feel numb. Wide awake and yet, unable to move. The time had stopped. For a day.
Too tired to eat [...]

Réussir le Christmas cake, pas à pas – Mastering Christmas cake, step by step

With every year that fades, comes Christmas cake. Boozy and dense. Covered with bright-white fondant. Light and citrusy. Packed with almonds, both whole and ground. Topped with glacé fruits.

This is how we love Christmas cake around here.

No, we’re not going insane. We just like how versatile it can be over the years. Never the same, yet not entirely different either.

This year, I’ve decided to combine our favourites from the past to create a unique and delicate cake. Most definitely number one of the Christmas cake hall of fame.
Picture plump and fragrant dried and glacé fruits, and whole almonds, held together in the shape of a cake thanks to a rich and moist batter.

Et si on faisait semblant d’être amoureux- Petits choux au chocolat au lait

[Wouldn't it be nice if we pretended to be in love - Small milk chocolate choux puffs]

I checked on the daring bakers’ recipe quite late this month, thinking I would have to miss out on this one (yet again) given how tired I felt.

However, things turn out to be a little different. Far from what I expected them to be. As I opened the forum thread, I was thrilled by Meeta’s pick.

But I mean, who wouldn’t [...]