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Category: pascal lac

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 […]

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 […]

Petit manuel de gestion du temps à l’usage des têtes-en-l’air qui oublient de fêter le quatrième anniversaire de leur blog

[Short time-management manual for people who tend to forget to wish their blog a happy fourth birthday] Today I have a little contextual-behaviour exercise for you. Nothing overly difficult, but you’ll definitely end up with a positive knowledge on human actions and needs-related brains-alteration mechanisms. So please, keep your pens and paper sheets on the […]

Pâtisserie Lac, part four – She who let the summer enter the pâtisserie

There are probably a couple of things I should tell you before you go on with the reading of this post. One: don’t hate me. Two: as I’m writing this live from a lounge chair, wearing my very favourite Burberry bikini. Now, I know it’s not spring – let alone summer – yet, and the […]

Pâtisserie Lac, part two – She who disclosed her secret, and ate chocolate and nuts and dried fruits in the shape of a Christmas tree

I realise I said the next pâtisserie Lac update would be about how I almost took part to a pastry challenge. To make one long story short, I had made an interesting entremet hazelnut dacquoise, cream cheese mousse, pumpkin crème brulée, and roast-slash-confits pumpkin dices – in the aim to submit it to a panel of experienced pâtissiers. But, after a couple of month without hearing from the school, I was called and said I’d start the classes on the exact same week the challenge was hold; read, with less than twenty-four hours of notice.
Not the right time, but definitely the right entremet. That’s why I so intended to share it with you. Sadly, it got eaten quickly and I haven’t found the time to re-make it yet. Soon (as usual).

Christmas randomness and a pâtisserie sneak peek ahead!