Love is to share, mine is for you – Moelleux au chocolat blanc et au miel, abricots fondants et glace à la pistache

[White chocolate and honey sponge with poached apricots and pistachio ice-cream]

In my world, nothing matches the happiness of being in love. As a matter of fact, I love being in love. The goosebumps, the thrill, the excitement.
Nothing. Except, perhaps, the development process of a new pâtisserie. It starts with an idea, jotted down in a [...]

Ouh la menteuse, elle est amoureuse – Granola aux noix de pécan, sirop d’érable et banane

[Oh the lier, she has a lover* - Pecan, maple syrup and banana chips granola]

Do you remember when, a couple of days ago, I told you that 1) I had no recipe to share, and 2) Jamie’s chicken is the base of our food diet?
(I made sure to quote the two facts above so it’s [...]

Paralyse me, with your kiss – Tarte aux cacahuètes, caramel et chocolat au lait

[Caramel and milk chocolate peanut tarts]

If you’re anything like me, you might have already experienced that subtle feeling of awkwardness which precedes the very first kiss you’re about to give to this new someone you quite like. And quite obviously, you can never forget the right-after-feeling as well.
Exciting. Electrifying. Paralysing.

I must confess I feel the [...]

Pâtisserie Lac, part three – She who got ready for her exam… by making a tarte bourdaloue

Do you remember that time when cream pies were being thrown at foodbeam? Well, this would be so very appropriate. Again.
The thing is that, aside from the long overdue bûches de Noël manifesto and the launch of la moustache, I’ve made a promise to Tony. A promise about something very exciting.
A taste of Mediterranean. Seven [...]

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).