Comme des miettes d’étoiles filantes – Petits gâteaux aux cranberries

[Like shooting-star crumbs - Small cranberry cakes]

Sometimes, things can’t wait. Not for a week, a day, an hour, a second, or even a minute. Things like… SNOW.
In fact, ever since I spotted the first snowflakes almost five hours ago, I’ve seemed to have a canon 400D glued to my right hand.
And damn, this is a [...]

Moustache me happy

I know I probably didn’t make much sense the last time we chatted – or well, I posted – , but there is one thing you guys got. The bûches de Noël manifesto.
And yes, it hasn’t come yet. I’ve been way to busy with – actually – making the bûches and other entremets. But also [...]

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).

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.

Une maison Christmas-like, un peu comme si Pierre Hermé était le père Noël – Bûche Plaisirs Sucrés

[A Christmas-like house, a bit like if Pierre Hermé was Santa Claus - Plaisirs Sucrés Christmas log]

That time of the year – yes, the one that brings peace and happiness has come around again. And while Christmas and all its festiveness is already behind us, I can’t help but share with you the lovely bûche [...]