Here is the new Lemon Tart recipe I’ve been using… This lemon cream has a much lighter, softer texture than the previous recipe. It’s also a much more repeatable process since it is meant… Read More
Here is a new Nutella recipe set to me by the Laroche family, it’s quite good! 1 cup of roasted and skinned hazelnuts. 12 ounces (340g) of chocolate (valrhona manjari 64% is what… Read More
This Nutella recipe is a work in progress. The first one was good, very dark and intense, the second one is closer to actual Nutella. I don’t have any milk chocolate but I… Read More
This is an absolutely delicious almond shortbread crust for any kind of tart you’re making. Ma recette préférée de pâte sablée, absolument délicieuse!
This is an adaptation of Pascal Rigo’s American Boulangerie recipes. The main adaptations are conversions from imperial to metric. This remains my favorite dough for quiches.
The lemon tart : my favorite dessert. It’s one of those staples of french patisseries that I used to seek out every time I went back to France. The main reason for my… Read More
Here is to the most amazing hot chocolate ever. Personally, I find it just as good as the Maison du Chocolat hot chocolate, or even Angelina’s, without the décor and the snooty french… Read More
So, it turns out that the plum tree in the garden, which we wanted to cut because it looked very dead and took up a lot of space, actually gives delicious, I mean… Read More
Tonight I am trying a new recipe, the soufflé au chocolat (chocolate soufflé). The recipe comes from the Valrhona School of Great Chocolate.