© 2012 sophie. All rights reserved.
Classic french entremet (just fancy name for cake) … my own personal Himalaya, I made it! Layered chocolate Joconde biscuit, coffee light buttercream, chocolate cremeux, and chocolate glaze … 5 hours to prepare, 1 night in the fridge … I’ll … Continue reading
© 2012 sophie. All rights reserved.
The bread here is quite good (sourdough especially) but I miss french bread with its crunchy crust and soft crumb. So I folded my sleeves … and research videos, books, and tutorial before actually doing anything. Bread might only consists … Continue reading
© 2012 sophie. All rights reserved.
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© 2012 sophie. All rights reserved.
Sorry, quite busy with school and a new project (surprise! … nah, ain’t pregnant, haha) Chocolate milk and passion fruit macarons,Pierre Herme’ signature macaron, the Mogador For the macarons shells, I used the same recipe as usual Tant pour tant: … Continue reading
© 2012 sophie. All rights reserved.
Geez, I was spoiled for Xmas (yes, I was a veeery nice girl … anyway). Among other things, I received a cute set called “L’atelier du petit-beurre” with a recipe book and a special cookie cutter. For non-French, the “Petit-beurre” … Continue reading
© 2011 sophie. All rights reserved.
1. Italian meringue Bring 200gr of sugar + 5cl of water to 118° Beat up 2 egg whites Pour the 118° sugar syrup on the beaten egg whites Beat the meringue until it’s completely cold 2. Macarons dough Mix – 160gr of almond powder – … Continue reading
© 2012 sophie. All rights reserved.
Was hosted on April 22nd Theme was tartlets and quiche. We made fresh fruits and pastry cream tartlets, almond and plum tarts, blueberry almond tarts topped with a purple bubble of blueberry cream, yum!
© 2012 sophie. All rights reserved.
Dessert Night #1 was hosted on March 14 The theme was …eggs As many recipes calls egg whites only or yolk only, we did some egg maths Thanks to all the participants Next one on the way
© 2012 sophie. All rights reserved.
Warning: DO NOT REPLICATE at home WITHOUT THE PROPER PROTECTIVE EQUIPMENT … seriously, it’s 180° boiling sugar So with the sugar lamp my boss lent me, I spent an afternoon playing with hot sugar, covered from head to toe, while … Continue reading
© 2012 sophie. All rights reserved.
The first birthday cake was a VIP one, this second one is for the team! Coconut dacquoise (biscuit), lime mousse and raspberries (on top, I just put the dacquoise in a food processor, and sprinkle it on top of the … Continue reading
© 2012 sophie. All rights reserved.
Favorite dessert for my favorite man He looooves mille feuille, hehe For the brave ones: 1/ Puff pastry 300gr flour, 17cl of water, and 250gr of butter. Fold it in 4 rounds of (1 simple fold + 1 double fold) … Continue reading
© 2012 sophie. All rights reserved.
In the classic french series, here’s the cannelé, the little cake with thousands names including canelé, cannelet, canelet, millas-canelet, millason, le canaule, canaulé ou canaulet It’s a speciality from Bordeaux According to www.cannele.fr: (Le cannelé) is totally linked to the … Continue reading
© 2012 sophie. All rights reserved.
Gazelle horns are traditional pastries from Morocco, Tunisia and Algeria. Just FYI, I thought that they were called horns … because they are shaped in that manner. But actually, it seems that the term “gazelle horns” is only the french … Continue reading
© 2012 sophie. All rights reserved.
About rosewater icecream, violet meringue, why french people have 2 words for ice cream and how to whip up fluffy and firm egg whites Let’s boogie! Rosewater icecream based on a recipe from Ladurée, manufacturer of sweets since 1862 Ingredients: 50cl … Continue reading
© 2012 sophie. All rights reserved.
Mini-quiches for ze “apero” drinks in 3 easy steps Quiche mix Pate brisee (flaky pie dough that is used for all liquid preparation, no need to pre-bake) Filling Note: You can prepare the dough a day ahead 1/ Quiche … Continue reading
© 2012 sophie. All rights reserved.
Et voila, I’m back after spending Xmas at the beach The ”pate a choux” or choux pastry, I find it magical. It is used for eclairs, cream puffs, and even salty cheese puffs (called gougeres) When you think of it, it looks quite … Continue reading
© 2011 sophie. All rights reserved.
For Xmas, I just treated myself with this book, Mini Pâtisseries Maison, publisher Marabout, that gives nice ideas for cakes for a gift or to quietly enjoy on your own For a dinner at friends, I tried 2 very simple … Continue reading
© 2011 sophie. All rights reserved.
No it’s not the flag of Brazil … could have been actually :p It’s a chocolate bomb with a mangue compote on a coconut dacquoise (half way between a meringue and a biscuit) Oh boy, that was intense! Since my … Continue reading