Sweet

An autumn cheesecake with everything I love about it. A chewy texture, but also crunchy on top with the addition of a cinnamon crumble, all on a speculo base. It’s …

Not quite a far, nor a dutchbaby, still less a pancake, pannukakku is the Finnish version with its own identity of this type of dessert. The idea is to cook …

A good cake with fresh figs and hazelnut powder, very melt-in-your-mouth, that’s the recipe I suggest. I use mixed figs in the batter, but also chopped figs for even more …

Cookies with an unexpected taste and texture! I put in a butter that I make hazelnut, i.e. well colored, with very developed perfumes. But also hazelnut powder and crushed, toasted …

A cheesecake of Basque origin? Not really, but the story is mostly very recent (less than 30 years) and is clearly becoming a classic and well-known recipe on social networks …

Crisp, crunchy shortbread! These are my cocoa-pecan shortbread. They are very low in sugar (enough for my taste), which may surprise some people. You’d expect a chocolate shortbread, but I …

I really like the idea of travel cakes, these cakes that keep for quite a long time. It contains no cream or butter and reveals the intense taste of roasted …

Here’s a delicious and surprising cake, with an almond base and a good taste of honey, but also with a rather unexpected ingredient that adds a lovely texture. It’s delicious …

It’s been a long time since I made a chocolate cake on my cooking site. Here’s an ultra-chocolate fondant with roasted almonds. This is a low-sugar cake, with 70% cocoa …

My friend Gaëlle, a pianist by trade, is also a fine cook, and if you have my latest book “La cuisine de Bernard” published by Flammarion, you’ll find her recipe …