Apricot Sorbet This is a really delicious sorbet, especially when made with fresh seasonal apricots. This time I propose a recipe from Lenôtre, from the cult book “Make your ice …
Cherry clafoutis. The real one…and my version! With or without pits… Such is the eternal dilemma for the clafoutis! If you go to the Limousin and say you are going …
Caramelized Gingerbread and Mystery Ice Cream This is one of my favorite desserts! A delicious slice of gingerbread, served warm and caramelized with salted butter, topped with a scoop of …
Salted Butter Caramel Sauce Here is my recipe for salted butter caramel sauce. Once you’ve plunged your finger into it, it’s impossible not to become completely addicted! I use this …
Chocolate Tartlets These little tartlets are really delicious! A fine crispy pastry with a very chocolatey firm and melting cream-ganache, a pure wonder! My version is simple to make and …
Reverse Puff Pastry The inverted puff pastry combines the advantages of baking. So why “inverted”? Instead of putting the butter in the tempera, the fat is around the tempera. Reverse …
Foie Gras (1st method terrine) What could be more delicious than a home-made terrine of foie gras?! I give you here a first cooking method that I have been using …
Arlettes But what is an “Arlette”? Well, it’s a kind of finely crisped and caramelized tuile, made of puff pastry (here homemade) and powdered sugar and that’s it! The result …
Foie Gras (2nd method with boiling water) Here is the second method of cooking foie gras. This one is really very simple. Although I still prefer the first version, this …
Banana Sorbet A really excellent Sorbet and again very simple to make and remains soft even after some time in the freezer. To try!! No notes yet Print Recipe Add …
