Les dernières recettes
I’m continuing my suggestions of pumpkin for the fall, as it is very easy to use in both sweet and savory recipes. Here are some very simple gnocchi to make. It may just take a while to make them beautifully, but maybe it’s time to spend some time in the kitchen with a few people chatting in anticipation of a good meal! For now I’ll just give you the basic recipe, then I’ll publish very soon a dish in which I put these pretty little colored gnocchi!
This beautiful brioche comes to us from Brazil where Dona Arlene has kindly accepted to share her recipe with me. We made it together in the state of São Paulo last summer and I was waiting for the right moment to publish it. With fall here, it’s high time for me to put it on my food blog! The pão de abóbora is a very soft bun made with pumpkin flesh, in this case pumpkin. The consistency is a wonder and it’s delicious with a simple semi-salted butter spread on top. I’m a fan, thanks again to Dona Arlene!
As fall begins to make itself felt, I’ve come up with a recipe that incorporates lots of delicious ingredients that evoke this beautiful season. Apples, pears, milk chocolate, praline and hazelnuts, all in a crispy hazelnut pastry. I’m sure this crumble will cheer you up in the best way possible! I, for one, love to come home when it’s chilly and warm up with a nice slice of dessert from the oven!
I propose a cake recipe, this time not very sweet, with coffee, cocoa and nut flavors. It is rich in chocolate and cocoa, and if you use very strong dark chocolate, the cake will be even less sweet. As is often the case with my cake recipes, it will taste better the next day after a night in the fridge!
During my “inverted puff pastry” workshops, I am often asked what can be done with the dough scraps. Because unlike shortcrust or sweet dough, it cannot be rolled into a ball and reused in the same way. You will lose some of the pretty puff pastry, but you can still make delicious puff pastries for the aperitif! Here is a good way to recycle it in the most delicious way!
I share with you a recipe from my book “Je fais mon chocolat maison” published by Solar and prefaced by Christophe Michalak! I was largely inspired by the cookies that you can find in New York, in a very famous bakery. I had already cracked the “plain” recipe in my blog, but this time I offer you the 100% chocolate version. With a touch of salt and vanilla, these cookies are completely addictive and if you start making them, beware, because you will be asked to make them all the time! I make them like there, in XXL version.
