Les dernières recettes
I promised you, here are the coconut sesame and peanut pearls. After the coconut pearls with egg cream, this variant is simpler in its ingredients, easier to find (there will always be the glutinous rice flour!). It is also completely and naturally gluten free, so it is a good option for those with intolerance.
My new book will be released on November 25th! It is already available for pre-order at your local bookstore and all wind platforms. This book is a compendium of greed. I assume here all that I like: greedy, tasty, soft, crispy, melting but especially feasible and delicious. Nearly 100 uncensored and outrageously decadent recipes await you in this beautiful book! I was also lucky enough to have 4 guests on my book: Aurélien Cohen with his recipe for Cara’huètes tarts, Christophe Amav with delicious pistachio raspberry puffs, Jekocat with an even crazier adaptation of my ultimate hazelnut cake and Frédéric Leguen Geffroy with an incredible chocolate pie! I present below some pages of the book with the photographs of Claire Curt!
This is the time of year to cook good food in preparation for the holidays. A little while ago, I saw a picture of the shortbread from one of my Facebook friends. She shared lots of beautiful cakes, including these amazing, randomly shaped spritzers. I loved it right away. Delphine immediately agreed to share with us her recipe which is the one of her grandmother Jeannette. I really like their unusual look that makes you want to bite into them. A delight with a good hot chocolate, tea or coffee!
Here is a second recipe in partnership with Boursin® Garlic and Fine Herbs. After the risotto (recipe HERE), I have this time concocted a pan with chicken, mushrooms, chard and sundried tomatoes, in a cream and Boursin sauce. It is a real delight and is best served with a simple white rice.
I love meatballs, but then these surpass any I’ve ever had. I have a friend, Gaëlle, who is a very good cook, who once made me this recipe that she had developed and she agreed to share it with us here. I’ll tell you right now, they are totally decadent! Well seasoned and flavored, they leave a heart of flowing cheese.
Les croissants à la vanille, vanilkové rohlíčky, sont des sablés traditionnels de Noël en Tchèquie. Il s’agit de petits sablés aux noix et sont totalement irrésistibles. Un grand merci à Marie de partager avec nous la recette de sa mamie ! N’hésitez pas à visiter le site de l’office du tourisme tchèque, dédié à la gastronomie du pays avec de nombreuses recettes ! C’est par ICI !
