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.
After my Asian cooking classes, I sometimes have ingredients left over. This time I had a lot of rice noodles and coconut milk. In less than 20 minutes, this dish …
A delicious spicy omelet with lots of shrimp! I eat it without anything else, just a little soy sauce, but you can of course accompany it with plain rice. It will be ready in less than 10 minutes for an express meal full of flavor. It’s really ideal for filling up on protein. At home, I often make it for lunch, between two work sessions!
I propose you a recipe unpublished on the blog, but which I published in my book Scandalously Decadent, published by Flammarion, which you can find in your bookstore! This pie from Florida, USA, is simply magical! The raw cream is liquid, I don’t put an egg in it, and yet it congeals in an incredible way, the lemon juice coagulating the sweetened condensed milk and Greek yogurt. The result is a well-balanced pie, fresh, not so sweet thanks to the lime juice and melting in the mouth. It is traditionally made with small limes from the Keys, but I’ve never seen them here. You can replace them with classic limes without any problem. A delight, especially with a good lemon whipped cream!
