Post has attachment
Idea from the French pâtissier #Michalak : chocolate mousse with chantilly; the whole dessert in a #chocolate cup! No waste, everything is edible!
Photo

Post has attachment
Today was a bit chilly, that's why I decided to bake some #churros! They're #gluten free and #dairy free to be edible by husband too! And because we ran out of Nutino, I thought it would be great to try to make a chocolate/nut spread, gluten and dairy free! Great success with husband but not at all with little one 😓. Well... more for us 😋 
Photo

Post has attachment
Another experimental food! Today #molecularfood !! Mango sphere made with lime and molecular ingredients on the top. Vanilla panna cotta and pineapple cooked with vanilla bean and star anise. And between a isomalt sugar disc. See how cool is it ;)
Photo

Post has attachment
Last week, two of my friends head towards new horizons therefore I baked few sweet treats for them. Here one of them: #matcha madeleines and #blacksesame madeleines. I had some with kids and other friends too, it was yummy :)
Photo

Post has attachment
Afternoon tea with friends 😃. Simple #palets Bretons: yolks, flour, sugar, bitter almond extract..and of course salted butter!😉 Beautiful with coffee!
Photo

Post has attachment
My mother in law came to visit us and in her luggage she brought me some #poivredecassis (it's actually crushed blackcurrant buds). Thanks to her!
I made this simple #chocolate mousse with it and some buckwheat biscuit to go with. Everything is #glutenfree and #lactosefree, so hubby can eat as well 😉 Very nice taste, can't wait to try other recipes.
Photo

Post has attachment
I bought last Friday a plate from a friend making beautiful #ceramics. She made this special plate for macarons. I wanted to use it and that's why I baked some #macarons filled with praliné.
Photo

Post has attachment
Yesterday I invited some friends of my son to our place. I made some choux, inspired recipe from Pierre Hermé! Pistachio cream and strawberry...
Photo

Post has attachment
I wanted to try for a long time to bake some #kouign-amann ... Very famous cake from Bretagne, French Celtic region where I come from. They're made with LOTS of butter and sugar, historically to help fishermen combat cold and humidity. Not good for your waist size but so delicious haha!
First try, not too bad... but next time I'll cook them a bit less :)
Photo

Post has attachment
Recently, I just moved to another house with of course a new oven! Fortunately the new one is not too bad and I tested it by baking #cannelés. They had a nice colour and shape, so I guess I can give a A+ to my new oven this time :).
Just be aware that best results are obtained with thick copper molds (1-2 mm), but are more expensive too. Silicon molds are not that good. Various brands are on the market, but If you want the best that pastry chefs use (and that my mother in law bought for my birthday few years ago ;p), then buy them from the most famous coper mold maker: Mauson Mauviel based Villedieu-les-Poêles in Normandie in the Baie of Mont-Saint-Michel Normandie (France). This city is since medieval times (~800 years old) considered the most important city of copper in Europe and the center for mold making, and funnily of church bells too. You can access the French or English language website of maison Mauviel to buy the molds from here: http://www.mauviel.com/. You can also buy them from Amazon too. For the recipe, you could for instance use this one: http://goo.gl/122jz. Good luck and enjoy! Baking Tip: use vanilla pods from #Tahiti, and Rum from #Mauritius island. They really are the best for canneles.
Photo
Wait while more posts are being loaded