I recently made myself some breakfast scones, this time orange and cranberry. They are buttery, low in sugar and crispy on the outside, rich and airy on the inside. The…]]>
Orange and Cranberry Scones
I recently made myself some breakfast scones, this time orange and cranberry. They are buttery, low in sugar and crispy on the outside, rich and airy on the inside. The flavors of orange zest and butter blend wonderfully with the softness of cranberries. Just remember to put the butter in the freezer a little earlier so that the scones are as good as possible!
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Crunchy shortbread with hazelnut butter
I love experimenting with shortbread doughs and if you look in my cooking blog, you'll find lots of them! Here, the fact of making a hazelnut butter, changes completely the taste and the texture of the shortbread. With a touch of vanilla and salt, they are irresistible! The texture is a bit similar to the montecaos I had previously posted. These shortbread will keep for a very long time without any problem in an airtight box.
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Raspberry vanilla lemon tart
A little wonder in the mouth, that's really the feeling when you bite into a piece of this pie. A crisp pastry, a rich and fluffy almond cream, a tender and fresh vanilla ganache and juicy raspberries. For this pie, I give you my wonderful vanilla ganache recipe that I developed 7 years ago and published only in my first book "mes desserts" (Flammarion 2014). Nothing complicated here and a visual that will delight your guests for dessert in the middle of summer!
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Strawberry, lemon and basil pie
A new strawberry pie with a new pastry technique. I had seen a similar pie at Yann Couvreur's, but I didn't have the time to taste it. I figured out how to make my own version with a basil creamer and lemon almond cream and the result went beyond my expectations. Especially with the strawberries in season which are currently sublime! For the technique, an airy canvas is used for the bottom and side of the circle, which prevents the dough from puffing up. It can be baked without peas or flour sack technique. It also gives the pie a nice pattern.
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Canelés from Bordeaux
Here is the recipe for canelés (yes there is only one N!) and everything you need to know to make them a perfect success! The recipe is a bit long to read but it is the result of many tests. All the difficulties I encountered have been resolved. Here is my recipe that I kept secret for a long time. But all my secrets are here!!Bordeaux canelés are, as their name suggests, from Bordeaux. And if they are made in fluted molds, it is because of their original name (canaules) and not the other way around as everyone thinks! The canaule was a kind of bread made with egg yolks, which fell into oblivion in the 19th century and was brought up to date in the early 20th century by a pastry chef who added rum and vanilla. Given the name of the pastry, he bakes it in a fluted mold. It was not until 1985 that the second “N” disappeared from the word canelé to become canelé!
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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 puff pastry is lighter and more crumbly and can be stored for up to four days in the refrigerator without losing its growing qualities. In addition, since the butter is on the outside of the dough, it is less prone to drying out and the puff pastry develops evenly... In short, a must try!
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