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…]]>
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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Cherry clafoutis. The real one…and my version!
With or without pits… Such is the eternal dilemma for the clafoutis! If you go to the Limousin and say you are going to make a clafoutis with pitted cherries, I don't give a damn! So I propose you the classic version of this dessert, with the basic dough and the whole cherries. But after experimenting with or without the pits, I can tell you that personally, it doesn't change the taste. It seems that the stone, while cooking, leaves the flavor, but no one has felt the difference… And yes, I admit it, I prefer a clafoutis without a stone, which is easier to eat. So I leave you also my clafoutis recipe, less traditional certainly. You will have the choice and I ask the purists to let me eat without me having to spit out my pits
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