I just returned from a trip and brought back a number of recipe ideas. I was in Seattle for the third time in my life and only now am I…]]>
Dutch Baby with blueberries and lemon ricotta
I just returned from a trip and brought back a number of recipe ideas. I was in Seattle for the third time in my life and only now am I discovering dutch babies! It is a kind of thick pancake, cooked first in a pan and then in the oven. I went to Seattle's Tilikum Place Café, known for serving the best Dutch Baby. Here is a version with blueberries and lemon ricotta. There is no sugar in the dough, so you will have to sweeten it at the end with a little powdered sugar, but above all sprinkle with maple syrup! A real delight! The name probably comes from the deformation of " deutsch " which means German in German, and which is pronounced almost the same as dutch which means Dutch. But chances are that it comes originally from German pancakes, the pfannkuchen . You can also think of the Breton far (my recipe HERE), but I prefer to keep everything separate!
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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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