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in the kitchen

eclair tronc
la pâtisserie

Fields of frost – Éclairs au chocolat, presque comme chez Fauchon

By On February 28, 2012

[Chocolate eclairs, almost like Fauchon's] When trees are shaped like hearts; and breakfast means just-brewed coffee slash bike ride slash jonchée eaten as soon as I’ve taken my gum boots off. And… Read More

egg-disaster
la pâtisserie

Oops #1

By On February 24, 2012

Three cuts and eight eggs on the floor later, the cake came out of the oven. As a reminder that heatproof means heatproof, and not just a random glass bowl. You see… Read More

a cake too
la pâtisserie

PS. I felt like cake; made one and ate a slice.

By On February 17, 2012

A friend, of the dear-to-my-heart kind, made this cake today. A few thousands of kilometres away. And I did too. In ten minutes, from cupboards to oven*. It was eaten on the… Read More

flapjacks
la pâtisserie

Find a map and draw a straight line – Chewy flapjacks

By On February 15, 2012

I started collecting objects, to make up for memories I forgot. A blue pool ball, a broken cigarette, a plastic table number. I read words. Most of the time, at night. Yes,… Read More

olive-oil-jelly
la pâtisserie

Those three words – Gelée d’huile d’olives

By On January 18, 2012

[Olive oil jelly] In autumn, with figs, a young brillat-savarin curd, and a warm sponge so full of vanilla seeds it’s almost grey. Perhaps, a few toasted and salted almonds for crunch.… Read More

egg bacon sandwich-2
la cuisine

On breakfast for dinner – Bacon and egg sandwich

By On December 7, 2011

When home means finally-untangled hair, the sound of waves that won’t quit our minds – oh and of the shower he’s into two-open-doors away while this song is playing on repeat, only… Read More

vanille
la pâtisserie

La vanille

By On November 17, 2011

It’s hard to play favourite with vanilla. Tahitian vanilla (or for the geeks out there, and that includes me, Vanilla tahitensis) is a bit of a outsider – considered its the only… Read More

chocolate
la pâtisserie

Copeaux de chocolat

By On November 10, 2011


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tart shells
la pâtisserie

Bonjour novembre

By On November 1, 2011

[Hello November] Is it just me, or do you also feel like that – more than any other month – tarts belong to November? It usually happens without a warning. And without… Read More

cloud cookie cutter-4
le kitchenware

Sur un nuage

By On October 25, 2011

[On a cloud]

For days when the sky feels like a cloud, of the gigantic kind. And our homes are made warm with gas ovens.

I've yet found what dough will become a… Read More

in the kitchen

How to become a pastry chef?

By On October 19, 2011

I'm currently writing a series of posts on how to become a pastry chef.

What it involves on a day to day basis, what we do - whether we work in restaurants,… Read More

nigella choc cake slice
la pâtisserie

Et des morceaux d’arbres tomberaient du ciel – Le cake très chocolat

By On October 18, 2011

[And pieces of tree would fall from the sky - The ultimate quadruple chocolate loaf cake] I plan to spend this autumn collecting dead leaves and horse-chestnuts, drinking coffees with warm mittens… Read More

feta dip
la cuisine

On summer secrets – Feta and lemon dip

By On September 29, 2011

This is what happens when it’s summer. Or at least when it feels like it. We swim in the sea, or more accurately, we’re forced by that wave which chose the exact… Read More

france in the summer-44
la pâtisserie

Mind your French – Le fondant au chocolat

By On September 27, 2011

[The ultimate chocolate fondant] In London, we’ve had winter in July. Air damp with rain. Kitchens warm with soup on the stove. Oven smelling like chocolate cake. And now, in the south… Read More

cake quatre-quarts
la pâtisserie

A little sweller – Petits quatre-quarts, au chocolat ou pas

By On September 10, 2011

[Little poundcakes, with chocolate or not] It smells like the week-end around here. Actually, it’s been smelling like it for a week now. And boy, week-end does smell good. Just-brewed coffee and… Read More

maryse
le kitchenware

Une maryse

By On September 10, 2011

I got quite a few emails regarding the word maryse. One of you even wrote a kinky poem, because – yes – Maryse, is also a French name. It involved some whipping… Read More

ingredients creme patissiere
la pâtisserie

Réussir la crème pâtissière, pas à pas – Mastering pastry cream, step by step

By On September 5, 2011

It was a day at the end of September. A couple of years ago. I put on my pied-de-poule trousers for the first time since the internship I had done the summer… Read More

plums
le marché

Les prunes

By On August 27, 2011

[Plums] Let me introduce a new category. The market. A collection of random thoughts – and perhaps, recipes – about my favourite fruits and vegs from the market. Last week, I picked… Read More