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confiserie

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Pâtisserie

Par le pont suspendu – Caramels au beurre salé façon tarte Tatin

By On March 25, 2015

[Through the suspended bridge – Salted butter caramels, not unlike a Tatin tart] We went for our favourite walk this morning. Usually, we’d be back by the time we left, but today… Read more.

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Pâtisserie

She fell in love with… #5

By On August 19, 2012

Guys, it’s eight pm. And I’m sitting in my bed. Looking at the sun playing hide-and-seek through the City. Perhaps, I took a picture with my phone. And one with my minolta… Read more.

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Pâtisserie

Réussir le fondant pâtissier blanc, pas à pas – Mastering white pâtissier fondant, step by step

By On May 29, 2012

One of the first things you see through a boulangerie-pâtisserie window in France is a herd of glazed éclairs and choux. Pretty in pink, brown, white, and more often than not, green… Read more.