Desserts

"Et tout d'un coup le souvenir m'est apparu. Ce goût, c'était celui du petit morceau de madeleine que le dimanche matin à Combray (parce que ce jour-là je ne[...]

According to dear Wikipedia, red velvet cakes and cupcakes are incredibly popular in the US and (apparently) in Europe. I say apparently because where I happen[...]

When I asked M which flavour I should make for my first macarons recipe, without a second of hesitation he said: chocolate! When asked why he choose chocolate,[...]

Pitted or not pitted? Today I'm sharing a classic french country dessert from the Limousin region. Clafoutis is traditionally made with cherries unpitted, in[...]

Ce bavarois abricot est délicieusement frais et léger. Essayez d'utiliser des fruits frais, mûrs et juteux, le résultat n'en sera que meilleur. J'ai choisi une[...]

After tasting these cupcakes, my friend said from now on, she should be my number one, accredited, official, blab la bla, “goûteur” (taster)for any[...]

One of my favourite desserts is fraisier. Traditionally fraisier is made from a génoise (a sponge cake), crème mousseline (or pastry cream whipped with butter)[...]

Whenever I look for a recipe for cupcakes, I always start my search at Browneyedbaker, because her recipes have never disappointed me. And this vanilla cupcake[...]

Here is a simple and quite straightforward recipe of espresso cupcakes. These little cakes have a strong chocolate flavour, with a hint of coffee at the back[...]

Léger, doux et délicatement fruité, cet entremet est idéal pour terminer un repas d'été. Le citron se fait ressentir dans la mousse, mais tout en gardant une[...]