Desserts

gatoamande2web

When you are fed up with the fog – Almond cake with palm sugar and "mirabelle" – grilled peaches, vanilla whipped cream

5
16 years ago
by silvia in
Quand on en a marre du brouillard – Gâteau aux amandes au sucre de palme et mirabelle – pêches grillées, crème fouettée à la vanille What is better than a slice of moist and delicious almond cake with a cup of tea when you are looking through the windows and only see a white and grey sky? I [...]
chocolatamande2web

Simply chocolate – Chocolate cake with almonds and coconut

0
16 years ago
by silvia in
Tout simplement chocolat – Gateau au chocolat aux amandes et lait de coco Lately I have been using coconut milk in many dishes, and I think it can be a nice substitute to regular milk especially in desserts. I know very few people who don’t like chocolate, personally I am a vanilla person, but [...]
yogurtmango5web

A little snow and sun in a glass – Yogurt mousse with mango vanilla compote

6
16 years ago
by silvia in
Un peu de neige et de soleil dans un verre – Mousse de yaourt à la compote de mangue et vanille Did it ever happen to you to really want a dessert but just something light, refreshing and fruity? no chocolate, no cake, no cream, just a light dessert? Well today that’s what I really wanted. I had [...]
earlgreymuffin2web

Tea in a muffin cup – Earl grey muffins with candied orange

14
16 years ago
by silvia in ,
Thé dans un muffin – Muffins au thé earl grey, oranges confites et eau de fleur d’oranger I think I am getting addicted to earl grey tea, I need to have earl grey at least once a day or my mind keep racing and keep obsessing about it. I think that is the beginning of addiction, I am not an [...]
brioche3web

For a Sunday breakfast in bed – Light braided brioche

4
16 years ago
by silvia in ,
Pour le petit-déjeûner du dimanche matin au lit – Brioche tressée façon pain au lait toute légère One thing I miss about France is their croissants and brioches you can get at the boulanger (the backer) anytime of the day. They are crunchy, moist in the middle and so delicious. Again, San [...]
gateaurhubarbe8web

So tender – Soft rhubarb cake with honey and chestnut flour

1
16 years ago
by silvia in
Un gateau tout doux – Moelleux à la rhubarbe avec miel et farine de marrons I love baking with chestnut flour, it has such a wonderful smell, and its taste is so refined. When you start baking with all kinds of flours, such as quinoa flour, chestnut flour, coconut flour, etc… white flour seems so [...]
ananasrhumweb

Tutti frutti – Caramelized pineapple with vanilla orange juice flamed with Rum and grilled brioche

3
16 years ago
by silvia in ,
Tutti Frutti – Ananas poêlé au jus d’orange, flambé au rhum et brioche grillée I love to grill and cook fruits, and this pineapple is really a delicious dessert that goes perfectly when a dinner has been a little more substantial than usual. You can serve it with homemade vanilla ice cream or [...]
rhubarbstrawberry3web

Pink and pinkier – Strawberry and rhubarb compote with vanilla ice cream

0
16 years ago
by silvia in ,
Rose et plus rose encore – Compote fraises-rhubarbe et glace vanille Rhubarb is a popular vegetable in the Eastern Part of France where I grew up. It’s mainly used in desserts, and rhubarb tarts or jams are very famous. That’s the way I grew up with, but some people cook it as fish or meat [...]
tartefromageblanc4web

As light as feather – Typical Alsacian fromage blanc tart arrived in San Francisco

5
16 years ago
by silvia in
Aussi légère qu’une plume – La Tarte au fromage blanc Alsacienne est arrivée a San Francisco This is something I had no idea how it would turn out. I love so much this traditional Eastern French dessert, so popular in Alsace and Lorraine regions. When I go home, it’s the first thing I buy at the [...]
chocolate_crostata3web

Let's get tempted – Chocolate crostata with walnuts

8
16 years ago
by silvia in
Lasciamoci tentare – Crostata al cioccolato con farina di castagne e noci Crostata a the typical Italian dessert, probably the equivalent of the French tart. The crust is somehow different from the pâte brisee the French use to make tarts. It has more eggs and sugar. It also looks a little [...]
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