The Tiramisu
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Tiramisu

The tiramisu is an Italian dessert that means literally pick me up or lift me up, so if you need to sheer up take fifteen minutes  and try this recipe I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams. […]

Mango Entremet
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Mango Entremet

I rarely do pastries made with exotic fruits, since I am originally from a country that doesn’t product these kinds of fruits, so doing this entremet was a challenge for me, especially that I never used the mango in mousse. After a long hesitation I decided to do it and I am really satisfied by […]

Almond Hearts
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Almond Hearts

The real name of this pastry is “El mkhabez” which literally means “the cake that has the texture of the bread”, to be honest I don’t know why this naming!! but I am sure that the taste is far from the bread taste, this pastry is really tasty, you can make it with different ingredients, […]

Strawberry Pie
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Strawberry Pie

When I was in France I used to wait for the right season to get good strawberries and make a strawberry pie, Here in USA, I make this pie all the time because I always can find good strawberries in markets, it is really easy to do, it’s really delicious and not too caloric. The pie is made with […]

The Paris Brest
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The Paris Brest

The Paris Brest is a French pastry that was created by the French pastry chef Louis Durant for the bike race “Paris – Brest” that goes from Paris to the city of Brest in France. That is why the shape of this pastry looks like a bike tire. The key elements of this pastry are the Praline, […]

Eclairs
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Chocolate eclairs

The Éclair is an old French pastry that appeared around 1850 in Lyon (France), it is made mainly with choux paste, filled with pastry cream and glazed with a fondant that is totally different from the “fondant” that we use to cover the cake here in USA. In this recipe, I changed a little bit […]

Strawberry Macaroons
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Strawbery macaroons (Christophe Felder)

Yum I took this recipe from Christophe Felder’s Pastry book (Patisserie L’ultime Reference) that is called the Bible of the French pastry. Unfortunately this book doesn’t exist in English, so I try sharing with you some marvelous recipes that you can’t fail !!, actually all the recipe of Felder are really precise, the result is […]

Bavarois
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The Raspberry Bavarois

The name of the Bavarois comes from the Bavarian Cream (Crème Bavaroise)  that could be made with adding gelatin and the whipped  cream to the egg custard or fruits mousse. In this recipe I chose to make the Bavaroise cream with raspberry mousse. As a base I chose to make an Almond Dacquoise that is very tasty, […]

ChocolateMacaroons
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Chocolate Macaroons (Christophe Felder)

Today I chose to do the most classic macaroons, the chocolate macaroon, actually there are several recipes to make these macaroons but my favorite is the one made with the Italian meringue and stuffed with a dark chocolate Ganache (I used a professional dark chocolate 70% cocoa). I keep the weights of the ingredients in […]

Italian Meringue
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Italian Meringue

Ingredient 75 g egg whites 150 g sugar 5 cl water I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams. Instructions: In a saucepan bring the sugar and the water to a boil, check the temperature […]

Pastry Cream
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Pastry Cream

I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams. Ingredient 500 g Milk 150 g sugar 80 g of egg yolk 50 g of cornstarch 110 g of better Vanilla Instructions: In a saucepan, bring […]

Chantilly Cream
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Whipped cream & Chantilly Cream

The Whipped cream is a whipped Heavy cream that is usually used to make the entremets cream as the Bavarian cream ..etc. The Chantilly cream is a whipped cream with icing sugar added, that is used for decoration or to stuff pastries. I keep the weights of the ingredients in grams to avoid rounding them and […]

The Praline
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The Praline

I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams. Ingredients (240 g) almond or half Almond half hazelnut (160 g) sugar (15 g) water Instructions In a large pan bring the sugar and the water to […]

French Meringue
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French Meringue

Ingredient 2 egg whites 120 g sugar Instructions: In a large mixing bowl, whip the egg whites for 10 minutes (Medium Speed) Start adding the sugar little by little while whipping, you will get a smooth thick mixture called French Meringue Put the meringue in a pastry bag fitted with any tip and pipe small […]