The Apricot Mousse Cakes Posted on: Thursday September 10, 2020  

The Apricot Mousse Cake, a real bliss with a lime sponge, an intense almond mousse and a delicate Apricot taste !

Course: Plated Dessert, Dessert, Layer Cake

Difficulty: Experienced

Languages:  English  |   Français

Julia’s Child 3 Chocolates Queen of Sheba (reine de saba) Posted on: Wednesday October 2, 2019  

Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)

Course: Dessert, Cake, Chocolate Cake

Difficulty: Experienced

Chef: Julia Child

Book: Mastering The Art Of French Cooking, Vol.1

Languages:  English  |   Français

Nantua’s Tart (Rhubarb Raspberry) Posted on: Saturday July 20, 2019  

A delicious and elegant tart, Rhubarb and Raspberry

Course: Dessert, Tart

Difficulty: Experienced

Staples : Bugey, Clara, France, Nantua

Languages:  English  |   Français

Philippe Conticini’s Rhubarb Tart Posted on: Thursday June 20, 2019  

A delicious Rhubarb Tart by French Pastry Chef Philippe Conticini

Course: Dessert, Tart

Difficulty: Experienced

Chef: Philippe Conticini

Book: Sensations

Languages:  English  |   Français

Pierre Hermé’s Pistachio Crème Brûlée Posted on: Sunday January 29, 2017  

A great recipe from Pastry Master Pierre Hermé, for a creamy custard based Creme brulée and Pistachio lovers

Course: Crème Brulée, Dessert

Difficulty: Easy

Yield: 6 ramekins

Servings: 6

Preparation Time: 15 Minutes

Cooking Time: 30 Minutes

Chef: Pierre Hermé

Book: Plaisirs Sucrés

Languages:  English  |   Français

Pierre Hermé’s Pistachio Paste [BASE] Posted on: Monday September 12, 2016  

PIstachio pastes can be expensive and not too good, so why not make your own ?

Course: Base, Pistachio Paste

Difficulty: Easy

Yield: 450 grams

Preparation Time: 20 Minutes

Chef: Pierre Hermé

Book: Plaisirs Sucrés

Languages:  English  |   Français