Crème de Cassis Pear Hazelnut Tart

Jumping late on the Valentine’s Day baking band wagon this year, I am sharing a delicious and pretty tart recipe. This recipe was inspired by a recent plated dessert I made for an event at my workplace – the cassis hazelnut bostock with mascarpone cream, candied hazelnuts, and fresh blackberries. Catering events also means thereRead more

Peanut Butter and Jelly Croissants

I make double-baked almond croissants at work everyday, they are one of the bakery’s best sellers. They are a staple of a French bakery, just like a regular croissant. The first time I had an almond croissant, it was like a revelation. A buttery croissant filled with a cake-like almond filling, topped with crunchy almondsRead more

Rosemary Pine Nut Gâteaux Breton

The herbs are growing more and more each day as the weather warms up. I’ve growing my herbs for a few years now, and rosemary is one of the easiest herbs to grow. Rosemary is usually thought of being used in savoury applications since for its nice earthy flavour in stews and meat dishes. It is actuallyRead more

Sablé Breton

Holiday calls for cookie baking, of course! Besides the favourite classics like shortbread and gingerbread, I also like baking something different to add to the mix for more variety. The sablé Breton is one of my favourite cookies, it is the perfect cookie with some tea or coffee, when I am just craving something simple.Read more

Vanilla Rhubarb Mille-Feuille

I am enjoying the abundance of spring/summer fruits and vegetables, love this time of the year. It is  rhubarb season! Rhubarb is a wonderful ingredient often paired with strawberries or other fruits in desserts, but is not really a “fruit”. It is the extremely sour leaf stalks of a large perennial herb Rheum rhubarbarum. Its leaves are considered poisonous because of itsRead more

French Regional Cooking: Provence

Haven’t updated my blog for a long time. After my last Cookshop experience, my other friend and I decided to try the French cooking. Everything tasted pretty good, I thought. We were divided into groups where each group was responsible for different dishes. Here was the menu: Olive tapenade on crostini Bouillabaisse – Classic FrenchRead more

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