This is my kids' favorite and it's a true Christmas dessert. Sprinkled with confectioners' sugar, it looks like Christmas is already here.
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04 décembre 2016
Par Laurie le 04 décembre 2016, 18:39 - French pastry
This is my kids' favorite and it's a true Christmas dessert. Sprinkled with confectioners' sugar, it looks like Christmas is already here.
23 novembre 2016
Par Laurie le 23 novembre 2016, 18:04 - French pastry bites
These are part of my first memories as a child. Back in the 70s, there were not that many cakes and cookies kids would be offered. Our four o'clock after school break was mostly made of bread, butter and chocolate or fruit and yoghurt and that was a great improvement if you compare it to the generation before us. There were some pastry bites that you would find in stores though – some traditional cakes or sometimes shortbread and our equivalent of graham crackers, but that's another story.
Anyway, my grandmother would sometimes buy those round shiny and moist honey cakes that were glazed and filled with orange marmalade. They came from Burgundy and the recipe dates back to the Middle Ages. When you bite into them, the cake crumbles a little and by the time you reach the center that’s filled with orange marmalade, your hands are sticky with honey and you give a care in the world if it’s cold and dreary outside!
Here’s my version of the original recipe. You might want to add more honey if you want the cake to be even puffier. My first attempt was so yummy, I left well enough alone but original recipes in old cookbooks list almost twice as much honey as I used!
16 octobre 2016
Par Laurie le 16 octobre 2016, 12:12 - Cakes, cupcakes, mugcakes
12 octobre 2016
Par Laurie le 12 octobre 2016, 15:49 - French pastry
Melt-in-your-mouth brioche with pink pralines or raisins
This is the copycat version of the Praluline, a brioche created by a baker in Roanne, a Southern French town. He now has shops in Paris and other cities and each day, hundreds of these little wonders are shipped abroad as well.
This has always been my special treat to my mom and myself for Mother's Day, birthdays and even Christmases. I now make it myself.
It's made with pink pralines but is really good too with golden raisins drenched in warm water for 15 mn.
You can also double the quantity and freeze it. Cut slices in advance so you can thaw them individually for a yummy breakfast and warm them for a few minutes in your oven. The pralines will melt inside the brioche, making it heavenly.
Convinced? Let's do it!
25 septembre 2016
Par Laurie le 25 septembre 2016, 18:46 - French pastry bites
07 septembre 2016
Par Laurie le 07 septembre 2016, 17:54 - Muffins
Par Laurie le 07 septembre 2016, 17:37 - Petit déjeuner, brunch et pause café
Par Laurie le 07 septembre 2016, 17:34 - Desserts
Grande découverte récente cet été par pure paresse un jour de grosse chaleur. Un gâteau sans cuisson qui se fait tout seul dans le frigo pendant qu'on bronze? Oh oui!
Donc, icebox cake car icebox, c'est le frigo! Des gâteaux style petits beurre, galettes bretonnes ou gaufres sèches, de la crème fouettée, des fruits, quelques vermicelles de couleur histoire que ça soit fun. Emballé, c'est pesé. Il faut juste attendre que ça se fasse. C'est dur d'attendre!
Après, c'est comme pour les trifles ou les muffins: une idée de base et plein d'options. Laissez libre court à votre imagination ;)
Par Laurie le 07 septembre 2016, 17:27 - French pastry bites
05 septembre 2016
Par Laurie le 05 septembre 2016, 17:41 - French pastry
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