✨ The Epitome of French Elegance: A timeless classic balancing a crisp buttery crust, a velvety almond heart, and the vibrant freshness of raspberries. The Raspberry Tart is an icon of French pâtisserie that never goes out of style. It is the definition of “simple sophistication”—appearing effortless on the surface, yet relying on the perfect execution of four distinct layers. The journey begins with the Pâte Sucrée (Sweet Shortcrust Pastry), a rich, butter-laden base that…
✨ The Magic of Chocolate & Fruit: A perfect balance between the creamy sweetness of luxury milk chocolate and the vibrant zest of exotic fruits. The “Jivara Exotic Sphere” is more than just a dessert; it is a masterclass in modern French pastry (Entremets). This recipe takes you on a sensory journey, starting with the cloud-like softness of the mousse made from Valrhona’s “Jivara” milk chocolate—renowned for its intense cocoa flavor softened by notes of…
Here is finally the recipe for the Pear & Chocolate Yule Log, a recipe you voted for on Instagram. I am delighted to deliver this recipe today, which I chose during my stay at Valrhona. For this Christmas log, the quantities will adapt according to your mold model; I deliberately put a little more quantity relative to the size of my mold (+20%). This dessert features an Emmanuel Biscuit with Hazelnut Oil, a smooth Chocolate…
Welcome to the definitive guide for creating the most exquisite French Rhubarb Tart, a dessert that perfectly embodies the essence of spring baking. As the seasons change and the vibrant pink stalks of rhubarb appear in the markets, there is no better way to celebrate than by crafting a gourmet pastry that rivals those found in the finest Parisian patisseries. This recipe is not just a dessert; it is a celebration of textures and flavors,…
Hello! Apparently, Mardi Gras is tomorrow! So I wanted to offer you a very gourmet recipe for Hazelnut Spread Filled Donuts with homemade spread. I have listed the steps below to help you make these addictive treats. I leave you with the recipe, see you soon! ♥ This recipe yields about twenty fluffy donuts, featuring a rich homemade hazelnut chocolate spread and a soft, pillowy dough that rivals the best bakery beignets. Ingredients: Homemade Hazelnut…
Hello! I hope you are having a beautiful week. I am back with a new recipe: the Vanilla Flan Pâtissier, a timeless French classic! If you wish, you can also make it with puff pastry, it’s delicious too 😉 I hope you like the recipe. See you soon. ♥ This recipe features a buttery Pâte Sucrée (Sweet Shortcrust) made with almond powder and a rich Vanilla Custard Filling enriched with crème fraîche and butter for…
Hey! A little late, but I am finally publishing the recipe for the Vanilla Caramel Pecan Entremet; better late than never 🙂 It is an Entremet (Mousse Cake) that I love to make and eat! It takes a little time to make, so I have set up a retro-planning (schedule) for you to organize yourself and spread the preparations over 2 days. This dessert features a Madagascar Vanilla Ganache, a luscious Caramel Creamy insert, and…
Here is finally the Lemon & Raspberry Entremet made for my son! Right now, it’s really a rush, and what topped it all off is my internet connection failure… We are changing operators soon, and I hope it will get better. This French Mousse Cake is the perfect balance of tangy and sweet, featuring a Lemon Mousse, a Raspberry Insert, and a Yuzu Whipped Ganache. It’s a refreshing summer dessert that looks as professional as…
First of all, happy new year 2026 😊!! I wanted a simple or classic dessert but representing a clock or time… After much reflection, I decided to use the mold that I have had for quite some time, the Universo from Silikomart. For the blister (clock), I found it at Miléna Gourmet BCG. For the rim, I wanted a chocolate band/collar too but different from the ones I usually make. So I used the Sabrina…
This is an Entremet (Mousse Cake) that was close to my heart, since I made it for “Pink October” (Breast Cancer Awareness Month). I wanted it pink, of course, and sober. It is covered with a Mirror Glaze and a chocolate band/collar made with the Sabrina Chouiref stencil and a few small pieces of silver leaf. For the taste, it is composed of a Raspberry Creamy (Crémeux), a Raspberry Confit, a Raspberry Mousse, and…
