Sunny weather is finally back, bringing with it some rhubarb and a ton of new ideas to cook it. I went a bit far from the beaten tracks with my previous rhubarb recipes as the meringue pie with rhubarb purée & caramelized mango or the rhubarb & apricot crumble – only in French for this one -, but […]
This pear compote recipe with cardamom is again a low sugar recipe, which fits perfect with the nutty amaranth & chocolate granola that I recently published. I still don’t use that frequently cardamom, but since my few months in Finland I discovered that this plant was fitting perfect for desserts and pastries – their cardamom […]
Baking panna cottas was a first attempt for me, moreover rose panna cottas, made from coconut milk. My basic idea was to create a suitable version for vegans, unfortunately the Agar-agar decided differently. I actually wanted to use it in order to replace the edible gelatin sheets, but the first attempt was a total failure […]
Snow and freezing weather don’t seem to be ready to leave Berlin yet, which gives you one more reason to treat yourself through your food: time to eat again Raclette, Reblochon cheese – which you will devour with your eyes in my next recipe -, hot beverages & Cie. Chaï Latte and other sweet/spicy alternatives […]
My first discovery of the Matcha & Azuki flavors association was at Aki, this Japanese pastry shop that is located rue Saint-Anne in Paris – I warmly recommend this address to Parisians and tourists who would have the opportunity to go there -. In spite of the good reputation of French pastries, I have to […]
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