Dominique Ansel’s Strawberry Tart
French fresh fruit tarts are the best light dessert, during spring and summer days, with a cup of Gykuro green tea or Oolong tea. Usually, the shell is a blind-baking of Sablé dou
Christmas Stollen
Stollen is a heavy bread filled with Marzipan and made with dried or candied fruits, spices, and nuts. It is a traditional German Christmas cake, called Weihnachtsstollen or Christ
French Meringue Kisses
The Meringue (La Meringue) is a variable dessert staple, it is light, creamy, crisp from the outside, and aerated inside. With only two basic ingredients, egg whites, and sugar, yo
Basic Pancakes Recipe
According to Wikipedia: A pancake (or hotcake, griddlecake, or flapjack, not to be confused with an oat bar flapjack) is a flat cake, often thin and r
Christophe Felder Entremet Recipe
Some critics consider Christophe Felder to be the creator of plated desserts. He made them famous and breathed new life into desserts in France. He revolutionized the org
Chocolate Mousse
The classic Chocolate Mousse (Mousse Au Chocolat) has a heavy texture, because, usually it is made with heavy cream, or “Fleurette” cream, some recipes add gelatin, to
Rich Fruit Cake
The Fruit Cake has a dense, heavy, and rich texture, it is the ideal celebration cake, usually decorated with sugar paste royal icing or marzipan. The fruit cake has excellent keep
Angel Food Cake
Angel Food Cake became popular in the 19th century, when the first detailed recipe of classic American Angel Food Cake, without fat, but only with cream of tartar, appeared in 1878
French Crepes
Crepes (Les crêpes) is a French light batter (paper-thin) similar to a pancake batter, made with only the main baking four ingredients: eggs, flour, milk, and melted butter, but w
Easter Dove Bread
Easter Dove bread or Colomba Di Pasque (Colomba Pasquale), is a traditional and artisanal Easter bread from Italy. According to Wikipedia: The Colomba was commercialized by the Mil