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 dough (la pâte sablée) using dried beans or rice, then filled with a classic pastry cream (crème pâtissière), and the fresh fruits, like…
Génoise [je-nwäz], Genoese or Genovese cake, is one of several types of sponge cake, which was invented in the early 19th century, in the Italian city of Genoa. At that time, Genoa was a busy trading port, it served as one of several crossroads for importing and exporting foods from Arab countries throughout Europe. Some…
The Black Forest Cake (Gâteau La Forêt Noire) or “Schwarzwälder Kirschtorte”, is the most famous German cake, coming from the “Schwarzwäld” mountainous region, famous for black cherries plantation and dark chocolate. To prepare for a CAP Pâtissier (Pastry Chef Diploma), you should master the Black Forest Cake, even in some Culinary Schools, the whipped cream…
Also known as the Victoria sandwich or Victorian cake, Victoria Sponge Cake is an English classic cake, named after Queen Victoria, who enjoyed eating a slice with her 5 o’clock afternoon tea. The equal quantities of eggs, butter, sugar, and flour are the same as the pound cake, but the only difference is the baking powder. Because…
The king of modern Patisserie, Pierre Hermé has chosen the name “Ispahan” (Isfahan or Nesf-e-Jahan ) Macaron for his mystic Ispahan Macaron, in 1997. The unusual combination of the white chocolate and lychees fruit which has been an exquisite Chinese delicacy for centuries, with a few notes of Rose d’Ispahan; and maybe, a saffron strands flavor, made…
Chef Cédric Grolet made “The Yellow Lemon” (Le Citron Jaune) dessert in 2015, for Le Meurice Hotel, in Paris. The refinement of the ingredients, the new idea, and the making of the Yellow Lemon dessert reincarnated the lemon citrus fruit in a delicate way: A sweet and acidulant dessert, mixed with original flavors like fresh mint…