What Are Crêpes? The Crêpes (Les crêpes) is a French light batter (paper-thin) similar to pancake
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 Genoa.
Pastry cream (crème pâtissière) is an essential base ingredient filling for many French pastries, like Religieuses, Millefeuille,
The Choux pastry (pâte à choux) got this name because it is like a small cabbage (Bruxelle Cabbage). It contains only butter, water, flour, and eggs. The perfect choux pastry has a round shape and doesn’t have a big [punched head], it is hollowed from the inside, and slightly crispy from the outside. What You […]
There is no French bakery shop without a Brioche, that highly enriched dough, with light and flaky crust, and a high gloss, caused by brushing “la dorure” (egg wash), sprinkled with sugar. Hot from the oven, the Brioche is one of the best French bread/pastry after Croissants. With a cup of coffee, some butter and […]
Ganache! a French term meaning: A person without talent or personality. Typically, a heavy Ganache is made with two parts chocolate to one part cream and used for filling cakes, while one to one is commonly used as a glaze mirror frosting. Macarons Dark Chocolate Ganache Use this chocolate Ganache for Macarons, immediately, before to […]
Macarons love never dies, those aristocratic cookies are always in Vogue, and still making a good income as a work from home! so, let’s start with the first recipe for Macarons, the basic one, the French method. You should master the basic Macarons recipe to find out mistakes, troubleshooting, and how to cook them depending […]