Vegetarian and vegan food from a French baker!
This dessert is a creation by a renowned french pastry chef, Christophe Michalak, and he named it “Fantastik”. It’s a mix between a tart and a cake that you can customize depending on the season. The possibilities are endless!
Vegan brioche buns made with olive oil and plant-based milk. Have them as a savory or sweet dish depending on what you sprinkle on top!
This summery lemon raspberry tart is made of a sweet pastry dough, an almond lemon cream, a lemon curd, fresh raspberries and a mascarpone whipped cream.
French baking has been changing a lot for the last couple of decades. Bakers have been creating new types of breads and cakes. Developing new flavors, looks, adapting to allergies as well as new trends… It’s a fun world to explore!
Light and crunchy coconut meringue sticks that you can eat as is or drizzled with chocolate. Sprinkle with nuts, dust with matcha powder, …
Light and soft brioche slider buns that you can eat as a sweet or savory dish.
A vegetarian appetizer that looks fancy but is quite easy to make. The most difficult part in making these savory cream cheese profiteroles is the choux pastry but I’m going to give you all the tips and tricks I learned through the years to succeed!
Cherry clafoutis is a very common dessert in France, you will find it often during summer season on people’s table. It’s a very easy way to use cherries or any other summer fruits. Just a few simple ingredients and a dish that goes in the oven and you’re good to go!
Choux pastry is a very traditional and common baked good in France. You can find it in all the bakeries in different shapes and filled with many type of creams. So today we’ll start with the basics : chouquettes and cream puffs filled with a vanilla pastry cream.
Fondant Baulois was created in La Baule, a seaside resort in western France. It’s a baked chocolate mousse cake with a rich dark chocolate taste and a hint of caramel and sea salt. It has a thin crust and a smooth texture, it melts in your mouth…