Very simple puff pastry apple tart recipe with minimum ingredients and maximum flavor. You don’t even need a mold for it. Sour apples work the best. I use brown sugar, it gives the apples that caramelized taste. Can be served warm with a scoop of vanilla ice cream, or cold with some powdered sugar on top.
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Puff pastry apple tart
Taste first your apples, then add more or less sugar to make tart perfect to your taste.
Preheat the oven to 380 degrees F. Place the dough on the baking sheet lined with parchment paper. Poke all over with a fork.
Peel the apples, core and cut into wedges. Slice the wedges thinly and arrange the slices on the pastry, overlapping as you go. Dot apple slices with butter.
Fold the edges of the pastry.
Bake for 35-45 minutes, until the pastry is golden and apples are tender.
These Chocolate Chip Banana Nut Muffins are moist and absolutely delicious. This is an excellent way to use your ripe bananas and make an excellent dessert that everyone will love.
I substitute all purpose flour by almond flour so they are gluten free! Brown sugar gives a beautiful amber color. A must-try dessert…
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Chocolate Chip Banana Nut Muffins
I like to use brown sugar, it gives a beautiful color and a caramelized taste but this recipe can by made with white sugar too.
This banana bread gets its amber color and caramelized taste from brown sugar and the taste is amplified by the almond flour. This is not gluten-free recipe, you need to add a little of all purpose flour too.
Preheat oven to 350 degrees F (180C). Grease a large bread pan and set aside.
Mash bananas with a fork and mix them with brown sugar.
Add eggs and mix well.
Add melted butter,
and almond flour.
Then add all purpose flour, salt and baking powder. Mix well.
Add walnuts
and chocolate chips.
Pour the batter into bread pan and bake for about 55 minutes.
Banana bread is ready when a knife inserted into the center comes out clean. Cool the bread in pan for 10 minutes. Remove from pan to wire rack to cool completely.
A delicate gluten free chocolate cake that melts in your mouth. The recipe is absolutely simple without any flour! All you need is chocolate, butter, sugar and eggs.
Melt the chocolate and butter on a water bath or in a microwave. Mix well.
Add sugar and mix well.
Separate yolks from egg whites.
Add yolks into the melted chocolate and mix.
Add salt to the egg whites, and beat into a thick foam.
Using a spatula carefully fold in whipped egg whites into chocolate mass.
Preheat oven to 380 degrees F. Generously butter a baking pan and pour the batter into the cake pan.
Bake in in the preheated oven for about 25 minutes. The exact time of baking depends on the oven, size and quality of the baking pan. Once the the cake is moist and not liquid inside (it's not a lava cake) - it's ready. Please, don't overcook!
Let the cake cool then carefully remove it from the pan. Dust it with powdered sugar and serve.
This is very unique recipe. All you have to do is whisk all the ingredients together in the mixer bowl for 1-2 minutes, bake for 30 minutes and voilà, you can enjoy the cake with your favorite cup of tea.
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Quick Almond Cake
You can use any cake pan you like or have. My favorite one is loaf pan, and I usually make it without the almonds on top. Easy to cut and easy to pack for lunch or picnic.
Very light, fluffy and tasty French cookies. I’m not sure if anything beats these madeleines, but I’m very positive that nothing beats a fresh homemade one. Classic small sponge cakes shaped like seashell, usually made with lemon zest. I love lemon, but I decided not to add any to my madeleines. I just like them plain.
You can find molds for mini-madeleines. That’s really nice and you can savor them for a cafe gourmand.
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Madeleines
To make an authentic madeleine, you will need a madeleine pan. But you can use a muffin pan or any cake pan.
In a medium bowl combine eggs and sugar. Whip until light. Add milk and mix well.
Carefully fold in the flour, baking powder and pinch of salt.
Add melted butter and mix throughly until smooth. Let the batter rest in the fridge for about 15 minutes.
Preheat oven to 400 degrees F. Butter madeleine pan. My pan makes 12 cookies at a time. From this receipe you'll make 24 cookies.
Spoon batter into the prepared molds, filling 3/4 full. Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Remove the madeleines from the oven and let cool for 2 minutes.
With a knife or fork carefully loosen the madeleines from the pan and then tip the whole pan out to a prepared plate.
If you want to make it in a loaf pan, it will take much longer, about 30 minutes, or until a toothpick inserted into the center of the cake come out clean.
Bananas, nuts and chocolate… how can you go wrong? I made it with my 7 year old daughter this Saturday. She loves to help me with cooking. The Chocolate Chip Banana Nut Bread was absolutely delicious. I made 2 loafs, so we can have it for breakfast on Sunday.
French chocolate cake with dark chocolate. Very elegant and light, incredibly simple to make. It became our family signature cake. I make it for breakfast, for unexpected guests, and even as a birthday cake.
Yule Log (Bûche de Noël) is the French roll cake very popular during the Holiday season. This is a delicious version of Yule Log you can make at home using very simple ingredients you can find in every store.
In a small pot, bring cold water and sugar to the boil. Keep boiling for a few minutes, stir constantly until the sugar dissolves completely. Remove the pan from the heat and let cool down. When the syrup is cold, you may add vanilla or the Triple Sec liqueur (optional).
Biscuit
Preheat oven to 380 degrees F (180°C). Line a baking sheet with parchment paper.
Using an electric mixer, beat eggs and sugar until the mixture becomes thick, fluffy, and triples in volume.
Using a spatula, gently fold in flour and cocoa powder.
Spread the batter evenly in thin layer into the prepared baking sheet. Bake for 7 to 8 minutes in the preheated oven until a toothpick inserted in center of biscuit comes out clean.
Turn upside down onto clean kitchen towel and carefully remove parchment paper. Let cool down.
Chocolate ganache
Boil the heavy whipping cream. Pour the boiling cream over the dark chocolate. Wait for one minute.
Then mix it until the mixture is smooth.
Add butter and mix until this is fully dissolved.
Let cool the ganache for about 30 minutes in the fridge. Mix and check frequently: the ganache is ready when it's not anymore liquid and has a spreadable texture.
Chantilly cream
Beat together very cold heavy cream and cold mascarpone cheese until this is whipped. Keep gradually adding sugar.
Assemblage
Paint the biscuit with sugar syrup.
Spread the chantilly cream evenly over the biscuit.
Roll up firmly.
Tightly cover with plastic wrap, and keep in the fridge until chocolate ganache is ready.
Remove the plastic wrap. Spread the ganache over the cake. Using a fork make lines to look like a log. Transfer the cake to a serving platter and let stand in the fridge for a night or at least 3 hours.
Before serving, dust with cacao cocoa powder and decorate with meringues or pieces of chocolate.