Madeleine au miel de sarrasin./ Buckwheat honey Madeleine. I was not satisfied with the little bump I had with the previous batch of madeleines. So I got a new recipe from @francoisperretpatisserie, made changes in resting time and oven temperature, et voilà ! . . . . .
Madeleines. Perfect for breakfast with a tea or coffee . . . .
Sourdough croissant/Croissant au levain naturel. The inside of yesterday’s croissant. Definitely my best croissant so far, I am happy with the honeycomb structure! . . . .
Sourdough croissant/Croissant au levain naturel. The inside of yesterday’s croissant. Definitely my best croissant so far, I am happy with the honeycomb structure! . . . .
Sourdough croissant/Croissant au levain naturel. The inside of yesterday’s croissant. Definitely my best croissant so far, I am happy with the honeycomb structure! . . . .
Sourdough Croissant with no commercial yeast. Croissant au levain naturel sans levure commercial. Finally!!! It took me so long to get to this result! Countless tries, so many that I was about to give up. I rarely say that but I am really proud of the result, especially because it was 28C in my kitchen … Read more
Sourdough bread/Pain au levain. With 80% of white bread flour and 20% of khorosan flour. Hydration 75% . . . .
Dark chocolate and tonka caramel tart. I am more of a milk chocolate person to be honest. At least I thought so until I started using high quality chocolate from @cacaobarryofficial like the extra bitter guyaquil here. The taste is at a whole other level than with regular chocolate bought at a grocery store! Underneath … Read more
Millefeuille à la vanille des Comores. When I don’t have inspiration for crazy flavor combinations but I still want something really good, I make one of my favorite pastries, the millefeuille. When you get the best butter for the puff pastry, and the best milk and vanilla for the pastry cream, this dessert can really … Read more
🇬🇧Cherry, thai basil and vanilla tart bigger size, different piping 🇫🇷Tarte à la cerise, basilic thaï et vanille en plus grand format et pochage saint honoré un peu différent. . . . .
Cherry, thai basil and vanilla tart. (🇫🇷 ⬇️) For this tart I wanted to pair two strong flavors that would not compete but rather complement each other. I really like the licorice taste of Thai basil, I think it pairs quite well with cherries. The sweetness of the vanilla whipped ganache and the almond cream … Read more
Sourdough Pain de mie. It has officially become my sandwich bread for whenever I go to the mountains. It stayed super moist for 5 days! Which is crazy considering how dry it is in Alberta. I found the recipe on the Perfect Loaf blog. . . . .
Strawberry ,timut pepper and vanilla mini tarts. . . . . .
Fraisier/Strawberry shortcake. Gluten free version for a special order with biscuit joconde, vanilla diplomat cream, and of course fresh strawberries 🙂 One of the most comforting cake ever! I was a little stressed because it was the first time I made it the french classical way, which means by hiding the sponge cake inside the … Read more
Hi everyone! Lots of new people here so I figured I would reintroduce myself. My name is Said, I am French-Comorian and I live in Calgary. I grew up in France, where I got my PhD in neurosciences, and later moved to Canada to work as a researcher. It’s only then that I started having … Read more
Creamy chocolate flan made of croissant dough leftovers. When I make croissants I often have leftover dough that I removed to make sure the croissant will look perfect. Instead of throwing it away, I freeze it until I have enough to use it as a “pie” dough. Like for a classic french flan, I then … Read more
Couscouma/Paratha/Chapati are some of the names given to this flatbread that is native to South India. It’s a flaky and buttery bread with multiple layers (just like puff pastry) made with clarified butter. It’s very common in East Africa, especially in the Comoros where we call them couscouma and usually serve with chicken or goat … Read more
Raspberry Tart. I love making this tart. Even though it ‘s tedious, there is something relaxing for me about putting the raspberries one by one on the tart before filling them with raspberry confit. What about you? Do you have repetitive tasks that you enjoy or hate doing in the kitchen? •Almond tart shell •Almond … Read more
Sourdough bread crumbshot. An underestimated key to success for a good loaf of sourdough is shaping. You can have the best starter, recipe flour, and so on, if your bread is not shaped properly it will fall apart and you will find yourself with a frisbee ! Especially will a higher hydration bread at 80% … Read more
Pineapple and thai basil tart. I had way too much thai basil and there is only so much pesto you can make 🙂 So I made a tart with it. I paired it with pineapple as it is a common combination in Thai cuisine and I have to say that it came out great! I … Read more
Chestnut mousse, dulce de leche and crunchy hazelnut praliné . . . .
Royal au chocolat. A classic of French pastry. I have been refining my recipe for some time now to get the perfect balance between dark and milk chocolate, hazelnuts and almonds! Here is what it contains: •Almond sponge financier •Crunchy hazelnut •Milk chocolate cream •Dark chocolate mousse •Dark chocolate mirror glaze •White chocolate decorations ring … Read more
Sourdough croissants with no commercial yeast are so difficult to achieve that I often wonder why I am even trying. 😂 This time I got a good result after I followed @acropate advice to use a high quality,high protein flour. I used @highwoodcrossing flour and it turned out well ! I still need to readjust … Read more
If you want to look French, there’s only one thing you need: a baguette! Its recipe, shaping and scoring videos are available in the highlight section of my instagram profile. I am looking forward to seeing your future bakes! . . . .