The sponge cake Sponge cake can be a scary preparation: who hasn’t ended up with a dense, slightly flat cookie, or one that sank after baking? It’s ultra frustrating, and that’s why I’m going to share all my tips to make sure it never happens…
In an article dedicated to this subject, I explained in detail how to create pâte sucrée, but today I’ve decided to take you step by step through the various problems you may encounter, and the main questions that apprentice pastry chefs ask themselves! Which flour…
This year, I decided to keep things simple and opted for a 100% edible Christmas tree decoration with Christmas ball shortbread. There are two reasons for this: my little one is starting to stand up and has access to the bottom of the tree. And…
I recently explained to you in an article how to fix a failed ganache and before that, all the tools that could allow you to fix almost any recipe . Today I will detail how to catch a grainy cream of the cream type. Difference…
Who has never cracked at snack time for small Breton shortbread? Until very recently, I had never done it myself. But one day when I was looking for a quick snack with few ingredients, this recipe stood out for its simplicity. Since then, it’s my…
Today, I decided to detail the making of the apple pie! For me, this is the most technical pie in the pastry degree program. In fact, I find it representative of the “CAP syndrome”. What is the CAP syndrome? Well, it’s when you realize that…
