Financiers are light and spongey cakes traditionally made from ground almonds (or almond flour), brown butter, flour, sugar and egg whites, and date back to the 17th century. The French pastry chef Lasne re-popularised them in 1890 by giving them their current rectangular shape, which resembles a bar of gold as they were especially popular […]
These apricot bars are surprisingly tasty. I say surprisingly tasty, because while they aren’t maybe the prettiest dessert, once tasted, they are quick to disappear. Apricot, which is often sour when baked, lends itself very well to sweetening with this crumble that surrounds it on the top and the bottom. The texture is soft, […]
What are almond tuiles? Almond tuiles are thin crispy French cookies known for their distinctive curved shape, which is obtained by placing the tuiles on a rounded item, such as a rolling pin or a bottle of wine, as soon as they come out of the oven. These light and crispy tuile cookies are usually […]
I recently (re) discovered panna cotta and remembered how delicious it can be. It is a great summer dessert as it’s very light (even though it is made from cream) and fruity. It is typically served with a variety of fruits: berries, exotic fruits, pears, etc. For my first homemade panna cotta, I wanted to make […]
These strawberry and gingersnap verrines are the result of a last minute improvisation, a variation on the strawberry and mascarpone tart. Light and fruity, they went down really well, so here they are! This dessert is very easy and quick to prepare. All you need is a food processor or blender and you’ll be done in […]
Every time I go to the Alsace region in France, I scour the pastry shops for a rhubarb meringue pie. I’ve always loved the contrast of the tartness from the rhubarb and the sweetness of the meringue and custard filling. I have tried making it at home quite a few times but never really succeeded; […]