Oat shortbread biscuits

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Little biscuits with home-made oat flour (made from rolled oat flakes).
February 21^th 2011279 K 15 2 hours 45 min.

Apricot fool

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The traditional fruit fool is a rather old-fashioned dessert, consisting of whipped cream (Chantilly) with a fruit coulis gently folded into it.
August 8^th 2010189 K5 20 min.

"BN style" chocolate-filled biscuits

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These are similar to the BN biscuits so well-known in France. They are a sandwich of chocolate filling between two layers of biscuit. Children adore them!
March 21^th 2011209 K 24.6 5 hours 15 min.

Chocolate and matcha tea biscuits

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Little spiral biscuits flavoured with chocolate and matcha green tea.
February 19^th 2012107 K4 3 hours

Checkerboard biscuits

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These biscuits are half and half chocolate and almond in a checkerboard pattern, both in colour and flavour.
March 8^th 2012139 K5 4 hours 25 min.

Pistachio shortbread biscuits

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These melt-in-the-mouth biscuits are "double pistachio", as they contain both pistachio paste and toasted chopped pistachios.
April 19^th 2012151 K 54.6 2 hours 60 min.

Lemon Meringue Pie Verrines

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This is a new twist on the classic lemon meringue pie. All the elements are there: sweet crunchy bits, meringue and lemon custard, but presented in layers in a glass.
July 12^th 201561 K5 25 min.

Breton sablé biscuit dough

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Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla. This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts.
August 1^st 2018106 K 30 min.

Diamond biscuits

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These round biscuits no doubt get their name from the coating of sparkling sugar crystals around the edge.
December 30^th 201952 K 1 hour 50 min.

Craquelin (sweet cracker dough)

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This sweet cracker dough ("craquelin" in French) is a very simple mixture: equal parts of flour, butter and light brown sugar. It is simlilar to a shortbread dough and can be rolled out very thinly and cut into any shape as desired. Craquelin is mostly used (though not exclusively) on top of choux...
February 10^th 2019107 K5 55 min.

Sesame cookies

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These soft little cookies have a double whammy of sesame flavour from toasted seeds combined with a little sesame oil.
December 30^th 201973 K 2 hours 60 min.

Viennese Shortbread

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The Viennese shortbread, or "Spritz", are small shortbread cakes, with a light vanilla taste and covered with chocolate.
June 4^th 202316 K4 3 hours 5 min.

Apple-almond shortbread tart

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A great pastry classic, with a shortbread base, almond cream and apple slices.
September 24^th 202313 K

Rhubarb-hazelnut tart

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You may already be familiar with the classic rhubarb tart, but here's a rhubarb-hazelnut version in which the rhubarb doesn't need to be cooked beforehand.
July 28^th 20246,681 1 hour 20 min.

Shortbread tart with sweet apricots and rosemary

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In this shortbread tart, the apricots, which are generally rather acidic after cooking, are first poached in syrup to give them a particular sweetness, which goes very well with the rosemary.
September 8^th 20247,212 1 2 hours 3 min.

Late summer tart with plums and apricots

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For this end-of-summer tart, a base of shortcrust pastry, a layer of almond cream and apricot and plum segments.
October 6^th 20245,713 25 1 hour 20 min.

Oatmeal and chocolate shortbread

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For this recipe, shortbread with oats and chocolate.
October 13^th 20246,836 1 hour 45 min.

Cottage cheese tart

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Käsküeche, or cottage cheese tart, is a recipe of Alsatian origin, consisting of a sweetcrust pastry (pâte sablée) base topped with a light cottage cheese cream and, in this version, lime flavors.
December 15^th 20245,010 1 hour 9 min.

85 grams of eggs?

Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...
November 26^th 201849 K4.6

Pastry and bakery dough families

There are many kinds, or families, of pastry and bakery doughs, depending on whether you want to make a tart, a cake, a pie, a brioche, croissants and so on. I'll try to give you a quick overview of all these doughs, how they're classified, and what they're used for.
November 16^th 20209,8234.9

How to properly roll out a pie crust?

Very often in pastry making, you have to roll out a pastry before using it for a pie or another dessert. At home, of course, you get out your rolling pin and simply roll it out. Is there a way to get an evenly rolled out dough? That's what we will see in this article.
May 10^th 20236,0904.9

Pastry doughs

To make a classic tart, you'll need a pastry of course, and if you don't use puff pastry (normally reserved for "fine", in french, tarts), you'll have a choice of shortcrust, shortbread, sweetcrust or "à foncer". Let's take a look at the differences between these four.
August 16^th 20244,7064.4

The aromatic power of sugar

In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...
December 25^th 20241,1475