Techniques
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Continue ReadingThis is the easiest pastry cream or crème pâtissière based on the recipe by @huckcafe. Many of you have asked me for it, after seeing me use it in the apricot tart. The cream was baked in that recipe but I wasn’t very happy with the final outcome. I’ll use it though as is in a baked tart shell and bake the fruits separately as it is utterly delectable.Recipe below:Makes about 3 cups (740grs)
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Continue ReadingTHE lazy cake. This super simple and delicious dessert will take you back to your childhood. Play dates or visits to Teta always included biscuit au chocolat_ or lady cake! What i love about this type of desserts is that you can forget it in the freezer and just whip it out last minute when the neighbors show up- or your cravings hit!! (Make sure to double wrap in aluminum foil to avoid freezer taste). My original lazy cake or biscuit au chocolat recipe was given to me by my darling @joellerached and the genius addition of malt powder is an idea…
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Continue ReadingThe flakiest, most delicious and easiest shortcrust recipe. Save it- it’ll save you hehe (pun intended!). You don’t need a food processor, just really cold butter and the addition of almond flour and buttermilk for an unbelievable flavor and texture. Be delicate while incorporating the butter into the flour. You want the flour to remain in a more or less solid shape and not met into the flour. And the cool think is that you don’t need to blind bake it just slide a baking tray into the oven while preheating it and then bake the pie on the hot…
