Le gâteau du dimanche !

Just kidding! I’ve the pleasure to make it for a friend…

The ” Croque en bouche” or ” Pièce montée” is a traditional cake for a wedding, baptism , communion and even for a special birthday. It is made with choux  filled with pastry cream and caramel. A delight…


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Happy New Year 2018!

La galette 2018: A little nod to Provence

In France, there are 2 types of “Galette des rois“: King galette with frangipane cream and a brioche sprinkled with pearl sugar and candied fruits. Of course, I love both of them! I remember when my grandfather baked brioches for  Epiphany… So this year, I baked a ” Brioche des rois Provençale”. The shape is like a crown and the  orange blossom water adds a taste from the south…


I wish you all the best for 2018!

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La vie en rose: Raspberry & pistachio tart

Today, I have the pleasure to make a raspberry & pistachio tart.  Raspberries are my favorite fruit: I love their color, their shape and their juicy acidity! I would like to make a special tart for the birthday of a friend.

It works well: sweet crust, almond & pistachio cream, raspberry jam, light pastry cream and raspberries… what a great association!


It takes time, but we can make the sweet dough and the cream one day before.


I have found this recipe in the French magazine ” Fou de Pâtisserie” # 23  from the chef: Cyril Lignac. As I love pistachio, I have added some paste in the almond cream. This is my personal touch!


The result is fantastic for the eyes and in the mouth.

Have a nice day!

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Sweet corn risotto


No, no, no…I was not gone! Yes, yes, yes, I’m still here!

Since June, I’ve been busy, on vacation in Canada, then in France… then my son got married… At last, I’ve come back to reality with a nice sweet corn risotto! For my birthday, we went to a Restaurant in Cambridge where I discovered this corn risotto: I was so surprised and excited that I wanted to try a recipe at home. Here we are: I added Chorizo to spice things up and bring a crunchy touch. The result: a delicious quick lunch!

Get ready to make it. We need, as every basic risotto:

  • 200 gr. Arborio rice
  • 2 shallots ,minced
  • 15 cl white wine
  • 50 cl chicken broth
  • freshly grated Parmesan
  • butter
  • salt & pepper
  • 1 cup of sweet corn
  • Chorizo

First of all, bring the chicken broth to a boil and keep it warm.

In a pan, melt butter, add shallots and cook until it becomes tender. Add the rice and stir until the grains are coated with fat, 2 minutes. Pour in the wine and continue stirring until it has been absorbed. Then add the corn, stir.

Add the chicken stock, about 1/2 cup at a time.  Keep stirring the risotto until the stock is absorbed before adding more. The risotto is done when the rice is al dente and the sauce is creamy. It takes about 20 minutes. Stir in the Parmigiano. Season with salt & pepper.

In the meantime, fry chorizo in a pan, until it comes crispy.


Garnish with chorizo, fresh parsley and freshly grated Parmesan .



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Salade niçoise

A quick recipe for a fresh traditional niçoise salad… you just need to boil eggs!

To make this salad, you will need:

  • Ripe tomatoes, quartered
  • Italian pepper finely sliced
  • Green onions
  • Black olives
  • Anchovies
  • Green fava beans
  • Capers
  • Salt & pepper
  • A very good olive oil
  • Tuna
  • Eggs, cooked 6 minutes

Arrange tomatoes in a plate, add all the ingredients, drizzle with olive oil, season with salt & pepper and simply ENJOY!

Of course, you can add artichokes, fresh herbs …

Or anything you love! (However it will be not be a Salad niçoise anymore)

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Spotty cake

Today , it was fun to make a roll cake with raspberry jam.

Funky, spotty, girly, easy and yummy!

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Meringue Suisse

I very often make French or Italian meringue. Today, I tried for the first time the Swiss one.

Please, don’t throw away the egg white you don’t use: Keep them few days in your fridge or freeze them. Then you will always have some, just in case…


  • 150 gr egg white
  • 300 gr sugar



  1. Place the egg whites and sugar into a stainless steel bowl. Beat with a wire whisk over hot water (Bain Marie) until the mixture is warm and the sugar is dissolved, for 5 minutes.
  2. Transfer the mixture to the mixing bowl and whip at high speed until stiff peaks form and the meringue is completely cool (it takes 10 minutes). The meringue should be very glossy.
  3. Transfer the mix into a piping bag fitted with the tip of your choice.


4.Pipe the meringue shapes onto parchment lined sheet-pan and bake them in a very low  temperature oven (200 degrees F.) for 2-3 hours. They must be dry and crisp!

In Switzerland, we enjoy those meringues with a spoon of  crème double ( minimum 45% fat) and red fruits: a famous dessert , crunchy, creamy and fruity! We can’t do more simple…but where can we find such a cream, here, in US ???


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