I made this recipe when we were in the U.S. for the second time. We stayed there for about a month with a family of seven children whom we had met at the church we attended in Orlando. Since we didn’t share the same values when it came to cooking and diet, we rarely ate together. But I felt that…
Pâtissièr
Quick Whipped Cream for Cakes & Desserts
This is my basic whipped cream recipe. I use it for small cream cakes, layer cakes, trifle, tiramisu, and for those little French dessert glasses we call “verrines.” It’s a super-easy recipe for a less sweet and more decadent whipped cream than standard Chantilly. I think whipped creams can sometimes be a little too rich…
Baking powder
I used to buy baking powder, and it could get pretty expensive! Since I don’t want to use cornstarch in my food. So I often had to buy the really expensive kind, which is made from arrowroot or tapioca—the latter tends to cause a blood sugar spike, which is pretty unpleasant, so I had to…
Craquelin for “Pâte à Choux”
If you love beautiful cakes as much as I do, it’s a good idea to learn a little trick that can make any Pâte à Choux look even more beautiful. Craquelin is a French cookie that most pastry chefs use to make their Pâte à Choux look beautiful, but luckily, it’s super easy…
