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Millefeuille

Millefeuille is a traditional French pastry. I believe the English speaking world knows it as a Napoleon. Traditionally, a millefeuille consists of three layers of puff pastry and in between those layers, two layers of pastry cream. There are many variations of the traditional one with fruits, chocolate, caramel or anything really. I enjoy eating millefeuille, I like the crisp buttery layers of puff pastry in combination with the cream. yummm. The traditional way of making this pastry takes a lot of time, here is a quick and simple version for you!

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  • Tarte au citron meringueéTarte au citron meringueé
  • Rilakkuma cake rollRilakkuma cake roll that my cousin made
  • Rilakkuma cake rollRilakkuma cake roll that my cousin made
  • Tarte aux fraisesTarte aux fraises
  • Tarte aux fraises
  • Tarte aux passion et framboisesTarte aux passion et framboises
  • Tarte aux passion et framboises
  • Tarte aux passion et framboises
  • Mini financiersMini financiers
  • Choux crème pralinéChoux crème praliné
  • MadeleinesMadeleines

Birthday sweets

My birthday was a while ago now (July 6th) but I haven’t posted the birthday cakes I made yet. If you are following me on Facebook or Instagram you might have seen them already, but for those who don’t: Here they are! I made all of the cakes, except the roll cake, myself. Started to prepare everything on Saturday and finished all on Sunday morning. Everyone enjoyed eating the sweets and I had a great birthday.

At the top of this post is a gallery with all the pics.

Strawberry dacquoise: A classic french pastry in a new way with strawberries and a basil pastry cream.

Strawberry Basil Dacquoise

Hey there! I’m back home and I have been baking a lot for my birthday, a bbq and some cake orders. Last Friday we had a BBQ with the neighbors and I made this summery dacquoise cake for dessert. A dacquoise cake is made of whipped egg whites, sugars, almond and flour. I think it tastes quite like a macaron shell, as it has the same ingredients. You should try it!

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5 months in Paris

Five months in Paris have passed. I’ve had five months of pastry training in school and I have gained a kilo for each month. These five months were most definitely the fastest five months in my life. Everything went super fast. Days, classes (except for wine class which always seem to take 10 hours) and gaining weight. Oh well. #YOLO? No, I have a plan. I’m going back home for 1,5 months, will eat healthier and workout more (which is easy because right now, me working out is equal to none).

I haven’t updated my blog about school for a long time now. I don’t think I will blog about those weeks or maybe months anymore. Instead, I will tell you what I did last week and what I will do after this week.

Monday, last week, we had our final exam. This exam consisted of us making an apple tart, eclairs and religieuses in 5 hours. Everything went well but, my apple tart crimping edge still needs improvement. Tuesday we had a day of nothing, at school. The only thing I remembered is drinking some champagne that day.

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Weekend Tasting: Dessance

A couple weekends ago I went to Dessance with some friends. This is an all-dessert restaurant. Yes dessert only. The chef is Christophe Boucher (ex chef patissier of Ledoyen and Grand Vefour). Dessance opened somewhere in the beginning of this year.

The restaurant offers a menu carte blanche which consists of a mise en bouche, and 4 desserts of chef’s choice. We took the opportunity to share this experience by ordering the menu for two. They also offer a drink/wine pairing. (we did not try)

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George V -  Thé et goûter

Weekend Tasting: La Galerie at George V

Last weekend we had tea at Four Seasons George V hotel. We took the set Goûter à la Française (€60) at La Galerie, the salon du thé.
This includes 1 glass of champagne, an assortment of sandwiches, petit gateaux and petit fours. On the top level were a scone, canelé, madeleine and financier. Second level had a macaron aux mûres (blackberry), millefeuille, chocolat tart and verrine with mango pineapple (I think). The bottom level had 4 kinds of sandwiches with different kinds of bread.

George V -  Thé et goûter

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Week #UNKNOWN

I’m not even sure what school week we are in. I tried to count, and apparently it’s week 10 already Ö …  Somehow time flies very very hard and I lost track of everything that’s been happening. I even forgot to take pictures of some things. But now I gathered all the photo’s I have, so this post is for me to keep track too.

We did viennoiserie, choux and entremet and a week of random things like croissant d’amande, polonaise and some things I forgot and don’t have pictures of. (not worth memorizing I think)2014-03-10 13.13.09 2014-03-12 17.21.57

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Weekend Tasting: Europain + Mori Yoshida

I’m posting about weekend before before this week’s and the weekend before together as blogging didn’t happen.. Last weekend my parents and aunt visited me. We did some sightseeing and went to Jacques Genin. It was my first time trying his pastry and it did not disappoint! I had the Paris-Brest with a café creme. The coffee was good too.

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Week V: Resto week

So this week was a bit different from the previous weeks, because we had to make the dessert for the school restaurant! We made millefeuille for the restaurant, made macarons for two days, a succès cake and some cake decoration.

Week VI is morning classes again, as I didn’t make any time to blog in the weekend I’m rushing to type this blog before going to bed.. Which is at latest around 23:00h. Below are the caipirinha my partner en I did on macaron day two. The macarons of day one were “olive oil and vanilla” and “apricot and saffran”.

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Week 4: puffing up

This week went by so fast, I thought it was week three.. This week I had the morning classes again, which means get up early and go to bed real early. Which makes the days  seem so much shorter. Anyways, this week was puff pastry week at school. So this weeks main ingredient: Butter!

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