Pastry

Îles Flottantes, or “floating islands,” is a beloved French dessert with roots in classic European cuisine. Its origins trace back to the 18th century, where variations appeared in aristocratic cookbooks under names like œufs à la neige (eggs in snow). Traditionally, the dish consists of poached meringue “islands” floating in a sea of crème anglaise, a rich vanilla custard sauce.

Over time, chefs refined the technique, replacing soft-poached meringue with more stable versions like Italian meringue, and introducing garnishes such as caramel threads or toasted nuts for added texture. The dessert became a staple in French bistros and homes alike, admired for its lightness and elegance, and it continues to be a favourite across the world for those seeking a touch of classic refinement.

…

îles flottantes, vanilla crème anglaise… delight in semplicityRead More »

With their dark, caramelised shells and soft, custardy interiors, Canelé are small French pastries that hold centuries of tradition in a single, hypnotic bite. Born in the wine cellars and convent kitchens of Bordeaux, canelés (pronounced kah-nuh-lay) were once made by nuns using leftover egg yolks from local winemakers who used egg whites to clarify their barrels. What began as a humble treat has since become a symbol of craftsmanship, patience, and quiet indulgence.

Their earliest ancestors, canauliers, were produced as early as the 15th century by guild bakers in Bordeaux. Over time, the recipe evolved with the addition of rum and vanilla, and by the 20th century, the modern canelé, with its signature beeswax-coated crust, emerged as an emblem of the region’s pastry heritage. canelés is not a rushed affair. It’s a dance of contrasts: hot and cold, crispy and creamy, rustic and refined. The process invites you to slow down, let the batter rest, and trust the alchemy of time and heat to transform a simple mixture into something transcendent.

…

Canelé, a seductive gem of BordeauxRead More »

Tart Au citron is a dessert that never fails to impress, and personally, it’s one of my all-time favourites. I love the contrast between the zesty lemon filling and the sweet, caramelized meringue. The crisp pastry base provides the perfect foundation, creating a harmonious bite that’s both rich and refreshing.

What makes this dessert even more versatile is how easily it can be adapted to seasonal fruits. While lemon is a classic, you can switch things up with: Raspberry curd for a tart and vibrant twist. Passion fruit curd brings a tropical and exotic flair. Blood orange curd, offering a sweet and slightly bitter contrast, perfect for springs. Mixed berry compote, layered beneath the meringue for an extra burst of fruity sweetness.

…

Tart au citron… an unforgettable dreamRead More »

This dessert is pure joy for me, every bite is a perfect balance of flavors and textures that I absolutely love. The deep richness of the chocolate ganache, the silky smoothness of the sweet potato, and the crisp, caramelized doughnut make it irresistible. I could eat this every day and never get tired of it! The sprinkle of Maldon salt brings out the best in each ingredient, while the ice cream ties everything together beautifully. It’s, without a doubt, one of my favorite creations.

…

70% Dark Chocolate ganache, peanut butter and bourbon ice cream, sweet potato doughnutsRead More »

This elegant dessert is a perfect balance of creamy, citrusy, and sweet flavours. The chocolate panna cotta, infused with sumac and velvety white chocolate, offers a subtle tang that enhances its luxurious texture. Served alongside warm, honey-kissed madeleines and a vibrant strawberry sauce, this dish creates a harmonious blend of richness and freshness. The combination of smooth panna cotta, fluffy madeleines, and bright, fruity notes makes it an ideal dessert for any special occasion or indulgent treat.

…

Irresistible Greek yoghurt and White Chocolate Panna cotta, honey madelaine, strawberriesRead More »