[To delicately devour - Dark chocolate sugar-free agar jelly] Croissants aux amandes for breakfast. Rhubarb tart for lunch. Gianduja brioche for quatre-heures. Fruit cake for dinner. This is probably what you think as my daily fare; and I won’t blame you. I mean, I bake cake, whip up entremets, assemble tarts, cut cookies out, proof bread doughs, [...]

As you might have noticed, I’m now giving recipes in both French and English. This is due to my helplessness – and to be honest, dullness – in handling the eighteen-plus daily emails I receive, which talk about this very exact topic. So basically to please everyone, French or not, I decided after many months of [...]

Okay, I know I live in France – and am French (see, this is how I answer two questions in une pierre deux coups) – but come on guys, France is not Paris. There are other cities. And I was even gifted with the right to live in some of them. Ask me about Antibes, Cannes, [...]

… and in the name of the lollipop guild, we welcome you to munchkinland daringbakersland. It’s not a secret to anyone. I could kill for cheesecake. Great cheesecake, that is. Quite evidently, I was thrilled when I found out about this month’s daring bakers challenge. Cheesecake. Lollipops. Those are basically two of my favourite things ever. Combined. [...]

This past Monday. Yesterday, in fact. I made a choice. One of the most critical choices I’ve ever been confronted to. The kind of choices that leaves you in an uncanny state of uncertainty; but definitely one that makes you happy, one that you can’t help but think about – days and nights and every second in between -, one that comes with a CAP (Certificat d’Aptitude Professionelle) pâtissier, chocolatier et glacier. The tart. What can I say? An insanely delicious passion fruit ganache encased in a crisp pâte sucrée shell and topped with syrupy pineapple dices [...]

This is the kind of tales that you never thought you’d hear. Six eggs, after backpacking all over the US, decided they would cross the Altantic ocean to visit France. Epic. Was the journey. They asked me to tell you guys - Jen (love you girl), Hélène and Hannah, Anita, Peabody, Ivonne, Lisa and Mary - [...]

Picture a chair. One covered with some kind of pushy-pink fabric. Well, now imagine yourself getting that exact chair for your birthday – or Christmas, I’m not picky. Thrilled, aren’t you? The state you would be in is probably as exciting as my current social life. You see, ever since I’ve moved to Revel for my stage de fin d’études, I didn’t really get the chance to connect, or even talk to people my age. But tonight, people; tonight I‘m invited to a birthday party. And before you start thinking I’m an unsocial geek – which trust me, I am not – you should try and understand. One month. Without. Partying. Okay, now we’re on the same length, I can introduce you to the most decadent dessert ever. Cake that is.

If you know how to use a rolling pin, then you know how to make pâte feuilletée. This could be the tagline of this pâte feuilletée 101 post. For those of you who don't know it yet, pâte feuilletée [literally, layered dough] – pat fe-yeah-teh – is the French for puff pastry, a fine and versatile pastry used in many pâtisseries and baked good: from mille-feuilles to flans. It consists in a basic dough, the détrempe – deh-tramp – spread with a good share of beurre manié – bear man-yeah –, then successively folded and rolled out [...]