Decadence in Chocolate
Somewhere between a cake and a mousse, this totally decadent dessert requires no baking and no flour. It is therefore closer to a very rich foam. A texture that melts…
Read More → Somewhere between a cake and a mousse, this totally decadent dessert requires no baking and no flour. It is therefore closer to a very rich foam. A texture that melts…
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Aqui estão os macaroons de chocolate branco e framboesa, com uma pitada de gerânio para aqueles que o querem. Uma receita que fiz de forma um pouco aleatória! Mas aqueles…
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Aqui está uma receita de Gazelle Horns! Não será o único, uma vez que existem vários tipos. Há ainda mais finas, mas são marroquinas. Irei certamente procurar estas outras versões.…
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أعدت الوصفة الأولى من عند عيد الحب . شكرا مرة أخرى للفريق على هذه أيام فترة تدريب. لذلك أبدأ بالمأكولات الشهية ، وصفة بسيطة للغاية (إذا كنت لا تخفف الشوكولاتة) ولكن…
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Já deve ter ouvido falar de kouign aman, um bolo delicioso do Finistère. Desta vez apresento-vos a sua versão em miniatura com framboesas! Um doce deliciosamente amanteigado com um centro…
Read More → Here are the white chocolate and raspberry macaroons, with a hint of geranium for those who want it. A recipe that I made a bit randomly! But those who tried…
Read More → بين الكيك والموس ، هذه الحلوى المنحلة تمامًا لا تتطلب الخبز أو الدقيق. لذلك فهو أقرب إلى رغوة غنية جدًا. قوام يذوب في الفم على الفور. من الضروري عمل هذه…
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إليكم صور صف المكرون الأول يوم الأحد 10 يوليو ... لقد وجدت هذه الورشة ممتعة بشكل خاص ، لأنني كنت سعيدًا برؤية الطلاب سعداء لتمرير المعكرون. غادر الجميع مع علبتهم…
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Outra receita de São Valentim? Sim! E quero agradecer novamente a todos eles! Desta vez novamente (depois das iguarias) outra receita muito simples, os tuiles de coco.…
Read More → Here's a recipe for Gazelle Horns! It will not be the only one, as there are several kinds. There are even finer ones, but they are Moroccan. I will be…
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A traveler and passionate about cooking, I share all my culinary secrets with you, without holding back. I try to pay homage to traditions, from the canelé of Bordeaux to the dim sum of Hong Kong. "Bernard's Recipes" includes dozens of recipes for pastries, appetizers, and various main dishes.
My recipe books and culinary guides
A traveler and passionate about cooking, I share all my culinary secrets with you, without holding back. I try to pay homage to traditions, from the canelé of Bordeaux to the dim sum of Hong Kong. "Bernard's Recipes" includes dozens of recipes for pastries, appetizers, and various main dishes.
My recipe books and culinary guides
