Fabàtable in SISTER Magazine
Still from the Rose Bakery book “Breakfast. Lunch. Tea”. You should try making the pistachio cake. Look at the recipe on SISTER Magazine. It’s so[…]
Patisserie School – Week 2
The second week is already almost over. The first week was nice and relaxed, whereas the second one was harder and the tempo has increased[…]
Ice Cream – pan-roasted figs, mascarpone, maple candied walnuts
I’ve been thinking of a refreshing recipe – an ice-cream using mascarpone for its creamy texture and to try something different than cream, some candied[…]
My chocolate mousse cake
This has been my signature cake for a few years now. The trick is not to bake it too long so that it stays fluffy[…]
Raspberry tartlets – pistachio crème pâtissière
In search of new inspiration I got myself a few Pâtisserie books. One of then is Philippe Conticini’s “Sensations“. It is full of amazing recipes,[…]
Apple Tart with an almond-pistachio cream
THE apple pie. THE ultimate apple pie, differing from the typical but still delicious amandine apple pie, or the puff pastry based apple pie, the[…]
NY Cheesecake with a chocolate ganache topping
My interest for American baking has been vivid ever since I spent year there in the 90’s. One of my favorite dessert is the NY[…]