Dessert: chocolate Sichuan pepper mousse, crème anglaise with kefir leaves, dark slaty crumble and chocolate meringue
This is a delicious dessert and a great basis to decline the mousse and the crème anglaise (custard) using various spices. You can prepare it[…]
In Berlin, again….
Yes, I know, I have not been writing for a very long time…. I spent the last year working at Le Môle in Marseille, which[…]
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[…]
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[…]