This is a lemon pound cake that is really full of lemon. I've given a modern twist by using a cube silicon mold and thus achieving a shape that's rather
.jpg "Foolproof secrets to a Perfect Sponge(Genoise)")
Genoise is another term for "sponge cake" - extremely airy and light. It's most often used as layers in cakes
Black sesame praline is the ultimate method of extracting the nuttiness of the black sesame.
Pastry cream(custard cream) is a type of thick cream that is used so widely in pastry - eclair, choux, Paris brest, tarts etc. I love the vanilla version so I'm
PASTILLAGE (Secret decoration technique) is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
Hazelnut praline is used as a component in various pastry products. It's used in nutty spreads as well as petit gateaux. You can readily buy them off-the-shelf but it tastes
Making a good tart shell is key to a good tart. If you don’t have a good basket, then whatever you put inside would just fall out!
Madeleines are classic. We all love them! I’m sharing my recipe of a perfect classic madeleine with a note of vanilla – if you don’t have vanilla powder you can
They are actually quite different to madeleine as they require brown butter and egg whites (only egg whites).
Fudge Brownies are amazing. I actually like them more than cakey brownies – personal preference really. Anyways, enjoy my recipe!