According to legend, and my mother is a big believer of that. As a kid and even nowadays, you must hold a coin in your writing hand and a frying pan in your other, flip a crepe and it lands flat back on the pan, you will be prosperous all year.
the “Sable Breton”. You could describe it as a butter cookie, a shortbread. However, I cannot compare them to a shortbread, trust me, it is more than that. It is a moment that your tastebuds will never forget. Love at first bite that ignite your tastebuds with passion and want me crave you more.
Recipe and a little bit of history of the madeleines. These are little sponge cakes that are delicious to snack on for morning, afternoon and even high tea.
Find out about more about the best gluten free pancakes recipe
Welcome and Bonjour to my Blog. I am David, a French chef living in Australia. I worked and traveled all over the world to bring you and share with you my best recipes and tips to make cooking and baking a little easier. Let’s the journey begin.
Learn how to make an easy, yet sexy, beautiful chocolate mirror glaze for all your mousse or Bavarois cakes.
Learn how to make easy, yet amazing chocolate truffles for Christmas or to give as a gift to everyone.
Learn this week how to make the perfect chocoate ganache. This recipe is ideal for all your cakes filling and covering and also to make easy chocolate truffle.
the Flan patissier or Parisien, also known as a baked custard tart. This recipe is very easy and will satisfy many tastebuds. you can make it in less than an hour and it is a classic desserts.
Easy prawns, fish, onions and capsicum skewers on a charcoal BBQ. Fresh is best . Caught, cleaned, filleted and cooked on the Western Australian coast in Point Quobba.
The Mojito is my cocktail of choice when it is really hot and humid. It is so refreshing, zingy, fresh… Just imagine a little bit of Rum, lime, sugar mint, ice and soda water…. As simple as this.
The following recipe is part to a little mini serie “Cooking in the Bush”.
This recipe was produced during our latest trip around Western Australia. We stopped in the old Town Site of Nannine, a ghost town. So much a ghost town than if you google it, it does not appear. This site is about 750 klm North East of Perth and 30 klm South of Meekathara.
The Crème Brulee recipe was inspired by the famous Spanish Crème Catalane. The French basically copied the principle of the Spanish dessert and added a hint of vanilla and caramelised it. The term Brulee means “Burnt “in French. Hence, the dark brown colour of the burnt sugar on top that contrast the yellow soft cream underneath.
My raspberry coulis is often a sauce I used on my desserts. It is just goes with pretty much any sweet I make. You can also use it for your yoghurt, muesli and we will also use that for some jelly, insert of cakes.
My Steamed sticky date pudding is easy to make. Traditionally, people bake their pudding but I have decided to give it a try at steaming mine. Why that? Because it retains all the good nutrients into the pudding and make it so moist that it is nice and soft to the palate.