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.
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.
Make your own Toffee sauce in 5 minutes. The best recipe. Easy to make. This sauce goes very well with pudding, Apple pies, ice cream, pies anything you like to have it with 🙂
This recipe is a classic 101 of patisserie. All chefs and pastry chef must know how to make a pure, rich, vibrant “Crème Anglaise. It is often and by mistake called a custard. This has no form of starch in it and remain of a pouring viscosity has it is a sauce.
La teurgoule is Normandy’s best kept secret. Only there you will find this dish and only in really old bakeries. It is the best rice pudding ever made. So good you just need to try and it only takes 10 minutes to prepare