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- Home » My Recipes blog

INFUSED HONEY RASPBERRY MACARONS

  INFUSED HONEY RASPBERRY MACARONS A great treat for Valentine's Day or every day because why should we celebrate love only one day a year?Well, that goes without saying especially…

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CLASSIC FRENCH CRÊPES 

  CLASSIC CRÊPES A delightful piece of heaven, coming all the way from my beautiful country. The best part of it, is that you can stuff them with whatever you…

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ESPRESSO & CHOCOLATE COOKIES

  ESPRESSO & CHOCOLATE COOKIES This has to be one of the easiest and most delicious cookie recipe ever! Let me know how you liked them :) Stand mixerStainless-steel bowlSpatulaSilpatBaking…

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EASY PIZZA DOUGH

Pizza dough: (makes 1 12" pizza)  2.5 cups all-purpose flour OR bread flour 1 packet instant yeast (2 ¼ teaspoon) 1 ½ teaspoons sugar ¾ teaspoon salt 2 Tablespoons olive oil +…

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ESPRESSO CHOCOLATE MOUSSE

Espresso Chocolate mousse: 125 gr 70% dark chocolate 50 gr Unsalted butter 2 pcs Egg yolks 4 pcs Egg whites 1 shot of Espresso 1 pinch Salt 20 gr Sugar…

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STRAWBERRY PAVLOVA

Salut mes p’tits croissants! As summer was winding down, I took advantage of the last strawberries of the season to make a delicious Pavlova. This dessert comes to us from…

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CRÈME BRÛLÉE MILK BUNS

Salut mes P'tits croissants! Today we are making some delicious Créme brûlée milk buns. They are honestly so amazing, we will also introduce some Tangzhong in the dough, which give…

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BUCKWHEAT BILINIS

Salut mes p'tits croissants! Today we're making a delicious buckwheat blinis, quick and easy. Perfect to pair up with smoked salmon or caviar. I also made a simple lemon shallot…

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CINNAMON ROLLS

Salut mes p'tits croissants! Today, we are making a oh so delicious cinnamon rolls, its fairly easy to make but it definitely takes time, to proof and rest. So just…

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MANGO PÂTE DE FRUIT

Salut mes p'tits croissants! Today we are making some delicious pâte de fruit, and you've spoken for the choice of flavour, so we'll do mango! Ok so that recipe might…

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"I do not cook to feed you but to take you on a culinary journey through flavours and textures"
Chef Romain Avril</b

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