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Apricot Dulcey Tart Pressed Sablé 170 g sweet shortcrust pastry 75 g Dulcey 27 g butter 22 g eclat d’or vanilla bean Apricot Confit 180 g apricot pulp + 30 g apricot cuts + 8 g glucose = warm to 50 C 6 g sugar + 6 g pectin NH = mix  8 g lemon juice  Basic custard 40 g egg yolks  16 g sugar 82 g milk 82 g cream cook the custard to 82 C  Dulcey Crémeux 216 g basic custard  1.6 g gelatin 200 190 g Dulcey  Neutral glaze Crunchy glaze 142 g Dulcey 17 g eclat d’or 14 g grape seed oil A ssembly 150 g pressed sablé in 16cm tart ring - form a base Pipe 120 g apricot confit. Pipe 200 g crémeux decorate freeze glaze

The 'Lemon Tree' saga in its deliciousness: These cupcakes are nice and soft, filled with lemon curd and topped with raspberry buttercream. for the cupcakes: Preheat the oven to 180 C 125 g butter - softened 125 g sugar 2 Tbsp lemon zest 1 large egg + 1 egg white 3 Tbsp milk at room temperature 150 g cake flour 1/2 tsp baking powder pinch of salt prepare the cupcakes: 1. Beat the butter and sugar together until the mixture is very light.Add the lemon zest and mix again. 2. Add the eggs, one at a time and beat after each addition to fully mixed in the butter. 3. Combine the dry ingredients together. 4. Add the milk and few table spoons of the flour mixture and mix well. 5. Fold in the rest of the flour. 6. Divide the batter into ten baking cups and bake until toothpick comes out dry. Fill the cupcakes with homemade lemon curd and top them with raspberry butter cream. Decorate with fresh raspberries. Enjoy them with great company!  ...

For you, who have followed me for quite a while now, it won't be a surprise that I mix my passion and knowledge for baking with fabric and stitches.  It is amazing to be in love with so many things, that it is hard to choose what to do first. My mind is constantly working, creating new projects. The wish list of things to do is so long... my life would never be long enough... But here and now, I promised my fellow Mon étui  readers that I will have the recipe for this delicious Tiramisu, so I share it with you. It is a must-to-try one.  for the cake: (size cake pan:  20cm/ 8") 90 g egg whites 95 g caster sugar 60 g egg yolks 95 g all purpose sifted flour for the espresso syrup: 150 ml espresso coffee, freshly brewed 25 g caster sugar 60 g dark rum for the mascarpone mousse: 3 g gelatin sheet 40 g egg yolks 75 g caster sugar 200 ml heavy cream 35% 275 g mascarpone 1 tsp vanilla extract prepare the cak...

The whole house smells like Christmas - wood burning and spices.  The signature Christmas cookies are served - some hanging on the tree, some in a nicely decorated box. What I love the most about these cookies is not so much preparing them, not even baking them, although the heat helps all the aroma to gently fill every corner of the house. The strongest tease to all my senses is opening the cookie box. After few days of aging in the air tightly closed container, the cookies exude the most perfect aroma - the combination of the spices blooms the nicest smell. No need to have a bite even - so satisfying!  I kept the old tradition this year of making the old-fashioned Lebkuchen cookies . I am on a journey to make it a family tradition of baking these for every Christmas. While I was growing up in Bulgaria, they were simply called honey cookies. In North America a variation of these is popular under the name of gingerbread, or 'spicy bread' in France, but everywhere ...

The things we learn from people are amazing! How important is communication, how enriching! This cake was mentioned to me last week. After six years of visiting Ana's violin teacher, I got to learn that his heritage is Icelandic. The Icelanders had the tradition of making this cake for Christmas. I only received a rough description of the cake, but got inspired to look for it - many layers of cake and dried-fruit filling is something that is worth researching. My research led to a crossroad. It was like opening the Pandora box. Instead of finding out the information and sinking into reading, I had to choose what road to follow. Apparently there are different variations of this cake. The original recipe is from sometime of 1860. The most interesting fact is, that today's Icelanders themselves have not heard of this cake. I guess, the tradition got lost in Iceland through the centuries, but very well kept here, in Canada, in the families with Icelandic heritage.  Wha...

12 days till Christmas! And the snow has just arrived!!!  It is so clean out there...  It is white! It is quiet! Our every day running is slowing down - our hearts beat normal. Our worries got buried under the heavy blanket.  The Earth is moving at a normal pace. The air is so crisp and clean - the children's laughter is ringing, the tree branches are singing, the birds wings are drawing pictures in the clouds. The chimneys' smoke is knitting a sweater to the wind. The footprints are writing a poem. It is so white! Our souls are sparkling white! We are better people! It feels like rebirth and a white beginning. It feels like a fairytale. It feels like a miracle. 12 days till Christmas! The white canvas out there temptingly invite us to write our story, to make our wishes, because the magical season has started.  Happy Christmas, everyone! What did you wish for today? My seasonal Christmas cake - surely very much chocolaty, and garnished wi...

It is this time of year, when the fragrant spices are very popular in my kitchen. There are certain types of spices that I use only at Christmas time. I feel that I ignore them for the rest of the year, but this is something I am not forcing myself on doing, it just happens... I reach for the cinnamon from time to time (rarely) in a non-seasonal time, but definitely it is the queen of the spices at Christmas time. The nutmeg is present in my savoury cuisine through the year, but I do not touch the cloves and the cardamom in any other time of the year, but for Christmas. In this cake, all these spices meet together and really bloom the taste.  It is an easy and fast desert, baked in a bundt cake form and topped with a light cream cheese frosting. The apple caramel sauce makes it extraordinary and certainly delivers the warm and cosy sense of Christmas. for the cake: 225 g unsalted butter at room temperature 380 g custard sugar 2 eggs 1 tsp vanilla e...

These homemade rolls are fast and easy to make. After you prepare the dough, you have one and half hour to work on something that is in your schedule for the day. Then, it is all about baking the rolls, and enjoying the smell of fresh bread in the house.  I make these regularly, with all kind of flour mixture, because they serve my kids with freshness at school lunches. Sometimes, when I am out of ideas for the lunch bag, it is just a bread roll with some cream cheese. Usually this is in the menu on the day, after I bake them.  for the dough:  750 g white unbleached flour 18 g olive oil 7 g dry yeast 140 g lukewarm water 12 g salt 330 g lukewarm water for the glaze: 1 egg white prepare the dough: 1. Scale the flour and olive oil in the bowl of a mixer 2. In a glass, scale the yeast and first quantity of water. Stir to dissolve the yeast. 3. Scale the salt in a small coffee cup. 4. Scale the rest of the water. 5. After...

The rhubarb pie I have never tried before. Then I was involved into a conversation at work how perfect the combination between rhubarb and strawberry is. There still was some time before the strawberry season was over, I thought it is time to try this. for the pâte sucrée: 190 g all purpose flour 70 g confectioners' sugar 25 g almond meal 115 g unsalted butter, softened 1/2 tsp vanilla extract 25 g egg (half large egg) Few strawberries in my garden are trying to be kissed by the late summer sun, playing 'hide-and-seek'   under the big leaves of the plant. I found even one flower - happily blooming in its proud beauty, but unfortunately never to produce any fruit. Nights are getting colder - all the perennial plants in the garden prepare for their long winter sleep. My beautiful roses, of course, require much more attention than any other plant. This is their strongest season - no harmful insects, crisp fresh air, warm day sun. I love the roses i...

December 9th, the Eastern Christianity celebrates St. Anne. The name comes from Hebrew "Channah", meaning "favour" or "grace". St. Anne, mother of Mary and grandmother of Jesus is an emblem figure, keeper of the families, guardian angel of all mothers.  It happens, that we celebrate this name holiday, because of a special little family member. Our Ana is blessed with her name and we are blessed to have that magnificent creature for a daughter. I am sure her name suits her perfectly.  What Ana loves the most as a dessert? Chocolate, may be some chocolate and a bit of chocolate, garnished with chocolate. I decided to make this truffle cake for her and knew it will become her favourite. What is truffle cake without truffles? I am very happy to use the formidably looking and delicately delicious truffles from Ferrero Rocher. They complete my recipe perfectly.  for the cake: 60 g chocolate 100 g unsalted butter, softened 1 tsp vanilla ex...