Tuesday, July 29, 2014

Salade Niçoise II

- a French salad consisting of  canned tuna, green beans, hard boiled eggs, tomatoes, anchovies,onions, black olives and potatoes.

Sunday, November 3, 2013

La Religieuse

La Religieuse is a French pastry made up of two choux puffs, with one on top of the other and are filled with Crème Pâtissière.

Saturday, November 2, 2013

Classic French Croissants

 A rich,buttery,crescent-shaped roll of yeasted dough eaten for breakfast.

Petits pains au chocolat

A rich,buttery,chocolate sandwiched roll of yeasted dough eaten for breakfast too.


These are beautiful chocolate and vanilla french wafer-like biscuits.
The biscuits are baked quickly and shaped as soon as they come out of the oven.

A tuile to complete my dessert of red wine poached pear and ice cream.

Sunday, October 6, 2013


Vol-au-vents are small hollow cases of puff pastry with either sweet or savoury fillings. 


Vol-au-vents with crème patissière and fresh raspberries.

Mille-feuilles (Napoleons)

This a a French patisserie classic made up of layers of  buttery puff pastry and crème patissière

Assembly#1 Raspberry mille feuille
3 layers of puff pastries with 2 layers of crème patissière with fresh raspberries.

Assembly#2 Classic mille feuille
3 layers of puff pastries with 2 layers of crème patissière and topped with glacé icing.

Thursday, September 12, 2013


Quenelles can be made with minced fish, chicken, meat or vegetables. This oval-shaped dumpling  is bound together with a cream paste.Usually served with a special cream sauce; Lyon is famous for their quenelles. 

Adapted from 
Raymond Blanc's Quenelles of Pike with Crayfish Sauce , I made this fish quenelles with butternut squash cream.