It’s a cousin from Lorraine’s tarte au sucre (here). A little more elaborated. Both are nice, that depends if you’re looking for simplicity or something more cake-like.
Strawberries (fraises) and blueberries (myrtilles) are garnishing it. Frozen fruits do the trick perfectly.
And there is some streusel on top.
Take a freshly baked fluffy vanilla scone, break it open…
Add a little butter and raspberry jam… Mmmmmmmmm….
Classic scones with a generous pinch of vanilla powder in the dough.
Yep, the shape is not very regular, but that doesn’t matter.
Scone recipe here.
Brew tea.
It’s my home-blend Thé de Noël (Christmas tea, recipe here).
Ding, ding… tea time !
La tarte au sucre du dimanche. The sugar pie for Sunday afternoon visitors.
Yes, there are 2 of them in this post. Not the same days. OK, 2 days in a row. You start eating this humble simple sweet brioche, and you never stop…
The grandmas (les Mémés ) and the aunties (les Tantines) would bake it. With little variations. Poked or not. Just butter or a little cream.
Ideal with a cup of coffee. Yes, I have mismatch vessels… That makes the food taste more authentic.
Decadent simplicity. Dark bitter chocolate filled with a soft salted butter caramel paste.
Tant pour tant, equal weight.
(1 : 1 : 1) sugar : cream : salted butter.
Melt the sugar into blond caramel, add in the warmed cream. Remove from stove, add butter. Let cool and whip.
Recipe credit : Catherine H.
I’ve used chips of cocoa mass (100% cocoa), unsweeted, for a happy contrast of flavors, bitterness/sweeteness, textures.
スイートポテト suiito poteto
The classic sweet potato cake. It’s popular in Japan too, in many versions and colors.
That starts with a big baked satsuma imo (Japanese sweet potato). Well, I had half of it left. About a cup of flesh.
I’ve also pasted the red skin, added an egg, a small tbs of sugar, vanilla powder and a nut of butter.
Poured in small silicone molds, baked till they are firm on the top. Cool and take out of molds. Simple and delicious.
