Sw’hits 2013

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Favorite desserts and sweet treats of the passed year.

fu Chocolats au caramel salé (melty salty fudge choco sweets)

cCinderella cakes


Tarte automne-été aux trois fruits (Summer-Fall triple pie)


tarte au sucre lorraine (gran’s sugar bread)


Le nouveau gâteau truffe au chocolat , with soy yogurt


Sesame jewels. The Chinatown treat home-made.


So simple walnut brownie ice cream


Golden sweet potato waffles


Red lampion apple

blSakura an-pan, blossom sweet bread

sa

Generous apple brioche

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A delicious brioche sweet bread, ideal fruity treat for the season.

It’s garnished with one of these superb akibae apples.

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To get a delicious fluffy dough, the main ingredient is time.
One day, you mix yeast, sugar, water and flour to make a sponge. The next day, you make a dough. Two days later you bake it. The net day you enjoy the delight.
300 g bread flour
1/2 cup of yeast “sponge”.
40 g sugar
80 g butter
1 egg + 1 white
about a cup of milk

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It’s filled with cubes of apple, many. Also, cocoa chips, Grand-Marnier soaked raisins, cinnamon.

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On top, sliced almonds, sugar, cinnamon.

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Really, be patient, as it gets so much better a whole day after baking.

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La chinoise, the mythical brioche from the East

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Chinois, it’s Chinese people, it’s over-complicated language, that’s it, just this cake.

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Te recipe is secret… Even myself, I don’t know what I put in it.

another chinois
Yes, that changes each time.

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Yum….

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Autumn colors (2) : carob pancakes

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Mix 50% flour and 50% carob powder, add some baking powder, a little cinnamon and nutmeg. Whisk. Pour in coconut milk, enough to obtain a creamy batter. Let 10 minutes.

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Heat a pan, pass a little oil. On medium heat, pour batter to get 2 mm of thickness. Cover. When the lid is hot, pass on low heat.

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Done !

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One side has lots of holes.

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With a coconut milk café au lait.

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They are delicious with a little raspberry jam, and coconut cream.

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Tarte automne-été aux trois fruits (Summer-Fall triple pie)

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Three fruits and a nut. Still Summer, already Fall.
A dessert out of this world.

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Pâte sablée.

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Poires au vin (drunken pears).

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Figues fraîches.

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Caramel coated walnuts.

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You’ve counted only 2 fruits ? True. There is raspberry jam hidden somewhere.

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La France sur tartelette (pear chocolate no bake pie)

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A fresh plant based dessert to showcase the first ラ・フランス (“la France”), that’s how they call these locally cultivated 洋なし yonashi (Western pears).

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I made the crust in the blender : half oatmeal, half sesame seeds, enough prune to make a binder. No cooking, let dry in the fridge or shortly in the freezer.

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The cream : sesame seeds, cocoa, sweetener, vanilla extract and silky tofu.

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Toppings : raw pear slices and a chip of 100% cocoa mass.

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Dacquoises glacées aux saveurs de chocolat, noix et poire.

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A light biscuit dacquoise refreshed with pear and ice-cream. A French sweet plate announcing Autumn…well end of Summer…ok, the end of mid-Summer. No, we won’t have snow tomorrow, but it seems we’ve passed the peak of heat. Let’s celebrate with a little baked dessert.

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Walnut flavored mini-muffin sized dacquoises.

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Aren’t they fluffy ? The dacquoise is really great, that’s the macaron in less heavy.

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Soft-serve version of the brownie ice-cream. That would look nicer with fully frozen ice-cream but there was not enough time.

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Des poires pour la soif. Pears for thirst is a French old saying.

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This is a cake in parts…

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