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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Et dans le baba… Recidivist !

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I really baked many babas/savarins to test doughs, so I eat them one by one, with variation in serving style. They are all listed here. I hope that’s not getting too boring.

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Today, it’s soaked in syrup flavored with vanilla and a little rum.

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Served with crème anglaise (vanilla custard), decorated with dark chocolate and rum raisins.

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Devoured with infinite pleasure.

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Tarte au sucre lorraine (grandma’s sugar bread)

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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…

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The grandmas (les Mémés ) and the aunties (les Tantines) would bake it. With little variations. Poked or not. Just butter or a little cream.

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Ideal with a cup of coffee. Yes, I have mismatch vessels… That makes the food taste more authentic.

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In April, that was buzzed…

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Pinterest April Album
and from today follow the next :
May album

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Green Green Green

Pomelo and sea grape temaki-zushi (green sushi cones)
Veg veg burgers, and Bulldog sauce
Tartine de printemps (country bread fresh sands)

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Herbs and pesto

Sage pesto and coconut cream ballerina pasta
Mint cha gio, green Spring rolls
Shiso pesto

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Tofu dishes

Sesame sweet and sour tofu
Tofu, natto and green caviar sea grapes
Tofu manju in ankake
Tofu compil’

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Korean

Namul, Koreanizing the veggies
Bibimbap
Chigae red velvet soup
Korean compil’

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Juices

Burning strawberry dew
Green juice

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Salty caramel

salty caramel filled chocolates
‘caramel salé’ spread

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Nancy, Lorraine…

Le Nancy. Grandma’s so soft chocolate cake.
Gâteau de Metz (rival chocolate cake)
Tarte flambée, Lorraine’s pizza
petite madeleine lorraine
Savarins
Stohrer’s baba

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