Chinois, it’s Chinese people, it’s over-complicated language, that’s it, just this cake.
Te recipe is secret… Even myself, I don’t know what I put in it.
another chinois
Yes, that changes each time.
Yum….
Chinois, it’s Chinese people, it’s over-complicated language, that’s it, just this cake.
Te recipe is secret… Even myself, I don’t know what I put in it.
another chinois
Yes, that changes each time.
Yum….
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.
Today, it’s soaked in syrup flavored with vanilla and a little rum.
Served with crème anglaise (vanilla custard), decorated with dark chocolate and rum raisins.
Devoured with infinite pleasure.
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.
Pinterest April Album
and from today follow the next :
May album
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)
Sage pesto and coconut cream ballerina pasta
Mint cha gio, green Spring rolls
Shiso pesto
Sesame sweet and sour tofu
Tofu, natto and green caviar sea grapes
Tofu manju in ankake
Tofu compil’
Namul, Koreanizing the veggies
Bibimbap
Chigae red velvet soup
Korean compil’
Burning strawberry dew
Green juice
salty caramel filled chocolates
‘caramel salé’ spread
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