Desserts de France…

Les crêpes !
Crêpes Suzette mandarine – Crêpes boisettes (berry) – Crêpes little sun – Crêpes soufflées tropicales

More : crêpes compilation (sweet and savory)

Noël et Rois (Xmas and Kings) :
Pompe à l’huile (sweet fougasse) – Nonnettes (fluffy gingerbread) – Flocon de neige (snowflake cake) – Nougat glacé (honey ice-cream) – Galette des Rois (Kings’ cake) – Galette des Rois au chocolat

More : Christmas dessert compilation

Les fruits !
Poire pochée au chocolat – Baked pineapple – Fruity papillote – Tartelette aux figues – Pomme lampion (baked apple) – Crémet aux fruits rouges

Classiques :
Génoise – Cygne et choux (cream puffs and swan) – Millefeuille –Tarte au chocolat – Religieuse (cream puff “nun”)

Regions :
Brioche de Pâques (Easter bread, Provence) – Gâteau de Metz (retro chocolate cake, Lorraine) – Croustade or Pastis aux pommes (apple pie, Gascogne) – Millas (corn and pumpkin, South-West) –Farz fourn (butter cake, Bretagne)

Chocolat.
Coffee sunglasses – Gâteau truffe aux kumquats – White chocolate cinnamon apple cake – Raspeberry choco-carob cake

More chocolate sweets.

Festifs.
Pets de nonne (‘farting nun’ carnival donuts) – Mango coco millefeuille – Star anise mandarin chocolate tarte – Crémet in mint sauce – Gâteau de la bergère (Shepherd’s cake made with potato) – Petits flans a la betterave (sweet beetroot puddings)

More ? French dessert compilation.

White chocolate Kirschtorte (no bake ‘n healthy)

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm !
The Kirschtorte (cherry cake) revisited.
It’s the sister of this :
choco-carob raspberry cake
The recipe is roughly the same. It takes 10 minutes, no baking involved. It’s gluten-free and nearly vegan-dairy free (it can be if you have veg’ white chocolate).

The crust is made of these 2 ingredients (one cup of sesame powdered, 1/2 apricot pasted), combined and wet with a little apricot liquor. I added a drop of almond flavor.

Frozen… well thawed cherries.

The ganache. Wait a day.

Decorate.

White chocolate apple cinnamon cake

It’s not a mistake. I’ve used white chocolate not black. Well, it has melted in. The cake seem very sweet and decadent and that’s just an impression.

The main ingredient is okara, the grounds obtained when I made the black tofu. The black bean skin has turned golden brown when it was baked.

Apple, cinnamon and chips of white couverture chocolate.

Recipe :
A Mix in the blender :
1 cup of black bean okara + 1/2 cup water (cooked 1 minute in the microwave)
1/2 apple cut in small bits
2 tbs of potato starch
1 to 3 tbs honey (to taste)
1/2 ts baking powder

B Add :
2/3 diced apple
a handful of white chocolate bits or chips
1/2 tbs of cinnamon

Bake slowly.

After baking 1 hour, the top is very dry.

But under, it’s very gooey.

Le chocolat chaud du 16 janvier (via GiO)

Gourmande yearly tradition… for no reason. Let’s this is chocolate day.

There is a January 16th hot chocolate, because…

Kabocha coco gelato

I took the idea of a kabocha coconut ice cream from recipe kabocha spice gelato the blog the palate peacemaker. Thanks for the idea.
The truth is I didn’t have most of the ingredients. So I kept only steamed kabocha flesh, coconut milk (mixed with same volume of skim milk), a little vanilla essence and ice cubes. In the blender :

Yummy ! Kabocha and coconut flavor go so well together.
It could be refined in texture by adding water and running into the ice-cream maker. But that was made in 2 minutes.