13/11/2012
Marble Cake

The Ingredients

– 3 eggs
– 125 g of dark chocolate
– 125 g of flour
– 125 g of salted butter
– 100 g of sugar
– 1 pack of baking powder
– 1 pack of vanilla sugar
– 1 tablespoon of orange blossom aroma

The Recipe

Butter your cake pan and preheat your oven to 180 ° C (T6).
Beat the egg whites. In a bowl, mix the sugar, egg yolks, melted butter, flour, baking powder, vanilla sugar and orange blossom aroma.
Gradually add the beaten egg whites. Separate your dough into 2, in 2 separate bowls.
Melt the chocolate in a bain-marie and add it in one of the container.
Pour the dough into the mold in alternating layers, then bake for 40 minutes.

11/11/2012
Alléno + Moynat

Moynat, one of the oldest French malletiers, has been re-established by Bernard Arnault and Guillaume Davin. Ramesh Nair, the new artistic director (ex-Hermes), designed this steamer trunk for Yannick Alléno, a real nomadic kitchen able to accompany the chef in his travels around the world, from Courchevel peaks to the desert of Morocco, through a palace in Beijing.

Inspired by the traditional trunks of the maison, everything was custom made by the young companion Frank Tioni, from the stingray interior , to the gas hob, porcelain and storage for condiments, black granit counter , everything was imagined so that the chef can prepare a meal in any place!

07/11/2012
Tarte Tatin

The tarte tatin is a typical French apple pie, and it is very simple to make and absolutely delicious, served warm with ice cream or thick sour cream. Here is my improvisation recipe…

The Ingredients
– 6 apples canada or boskoop
– 80g of butter
– 50g sugar
– 1 lemon
– 1 flaky pastry (you can buy it or make it)

The Recipe

Peel the apples, core them and cut them in two.
Fry them in a pan with butter, sugar, and lemon juice until they caramelized.
Place them in a round pan with high sides, cover with the pastry. Tuck the dough well within the edges. Sprinkle lightly with sugar so that the dough is not too wet and it is crisp.
Bake for 30 minutes at 220ºC (T.8), wait a bit before unmolding.

06/11/2012
Cadeau de Noël #2 ☆ Christmas Gift #2

♥ My Cointreau Cocktails Bag • 250€, Cointreau

Ce sac en cuir saura ravir vos copines noctambules. On y retrouve la mythique bouteille de Cointreau, accompagnée de trois petits pots remplis d’épices (éclat de gingembre, douce cannelle, piments renversants) ainsi qu’une cuillère à mélange et un jigger, une véritable mallette à cocktails de princesse (vous vous souvenez du Petitbulle dans Tom-Tom et Nana?). Et last but not least, pour se faire belle, un poudrier de thé.
________________
This leather bag will ravish your girlfriends who like to partay! It includes the legen-wait for it-dary bottle of Cointreau, three small jars filled with spices (ginger, cinnamon, peppers) and a stirer. And last but not least, a tea cosmetic compact to be the fairest!

04/11/2012
Lollipop ⟼ Carl Kleiner

Je vous avais déjà parlé du travail du photographe suédois Carl Kleiner que j’adore, ici et là ou encore là. Voici des photos sublimes de ses dernières séries, extraites du livre “Den Franske Bagaren” et Lollipop.
________________
I’ve already talked to you about Swedish photograph Carl Kleiner whom I’m very fond of, here,
there and also here. Here are two new series, one made for the book “Den Franske Bagaren”, and the other one called Lollipop.

02/11/2012
Le brunch du dimanche

Voici quelques idées de recettes pour un brunch réussi, en plus de l’assiette de fromages et du jus d’orange pressé maison.

★ Salade de pâtes au saumon (pour 4 personnes)

Les Ingrédients
– de la mesclun
– 100g de pâtes type penne
– 150g de saumon fumé en dés
– graines de tournesol, lin, sésame
– aneth fraîche

La Recette

Faites cuire et refroidir vos pâtes, ajouter de l’huile d’olive ou du beurre.
Mélangez tous vos ingrédients, servir avec une vinaigrette huile de sésame + citron.

★ Les Pancakes de Camille et Manu façon Rose Bakery (pour 10 à 12 pancakes)

Les Ingrédients
– 2 oeufs
– 22 cl de lait ou lait fermenté / lait ribot
– 5 càs de beurre fondu
– 190 g de farine
– 1/2 càc de sel
– 1 càs de sucre
– 4 càc de levure

La Recette

Dans un saladier, battez les oeufs avec le lait et le beurre. Réservez.
Dans un second saladier, mélangez la farine, le sel, le sucre et la farine.
Incorporez le premier mélange au deuxième, jusqu’à ce que les ingrédients soient bien liés.
Faites fondre un peu de beurre dans une poêle et versez environ 4 cuillères à soupe pour chaque pancake.
Laissez cuire le pancake sur feu moyen jusqu’à ce que de petites bulles se forment en surface, retournez-le et laissez cuire encore 1 minute.

Here are some ideas of recipes for a successful brunch, apart from the usual cheese platter, and fresh queezed orange juice.

★ Salmon pasta salad (for 4 persons)

The Ingredients

– mixed salad leaves
– 100g of penne
– 150g of smoked salmon in dice
– sunflower, linen, sesame seeds
– fresh dill

The Recipe

Cook and cool your pasta, add some olive oil or butter.
Mix all your ingredients, serve with a vinaigrette made with sesame oil + lemon.

★ Camille & Emmanuel‘s pancakes inspired by Rose Bakery (for 10 /12 pancakes)

The Ingredients

– 2 eggs
– 22 cl of milk or fermented milk
– 5 tbsp of melted butter
– 190 g of flour
– 1/2 ts of salt
– 1 ts of sugar–

– 4 ts of yeast

The Recipe

In a salad bowl, beat the eggs with the milk and the butter. Put aside.
In a second salad bowl, mix the flour, salt, sugar and flour.
Incorporate the first mixture into the second, until ingredients are well mixed.
Melt a little bit of butter in a frying pan and pour approximately 4 tablespoons for every pancake.
Let it cook on average fire until small bubbles form on surface, turn it and let it cook for another minute.