Another thing I love in desserts is chocolate and more recently, tonka bean (I am resisting the urge to sprinkle it on every sweet thing I eat). So, why not mix those flavours with a lovely strawberry tartlet?
Do you know what is in season this month? Strawberries! I have already had plenty of strawberry tartines but to me, this also means there are plenty of fabulous fresh desserts to be had. The ultimate delicious dessert to have with those wonderful berries for me is a simple strawberry tartlet with a thin buttery crust and pastry cream made with really good vanilla.
Another thing I love in desserts is chocolate and more recently, tonka bean (I am resisting the urge to sprinkle it on every sweet thing I eat). So, why not mix those flavours with a lovely strawberry tartlet?
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A couple of weeks ago, this happened: the most delicious crunchy cocoa meringues with a soft gooey centre covered in many indulgent delights. And when I say delights, oh my! It was so wonderful I wanted them for breakfast, lunch and dessert. I served them with a good dollop of whipped cream and drizzled not one but two wonderful sauces on top: dark chocolate with tonka bean and salted caramel.
Let's just say it was so deliciously rich and indulgent that 'oohs' and 'aahs' of food happiness resonated in the living room a whole afternoon. Click HERE for the recipe I love a delicious buttery pear. And more than this, I adore a delicious poached pear with a dark chocolate sauce poured over it. This is called Poire Belle Hélène in France and is meant to have been created by Auguste Escoffier around 1864. It consists of peeled pears poached in a delicious syrup then served with a hot chocolate sauce and most times with a scoop of vanilla ice cream on its side. It is really a dessert I love for its simplicity and wonderful flavours. I wish I found it more often on restaurant menus because then I am sure I would order dessert instead of usually skipping it.
Click HERE for the recipe Call it a Swiss roll, jelly roll, cream roll, roulade or gâteau roulé, all it is really is a delicious dessert and I could eat a lot of it!
Its light and thin sponge base is traditionally baked in a rectangular baking tray. It is then spread with cream and/or jam and delicately rolled in the shape of a small log. The great thing about this dessert is that it can be made in a lot of different ways with the large choice of jams and preserves that can be found these days. Since it is blackberry picking season, I used blackberry jam for my recipe (it is also a berry I am very fond of, as seen here and there). Click HERE for the recipe Two years. Well, two years since last Saturday that I started this little food blog!
After a busy few months and July that went like a flash, I finally get to have a mini celebration here with you my lovely readers. And on a personal level, this little celebration adds itself to another anniversary that is also quite important to me as I moved to Ireland ten years ago! I look back at all those years that were punctuated by different jobs, travels, moving to Australia for three years, coming back to Ireland, meeting great people and friends along the way, developing my career as a photographer; and it happens that those past two years that started with the blog were the most productive and creative so far. I am very grateful for what Crème de Citron brought to me. I have met some really lovely people thanks to it, some of those meetings becoming friendships. It allowed me to push my boundaries in terms of creativity and more than anything else, photography! I have been using it as a place to share the recipes I love making and sharing, but also as a platform to improve my food and lifestyle photography skills. The lack of blog posts over the past few months actually means I have been busy with food photography work for clients and this to me is the greatest achievement this little blog gave me over the past two years. Thank you all for your continued readership along the way. And a special merci beaucoup for those who really encouraged me over the past two years, you know who you are! Now to celebrate, scroll down for the recipe of an easy chocolate and nuts marbled cake. I love making a little sweet thing to bring along to a friend's house, be it for an afternoon chat or a creative morning like the one I went to recently (and I made mini terrariums that time, that's what I call a 'gardening' achievement on my part!). I brought along this easy to make marbled cake to share. Let's swirl the batters and bake a cake! Click HERE for the recipe With Pancake Tuesday happening tomorrow, a lot of crepes and pancakes start appearing all over the many food websites and blogs.
As it happens, I like eating crepes all year long and in many variations: plain flour, gluten free with buckwheat, sweet and savoury. For me, Pancake Tuesday is just another excuse to eat more crepes. And what a fantastic excuse! When I was younger and still lived in France, Sunday night in my family was almost always dedicated to a dinner of savoury galettes de blé noir (buckwheat crepes) and sweet crepes. My mother would whip up the galette and crepe batters in no time at all, fry the crepes, flip them over, organise the toppings (tomato slices, ham, grated cheese, sugar, chocolate and jams) in different plates and bowls and we would all ceremoniously enjoy our beloved crepes. |
Hello! I’m Yolene, a French blogger based in Belfast, Northern Ireland.
Welcome to my blog Crème de Citron. This is where I share lifestyle, travel and food stories. Copyright © Yolene Dabreteau, unless otherwise stated. All rights reserved. CATEGORIES
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