​There is something quite wonderful about baking delicious things around the holidays. This is not only about the pleasure we take in sharing and eating these little treats but also about the wonderful scent it creates at home.
And believe me, every time I bake these delicious Christmas treats, I wish I could encapsulate the smell into a little jar and open it every now and then to be reminded of this lovely time of year.

Despite apple desserts being some of my favourites, I realised I have not shared many of those types of recipes with you here. This season being perfect for apples, I thought it was time to rectify this.
There are so many delicious varieties available at the moment and each has its own type: sweet, acid, firm, juicy, crispy, pink or red fleshed, there is a lot to choose from!
Obviously, choosing a type of apple also depends of what use you want to make of it: is it just for eating on its own or adding to a delicious dessert? Some can serve both purposes but some others might only be delicious as cooking apples for example.
My favourite for baking is of the Cox variety. I love its flavour and how easy it is to cook with. It is sweet enough that I never need to add sugar to it, especially when I make apple puree (also known as applesauce) to include in some of my favourite desserts: apple tart and apple shortcrust turnovers.

The last time I was in France, all I kept hearing about was le gâteau nantais. As it happens, every patisserie I walked into had gâteau nantais for sale, in its full size or mini versions. Then, my mother also had one in the fridge and one of my cousins told me all about making one recently.
I was obviously really intrigued and felt I had to taste this cake sooner than later. And when I did taste it, I immediately knew I would have to share the recipe here because this cake is just really delicious and you should really try it if you like this type of desserts. 

​You say Summer, heat and sunshine and I say iced tea.
This is the one refreshing drink I really enjoy having when the weather is hot. And water of course, but that really just makes sense, right?
I love it unsweetened. Just plain cold brew tea served in a tall glass with plenty of ice cubes and a few slices of lemon. The perfect Summer thirst-quenching drink in my book.
I am also partial to a sweet version when it is nicely made and not full of artificial flavours.

Six years ago to this day, I pressed 'publish' on my very first blog post. And for the occasion I also shared a recipe for apricot halves with crumble.
At the time, I viewed Creme de Citron as only a food blog and as the years went by, it evolved into something that is not just limited to food. In a way, it grew to match more the way things evolved for me over the years and ongoing: delicious food yes, but also travels to beautiful and interesting places, and putting value in worthwhile things for a nicer way of life. 
Everyday, I am so thankful to all of you reading this blog. When I sit down at my desk to write those posts, I always think about you: the people who will read what I have to say and hopefully try some of my recipes, maybe even share them as a meal with friends and family, daydream at the travels I talk about and possibly take a few notes for a planned trip or a future holiday, enjoy breakfast or brunch time with some of the It's Saturday! links I collect for you, and perhaps attempt some of the lifestyle tips I give you.
To all of you, I say a huge MERCI for reading!

I could not just say thank you and not share something nice to go along with this note of course! 

I was recently thinking about those delicious blackberry rochers I made a while back and thought it would be a great idea to adapt the recipe to a Summer fruit and a different type of nut. Since raspberries are currently in season, they are ideal for this type of sweet treat and even better with the addition of pistachio nut.
The idea kept popping up in my mind so as soon as I found some time for it, I rushed to my nearest shop and got the three ingredients I needed: fresh raspberries, good quality Belgian white chocolate and ground pistachios (well, those were whole peeled one but I finely chopped them for a similar effect).