It’s Home-Made

Dessert, FrenchDessert, HomeBaked

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Bavarois aux fraises

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Cake au citron

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Des Chouquettes

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Do You Have A Sweet Tooth ?

Dessert, French Pastry, FrenchDessert, FruitCake, HomeBaked
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Mise en place avent livraison

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Double fraisier

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Charlotte Poire

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L’emblematique et tradionnel noisette

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Bavarois Poire

My uncle Ovide works for an amazing French chocolatier in Paris called Patrice Chapon who once used to cater to the Queen of England in Buckingham Palace .

J ‘ espere que un jour mon oncle Ovide will have his own shop . His not only an amazing husband , dad and uncle But his an amazing pastry chef and chocolatier who’s work hopefully one day will have a market .

He works for an amazing guy whose work not  speak  perfection,but his chocolate are a work of art itself

When you Chocolat Chapon’ website , the website takea you on a journey and it’s nicely designed and  my uncle’ work is becoming a work of art also thanks to Mr Patrice Chapon .And fingers cross hopefully have a place in the market . I hope that one day my uncle Ovide will  step out from Mr Chapon’ shadow and do great things in Paris , Congo , Gbadolite etc etc

When he is not working at chocolat Chapon . His making cakes and what not at home and selling it to friends and family member with a sweer teeth

10ans anniversaire

BirthCake, ChocolateCake, Dessert, HomeBaked

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According tohttp://www.letrianoncakes.com/cakes.html : Le Trianon is a Premium 3-layer chocolate indulgence. Trianon’s top layer is a smooth and pure imported dark chocolate, dusted with dark cocoa powder. Sandwiched in the middle is a layer of dark chocolate mixed with crunchy chocolate praline, with its base made of biscuits.

My little cousin turned 10 years old on the 30th May and my uncle made her homemade birthday cakes

Kürtőskalács

Dessert, Hungarian Dessert

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I took a birthday trip to birthday November of 2016 and one of the food I tried whilst being there was Kürtőskalács .

According to Wikipedia it is is a spit cake specific to Hungarian-speaking regions in Romania, more predominantly the Székely land made from sweet, yeast dough . The way in which is made is through the raised dough which get  strip is spun and then wrapped around a truncated cone shaped baked into split I guess and oh rolled in granulated sugar .

Once that is done it is  roasted over charcoal whilst it getting basted with melted butter, until its surface cooks to a golden-brown color. During the baking process the sugar stuck on the kürtőskalács is caramelized in a way and forms a shiny , crispy crust . And the surface of the cake can then be topped with additional ingredients such as ground powdered cinnamon or walnut.

 

Glacage Mabre

ChocolateCake, DarkChocolate, Dessert, FrenchDessert, HomeBaked

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Glacage Mabre Choco-Noisette ( Marbled Chocolate – Hazelnuts)   Look below for the link to the ingredients needed and how to go about making a Glacage Mabre Choco-Noisette

http://www.vahine.fr/recettes/gateaux-et-cakes/marbre-chocolat-noisette

 

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Glacage Mabre Chocolat

Homemade Rocher fondant cake

DarkChocolate, Dessert, FrenchDessert, HomeBaked

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The beginning of the Rocher Fondant

 

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Middle of the Fondant

 

FB_IMG_1465946994334  Rocher fondant finish work 

What you will need for the Rocher Fondant are as follow: 100 chocolate pastry blac 100 g of butter of course ,2 egg follow by 50g sugar alongside 30 g of flours and 4 Ferrero Rocher.  

Preparation for the Rocher Fondant will consist of the following steps to be taken: Preheat oven to 200 ° c. In a very low heat saucepan, you need to melt the chocolate and butter, then remove off the heat. In a bowl, mix the eggs with sugar and flour. Stir this mixture to the chocolate, mixing well to obtain a smooth paste. Butter 4 ramekins and pour this preparation.Ferrero place a rock in the center of each ramekin (if it exceeds, well cover paste) Bake for about 10 minutes. Let cool 10 minutes and serve while still warm.