Vanilla Bean Macarons

My very first macarons. They say that if you can make macarons then you are a great patry chef..well.. mine don't look smooth and silky but they were very delicious, I now know what mistakes I made but for being my first batch they didn't turned out so bad.

- 2 egg whites
- 35 gr. of sugar
- 75 gr. of almond flour
- 150 gr. of powdered sugar
- 1 teaspoon of vanilla paste

1. Beat egg whites until soft peaks form, add sugar and continue beating until hard peaks form.



2. In another bowl sift almond flour and powdered sugar. Combine both mixtures and add vanilla. Pour into a pastry bag and make small circles in a prepared pan, leave them 1 hour until the top is hard, then bake them at 175°C for 10-12 minutes.

3. Let them cool completely. Beat 1 stick of butter until soft, add 2 c. of powdered sugar and 1 tablespoon of vanilla paste, fill macarons and enjoy.

 *Helpful tips: use old egg whites, you can leave them in the fridge for up to 5 days and let them cool completely before beating them. When the mixture is done use a padle and press the mixture into the bowl while making circles, this will make the mixture shiny.

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Chocolate Chip Cookies

I struggled while finding the perfect chocolate chip cookie recipe, whenever I made them they were crunchy and flat so I decided to use this recipe. The yeast in the dough really makes the cookies a lot better, they turned out fluffy, soft and delicious.

- 1 dough
- 1 c. chocolate chips

1. Make dough according to instructions and then incorporate chocolate chips.

2. Make small balls of about 1 inch or bigger if you like and bake them at 300°F for about 20 minutes or until the bottom looks golden brown

You can make ice cream sandwiches with them

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French Desserts Part 2

"Profiteroles Au Chocolat"... ice cream? :) chocolate sauce? :D weight gain? :|   ... Honestly I can't describe how bad I feel after eating all of these desserts but they are really addictive and I just can't stop I feel like a happy pig right now. If you want the recipes email me and I'll send them to you as soon as possible.

"Charlotte Aux 2 Pommes" it's like an apple sandwich with a buttery touch and apricot jam

"Pithiviers" I spent a lot of time to make it but the almond filling was just as I expected, sweet but not too sweet and with a crunchy crust

As you can see this "Grand-Marnier Souffle" didn't turn out that perfect, it was a mistake since somebody opened the oven door but it still was delicious

Soft "Brioche"... with ice cream haha I just love ice cream but you can

make sandwiches with this bread or dip it in warm milk or spread 

Nutella on top and now you are hungry

French Desserts Part 1

So these are some of the desserts that I made in French Cuisine I'm not posting the recipes in here since they are a lot but if you want the recipe you can email me and I will happily send it to you. These are called "Beignets de Carnaval" and they are almost like a donut but with a slight anise touch.

"Beignets Aux Pommes de Terre et Creme Anglaise" who doesn't like deep fried apples with the perfect cream to dip them?

This is a thin and crispy tart called "Croustade Gasconne" similar to apple strudel but for me this one is way better since you can savour the marinated apples.

Classic "Crepes Suzette" with orange sauce and Brandy

The perfect "Crème Brûlée" cold custard with caramelized sugar on top but it is better it you freeze it since it almost feels like ice cream

Easy Puff Pastry 3 ways

I have great news! I'm finally at school and that's why I've been busy lately, in the next post I'll show you the desserts that I made. I didn't had time to post new recipes but I hope you enjoy this one, it's the easy way to make puff pastry but it is still as good as the original

- 1 kg of flour
- 450 ml. of milk
- 40 gr. of dry active yeast
- 100 gr. of sugar
- 500 gr. of unsalted butter

1.  Dissolve yeast with 50 ml of warm milk. Sift flour and beat with sugar, yeast and slowly add milk. Cover dough and let it rise in a warm place for 1 hour.


2. Take butter and with the help of a rolling pin press it until you make a square of about 1/2 inch thick. Take the dough and make a star of 4 sides and put butter in the middle, you should have a + shape. Cover butter completely with the sides of the star.

3. Roll dough until you make a rectangle and fold 4 times, roll again into a rectangle and fold 4 times. Put dough in the fridge if it becomes a bit soft and make sure that you add enough flour so that the dough won't stick to the table. And it's done.

To make Pains Au Chocolat roll dough and cut into rectangles of 6x3 inches, add chocolate in the middle and cover. Brush with egg and bake 25 minutes at 220°C

For the Pain Aux Raisins, make a large rectangle with puff pastry then spread pastry cream and sprinkle raisins. Roll dough as if you were making cinnamon rolls, slice the roll and bake 25 minutes at 220°C

For the Croissants cut the dough into triangles and roll towards the 

pointed end, brush with egg and fold in the remaining sides

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