Chocolate Pot De Cream
In the 17th century Pots, de Creme started becoming popular and was created filling crusts like a pie. As time went on they were made in smaller portions and the crust was eliminated. While it remains incredibly popular, many people have difficulty pronouncing it. It is not, as the name suggests, “Pawts deh Creem”, but is pronounced “Po de Krehm”. But no matter how you pronounce it, it's delicious and a complete breeze to make!
Tiny Meringues
Prepare to be enchanted by the delicate sweetness of our Tiny Meringues video. Immerse yourself in the art of creating these dainty and delightful treats that simply melt in your mouth. Watch as our skilled pastry chef expertly whips the egg whites and skillfully bakes the meringues to achieve the perfect texture. The light and airy meringues are a perfect addition to your dessert table, whether served on their own or used to decorate cakes and pastries. Whether you're a meringue enthusiast or a lover of all things sweet, Tiny Meringues are a delightful indulgence that will leave you craving more.
Cream of Mushroom Soup a-la Provence
Ingredients : - 300 gr Mushrooms, - 200gr Shallots, - 2 Springs Fresh Thyme, - 200gr Leek, - Sea salt, - Black pepper to taste, - 3 Garlic Cloves, -Herbs de Provence, - Sugar to taste, - 400gr Cream (30%), - 200 gr Milk, - 30ml Cognac, - 50 ml Olive Oil, - 50gr Unsalted Butter
