a homemade Viennese cappuccino …
The tartlets of my childhood… ideal with small crops raspberry gardens! Delicious with a pastry GLUTEN.
Dorayaki , une douceur japonaise, un genre de pancake fourré à la pâte de haricots rouge, on peut aussi mettre de la confiture de châtaigne, du chocolat.., with a scoop of vanilla ice cream for gourmets…..to everyone's taste!
The Japanese red bean paste to( Azuki ), this creamy paste that I love is called Anko, Although a little time to prepare but freezes well.
A spread easy home, to have fun… using organic ingredients you will have a spread without organic palm oil
Provencal specialty, eaten mainly during Mardi Gras and the carnival period.
The flan pastry, as good as bakery…
Baked Apples, a little honey, chocolate, seasonal fruits.
Sand roses, Nice place for gourmet coffee
The quince is a delicacy that leaves eaten with delight.
The specialty Italian Cannoli, or rather Sicilian!
Waffles guaranteed success, this recipe without butter is what gives light and crispy waffles.
Choco pleasure , a simple and delicious dessert.
Pancakes, the favorite snack of children, and adults too…
Les pancakes, at breakfast, to taste, we never tire.
Tiramisu, a classic dessert many times “revisited”, Here the traditional recipe
Ingredients: – 300g flour – 3 tablespoons olive oil – 15ml water – 2 teaspoons of salt – 1 bag …