27 nov. 14

Paris-Brest : Daring Bakers' November 2014 challenge

Luisa from Rise of the Sourdough Preacher was our November 2014 Daring Baker hostess!. Luisa challenged us to make 6 small Paris-Brest. What a beautiful challenge! This French pastry was created in 1910 to commemorate the Paris-Brest bicycle race that begun in 1891. Its circular shape is representative of a wheel. I've never made Paris-Brest.  My husband was so glad to hear that it was our challenge this month. He loves this pastry. Thanks Luisa to challenge us to make this pâtisserie.. These Paris-Brest are so... [Lire la suite]
Posté par zaza-cook à 09:27 AM - - Commentaires [2] - Permalien [#]
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26 août 14

Crème Mousseuse au Caramel

This is the dessert that I love to make with my husband. Because he always makes the caramel by himself at the perfection. I've made this mousse lots of time. I love this dessert, it's incredibly delicious, so light and airy. Definitely my best mousse that I've ever eaten. Preparation : 20 minutes + cooking 15 minutes Serves : 8 Ingredients : 1 liter milk 3 big eggs (or 4 small) 150 gr (5,3 oz) (2/3 cup) granulated sugar 80 gr (2.80 oz) (1/2 cup + 3 tablespoons) flour 6 Tablespoons granulated sugar for the... [Lire la suite]
Posté par zaza-cook à 08:04 AM - - Commentaires [5] - Permalien [#]
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23 juin 14

Goat Cheese and Bacon Quiche

I had a lot of fresh goat cheese in my fridge, so I decided to make a quiche with goat cheese and bacon. This quiche is juicy and cheesy. You can eat warm or cold with lettuce. Perfect for a dinner or  a summer picnic.   Ingredients : 1 pie crust (pâte brisée) 100 gr (3.5 oz) fresh goat cheese  6-8 bacon slices 75 gr (2.5 oz) comté cheese shredded or asiago cheese 1 tablespoon sour cream (crème fraîche) 2 eggs 1 1/4 cup milk (1/4 litre) salt and pepper Directions : Unfold a sheet of pie... [Lire la suite]
Posté par zaza-cook à 08:05 AM - - Commentaires [3] - Permalien [#]
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23 mars 14

Quatre-Quarts / French Pound Cake

Quatre-Quarts is a French cake that I love so much. Quatre-quarts means four quaters, because you need four ingredients for the dough and these 4 ingredients - eggs, flour, sugar and butter - are supposed to have the same weight. The French Pound cake is so easy to prepare. You can add dried fruits (raisins, cranberries...), orange zest or rum which changes the flavor of the cake. This buttery French Pound Cake is so good with a glass of milk or a cup of tea. It's a great idea to make for a tea party... [Lire la suite]
Posté par zaza-cook à 05:13 PM - - Commentaires [0] - Permalien [#]
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23 févr. 14


Sablés are delicate butter biscuits, crunchy and crumbly. The French word sable means "sand", which refers to the sandy texture. When I eat a sablé , I cannot resist to eat another one, and another one .....   I asked my kids, "do you want to eat one before I finish them all", Ah Ah Ah!  I loved French sablés. I remember eating the Galette de Pont-Aven when I lived in Brittany. It was incredibly good! Today my sabés are a Parisian style. It's the perfect biscuit to bake and eat... [Lire la suite]
Posté par zaza-cook à 08:50 PM - - Commentaires [0] - Permalien [#]
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11 févr. 14

Slow-Cooked Boeuf Bourguignon

Have you ever seen "Julie and Julia" by Nora Ephron? This movie is based on two true stories, about real-life women who never met, Julia Child and Julie Powell. Julia Child, expatried in France in 1949 decides to learn the art of French cooking. As for Julie, she decides to create a blog in 2002 in New York  "Julie and Julia, 524 recipes in 365 days" following Child's cookbook "Mastering the art of French cooking". What a great challenge! I just watched it recently. When I saw... [Lire la suite]
Posté par zaza-cook à 05:46 PM - - Commentaires [0] - Permalien [#]
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02 févr. 14

How to make a Tapenade?

This week I am so excited to present you Florence from Scream under water, in French Crier Sous l'eau . I don't know if you know Florence, she writes a buoy blog with her friend Kathleen for the wellness of their readers. They can illuminate the black spots you can't see :) Florence loves to write in French and in English. She is a brilliant writer. She is real and authentic. I am grateful, she is in my life.  She also loves to make her delicious Tapenade, a Tapenade Niçoise. ... [Lire la suite]
Posté par zaza-cook à 07:55 AM - - Commentaires [1] - Permalien [#]
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12 janv. 14

French Meringues

Santa Claus brought me a marvellous cookbook of French recipes, The Bistro Cookbook by Richard Bertinet. Richard is from Brittany in North West France and is the author of a variety of cookbooks (Pastry, Cook in a Class of your own with Richard Bertinet...). He has great recipes : Baked Camembert, Cassoulet, Mussels in Wine, Brochettes de crevettes, French Onion Tart, Vanilla Macarons, Soufflé au chocolat... Today I want to share with you Meringues' recipe. These delectable meringues were invented in Meiringen, a Swiss... [Lire la suite]
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27 juil. 13

Daring Bakers' July 2013 Challenge - French Macarons -

This month we had to choose a challenge we've already completed or a challenge we've nerver done. Thanks Lisa for this free Challenge "Eenie Meenie Miney Moe!"!  I chose a challenge that I always wanted to make- French Macarons- October 2009 Challenge. I remember the Macarons that I bought in Paris, quartier La Madeleine, 3 years ago. It was so nice : the Macarons had a variety of colors! I decided to make them on July 14th for a party, to share with friends. Everybody loved them!     The Macarons cookies... [Lire la suite]
Posté par zaza-cook à 12:51 PM - - Commentaires [4] - Permalien [#]
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27 oct. 12

Daring Baker's October 2012 Challenge - Millefeuille -

Our October 2012 Daring Baker's host was Suz from Serenely Full. She challenged us to make Millefeuille, a delicious french pastry. Thanks Suz, I love Millefeuille. I have eat this lovely french patisserie so many times, when I was kid. It's the ideal opportunity to bake my favorite pastry. It is fabulous to eat, a little bit messy (with crumbs and cream spread everywhere when you eat it), but the taste is so good! All the ingredients are delicious! This french patisserie is traditionally made with a crème pâtissière/pastry... [Lire la suite]
Posté par zaza-cook à 08:37 AM - - Commentaires [8] - Permalien [#]
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