This pie is made extra delicious by adding the right amount of salt to the caramel and even more luscious by adding cream cheese and… [Read More...]
Sweet baking
Easter Raisin Buns with Pistachio filling
I love baking buns and coming up with new versions. The Easter bun with the yellow and green and fragrant citrus I dreamed up recently… [Read More...]
Making Pistache Paste
Pistachios are very popular at the moment and I mean, who does not like their taste and lovely green color. So for Easter and spring and … [Read More...]
Cherry and almond cream buns with vanilla glaze
This recipe is a variation on the cinnamon bun recipe. It is hard to choose which one we prefer. The combination of good quality cherries and real almond… [Read More...]
Marbled mini brioche with raw cacao & pearl sugar
We use the no knead method for this dough, so no mixer needed! This recipe is a fun variation on our no knead brioche, making 6 individual baskets that look very dainty. For this recipe we used organic raw cacao, which gives halve of the dough a light brown color. You can also choose… [Read More...]
Our favorite choux pastry method
Let us share with you the way we like to make choux! As a baker it is really essential (and lets not forget fun) to learn the skill of cooking and baking this pastry because with it, you can make all kinds of classics. Profiteroles, croquembouches, éclairs… [Read More...]
The perfect chocolate chip cookies
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The average cookie you buy in the shops is baked until it is completely dry and crisp. This also applies to the chocolate chip cookies you find in supermarkets. As home bakers we are very lucky we can make the best fresh cookies without worrying about long shelf life… [Read More...]
Super chocolate mini muffins
Big muffins can be such a meal, but these smaller size muffins are indulgent yet modest to serve guests. They are very easy to make and the rewards are big. They have such a wonderful consistency, soft and moist with olive oil and yogurt and little… [Read More...]
Kouign-amann: Breton pastry with a hint of salty caramel!
This interestingly named concoction is a regional specialty of the Bretagne region in France. After trying out a few different combinations, we came to the perfect sugar and salt ratio to give our version of this pastry the most… [Read More...]
Rondo bites
We can tell you with confidence, everybody loves these bites. Rondo dough is so addictive, buttery soft with crunchy edges, like relishing fresh Dutch… [Read More...]
