Delicious crepes

Today is "La chandeleur" in France, what means "candles day".
It's a tradition to make crepes on this special day.
So simple & delicious !!

Here's what we need :

10 minutes + 2 hours

50cl milk
200g all purpose flour
2 eggs
50g melted butter
14g oil (neutral)
20g icing sugar
1 nice pinch of salt


Here's what we do :

Mix together flour & icing sugar in a large bowl
Whisk eggs with salt in a small bowl
Pour eggs in sweetened flour



Whisk & add milk little by little
Mix in butter & oil

If the mixture is lumpy, don't worry, just blend it, it'll be perfect !!


                                                                                                      Relax, savour & share !!

Chocolate truffle cheesecake

Do we really have to wear bathing suits this summer ??

I know, we all know "yes" is the answer...

But could you seriously think of a world without a chocolate truffle cheesecake ?! I can't !!

Rich, creamy, delicious !!!

To make it even more perfect you can serve it with a strawberry olive oil and basil soup.

Yields : 9 inch springform pan
serves : 10

Here's what we need :

10 hours

1 1/2 cups crushed cookies, 4 tablespoons melted butter, 115g dark chocolate, 1 cup whipping cream, 230g cream cheese softened, 400g sweetened condensed milk, 2 teaspoons vanilla extract, 4 large eggs.


Here's what we do :

preheat your oven at 300°F.

Combine crushed cookies and melted butter.

Press on bottom of the springform pan.

Melt chocolate and whipping cream on medium heat in a "bain marie", put aside.

Beat cream cheese on medium speed until smooth.

Add sweetened condensed milk and vanilla extract beating just until combined.

Add eggs one by one beating at low speed just until blended.

Add chocolate mixture beating just until blended.

Pour batter into prepared crust.

Bake 45 minutes (just until center is set).

Turn off the oven and let cheesecake stand in with the door closed for 30 minutes.

Remove the cheesecake from the oven and gently run a knife around over edge to loosen from side of the pan.

Cool completely.

Cover and chill for 8 hours.

                                                                                                                                   relax, savour & share!

Easter pavlovas mini nests with dark chocolate mousse

Easter time !!

Synonymous with chocolate, loads of chocolates, dark, milk, white, eggs, fishes, bunnies, chickens...A DREAM !!!!

This year I'm going to take you to the henhouse...
Nigella Dawson inspired me these mini pavlovas nests (I ajusted the quantities and the oven temperature).

The dark chocolate mousse comes from the chocolate french bible "encyclopédie du chocolat".
Those 2 were meant to be together !!

If I may give you an advice, pour the cream and honey caramel sauce on top of the mousse and you are in paradise !!


Yields : 14 small nest (more or less)

Here's what we need :


5 hours
1 culinary thermometer




for the pavlovas mini nests :

4 egg whites at room temperature, 1 pinch of salt, 250g sugar, 2 teaspoons cornstarch, 1 teaspoon vanilla extract, 1 teaspoon white vinegar.

for the dark chocolate mousse :

180g high quality dark chocolate, 3g gelatin, 17cl whole milk, 35cl cold whole whipping cream.

Here's what we do :

First the dark chocolate mousse :

chop your chocolate coarsely and melt in a "bain marie" on medium heat.

In a saucepan on medium heat boil the milk. Put aside and add the gelatin.

Slowly pour 1/3 of hot milk into the melted chocolate and stir well until shiny.

Add second 1/3, stir well then add the remaining milk and stir again.

In a large bowl whisk the whipping cream until you've got a foamy texture.

Check that your chocolate is around 95°F/113°F and stir in the cream carefully.

Refrigerate for 4 hours.

Ready for the pavlovas mini nests :

Preheat your oven at 230°F.

Whisk egg whites with salt until firm and stiff.

Gently add sugar spoonful after spoonful still beating. Your eggs must be gleamy and satiny meringue.

Sprinkle the cornstarch, the vanilla extract and the vinegar on top and fold in to combine.

Draw circles of 3,14 inches on a baking parchment.

Spoon the meringue onto the baking parchment and use the back of the spoon to make an indentation in the center.

Bake for 40/45 minutes (your meringue musn't turn brown) then turn the oven off and allow to cool down and dry.

Make small balls of chocolate mousse with 2 spoons and carefully put them in the center of each mini pavlova nest.

                                                                                                                                   relax, savour & share!