Chestnut madeleines

I love madeleines, so spongy and delicately perfumed are the perfect treat for your afternoon tea.. this time I put half white flour and half chestnut flour, is a autumn Madeleine, a gourmand way to celebrate the extraordinary chestnut!

Salon mondial du chocolat 2012 (of course I was there!:-)

this is just the best.. green tea and chocolate, warm, amazing!

cocoa at first stage..

lovely cake

yes it's chocolate!

instead of normal flowers:-)



macarons, macarons.. I want this car too!

a cup of Champagne?

Halloween!

vanilla sponge with sugar dough

fried platano

before

platano is similar to banana but is harder and color is different (inside caramel, outside black) this morning we bougth some at Versailles market and we bake it Bolivia style.. very very good, and even if is not "traditional" I add some pastry cream to my fried platano.. so good!

after

 

 

crostata di fragole

ancora fragole? ebbene si al mercato le vendono ancora e sono anche buone! questa volta ho fatto tante monoporzioni, bella e simmetrica.. ma soprattutto buona:)

raspberry bars

similar to lemon bars but filled with fresh raspberry, base really soft and raspberry cream has a lemon touch that gives a fresh idea to this dessert:)

Halloween gingerbread

 

Here we are! some new friends came to visit me today… oh oh they look quite scary.. I hope I could sleep tonight..

something to eat.. pumpkin again!

we can't miss Mr Ghost

all you need is a cat with a big heart:)

grrrrrr!!!

ahhhhh!!!