E anche quest’anno siamo arrivati al panettone!

 

Translation : also this year we arrived to panettone !
that’s what we say in Genoa before Christmas, it’s a little bit like “we made it!” but what is panettone? It’s our Christmas cake, kind of brioche filled with candied orange and sultanas, I love it in the morning with a cup of coffee.
Last time I explained how to make Genoa panettone, less sweet, less soft, really rustic.. a little bit like Genoa’s people isn’t it?:-)

Paris before Christmas

place de la Concorde with her perfect tree!

moelleux au chocolat blanc..mmmmm!:-)

LE CORDON BLEU PARIS Cocktails in honor of our alumni

Cocktails in honor of our alumni

horses cupcakes

Japanese cake with black sesame

preheat oven 170°C. Beat 550g caster sugar, 225g butter, 5 eggs, 3tbsp black sesame paste. Then add 225g milk. Then add 400g flour, 1/4 tsp baking powder, 1/2 tsp bicarbonate of soda, 1/2 tsp fleur de sel and 3 tbsp black sesame seeds

sesame paste

sesame seeds

Homemade chocolate bars

Its so easy to make your own chocolate bars and you can choose everything..  kind of chocolate, fillings.. this time I made milk chocolate with marshmallows, sultanas, caramel, cookies… but you can also be more dietetic with dark chocolate and cereals filling.. or more fatty.. with white chocolate and candies…

How to: melt your chocolate (1kg), mix it with all chopped ingredients, spread in a pan, press, film, rest in fridge overnight. Cut it. That’s it??? yes:-)

a gingerbread for you

Yesterday Christmas was far, today is close! Yes it is.. everybody is running to get a present here, a Christmast tree there.. but not me, for the moment I’m pleased to help my favorite customers to organize their pre-Christmas parties with no stress.. some gingerbread trees with iced name of your guest, some reindeers who are running in your living room, and many pumpkin muffins, with their lovely spiced feeling.. mmm sounds good!

gingerbread in french:

Ingrédients : 450g farine, 115g beurre à température hors frigo, 120g sucre de canne, 1 œuf, 90g mélasse noire, 6g levure chimique, 1 pincée de sel, 6g de cannelle en poudre ou 6g de quatre épices

Préchauffez le four a 170°C. Mélangez au fouet beurre, mélasse et œuf pour quelque minute. Ajoutez tous les autres ingrédients et mélangez énergiquement avec les mains. Filmez et laissez reposer au réfrigérateur toute la nuit. Etalez la pate à l’aide d’un rouleau sur le papier sulfurisée légèrement fariné (environ un épaisseur de 3 a 5 mm), découpez et faites cuire au four sur du papier sulfurisée pendant 15 minutes

GLAÇAGE

Mélanger 1 blanc d’œuf avec 230g sucre glace et quelque goutte de jus de citron frais

gingerbread in italian:

Ingredienti : 450g farina, 115g burro a temperatura ambiente, 120 g zucchero di canna, 1 uovo, 90g melassa nera, 6g lievito in polvere, un pizzico di sale, 6g di cannella o 6g di spezie miste (chiodi di garofano, cannella, zenzero e noce moscata)

Preriscaldate il forno a 170°C. Montate a crema burro, melassa e uovo. Aggiungete gli altri ingredienti e impastate con le mani. Coprite l’impasto con il film alimentare e lasciate riposare in frigo tutta la notte. Stendete la pasta su carta da forno leggeremente infarinata (uno spessore da 3 a 5 mm) tagliare le renne cuocere su carta da forno per 15 minuti

GLASSA
Mescolare un albume d’uovo con 230g di zucchero a velo e qualche goccia di succo di limone fresco