Since the past month, I have updated a few posts with new pics and recipe details on Laura's Gourmandises including:
- semlor (almond and cream filled buns)
- carrot cake
- dark chocolate mousse
- apple cake
I have added new basics recipes (marzipan, pistachio paste), and have also linked related recipes to each other such as:
- toscakaka, midsummer strawberry cake and chocolate chip cake
- blueberry, rhubarb-walnut, banana-oatmeal and chocolate chip muffins
- marzipan and kanelbullar
- pistachio paste and apricot-pistachio tart
Also, in the next few weeks I will take some time to practice certain techniques I learned at the Cours de Pâtisserie chez Benoît Violier at the Hôtel de Ville in Crissier (3-star Michelin gastronomic restaurant outside Lausanne). I received this pastry class as gift from my friends and enjoyed it a lot. Not only did I learn how to make pâte à choux and chouquettes, macarons, lemon tart, financier and ganache, but I also discovered a professional kitchen, how organized and precisely cooks work there and the superior quality of the ingredients and products used and served there. It was a great and inspiring experience!
- semlor (almond and cream filled buns)
- carrot cake
- dark chocolate mousse
 |
| Semlor |
 |
| Carrot cake |
 |
| Dark chocolate mousse |
 |
| Apple cake |
I have added new basics recipes (marzipan, pistachio paste), and have also linked related recipes to each other such as:
- toscakaka, midsummer strawberry cake and chocolate chip cake
- blueberry, rhubarb-walnut, banana-oatmeal and chocolate chip muffins
- marzipan and kanelbullar
 |
| Marzipan |
 |
| Kanelbullar |
- pistachio paste and apricot-pistachio tart
 |
| Pistachio paste |
 |
| Apricot-pistachio tart |
Also, in the next few weeks I will take some time to practice certain techniques I learned at the Cours de Pâtisserie chez Benoît Violier at the Hôtel de Ville in Crissier (3-star Michelin gastronomic restaurant outside Lausanne). I received this pastry class as gift from my friends and enjoyed it a lot. Not only did I learn how to make pâte à choux and chouquettes, macarons, lemon tart, financier and ganache, but I also discovered a professional kitchen, how organized and precisely cooks work there and the superior quality of the ingredients and products used and served there. It was a great and inspiring experience!
 |
| Laura's "sablé, blanc manger et fraises guariguette" chez Benoît Violier |
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