Claudia&Julia's blog

Si tuviera que elegir el postre perfecto para cualquier ocasión, sin duda alguna la tarta de queso estaría entre mis favoritos, porque no podría elegir solo uno. El cheesecake se ha ido haciendo un hueco como la estrella más esperada en muchas celebraciones y en la carta de muchos restaurantes es uno de los postres más demandados. Está delicioso sea cual sea su sabor y se puede hacer en casa muy fácilmente. Este Cheesecake de chocolate: Tarta de queso con chocolate es la mejor prueba de ello.

If I tell you it’s impossible to eat just one of these gluten-free red berry bars, you have to believe me. At home, they’re an absolute hit. The moment I put the plate of bars on the table, and before I’ve even turned around, several little heads appear at the kitchen door, drawn by the unmistakable aroma of this treat.

What makes this tagine of fresh and dried fruits with caramelized honey special is its versatility and the warmth it brings to the table. It is ideal to enjoy after a hearty meal, accompanied as is, it results in a very elegant dish.

If there’s one traditional sweet treat that never fails at parties and celebrations, it’s crispy fried flowers with sugar and cinnamon. With their delicate shape and light texture, these golden little wonders have been passed down through generations, becoming a staple of Spanish homemade baking.

If there is one irresistible dessert that everyone loves, it’s cheesecake. Today, I bring you a version you’re going to adore: a steamed mascarpone cheesecake, no oven required, made in the WMF Premium Pressure Cooker. Yes, you read that right! We can make a cheesecake in a pressure cooker with an incredibly creamy texture and zero hassle.

If there’s a dessert that has it all, it’s this white chocolate mousse recipe with a heart of red fruits. Smooth, creamy, and with a fruity touch that perfectly balances the sweetness of the chocolate. The best part is that it’s very easy to make, and the result is bakery-worthy: an airy mousse that melts in your mouth, with a homemade compote that adds freshness and crystallized fruits that bring an irresistible crunch.

Crêpes Suzette are a classic of French pastry, one of those desserts that amaze with their simplicity yet uniqueness (and they're super, super delicious!). They consist of ultra-thin crêpes bathed in an irresistible sauce made from butter, sugar, orange juice, and a hint of liqueur, usually Grand Marnier or Cointreau.

If there is one dessert that never goes out of style, it is caramel flan. But when we take it to its most refined version, like in this Terrine de Crème Caramel, the result is even more special. With its smooth texture, its irresistible caramel layer, and that unmistakable vanilla aroma, this classic of French pastry is perfect for any occasion, from a family meal to a more elegant dinner.

If you're looking for a quick, easy dessert that always succeeds, these lemon and cheese mousse cups are the perfect choice. With very few ingredients and without having to complicate things in the kitchen, you'll have a fresh, creamy and flavourful dessert that can be prepared in no time.

I think clafoutis is one of the easiest and most successful desserts you can make. No complications, with ingredients you probably already have at home, and always with an impressive result. This version of clafoutis with raspberries and marshmallows has a special touch: the combination of the acidity of the raspberries with the spongy and sweet texture of the marshmallows creates a mixture that is pure comfort.

Flan patissier is a well-known and much-loved classic French dessert, found in virtually every boulangerie and pâtisseries in the country. It is a tart with a shortcrust or puff pastry base filled with a soft, creamy mixture of egg, milk and sugar.

Perfect for a party snack or a family breakfast, this Chinois Brioche with lemon cream, whose recipe I bring you today, is on the list of home favorites. In addition to being very good and tender, it has the advantage of being one of those sweets that can be repeated ad nauseam, since, just by changing the cream of the filling, it will never be the same.