Claudia&Julia's blog
Chocolate cake with olive oil and chocolate ganache
Cannelés, authentic French pastry recipe
Typical Aranese cream
christmas cake
Red Velvet Nougat
Almond, coconut and honey stars
Calatrava bread
Related to the family of flans and puddings , Calatrava bread may be one of the easiest recipes to prepare and at the same time most appreciated. Its basic ingredients could not be more: milk, eggs and sugar, to which is added a part of pastries or bread (hence its name) as the main characteristic. Come on, a classic egg flan only with a prize. Doesn't look bad at all, does it?
toffee panna cotta
Summer is behind us, but there are still days when we feel like having cold desserts. I already have my bundt moulds ready to bake hard this autumn, but I am also using them for other preparations, such as today's: a pannacotta, which is a dessert with a texture similar to flan, very silky and really delicious. There are different versions of pannacotta: from the simplest, with vanilla, to more sophisticated ones.
tiramisu log
Don't you just love trunks like this? They are beautiful, elegant and very easy to portion, I like that, so there are no fights and each diner gets a portion as large or as small as they want. That later there is always someone who says I want less, I want more … you are like children.
whiskey ice cream cake
You will forgive me, I know that nowadays there are plenty of wonderful frozen desserts to beat the heat. An immense range of flavours, textures, colours... But I am a romantic and, despite enjoying everything new and novel, I cannot do without the sweets of a lifetime. That is why this summer we cannot stop making this Frozen Whiskey Cake and dust off good childhood memories.
Tropezienne cake
The origin of this cake is in Saint-Tropez where, in the 1950s, the Polish pastry chef Alexandre Miccka made and sold a delicate cream-filled brioche. The invention was so delicious even Brigitte Bardot herself fell for it. In fact, it was the actress who suggested the name "Tarte Tropézienne" which today is a recipe and a registered trademark and is still as popular as it used to be.
Date pudding with toffee sauce
Back in World War II, two Canadian officers were staying at a hotel in the northeast of England, where they gave a recipe for a pudding to the owner of the hotel; and it makes sense what they tell us that its origin is not English but Canadian, since the dough is more similar to that of an American muffin than to that of a delicate English sponge cake. I'm talking about the delicious sticky toffee pudding.
