Tarte à l’abricot et à la pistache

[Apricot and pistachio tart] I had a pâton of pâte sucrée in the fridge. And a little bag of roasted pistachios a friend brought back from Lebanon. And of course, too many apricots sitting on the counter. An hour later, all this turned into a tart. The kind of tarts that are simple and rustic. And yet, ever so delicious. We had a piece still ...

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Les abricots

Yesterday, we found a basket on our fence. The third this week. It’s made of osier and hung by a metal hook. Inside, we could see apricots. And at times, cherries. Most of the fruits have been eaten already. Fresh, torn in halves, with their juices running on our fingers. Really, why mess with perfection? But we have still a few kilograms of apricots left. ...

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Mastering white pâtissier fondant, step by step

One of the first things you see through a boulangerie-pâtisserie window in France is a herd of glazed éclairs and choux. Pretty in pink, brown, white, and more often than not, green too. Fondant can be bought in professional shops, most likely in one or seven kilo buckets. But did you know you can make it at home with just two ingredients? It takes around ...

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Éclairs au chocolat

[Chocolate eclairs] When trees are shaped like hearts; and breakfast means just-brewed coffee slash bike ride slash jonchée eaten as soon as I’ve taken my gum boots off. And we run barefoot in fields of frost. And the grass glows to the moonlight in a way only gems can. With la grande ourse [the great bear] and a feral cat as our only companions for ...

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