A very busy September

I think this year’s month of September has been the busiest ever.
We’re so happy the business is working so well since we came back from France. We had very successful food fairs and festivals, a few wedding bookings….
I also made a tiny cake and some princess decorated biscuits for a very girly birthday party.

We basically had a lot of fun but not much sleep!

For this post, I’ll just put pictures to show you all the things we’ve been doing.

Mylène

Quick & easy salted caramel sauce

I really like caramel, or toffee.
In Brittany, you can find jars of salted caramel sauce that you’ll spread on toast or use in deserts but they’re incredibly expensive. I bought one about 5 years ago but it didn’t last 5 minutes, it was sooooo good, the sort of “delicious” you could never ever be able to make yourself.

Well, now I can say that I was wrong. I made some for a macaron filling, had a teaspoon of it and it took me back 5 years ago, with that little jar.

This sauce is so good, so simple and so quick that you have to try it.

For a little pot of sauce, you’ll need:

– 70g of sugar

– 65g of cream (single or double, it doesn’t matter)

– 20g of butter

Heat the sugar in a pan (on its own). Don’t stir it!

When the sugar takes a nice golden color, pour the cream and stir briskly. There is a big possibility that it’s going to splash so don’t allow any children near you while you’re doing it.
To avoid splashing, you can use a tall pan.

When the mixture stops bubbling, add the butter in little cubes.

While it’s hot, the sauce will be quite runny but when it cools down in the fridge, it will set and have the consistency of set honey.

If you like it more runny, simply add more cream to the recipe.

Enjoy!

Mylène

a macaroon tiramisu

I don’t make proper puddings very often but tiramisu is always a winner with everybody.

I looked up for the original Italian recipe and made it my own. Some people like it very strong in coffee and alcohol. I prefer it more delicate to be able to really taste the subtle mascarpone flavor.

A while ago, I had some amaretti biscuits leftover from an order and used them instead of sponge fingers and the result was so much better. The almond biscuit combined with the amaretto (almond liqueur) gave a great twist to the whole dish. Any homemade biscuits would do, I made it with macaron shells as well.

For about 6 people, you’ll need:

– 4 eggs, white and yolks separated
– 100g of sugar
– 250g of mascarpone
– A paquet of sponge fingers or other light biscuits
– A bowl of strong coffee
– A tablespoon of amaretto
– A dessert spoon of chocolate drink powder
– A tablespoon of cocoa

Make your bowl of coffee and add the amaretto, chocolate drink powder and leave it to cool.

Meanwhile, whisk egg yolk and half of the sugar together until light. Add the mascarpone and mix well.

Whisk the egg whites with the rest of the sugar until fluffy and add it to the mascarpone mixture.

Soak the biscuits into the coffee and lay them in a dish. Make sure the biscuits are soaked but not dripping otherwise your tiramisu will be wet and soggy.

Pour half of the egg mixture on the coffee biscuits and make an other layer of them. Pour the rest of the mixture on them.

Put it in the fridge overnight or for minimum 4 hours.

Dust with cocoa before serving. You can make individual tiramisus, a bit more presentable for classy dinner parties.

Mylène

Mother’s day!!

As you all know, it was mother’s day last Sunday. In France, mother’s day is in June so I didn’t send anything to my mum (I just phoned her to say “happy British mother’s day!!”). Even if I didn’t plan anything for her, I thought about my mother-in-law. I knew that my boyfriend wouldn’t give anything special to her, just a card and a big hug.

Obviously I was wrong because a few days before mother’s day, he asked me to help him make a cake as a present! We had a think about it and decided to make a big version of a fruity macaroon.

We made normal macaroon batter, shaped big shells and cooked them for about 30mins. We then prepared a French style raspberry butter cream and spread it on one of the shell, topped it with mashed strawberries and placed sliced strawberries all around the edges.

My boyfriend’s brother made a starter and a main course so we had a whole meal ready for Sunday evening.

Everything was lovely; the macaroon was just amazing, very fruity, mum in law even had a second slice (but don’t tell anybody)!!

Mylène