Let’s twist: chocolate biscuits with hazelnut splinters

Quand on arrive en ville – Fhin


As my wish to start writing again, I’m posting here a little recipe. Well, not really, this post is part of the “Let’s twist” category. What is this category? I don’t always make new recipes, I (often) do old ones that I like to twist a little by changing only one or two thing(s). I am not going to copy the original recipe I used here but I’m going to give you the link and tell you the change(s) I’ve made.

You can find the original recipe here and here’s the twist:

  • Add 50g of milk chocolat with whole hazelnuts (I used this one). Cut your squares of chocolate in chunks; to do so I simply cut them in 9. Add them to you dough just before balling it. Mix well so you’ll have pieces everywhere and ball it.

So easy, right? In fact, you can use any crunchy chocolate: chocolate with caramel, white chocolate, crunch type chocolate, but also with nuts, coconut…

So, what do you think? Do you have any ideas to twist these chocolate biscuits? I’m ready to try!

Des bisous




Les Capitaines

Vincent – Ellie Goulding

Bonjour, bonjour

The other day I wanted something to take me back to my younger years, I wanted to eat Captain Choc de Lu but I couldn’t find them here in Wales so I decided to make them. A little glance at La Super Supérette website where I thought I might find the recipe. Youpi, I found the recipe there and it has been approved them by many so I am sharing the recipe :)

Serve 15 Capitaines: 2 eggs, 90 blond sugar, 1 tsp vanilla aroma, 1 pinch of salt, 1/2 nature yogurt (60g), 70g sunflower oil, 40g milk, 120g flour, 4 to 5g of baking powder, 90g milk or dark chocolate chips.

Divide yolks from egg whites. Whisk the yolks with sugar, vanilla and salt. Add yogurt, oil, milk and mix then add flour and baking powder, mix again. It all should be well mixed.

Beat the egg whites until stiff and incorporate them to the previous bowl carefully. If you’re a patient person then put your bowl for an hour in the fridge, if you’re not then wait at least 30mn. You’ll have time to clean your utensils, work surface, preheat the oven for 10mn to 180°.

Add 3/4 of the chocolate chips. Pour your Caitaines-to-be at about 3/4 of the moulds (I use this mould of 9 mini moulds), sprinkle with some chips on each. Place in the oven for 10 to 15mn, watch them: they need to be a little bit golden but not too much. Once baked, let them in a tin which will help them stay soft.

I was soooo happy to be able to eat these childhood cakes (of course I didn’t stop at one!), so soft and chocolaty. Speaking of chocolate, when I need chips I always use chocolate I love and make chips of them, I never buy already-made chips, I found them tasteless. My favourite chocolate is Poulain but can be hard to find in the UK… Poulain is life. Voilà, I said it. I hope you like the recipe.

Des bisous




A vegetable velouté

Cough Syrup – Young the Giant

Bonjour, bonjour,

I am finally back on the blog, after more than a month without any appearance here. I had a pretty lovely February, busy but it explains why it was so lovely; if you follow me on Instagram, you saw that we visited nice places and we had snow in Cardiff, yay!! Apparently, it was the first in 30 years, crazy, right? The country was completely frozen, nothing in supermarkets… Quite funny to witness when you are not used to it. Anyway, at the beginning of February I thought that posting a velouté recipe was too late; sun was shining, temperature was up up up and… BOOM I am looking at the window right now and the only thing I can say is: nope, we still have time for warm velouté and soup.

So, here it is, my little velouté. Pour it in a pretty bowl, cover yourself with a woolen plaid, watch a good film… And this will make you love low degrees.

Pour 2, as a main. Butter, 1 onion, 3 leeks, 3 potatoes, 3 carrots, creme fraiche, salt and pepper.

I use a cast-iron casserole dish but if you don’t have one use a casserole with thick edges or you can buy one, if it is a good one it will last forever. I have this Sitram.

Put your casserole on a medium heat and allow a butter knob to melt in it. While it is melting, peel the onion and slice it. Take off the first leaves on your leeks and slice them, wash them. Add these vegetables in the casserole and allow them to cook until melted.

While it is melting, peel your potatoes and carrots, slice them, wash them and add them to the casserole. Pour enough water to cover the vegetables and allow to cook for 20mn; when the carrots are cooked, it is done.

Mix the vegetables along with the water if there is still water and add creme fraiche, as much as you want, depending on what you like (nobody’s judging), mix again, season with salt and pepper, herbs if you want.

Et voilà, you now have a warm velouté. We like to eat this velouté on Sunday’s night with croutons and it is a very comforting way to end the week and prepare for the next one. You can find other velouté or soup on this blog: leeks and potatoes cream soup, bacon and potatoes soup, a Cawl, but also on my French blog: carrot and orange soup, wintery vegetables soup.

Des bisous


Bacon turkey and its pretty vegetables

White Christmas – The Drifters


After the bûche yesterday (Lemon and mascarpone Yule log) we’re still in a Christmas spirit today with a new recipe perfect for the feast (even if you can eat it any day of the year, of course). Last year was my first bird on my own e-ver so I decided to make something yummy but quite simple, I didn’t wanted to be overworked and we had to go to Bristol airport to pick up my family so approximately 2 hours out of the house and Jamie Oliver’s recipe had the perfect timing. Great! I’m telling you, if I succeed in cooking this bird, everyone can do it, I’m really not a person who likes to touch meat but I found it easy to make.

Serve 6. A turkey (preferably a higher welfare one), 2 onions, 4 carrots, 4 leeks, 5 potatoes, 1/2 garlic, giblets for their flavors (but you’re not forced to), 1 clementine, sage, rosemary, bay leaves, 250g soft butter, salt and pepper, 12 rashers of streaky bacon.

Prep: 15mn — Cook: depends on the size of the bird, 2 to 4 hours.

You will need a big plate. Preheat your oven to 180°.

Roughly chop the veg and put them in your plate with the garlic and giblets. Zest your clementine and keep the zest for later, cut it in half. Put your sage, rosemary, bay leaves and halves clementine in the turkey. Rub the butter over the turkey; it is quite funny because your hand will be veeeeerry hydrated after that :) Salt, pepper on the bird, dust with the clementine zest and stick some leaves on it. Coat the turkey with aluminium foil or in a turkey bag. Hop, in the oven.

The cooking of the bird. A higher welfare turkey will need less time to cook because it has more intramuscular grease, it will need 25 to 30mn per kilo whereas a standard turkey will need 35 to 40mn per kilo. Anyhow, the cooking instructions will probably be written on your bird’s wrapping.

An hour before the end of the cooking, take off the aluminium foil or the bag and cover your turkey with the bacon. Hop, back in the oven, your turkey has to be golden and well cooked, if the juice is clear it’s done.

One your turkey is cooked, cover with a clean tea towel or aluminium foil and leave it alone a little. You can leave it at least 2 hours, enough time for you to welcome your guest, drink aperitifs, eat the starters… Oh and I forgot to mention that our turkey came from Thornhill Farm, Cardiff and it tasted perfect!

This year, it will only be le Barbu and I (and Eliott, the cat) for Christmas so I won’t make a turkey. I’m thinking about an Orloff joint, or a stuffed joint… If you have any idea for me, shoot :) I hope you liked the recipe, I wish you a good end of the week and stay around here because my last Christmassy recipe is coming… Little teaser on Instagram ;) Des bisous



Lemon and mascarpone Yule log

I Will Wait – Mumford & Sons


Christmas is only 5 days away now and I have just decided which dessert I will bake but while we’re waiting this day like kids, I wanted to give you the recipe of the one I made last year. As a classic French family, we always had Yule log for Christmas (bûche in French) and it is always my sister who baked it. Last year, it was only le Barbu and I so I had to try to bake my own bûche and I chose a lemon and mascarpone one to finish the meal with a light and chilly touch.

Mascarpone cream: 1 egg, 30g sugar, juice and zest of a lemon, 250g mascarpone, 2 tsp icing sugar. Genoise (for a 30x40cm mould): 2 eggs, 100g sugar, 90g flour, 30g ground almonds, zest of a lemon. Icing, finishing touch: 125g mascarpone, juice and zest of a half-lemon, 2 tbsp icing sugar.

Before you start the recipe, read it until the end, until the little notes :) Enjoy your baking!

Start with the lemon cream. Whisk swiftly the egg and sugar until it whitens. Add the lemon juice. Pour your mix in a little saucepan and heat slowly while stirring in; it should thickened. Pour your mix in a bowl and let it cool.

Preheat the oven to 180°.

Now the genoise. Separate the egg whites and yolks. Whip up the egg whites, they have to be firm. Add the sugar and whisk for approx 1mn; your mix should be pearly and a beak should form when you lift the whip. Leave the whip alone and take a spatula, mix the egg yolks, the flour, the ground almonds and the zest in. Pour the genoise-to-be in a roll cake mat. Smooth and put in the oven for 10mn.

While your genoise is baking, humidify a tea towel. When your genoise is baked, remove from the mould on the tea towel, take off your mould with delicateness and roll your genoise immediately in the tea towel. Let it cool.

In a mixing bowl, whisk the 250g of mascarpone with the icing sugar. Add the lemon cream your made earlier. Taste it and add lemon zest if you think you should, according to your taste.

When your genoise has cooled down, unroll it with delicateness, take off the tea towel and put the genoise on your serving plate. Spread the lemon and mascarpone cream evenly until 1cm of the edges. Re-roll the genoise, still with delicateness. Cut the edges to have a neat result, place in the fridge.

Let’s finish with, well, the finishing touch. Beat the mascarpone with the icing sugar, the juice and zest of a half lemon. Using a spatula, cover your yule log-to-be with it. Try to decorate the Yule log evenly: the sides and the top. I chose not to smooth it because I wanted a snow-covered log look but you can do the decoration you want :)


  • When I bake genoise (so Yule-logs), I use this roll cake mat which is per-fect.
  • You can bake the Yule-log the day before but I’d suggest you to stop before the finishing touch. It is better if you do it right before you eat it.
  • I found this recipe here.

I would like to know what is going to be your Christmas dessert? Are you going for a Christmas pudding, a Yule-log or anything else? I hope you like this recipe. Des bisous


Coffee extract

Iggy SZN – Iggy Azalea


I am so late in my posts that I decided to post two in a raw today, I am still in the middle of this mysterious time fault thing and it keeps flying around me. I can’t see things happening before they do, which cause me some problem because last Wednesday I didn’t see the pavement coming and I fell like a huge seal, I ripped my favourite jeans and had blood all over my knee. I should be careful. Anyway, just to say that whereas it is time, pavement or bird I can’t see them coming. I can see Christmas coming though…

About Christmas, I though about a little something to pimp my biscuits and/or to offer to someone: homemade coffee extract. It is delicious if you put it in your biscuits, cakes, and it is a kind though to offer to a baker. I will share my biscuits recipe later with you, for now, here’s the coffee extract recipe.

For two little flasks. 100g sugar, 70ml hot water, 15g instant coffee.

Cook: around 15mn

Put the instant coffee in a mug and stir the hot water in, make sure it is well mixed and you have a coffee!

In a saucepan large enough, add a thin layer of sugar and put it on a medium heat. When the sugar melt, dust with sugar and so on until you finish the sugar. You will have a beautifully golden caramel. You can turn the saucepan on itself if you want to mix the caramel but don’t mix with a spoon.

When you caramel is what you expect it to be, stir the coffee in, never stop stirring. Place the saucepan back on the medium heat for a moment, never stop stirring and if you do it right everything is going to be fine, you will have your coffee extract in a couple of minutes. Try not to let the saucepan for too long because otherwise the extract will harden too much and you don’t want that.

Let it cool, your coffee extract will harden while cooling.

Note: you can keep this extract in the fridge for some months, a mousse might appear but it’s normal, just take it off.

I hope you like the recipe, I really appreciate having little twists like this one in my biscuits or cakes and I find it nice to offer to someone who love to cook as well, in a homemade hamper for example. Imagine: a mug, a biscuits mix and this flask, some hot socks and a book. I would love to receive that from Santa ;)

Des bisous




Choco & vanilla whirls

Je m’en vais – Vianney


I had plans, this article was supposed to be on the blog last Monday (not yesterday, the one before) but I got very busy and didn’t see the time fly. Anyway, here is the recipe now; I’ve seen them many times and I found them pretty but wasn’t really sure if they were worth the try, I was afraid the looked better than they tasted but they actually taste pretty good! You don’t need many ingredients and you probably already have them in your cupboard, this is why I love this recipe, you can make it all of a sudden, when a mysterious desire comes by. And the shape, isn’t cute?

I made 49 biscuits of 6cm diameter. Chocolate part: 135g flour, 80g sugar, 15g non sugared cocoa, 50g soft butter, 1/2 beaten egg, 4tbsp milk. Vanilla part: 150g flour, 70g sugar, 50g soft butter, 1/2 beaten egg, 2tbsp milk, 1tsp vanilla extract.

Prep: 15mn — Wait: 30mn + 30mn — Bake: 15mn by batch

You need to prepare your two parts separately, think about taking your butter out of the fridge few minutes before to have it soft. As for the 1/2 beaten egg, just beat 1 egg and divide it in 2.

Chocolate part. Mix in the flour, sugar and cocoa. Add the diced butter and mix with a wooden spoon. Pour the 1/2 beaten egg in and the milk. Continue to mix with your spoon, a ball shape should appear. If it is too sticky, add flour and if it is too crumbly, add milk. Wrap your ball in a baking sheet and put in the fridge at least 30mn.

Vanilla part. Mix in the flour and sugar. Add the diced soft butter and mix with a wooden spoon. Pour in the 1/2 beaten egg, milk and vanilla extract. Continue to mix with your spoon, a ball shape should appear. If it is too sticky, add flour and if it is too crumbly, add milk. Wrap your ball in a baking sheet and put in the fridge at least 30mn.

It can stay in the fridge longer but, I wasn’t patient enough.

After this time, roll your two parts on two different baking sheets. Try to roll them out on two similar rectangular shapes, approximately 3mm thick. Put your chocolate part on your vanilla part and roll them together, as you can see on the previous pictures. Wrap the roll in a baking sheet and put in the fridge at least 30mn. Again, it can stay in the fridge longer but, I wasn’t patient enough :)

Preheat the oven to 160°. Take your roll and cut slices of approximately 7mm. I started with 5mm, tried 7mm and 1cm but we preferred the 7mm. When I suggest you to do is: try and choose the one you prefer! If your roll has stayed enough time in the fridge it should be very easy to cut and stay in a circular shape. If they’re out of shape after the cut, simply shape them back to make beautiful whirls.

Dropp your biscuits-to-be on a baking sheet, let enough space between them (around 3-4cm) in case but they shouldn’t spread. Hop, in the oven for 12 to 15mn, check your oven from time to time because it will decide the baking for you. The vanilla part shouldn’t be golden. Your biscuits may seem underbaked but they probably are good enough, let them cool on a baking shelf, they will harden.

So, here we are with nice whirls! What do you think about that? Do you like them? I think it was pretty funny to make and very yummy to eat, le Barbu is my tester because when it comes to chocolate he’s quite difficult to please but he loved them! I left them room and when I came back, he had devoured not one, not two, not three, not four… but a lot of them ;)

A tea, some biscuits… Aren’t we good here? Des bisous


Comforting tartiflette

Behind Blues Eyes – The Who

Hey, coucou

I told you I’ll come back with a very hot, tough yummy recipe… Do you know the tartiflette? It is a French recipe that we usually bake when the weather is quite cold and the days are short, it is a typical example of comfort food. You’re cold and you want a recipe to save you? Bake tartiflette. You want to please your guests with an easy and quick recipe? Bake tartiflette. Once you’ve done it, you’ll only want to do it again, I promise you!

Serve 4. 1,5kg of potatoes, 1 onion, a little bit of oil, 200g lardon (or diced streaky bacon), a little bit of butter, 1 good reblochon (you need this cheese to make a tartiflette), 3 tbsp creme fraiche.

Prep: 30mn max — Bake: 15mn or so

Peel the potatoes and cook them in a saucepan with room temperature water and salt. The water will boil and your potatoes will be cooked when it will be easy to run a knife through them. Let them drain.

Chop the onion and let it melt with a bit of olive oil, add the lardons and let them cook. While it is cooking, cut your potatoes with a sliver shape.

Preheat the oven to 230°.

Butter your plate. Put half of your potatoes in your plate, half of the onion – lardons, the other half of the potatoes, the other half of the onion – lardons. Spread the creme fraiche on it. Cut your reblochon on the thickness and put it on your creme fraiche, the rind on the creme fraiche. There are two ways of putting your reblochon, you can cut it on the thickness and then you’ll have two semi-cercles or you can cut it in slices. My advise is try both (it means you’ll have to do the recipe twice, that is a great excuse!) and you’ll see what you prefer, I don’t mind but le Barbu prefers the slices. Bake for 15mn or so, your cheese needs to be melted and starting to brown a little… Oulala, now the only thing is to sit around the table and eat still hot.

Well, well, well… Who wants a tartiflette? I want it sooo bad, writing the recipe made my mouth water, oulala! I can’t wait to do a tartiflette again… I hope you liked the recipe, I wish you a lovely end of the week. There will be new post on Saturday. Des bisous.



Lemon and mascarpone mousse

Mama Said – Lukas Graham

Hey, coucou

After 2 weeks without posting here, the blog is back on its track (at least I hope so). I’m quite busy at the moment with my jobs and I have a little new plan for early December, I don’t really want to talk about it to keep my luck with me but I really hope that it’ll work. Anyway, the blog was put aside for a while but, here we are, back on tracks!

So, let’s talk serious business here: yummy business. The other day I really wanted to eat lemon and I really wanted to eat mascarpone so I said to myself « Hey, let’s make a lemon mousse », su-per logical sometimes. I googled for recipes and they were quite all the same so I made it, using a tiny bit more gourmandise to the recipe…

Serve 4. 250 mascarpone, 3 eggs, 2 organic lemons, 80g sugar, 1 pinch of salt, 6 biscuits (I used French « petits beurre » but you can use mcvities, or any other biscuits)

Prep: 15mn — Rest: at least 2h

In a bowl, mix the 3 egg yolks with the sugar and add the mascarpone, mix again. Zest a lemon, squeeze all of them and it to your bowl. Whisk your prep so it becomes thicker.

In another bowl, whip egg whites to a light mousse with a pinch of salt. Add those little by little to your previous ball, mixing gently overtime you add a bit. Be very gentle, lift the spatula carefully, it will allow your mousse to be lighter.

Crumble your biscuits in little ramekins, count 1 biscuit and a half per ramekin. Put the lemon mousse on it, try to share the mousse fairly in 4. Let it cool in the fridge for at least 2 hours.

After 2 hours (or more), your mousse should be set. You can decorate it with zests or crumbled biscuits. It is not only pretty, it is also really yummy, really fresh! I admit that with those temperature (3 degrees where I am), we tend to want something tough, something hot and invigorating but away away with your ideas, even if this mousse is fresh, it is so soft, so delicate, so… invigorating! And, if you want a very hot, tough yummy recipe, wait until Thursday, I am going to give you one very much like that.

Des bisous



Rustic tart with thyme, onion and feta

Notre-Dame des oiseaux – Vianney

Hey, coucou

I hope you’re all well. As you can see, I’ve slowed the rhythm of publication here but we will still escape and we will still treat ourselves with nice meals. Today, I’m posting a very simple recipe yet very yummy, I made it this summer for my mum and since then le Barbu begged for having one too. One day, after he broke 2 phones in less than a day, I decided that it was time for him for a little comfort food and I made this famous rustic tart. I used the recipe from Julia Child’s pastry and flavoured it with thyme, so yummy and the smell is fab.

For the pastry: 140g flour, 110g butter, 1 pinch of salt, 45ml water, 2 tbsp thyme. For the tart: 6 average onions, 2 tbsp brown sugar, 100g feta cheese, 2 olive oil trickles.

Prep: 10/15mn — Cook: 20/25mn

Start with the pastry. Place flour, salt and diced butter in a large bowl. Rub the ingredients together between your fingers until the fat is broken into pieces the size of oatmeal flakes. Do not overdo this step, you don’t want the butter to melt. Add the water along with the thyme and blend quickly with one hand, gather the dough into a mass. Press the dough firmly into a roughly shaped ball. It should hold together and be pliable, but not sticky. Place the dough on a floured pastry board. With the heel of one hand, not the palm because it’s too warm, rapidly press the pastry down on the board and away from you. This will help the fat and flour to blend one last time. Gather the dough again into a mass and knead it briefly into a fairly smooth round ball. Sprinkle it lightly with flour and wrap it in baking paper. Place the dough in the refrigerator while your dealing with the onions.

Chop the onion finely and put them in a pan with a trickle of olive oil and the sugar, let them caramelised. Mix from time to time to keep them from burning.

Preheat your oven to 190°. Roll the pastry out, you can have it thick or thin, do as you like. Put the caramelised onions on and the diced feta cheese then sprinkle with a trickle of olive oil. Fold the edges and put in the oven for 20/25mn.

It smells very good and tastes very good, le Barbu was very happy to finally eat it and he recommends it. As for my little tummy, it was very happy too! I should think of this tart more often because it is quick and easy to make and perfect with a salad. I’d say that you can serve 2 or 4 people with this recipe, depends on what you have as a side.

I wish you all a lovely week. Des bisous