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


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



A brioche with chocolate chunks

Southern Rain – Jake Bugg

Hey, coucou

Let’s start this article with a very important question; am I allowed to live on brioche? I’ve been baking brioche and brioche again over the past week to give you the perfect one, the perfect timing to add the chocolate chunks and, honestly, isn’t life all about brioche? Having a good brioche when you wake up and just take a little piece of it, aren’t you happy for the rest of your day? And there is chocolate…


Brioche: 220ml semi-skimmed milk, 75 sugar, 1/2 tsp salt, 2 eggs, 500g flour, 8g dried yeast, 175g chocolate chunks, 70g butter at room temperature. Finish with 1 egg.

Prep: 30mn — Rise: 1h30 + 45mn — Bake: 20 to 30mn

I used my Kitchenaid but you can make it with your own hands, you just need a little more energy and add 5mn when you knead.

Pour the milk, sugar, salt, egg and flour in your bowl. use the dough hook and knead for about 1mn to 1mn30 on speed 1. Add the dried yeast and knead for 10mn on speed 2. It is really important to add the yeast after so it won’t be in direct contact with the salt.

After 10mn, add the chocolate chunks and the diced butter. Knead, still on speed 2, for about 5mn. Butter must be blended, the dough mustn’t stick to the bowl if it does, add flour but little by little and while you knead. Make a beautiful ball with the dough and let it rise in the bowl covered with a tea towel. If possible, let it rise in a warm room. When the sun is here I always let it rise near my window, it might not be hot but the sun directed to the window produces heat. Your dough should double.

When it has doubled, gently punch your dough. Weigh it and divide the dough in 3. Roll them to make them long and cylindrical. Bring the 3 of them together and make a plait. Don’t overbond them because the dough will rise one more time. Once your plait is done, bring the endings together and let it rise on a baking paper. Cover with a tea towel and let it rise for 45mn. The plait will rise, it might even double.

Whisk an egg in a small bowl and with a brush, paint your brioche. Don’t preheat your oven, turn it on and directly put your brioche in it, 180°. Bake it for 20 to 30mn, watch it because it needs to be golden not black. Let it cool a little, or not… Will you be able to resist and wait?

I don’t know about you but I love melted chocolate chunks so usually I tend to wait for 5mn so I don’t burn my fingers and I grab a piece. Usually, it takes us 3 or 4 days to eat the brioche because we’re only 2. So, in the morning when I wake up, I put a piece of brioche in the oven, low temperature. I drink my glass of water, pour my milk in my mug and then take my brioche out of the oven, the chocolate chunks are just melted and it is SO yummy. That’s how a good day starts…

Des bisous




The famous brookie

Bibia Be Ye Ye – Ed Sheeran

Hey, salut

First of all, it is my sister’s birthday so let’s wish her a super awesome birthday! I hope you are all having a good day but especially my sister.

Few months ago, I posted a recipe on my French blog (that I should translate here because it’s fab) that had quite a nice success: cookies-brownies. As I said they were delicious so I thought about trying a brownie-cookie, usually called brookie. Let’s talk about this delight, I’m going to start by warning you, it is really chocolaty! No less than 475g of chocolate! I made it when we were in France and I strongly recommend you try it, but I advise you to eat it with restraint, especially if you eat it for dinner otherwise you might wake up the next day pretty heavy. Chocolate is always good but even if you like chocolate a lot, it is necessary to know when to stop :) And nothing will keep you from eating  a piece of brookie the next day!

The brownie part: 125g chocolate + 50g, 70 salted butter, 100g sugar, 2 eggs, 80g flour. The cookie part (I used my perfect cookies recipe): 270g flour, 4g baking powder, 3g salt, 150g brown sugar, 80g caster sugar, 90g melted butter not hot, 1 tsp vanilla extract, 1 egg, 1 egg yolk, 300g chocolate chunks.

First, the brownie: preheat the oven to 190°. During this time, melt the chocolate with the butter in a bain-marie. In a large bowl, pour the melted chocolate and butter, add the sugar and eggs, whisk. Add the flour and make chunks out of the 50g chocolate left, add them. Pour the brownie mix in a springform cake tin or your favourite cake tin but make sure to moisturize it with butter before.

Second, the cookie: Melt the butter. Chunk your chocolate by cutting squares in 4 or 6. In a bowl, mix the flour, baking powder and salt. In a larger bowl, mix the butter and sugars until well blended. Add the vanilla, egg and egg yolk and mix until you get a creamy mix. Add the previous mix, mix but not too much, your mix should be homogeneous but not overmixed. Add your chunks and incorporate them with you hands. Now, what I advise you to do is to take a baking paper sheet large enough and sprinkle with flour. Take your cookie dough and roll it out so it’ll fit in your cake tin and you just need to transpose it on your brownie mix. I’ll admit that it might be risky so, if you want a simpler way: take some cookie dough, press it and just place it carefully on your brownie mix, cover the whole cake tin. If you love chocolate more than reasonable, you can add chunks, yes again.

Voilà, in the oven for 20 to 30mn, according to your oven. The cookie part should be golden and you get to decide whether you want your brownie part to be fondant or not, stab your brookie and look at the knife blade, judge.

As I told you, it is really chocolaty so, if you want less chocolate you can take 100g of chocolate chunks off in the cookie. Yes, I know, 100g is a lot but I really love chocolate you see so, when one love… You’ll also probably have cookie dough left and if I were you I’d just make tiny cookies because they are cute, aren’t they? And one never has enough cookies! Yep!

I hope you liked the recipe, see you here soon. Des bisous (and even more for my sister!)





Let’s twist — Hot cross buns and chocolate chips

Year 3000 – Busted


Well, I’m posting a recipe on a Sunday, am I not full of surprises? This post is part of the “Let’s twist” category that I have already used on my French version of the blog but not yet on this English one for the simple reason that it didn’t exist the last time I used it. So, what is this category? Well, 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:

  • Simply add 200g of chocolate chips, or even 250g… Of course you can use already made chocolate chips but what I do prefer is to do them myself. Take your favourite bar of chocolate and dice the pieces of chocolate. You’ll have chips the size you want with your favourite chocolate so… Yes, easy!

Well, that’s it, we’re done for today’s recipe. I admit that this change is a small one but I promise you that chocolate chips change a lot. They add a touch of yumminess, sweetness, tenderness. Chocolate’s power. Can you fight it? But, is there a reason to fight it?

Des bisous



An apple clafoutis

Never Been In Love – Cobra Starship ft Icona Pop


Y U M M Y time, again, but sugary today! I’ve always heard about cherry clafoutis and I don’t know why but everytime I hear someone talking about clafoutis, I hear my mum saying “grumpfezfezfc” as a little “yuk!”, really not convinced at all. And anyway, it’s really hard for me to think about cherries in a cake, I made a Black Forest gateau (recipe in French) and it was delicious but, for me you eat cherries out of the Kraft bag (I don’t have a cherry tree and if you do, I’m more than jealous). One day, I’ll try, I know that because “a wise man changes his ming sometimes, a fool never” but not today, not tomorrow. Today, we’re making an apple clafoutis because apples = life (“an apple a day keeps the doctor away”). Don’t thank me for the idioms, I’m just being nice.

3 apples (I used granny), 30g + 50g salted butter, 85g brown sugar, 3 eggs, 10g vanilla sugar, 80g flour, 1 pinch of salt, 30cl milk. You’ll also need 20g salted butter and 1tbsp brown sugar for the baking tin.

Preheat the oven to 200°.

Peel your apples and dice them. Put them in a pan with 30g of salted butter, 1 tbsp of brown sugar and simmer for 5mn. While it simmers, take a bowl and whisk the eggs + brown sugar + vanilla sugar. Add the flour + salt and whisk again. Little by little and while you whisk, add the milk.

Butter your baking tin and sprinkle with brown sugar. Put your apple dices in the baking tin and pour the clafoutis batter on. You still have 50g of salted butter, dice them and drop them off on your clafoutis batter. It is almost ready.

Put in the oven for 35mn.

Now it’s ready, you have your apple clafoutis! You can eat it warm or at room temperature, it is delicious either way. I like that dessert, what do you think? It’s quite original using apple for a clafoutis. What is your favourite apple dish (dessert or course)? They are my favourite fruit so, if you have a recipe, I’m more than happy to try it.

I wish you a lovely day, des bisous.



Lemon crumble

Suzanne – Leonard Cohen

Salut, salut

Let me introduce you to a touch of fresh yumminess. While it’s around 30°C in France right now, the weather is constantly changing here but it was really hot and sunny the other day and I wanted to bake something light and fresh. I also wanted something I’d never done before, I had lemons and didn’t want them to go to waste so here is my lemon crumble, a fresh yumminess easy and original.

Serve 5 or 6. The lemon part: 3 lemons, 80g sugar, 50g butter, 4 eggs, 2 yogurts, 4 tsp cornflour. The crumble part: 100g flour, 40g sugar, 60g butter.

Prep: 30mn — Bake: 35mn

Zest 2 of your lemons and squeeze them all. Put the zests and the juice in a saucepan, add the sugar, butter and eggs. Stir together and thicken, never stop staring in.

Preheat the oven to 170°C.

Mix the yogurts and cornflour together, mix well because cornflour can be a real pain. Add this two to your thickened lemon cream, mix well. Pour in your dish.

Make the crumble. In a bowl, put the flour along with sugar and butter. Now you just need to mix them together with your little fingers and create a sand. Dredge your dish with your crumble, do it nicely so they won’t mix.

Bake for 35mn and you’ll have a great dessert.

You can eat it warm or tepid but we preferred it fresh, after an four in the fridge.

Le Barbu and I really liked this dessert, it changes from the traditional apple crumble and it’s another way of eating lemons. It is absolutely lush to eat it fresh because when the weather is warm, our taste buds love a little splash of freshness. And it has the same colour as the sun so hopefully, the sun will come along! So, I got only one question for you: what do you think about my lemon crumble?

Des bisous

(Find this article in French here)

Apple and chocolate cookies

Backroads (Redux) – Lonely The Brave

Coucou vous,

It’s been a while seen I haven’t been here but, I couldn’t find time to translate the recipes in English. Here I am now, I have plenty of time ahead. The other day I posted the perfect cookies‘ recipe and I won’t change what I said, it really is the perfect recipe but today, let me introduce you to another one, one that looks healthier thanks to the apple. I said “looks” because… duh, cookies anyway! The recipe is a really good because it’s not a common flavour.

A dozen. 250g plain flour, 7g baking powder, 1tbsp baking soda, 1 pinch of salt, 110g soft butter slightly salted, half a vanilla pod, 65g brown sugar, 65g caster sugar, 1 egg, 2 apples, 60g chocolate chips.

Prep: 5/10mn — Bake: 10/12mn each

Mix the flour with the baking powder, baking soda and salt in a bowl.

In another bowl, whisk the butter with the sugars and the vanilla pod. Add the egg and whisk again. Then add the first bowl and with a wooden spoon, mix.

Put baking paper on a baking tray. What I do to have equal cookies is taking cookie dough with a tbsp and roll into balls. They are not perfect but, I am not looking for perfection. So, you can use my technique, or yours of course. Put cookie dough balls on your baking tray but leave a little space between them. Put your baking tray and the rest of the dough in the fridge while your oven is preheating, 10mn 180C.

While you’re waiting for your oven to preheat, chip your chocolate and dice your apple. Take back your baking tray, flatten your balls a little and add chocolate chips and apple dices. In the oven for 10 to 12mn, watch them, you don’t want them to burn. Let them cool 5mn before you remove them from the baking tray.

You might have chocolate chips and apple dices left, honestly I just ate them and had no problem with it. I’m like “oh, it’s fine, apple are healthy anyway”… and my mind gets rid of the chocolate. Anyway, I always say that a balanced diet is healthy and yummy, apples are healthy, chocolate is yummy… Mission done!

Des bisous

(Get this recipe in French here)

Hot cross buns, Easter tradition

Youth – Daughter

Salut, salut

After only 5 days of my 17 days holiday, I was bored. I love holidays, for a few days, then I get bored really easily! So, I went into town to see what was new; cute blouses, cute skirts but my reason stopped me… Then I went in a bookshop, bad idea. I have some cookbooks in France and I came with none of them, I resisted the temptation to buy one here, well I did resist. I was in that bookshop months ago and they have a Welsh corner, I then discovered an awesome cookbook that I didn’t buy because I was being reasonable. Did I tell you I was bored? I bought the book 5 days ago. It was starring at me, with its only £14.99 and amazing recipes! I’m kind of weak.

Anyway, today’s recipe is the first I made of that book, Blas – Taste de Lisa Fearn. It is a traditional Easter recipe and because I kept seeing those little things everywhere (you literally sell them e-ve-ry-where), I though that it could be nice to test the book with them. Oh, and the recipes are in English and in Welsh so, lesson of the day: “hot cross buns” is “byns y grog”!

8 yumyums. 400g flour, 1 tsp salt, 1 tsp dried yeast, 3 tbsp caster sugar, 1 tbsp butter, 140ml warm water, 140ml warm milk. The recipe also have 1 cup of currants or raisins but I really hate them so, I’ve done without! In some shops I saw hot cross buns with chocolate, caramel, dried fruits, fudge… So just put 1 cup of whatever you want, or nothing.

Prep: 10mn + 10mn — Rest: 1h + 30mn — Bake: 15 à 20mn

Rub the butter into the flour, add the salt, sugar and yeast; each one should be at a different opposite place of the bowl. Dig a well and add the water/milk (with 1 cup of your choice or nothing). Mix with a wooden spoon and when a ball starts to appear, put flour on your hands and start to knead. Knead for about 7mn.

Place your bowl with the dough somewhere warm and cover it with a damp clean tea towel. Leave it there for about 1 hour, it should double size.

After this rest hour, punch gently the dough and knead again for about 5mn. Divide it into 8 pieces of equal size. Take a basic oven dish/baking tray and oil it, if you don’t want to oil it just put baking paper. Put your 8 balls in it, put it back somewhere warm and still covered for about 30mn.

Preheat the oven to 220°. While the oven does its thing, mix in flour and water in a little bowl, it shouldn’t be too liquid. Put a cross on each hot cross bun-to-be with the thin mixture you just got.

After the 30mn rest, put the hot cross bun-to-be in the oven for about 15 – 20mn, until golden brown. Glazing them with a heated mixture of sugar and water or melted apricot jam will make them sticky and shiny but it’s not mandatory.

So, honestly, what do you think about that recipe? Do you like hot cross buns? Oh, do you have a magic ingredient in replacement of the ugly raisins? I know my crosses are not perfect but you’ll have to forgive me, it was my first. I was really curious about the taste but I really like the white bread/brioche taste they have! I think it tastes different with raisins so I’m waiting for your opinion :)

Des bisous

(You can find this article in French here.)

Perfect cookies

Charlie Boy – The Lumineers


Salut, salut

Cookies. Big, huge deal for me. Has always been! They are my favourite; chocolaty but not too much, greedy but not too much, big but just enough… They are perfect! Mock me if you want but give me a cookie and everything’s fine, I’m a simple girl. For years now I’ve been looking for the perfect recipe; soft but tough, chewy but crunchy, not flat but fat. If you were looking for it too, stop everything, I just found it! My base is an american recipe, I’ve done it soooo much, arranged it, adapted it and here it is. Let’s enjoy this.


Serve 26. 270g flour, 4g baking powder, 3g salt, 150g brown sugar, 80g caster sugar, 90g melted butter not hot, 1 tsp vanilla extract, 1 egg, 1 egg yolk, 300g chocolate chunks.

Prep: 5 à 10mn — Bake: 11 à 15mn/batch

Melt the butter. Chunk your chocolate by cutting squares in 4 or 6.

In a bowl, mix the flour, baking powder and salt.

In a larger bowl, mix the butter and sugars until well blended. Add the vanilla, egg and egg yolk and mix until you get a creamy mix. Add the previous mix, mix but not too much, your mix should be homogeneous but not overmixed. Add your chunks and incorporate them with you hands (and lick your hands :D).


Use a tablespoon; every cookie = 1 tbsp of cookie mix. Roll them into balls but don’t flatten them, up them (just like in the previous picture). Put your cookies-to-be in the fridge while you preheat the oven to 170° during 10mn.

In the oven, for 11mn to 15mn. They should be fragile when you take them out, if they’re not it means they’re overbaked. Let them cool while another batch bakes.

So, how many cookies do you want? How many can you eat? It is really hard for me to resist! And there’s a supreme delight, do you know what it is? When you eat them and there’re still a little bit hot, the chunks are still melted… What else?

Des bisous

(You can find this recipe in French here.)