Eclairs au chocolat

IMG_8077Tu aurais dû te contenter d’ un gâteau “special guest” – histoire d’avoir un gâteau dédié mais pas tout à fait jeté vulgairement à la figure – mais tu as insisté pour avoir un gâteau à ton nom, tu as insisté pour me donner un rendez-vous bidon (alors que tu voulais juste te remettre avec ton ex), et tant pis, tu l’as voulu, et tu l’auras… Quand on me cherche, oh mon cher Guillaume, on me trouve!!
Pour toi aujourd’hui j’ai confectionné des éclairs au chocolat. Tu t’es déjà regardé avec tes chemises mcgregor, ton air hautain, ton cul serré? Un peu comme toi ces éclairs sont élancés, à la taille fine et au portement et au glaçage royal.

Nutella and Mascarpone Cheesecake


250 ml Whipped cream

150 gr Mascarpone

125 gr Yogurt (hazelnut flavour if possible)

40 gr Icing sugar

50 gr Nutella + Nutella for the coating

Hazelnut crumbs

For the base: 200 gr Digestive cookies + 80 gr Hazelnuts + 120 gr Butter (melted) (more…)

Chocolate Molten Lava Cake

Ingredients:molten lava cake

200 gr Dark chocolate

100 gr Butter

2 Eggs

2 Extra egg yolks

110 gr Caster (superfine) sugar

35 gr Flour, sifted

Peanut butter

Recipe: Preheat oven to 200 degrees. Meanwhile place the chocolate and butter in a saucepan over LOW HEAT and stir until the chocolate is melted and smooth. Then place the eggs, extra yolks and sugar in a bowl and whisk until well combined. Add the chocolate mixture and flour and whisk again.Spoon the mixture into the ramekins until it fills halfway. Now spoon some peanut butter and place it right in the centre of each mould. Fill the remaining of the mixture into the containers until it fills just below the top line.

Pasteis de nata

Origin: Pastel de nata (plural: pastéis de nata), is a Portuguese egg tart pastry, common in Portugal. The simple recipe has had various alterations in the Portuguese pastelarias (pastry shops) and padarias (bakeries), in the shape of the pastry cup and the filling. Some prefer the cream slightly “curdled” to give it a rustic appearance and unusual texture.


For the dough
2 cups minus 2 tablespoons all-purpose flour
1/4 teaspoon sea salt
3/4 cup plus two tablespoons water
16 tablespoons unsalted butter, room temperature, stirred until smooth
For the custard
3 tablespoons all-purpose flour
1 1/4 cups milk, divided
1 1/3 cups granulated sugar
1 cinnamon stick
2/3 cup water
1/2 teaspoon pure vanilla extract
6 large egg yolks, whisked
Powdered sugar
Cinnamon (more…)

Devil’s Food Cake


50 gr Cocoa powder (sifted)
100 gr Dark brown sugar
250 ml Boiling water
125 gr Soft butter 
150 gr Caster sugar
225 gr Plain flour
½ teaspoon Baking powder
½ teaspoon Bicarbonate of soda
teaspoons Vanilla extract
2 Eggs

Frosting125 ml Water + 30 gr Dark brown sugar + 175 gr Butter (cubed) + 300 gr Dark chocolate (finely chopped)

Recipe: Preheat the oven to 180°C, and prepare two 20cm round sandwich tins with baking parchment and butter the sides. Put the cocoa and 100g / half cup dark sugar into a bowl, and pour in the boiling water. Whisk to mix, then set aside. Then cream the butter and sugar together, beating well until pale and fluffy, meanwhile stir the flour, baking powder and bicarb together in another bowl, and set aside for a moment. (more…)


Origin: A rum baba is a small yeast cake saturated in hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings (about a two-inch-tall, slightly tapered cylinder) but sometimes can be made in larger forms similar to those used for Bundt cakes.


200 gr Flour

100 gr Butter

3 Eggs

1 Glass milk

30 gr Sugar

10 gr Yeast


For the syrup: 100 gr Water + 30 gr Sugar + 1 Glass rum (more…)


cornetto portafortuna-



Origin: The croissant is a traditional French pastry, but there is also an Italian version – the cornetto . Cornetto is also the name of a very famous lucky charm used in Naples (see picture)



We thank Joyce Yvonna for this video (more…)


Origin: Mattentaart is a round “curdcake” made inside a puff pastry. The pastry is light, tender, and crunchy. The curd cake part of it is made from egg, either ground almond or almond extract, and milk and buttermilk that have been allowed to form curds. The buttermilk gives it a tang. It is made in Flanders (Belgium) and its name comes from the words “matten” meaning coagulated or curdled milk.Mattentaarten


1 l Milk
250 ml Buttermilk
100 gr Sugar
3 Eggs
1 Teaspoon almond extract
2 Sheets ready-made puff pastry

Recipe: In a saucepan, bring the milk to boil, then add the buttermilk and stir well. The mixture will curdle. Line something that you can prop over a bowl or pot with a double layer of cheesecloth, and pour the curds and whey through that. Let stand for at least 12 hours in a cool spot. After that time, continue with the recipe. Begin heating oven to 200 C and butter a round cake pan, bottom and sides. Line just the bottom of it with a sheet of puff pastry, cutting off loose edges. Set in fridge.



bunet_3Origin: Bunet is a dessert famous in the North of Italy. It is a spoon dessert similar to crème caramel made with amaretti .


4 dl Milk

4 Eggs

8 Tablespoons sugar

2 Tablespoons cocoa powder

50 gr Amaretti

1 Shot rum (more…)

Banana Split

For the anecdote…

After my last explicit post about dickheads, I received several e-mails asking why I was so mad to write such a post… Guys, I was not mad at a special man, that was just an outburst valid for all men ( – :

BUT, if you really want to have an example of the perfect-man-without-balls, read the story below!


banana split

1 Banana, peeled and split lengthwise

1 Scoop each vanilla, chocolate and strawberry ice cream

2 Tablespoons sliced fresh strawberries or 1 tablespoon strawberry ice cream topping

2 Tablespoons whipped cream

1 Tablespoon chopped peanuts/ sugar sprinkles

1 Tablespoon chocolate syrup

2 Maraschino cherries with stems


Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately.

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Dedicated to… (more…)