Moelleux au Chocolat

In Luxembourg all pastry shops sell moelleux au chocolat, which looks like to me as chocolate soufflé.

I found the recipe of moelleux au chocolat here. It seems indeed that the ingredients are very similar to that of the soufflé. The only difference is that you do not whisk the egg whites separately.

It takes 20 minutes to prepare the dough and another 20 minutes to bake it. So it is a fairly quick pastry. The only thing I changed is the amount of sugar i.e. exchanging the packet of vanilla sugar to vanilla extract.

Garlic Cheese Crescents

I found Mónika’s (aka "kreatív konyha") garlic-cheese crescent this Friday and I should say, it was love at first sight. Sadly, I cannot smell these pastries through internet, but my nose was immediately triggered. The other pastry I initially planned to bake today was postponed to Sunday.

Tasting Pandoro, the Christmas pastry of Verona

It has been a week since all I see in the supermarket is the huge boxes of pandoros and panattones. I came across them a couple of year ago, but I haven’t tried either of them. First, because they are really HUGE, like it is for a family of min. 10 people and second, because they are ready-made and ready-made pastries taste – for me – artificial.

So, I was very sceptical. This weekend, however among the huge boxes I found a little, only 100 g box. The manufacturer – of course – stated on the packaging that this is the best Italian pandoro. So what else a food blogger should have been done? Yeah, I bought it. :)))

Apple Cookies

I think I inherited from my grandma to use everything before they go bad. 

Since Monday I have been watching the apples getting closer and closer to go bad, but I had no fancy to eat them just like that. So I asked it from myself: What should I do with them? Eureka, all I have to do is to adapt the triple chocolate cookie recipe. Have I also seen some nuts, peanuts and almonds in the cupboard? Oh yes.

Chocolate Tart with Mascarpone Chestnut Puree and Marzipan Trimmings

I wanted to try David Lebovitz’s chocolate tart since the beginning of October, but caramelizing the sugar was still very scary for me (see my previous experience). This weekend however, I gathered all my courage and gave it a go.

Chestnut puree and chocolate always amazed me and I have been wondering for a while now how would the famous Mozart-Kugeln taste with chestnut puree instead of truffle. As finally I chose a recipe with seasonal ingredients, there was no turning back.