Hello Readers I have migrated my site from wordpress to my own portal www.lecelestepatisserie.com. I have been really lucky to have you reading and liking all my posts till now. But I have decided to move away from wordpress and set up my own website. I have exported all content from here to my new web… Read More www.lecelestepatisserie.com
A new dessert was born on 2nd November, 2015. I have given it the name “The Cherry Is Ripe“. It is myy tart version inspired from the classic Aussie chocolate bar Cherry Ripe. My new creation comprises of the following components: Chocolate tart chocolate sable with baked chocolate custard Coconut frangipane Maraschino cherries Cherry cream… Read More “The Cherry is Ripe” Tart is born
A rustic artisan style bread made of light bodied red wine and walnuts, this bread is perfect for bruschetta, for sandwiches and and as an accompaniment as well. This recipe also uses liquid levain for giving a robust sourdough character to the bread. The crust of this bread is very crunchy and the crumb quality… Read More Recipe Red Wine and Walnut Bread
Tiramisu is a classical Italian dessert which literally means “pick me up”. There are so many version of tiramisu being made today that it is virtually impossible to tell which one is the right recipe. The key components of a tiramisu are a sponge fingers, mascarpone cheese filling and loads of espresso coffee syrup for… Read More Recipe Tiramisu
100% Edible Mini Macaron Tower… Read More 100% Edible Mini Macaron Tower
Strawberry Rhubarb and Pistachio Tart… Read More Strawberry, Rhubarb and Pistachio frangipane tart
Nougat Montelimar Recipe… Read More Nougat Montelimar Recipe
Summer is here and so are the fragrant, bright red and juicy strawberries. What about a classic combination of strawberries and cream in a cake. Light swiss sponge, creme patisserie, rose scented freshly whipped cream and strawberries combine to form a delicious and light dessert cake. Have fun with your strawberries and eat the cake… Read More Strawberry and Rose scented Cream Cake
A rich chocolate cake which is gluten free . This cake uses a combination of four starches- xanthan gum, rice flour, tapioca starch and potato starch. The cake base after baking has a well rounded rich chocolate flavour owing to Dutch process cocoa powder and dark couverture chocolate in the cake batter. The recipe is… Read More Recipe: Flourless Chocolate Cake/Chocolate Buttercream/Ganache
Le Céleste Pâtisserie Recipe -Gateaux Concorde… Read More Recipe Post Classical Gateaux Concorde
Recipe-Petit Gateaux- Raspberry cheesecake with dark chocolate spray … Read More Recipe-Petit Gateaux- Raspberry cheesecake with dark chocolate spray
Recipe- Iced Chocolate Souffle in a chocolate cage, tulip wafer and brandy glazed is amarena cherries This a plated dessert which is also gluten free. This dessert combines the unique combination of cherries and Dark 72% Chocolate. The type of souffle demonstrated in this recipe is a cold set one and and uses a meringue… Read More Recipe- Iced Chocolate Souffle in a chocolate cage, tulip wafer and brandy glazed amarena cherries
With the resurgence of artisan bread making style, there are grains which are increasingly being used by bakers. These grains have been used in many cultures for thousands of years. Here is some information on some of these grains. Farro- Farro is a food composed of the grains of certain wheat species. The exact definition… Read More Ancient grains and grasses used in Artisan breads and baking.
Summer is nearly here. Just a homage to the changing season with a striking entremet made of biscuit jaconde, cherry cremeaux, mango mouuse, meringue, macarons, maraschino cherrues and a red mirror glaze. The cake is light and refreshing. Many more to come. Hapoy baking and have a good summer everyone.
A light and fresh petit four idea and an excellent idea for a gluten free dessert. If not used with creme citron, this dessert is also fat free as well. This is big recipe and this make already 60 mini portions or 2 bigg 22cm cake size. Grand Marnier can be replaced with Cointreau, Campari… Read More Recipe- Flourless Grand Marnier Petit Fours with Creme Citron and Orange confit.
Recipe: 300 g Thickened Cream 100 g Liquid Glucose 600 g Milk Chocolate Couverture Galaxie Lait Weiss 41% 80 g Chambord (https://en.wikipedia.org/wiki/Chambord_Liqueur) Method: Boil cream and glucose and pour over chopped chocolate and combine till the chocolate dissolves and a homogenous mixture is formed. When the mixture reaches 34 degree celsius, add Chambord Liqueur and… Read More Recipe Chambord Truffles
Jalousie is a French pastry that combines puff pastry, frangipane and fruit. Sugar is added to help form a thick syrup with the fruit. Although the pastry dough can be made from puff pastry made from scratch, it is possible to make jalousie using store bought puff pastry as well. Its better to make your… Read More Recipe Fruit Jalouise
Hello everyone, Sorry for a long hiatus is posting. Due to work commitments, I have been keeping a bit busy for the past few weeks. Today I am sharing the recipe for Vol-au-Vents. Vol-au-vents are made from pate feuillete which in common english terms is called puff pastry. In my previous posts I had shared… Read More Recipe-Petit four Vol-au-vent with berries and CRÈME PATISSERIE
Redcurrant Mousse, Redcurrant Jelly, chocolate biscuit and mini chocolate cigars
Today I am sharing the recipe for Olive oil and lemon cake with crème citron. I did these in petit four versions but these can also be done in the form of a whole cake. Olive oil and lemons make an interesting combination which is very light and refreshing on the palate This cake is very… Read More Recipe Petit four Olive oil and lemon cake with crème citron
Hello Everyone. For the next few weeks I will be sharing some petit four recipes and ideas. Petit fours are small sized pastries which are usually served at the end of a large meal, afternoon tea or brunch. It is a french term which translates to “small oven”. Today I am presenting the recipe for… Read More Petit Fours- Cocoa Jelly on Breton Shortbread
“The Jaffa Reconstructed” Sable Breton, Caramelized Macademia , Chocolate Cake, Caramel and Orange Brulee, Dark chocolate and Orange Mousse, Caramel Glacage and Chocolate Decorations
Here is the recipe for the harlequin roll for which I shared the picture last week. I have two versions of Swiss harlequin roll , one glazed with chocolate ganache and another unglazed and finished just with caramel buttercream. Swiss Roll Sponge 175 g Egg yolks 125 g Sugar 175 G Plain Flour 260 g… Read More Recipe post-Harlequin roll
Hello Readers I have migrated my site from wordpress to my own portal www.lecelestepatisserie.com. I have been really lucky to have you all reading and liking all my posts till now. But I have decided to move away from wordpress and set up my own website. I have exported all content from here to my new… Read More lecelestepatisserie.com