Blueberry Vacherin with Lemon Chantilly.

This vacherin is simply Kama's birthday dessert. This year, I wanted to find an alternative to the traditional baked layer cake so tadaaaa !

Ingredients:

for 4 servings


for the meringues
- 2 egg whites
- 75g white granulated sugar
- 75g icing sugar
- a pinch of salt

for the chantilly
- 60cl whipping cream
- 2 tb white granulated sugar
- 3 tb lemon syrup
+ - a whip cream dispenser


for the sherbet
- 400g frozen blueberries
- 3 egg whites
- 30g sugar

Directions:

for the meringues (it's better to make them beforehand)
Preheat the oven at 100°C
1) Whip the egg whites (incorporate the pinch of salt in the preparation) until they are quite firm.
2) Add the granulated sugar. Whip for 5 more minutes.
3) Add the icing sugar and stir gently with a spatula.
4) Put the preparation in a pastry bag.
5) Make circles with the preparation and bake for 2 hours.
6) Let them cool down for several hours or even overnight.

for the chantilly
1) Mix the whipping cream, sugar, and lemon syrup together.
2) Pour into the whip cream dispenser and refrigerate until serving.

for the sherbet
1) Put the frozen blueberries, egg whites, and sugar in a blender and mix until getting a homogenous and onctuous mixture.
2) Freeze the mixture for an hour.


Enjoy,

B.

Goji berries Carrot cake with a Cheesecake topping.

Spring is back! which means I can now get out of my cave and pick up goji berries, sing songs and steal carrots from my neighbors' garden. Or I can go to the organic store, buy organic carrots and Goji berries that are very healthy. Perfect ingredients to bake a carrot cake. I usually add raisins or dates to it but I've decided to replace them by Goji berries. I also tried to add originality to the traditional cream cheese frosting - I'm not really fond of it for some reason- by topping the cake with a cheesecake - but for some other reason I love cheesecakes-.
And that's how I combined two things I like: moist carrot cake and creamy and light cheesecake!

Ingredients:
for the carrot cake:
-350gr shredded carrots
-260 gr all purpose flour
-150 gr brown sugar
-100 gr sugar
-1 tsp baking powder
-1 tsp baking soda
-2 tsp cinnamon
-2 tsp nutmeg
-a pinch of salt
-30 gr goji berries
-4 eggs
-200 gr vegetable oil

for the cheesecake:
-250 gr cream cheese
-400 gr fat-free yogurt (let's be healthy!)
-100 gr sugar
-1 tbsp vanilla extract
-3 large eggs
-2 tbsp all purpose flour

Directions:
1) Let's start with the carrot cake. First preheat oven at 410F. Prep the goji berries by putting them in a cup of hot water to rehydrate them.
2) In a bowl, add all dry ingredients: 260gr all purpose flour, 150 gr brown sugar, 100 gr sugar, 1tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, 2 tsp nutmeg and a pinch of salt.
2) In a larger bowl, add the wet ingredients: beat 4 eggs and 200gr vegetable oil.
3)Add the dry ingredients to the wet ingredients and mix until it's homogeneous.
4) Incorporate 350gr shredded carrots and 30 gr rehydrated goji berries.
4) Spread the mixture on a square or rectangular cake pan and put in the oven for 30 minutes.
5) Meanwhile, mix 250gr cream cheese, 400gr yogurt, 100gr sugar, 1tbsp vanilla extract.
6) Add 3 large eggs and mix for 5 minutes. Add 2 tbsp all purpose flour and mix for five more minutes to get rid of the lumps.
7) Once the carrot cake is cooked, spread the cheesecake mixture on top and put in the oven at 310F for 40 minutes.
8) Let it cool down in the fridge for a few hours, cut in squares and serve.

Enjoy, K.

Caramel au beurre salé (salted butter caramel) Mousse.

I won't repeat myself I swear. So no I won't say (again) that I love mousse (especially because this sounds weird "I love mousse" ?!) I won't say (again) that I love the sound it makes when my spoon plunges into a cup full of whatever-mousse is in. No I won't repeat myself, even if I just have and even if I've said all this already while talking about my Chocolate and Vanilla Mousse.

 So maybe I'm just going to talk about CARAMEL. But I won't repeat B's words talking about my love for caramel in her Caramel Pork post ... 

But the thing I can say is that this recipe is really simple and soooooo goood, it got tasted, tested and approved by B and by my family so that should be a proof of quality -... I guess- and I liked it too. This recipe is simple because I actually use the same base recipe for all the mousses I make and then I just add  the ingredient(s) that will make them taste how I want them to taste like. 

Ingredients (for 10 mini tiny cups)* :

3 egg whites
a pinch of salt
10 cl whipping cream

For the salted butter caramel :
25 gr salted butter
75 gr powder sugar
25 cl water / 10 cl cold water

Directions :
1) Start with the caramel by adding 75gr powder sugar and 25 cl water in a saucepan over a high heat (and keep an eye on it)
2) When all the water seems evaporated -the syrup will form big bubbles- and when the syrup is turning into a light brown/golden caramel, add 10 cl cold water - it is supposed to prevent the caramel from hardening while cooling down-.
*you can also add a few lemon drops at the same moment, cold cream-you'll need to wait until the water and sugar mixture turns into caramel- or corn syrup-to add in the saucepan with sugar and water- I tried all of these and cold cream and corn syrup worked better*
3) Wait until the water evaporates and until the caramel turns back to brown but this time let it cook a little more than the first time to get a "brown brown caramel" and remove the saucepan from the heat.
4) Add 25 gr salted butter and stir with a spatula. Now you can let it cool down at regular temperature.
5) Beat 3 egg whites with a pinch of salt.
6) Whip the whipping cream in a cold bowl.
7) Mix the caramel with the egg whites  and stir slowly and carefully. Add the whipping cream. -You can also start with mixing the caramel with the whipped cream and then add the egg whites-
8) Put in the fridge for 2 hours and enjoy!

*B and I were on a food marathon the day I made this and since I care about our health (and our weight) I decided  to make only a small portion of mousse and that's why I used tiny cups.

Enjoy,K.

Our small contribution to Halloween : Pumpkin Crumble.

Halloween is not a popular holiday in France. However, we wanted to celebrate it by cooking pumpkin. Here is our small contribution; hope you'll enjoy it !

Ingredients:

- 500gr pumpkin

- 5tb honey

- 200g all purpose flour

-150g butter
- 100g brown sugar

- a handful pumpkin seeds

Directions:

1) Cook 500g diced pumpkin in hot water for 30min. The dices must be tender but not overdone. Remove from heat.

2) Meanwhile, preheat the oven at 300°C and prepare the crumble dough: in a bowl, put the flour, sugar, and the cold and diced butter. Crumble with your fingers until getting a sand-like dough.

3) Try to remove as much as possible the water from the pumpkin dices; Add honey to the pumpkin and put this preparation in a mould. 

4) Cover the pumpkin preparation with the crumble. Add pumpkin seeds on top. Bake for 45min until golden. 

5) Let the crumble cool down for 10min.

Enjoy,

K&B.

B's Birthday : Chocolate and Coffee BDay Cake.

So we've been running this blog for about two years now and you can find a few posts giving recipes for birthday cakes or birthday meals and I can only admit that all these yummy posts are for MY birthday... And I'm sure you must think that I'm a terrible friend but I'm not. And here's the proof : I baked B a delicious cake and I do it every year but sometimes the result doesn't look so good.

B and I have a thing : my birthday is in March, B's birthday is in July but she didn't get her present and her cake before September and I didn't get my present and my cake before May. So yes we can obviously say that we have two birthdays -sometimes three- in the year. That was my dream as a little girl and today it's reality yay!

The other thing we do is giving each other clues on what the cake or the gift will be. The clue I gave her was "mermaid"... "mermaid?cake? Huh?" Yes she was confused, she first thought I was going to bake a lemon cake : mermaid->fish->lemon hmm why not? But no.

Then she got all excited about the fact that I could bake a fish cake... she was telling me how original and different it would be but I had to upset her once again. Anyway when I told her what it was and what I was thinking about by saying "mermaid"->Starbucks->coffee (so easy), she looked at me, she laughed and she friendly insulted me... But she loved the cake!

Happy -late- B-day b***** (that's the word she used to thank me :))

Ingredients:For the (1)chocolate cake :
- 200gr dark chocolate
 - 125gr butter
- 125gr flour
 - 150gr sugar
- 1 tbspoon cocoa powder
- 3 large eggs.

For the moka buttercream :
- 200gr butter (at room temperature
 - 3 tbspoon strong coffee
 - 2 tbspoon icing sugar

Directions :

Preheat the oven at 450°F.

1) Melt 200gr dark chocolate in a double boiler and add 125gr melted butter.

2) Add in a large bowl 125 gr flour, 150gr sugar and 1 tbspoon cocoa power.

3) Add 3 large eggs and stir until you get a homogenous mixture. Add the melted chocolate and butter and mix for about three minutes.

4) Bake for 20-30 minutes.

5) During this time, prepare the moka buttercream : beat 200gr unsalted butter to obtain a creamy and smooth texture. Add 3 tbspoon cold coffee and keep beating while adding 2 tbspoon icing sugar.

6) Let the cake(s) chill at room temperature for about 1 hour.

7) Assemble the cake and enjoy.

Enjoy,

K.

4-Hand Cooking - White Chocolate Cupcakes & Ginger Cupcakes, with a delicious "bloody" surprise.

Well, let's be honest, this recipe wasn't the one we expected to make. At first, we planned to make salty cupcakes but when we began to talk about the ingredients we could use, we soon realized that our greedy bellies were craving for sweet. White chocolate is K's favorite chocolate and raspberry is B's favorite berry, and we both love ginger, so after a long brainstorming, we've decided to make a recipe combining these ingredients. And it turned out to work very well since white chocolate is sweet, raspberries are sour, and ginger spicy. In short, every ingredient counterbalances the other. The perfect match.

Ingredients:

for 14 cupcakes

- 210g all purpose flour

- 150g granulated sugar

- 1 tp baking soda

- 3/4 tp baking powder

- a pinch of salt

- 3 eggs

- 25cl milk

- 120g whole almond puree - perfect to replace butter

- 1 tp vanilla extract

for the raspberry filling

- 200g fresh raspberries

- 50g icing sugar

- 1g agar-agar

for the frosting

- 200g unsalted butter at room temperature

- 400g icing sugar

- 15cl whipping cream

- 1 tp ginger powder

or - 100g melted white chocolate and - some shaved white and dark chocolate

Directions:

Preheat the oven at 330°C/
1) Separate the dry ingredients from the liquid ingredients - except the almond puree - and mix them.
2) Pour half of the liquid preparation in the dry preparation; add the almond puree and mix.
3) Incorporate the rest of the liquid preparation and mix for about 5min until obtaining a homogenous mixture.
4) Fill 2/3 of the cases with the preparation. Bake for about 25min.
5) Meanwhile, put the raspberries and the icing sugar in a saucepan and heat. Let the preparation cook gently for about 20min until obtaining a kind of puree. Add the agar-agar, stir, and remove from heat. Fridge while the cupcakes cool down.
6) For the frosting, put the butter and icing sugar in a bowl, mix until it's homogenous. Add the whipping cream, keep stiring. Split the preparation in half, and mix one half with the ginger powder, the other with the melted white chocolate. Fridge the preparations.
7) When the cupcakes have cooled down, make a little hole at the center of each cupcake so as to fill the hole with a spoonful of the raspberry puree.
8) Frost the cupcakes and decorate at your convinience.


Enjoy,

K&B.

Chocolate and Vanilla Mousse.

What's easier, what's tastier than chocolate mousse? It's like eating a chocolate cloud! But Since I'm not a big fan of dark chocolate and since I only had dark chocolate in my fridge I decided to add a vanilla mousse on top - actually it was just whipped cream with sugar and vanilla- to reduce the bitterness of the chocolate... But it didn't change anything because the mousse wasn't bitter at all! The flavor was great and the texture as well and I could hear that delightful KRSHHHH-sound when I put my spoon in the cup.

Ingredients :

for 8 small cups

200 gr dark chocolate

4 eggs

20 cl whipping cream

20 gr sugar

1 tp vanilla extract

2 gr agar-agar

Directions:

1) Melt the chocolate in a bain-marie.

2) Meanwhile, whip the whipping cream in a cold bowl and incorporate 20g sugar.

3) Separate the egg whites from the yolks. Whip the egg whites.

4) When the chocolate is melted, incorporate 2g agar agar and the 4 egg yolks, and stir quickly.

5) Add a little of whipped cream in this mixture and incorporate the egg whites. Stir carefully.

6) Add the vanilla extract in the rest of the whipped cream.

7) Pour the chocolate mousse in the cups and pour the vanilla mousse on top. Refrigerate for several hours before serving.

Enjoy,

K.

Exotic Profiteroles.

Last spring, we fell in love with Masterchef, and we're sure you all remember the winner right?! Britney, the Pastry Princess! We'll never forget the day (well the episode) she baked those profiteroles filled with vanilla chantilly and caramel! They looked great!!
What happened next is that we told ourselves : "We need to make profiterolles!" and actually the recipe is not that complicated!
One year later, here we are, finally making profiteroles!! But since it's hot and sunny and since we're soooo creative, we wanted to try something different from the traditional vanilla/coffee/chocolate profiteroles and we came up with these exotic profiteroles pairing french pastry and exotic fruits! They're fresh, very light, and delicious!





Ingredients:
for the puffs:
- 15cl water
- 75g butter
- 1/2 tspoon salt
- 125g flour
- 4 eggs

for the creams:

- 5 egg whites
- 25cl whipping cream
- 1 ripe mango
- 2 limes
- lime zest
- 100ml coconut milk
- grated coconut
- 20g granulated sugar
- agar-agar
- green and yellow food dyes

for the frosting:

- 2 tbspoon icing sugar for each frosting
- food dyes
- grated coconut, lime zest, 1tspoon mango preparation

Directions:

for the coconut cream

1) Put the coconut milk, 15g sugar, some grated coconut, and 1g agar-agar in a saucepan; stir and remove when warm; let the preparation cool down;
2) Whip the egg whites and the whipping cream, mix and add carefully to the coconut preparation; fridge the cream for at least 4h;

for the mango cream

1) Smash the mango
2) Whip the egg whites and the whipping cream, mix and add carefully to the mango preparation; fridge for at least 4h;

for the lime cream

1) Zest one lime
2) Juice the limes; add the zest and 5g sugar
3)Whip the egg whites and the whipping cream, mix and add carefully to the preparation; fridge for at least 4h;

for the puffs :

1) In a saucepan, boil the water with the salt and the butter cut in little cubes; when it is boiling, remove from heat and add the flour, stir to obtain a homogeneous doug; put it in a bowl to cool it
2) Add the eggs and stir the mixture
3) Fill a pastry bag and form balls on a baking tray covered with parchment paper
4) Bake for 20-25min, the puffs must be golden and inflated; don't open the oven for the five first minutes of the baking
5) Once it's done,open the door of the oven and let them cool down inside;

Filling the puffs :

1) Fill a pastry bag with one of the creams
2) Make a little hole at the bottom of each puff with a knife and fill it with the cream
3) Frost and fridge; serve fresh.

Enjoy,

by K&B.

Chocolate! Chocolate! Chocolate! ACK! (2nd edition)

Yes, this is the 2nd edition of a previous recipe I wrote when B and I didn't have a good camera so the result was pretty ugly!(since I don't want to disappoint you people I took beautiful pictures of something more appealing.) And these last weeks I've noticed people came to visit this page because they were searching for Tina Fey's "Chocolate! Chocolate! Chocolate! ACK!" ( and maybe you're here because you typed the same thing in Google search bar...)
So if you typed it maybe it's because you were wondering "what did Liz Lemon mean when she said "Chocolate! Chocolate! Chocolate! ACK!"? Well here is the answer : ..... she was actually referring to my Nutella and brownie ice cream!! (or maybe she wasn't).

This ice cream is a tribute to Tina Fey, so if you don't like her I don't care! And if by any chance (in one of my craziest dreams) she would visit this page, here is a message for her (for you Tina Fey) : "I love youuuuu, I love 30 rock! You make me wanna be a funny person and a feminist! I will buy your book and my next tribute to you will be a lemon curd pie or a sandwich or a meatball sub!"

Ingredients :

for the ice cream :
-2 eggs and 1 egg yolk
-2 cups milk
- 40 gr sugar
- 150 gr Nutella

for the brownie :
-60 gr flour
-200 gr chocolate
-50 gr butter
- 3 eggs
- 50 gr sugar

Directions :

1) Mix 2 eggs and 1 egg yolk with 40 gr sugar. Heat 2 cups milk and pour on your eggs and sugar before it's boiling. Put back on heat and keep spinning until the mixture gets thicker. Remove from heat and add 150gr Nutella. Let the preparation cool down in the fridge and pour it in your ice cream maker.
2) For the brownie : Melt 50gr butter and 200gr chocolate. Mix 3 eggs, 60gr flour and 50 gr sugar. Add the melted chocolate and butter. Put in a 455°F oven for 30 minutes. Cut into small cubes and add to the Nutella ice cream. Keep in the freezer for about 2 hrs.

Enjoy!

By K aka Cathy.

4-hand cooking. part 2 : Chestnut ice cream

"I scream, you scream, we all scream for ICE CREAM!"

After all these rolls, we needed something sweeet and since we're not cowards we dared to eat an ice cream even if it's freezing cold outside!! Plus having an ice cream maker is just too tempting.
So we came up with this idea : a chestnut ice cream! One of the great thing about this recipe is that you only need two ingredients (supposing you can find chestnut cream near you. If not you can do it yourself by checking this recipe.)
Chestnut cream is just delicious and Kama is always keeping at least one can in her storage. You can eat it with pancakes, crêpes, bread and even with yogurt!



Ingredients :

- 1 cup Whipping cream
-350 gr (or more if you're greedy) Chestnut cream

Directions :

Whip the cream on medium speed until it's light and unctuous. When you think your cream is whipped enough add the chestnut cream and mix with a spatula. Put in your ice cream maker. Keep in the freezer for about 3 hours if you don't want it to melt in your cup like on the pictures.

By K&B.

Orange blossom water pound cake and papaya salad

It's cold here and it's cloudy, and it's going to rain (according to the weather forecast). So yes I want summer, I want holidays, I want white sand and hot blue water, I want to drink a cocktail on a beach and eat exotic fruits, but "you can't always get what you want" as they say. But If I can't go on a sunny exotic island, maybe the island will come to me.


I don't really think pound cakes are exotic but it depends on what you put in it and what you eat with it. You can turn a pound cake into almost anything. I added orange blossom water to reach Middle East and a papaya salad to finally land in Paradise.

For the pound cake :

Ingredients :

- 200 gr flour
- 200 gr sugar
- 200 gr butter (if you're on a diet, please don't try this at home)
- 200 gr eggs = about 4 or 5 eggs
- 2 tbspoon orange blossom water
- 1 tspoon baking soda
- 1 tspoon baking powder

Directions :

Quick and easy, you just need to add all the ingredients in a bowl and mix for about five minutes until you get an homogenous texture. Put in 455° F oven for 40 minutes. Let it cool for 15 minutes.

For the papaya salad :

Ingredients :

- 1 papaya
- 1 tspoon honey
- 1 tspoon coconut milk

Directions :

Cut the papaya into small cubes, add 1 tspoon honey, 1 tspoon coconut milk, mix together and place in the freezer for 20 minutes to get a refreshing exotic salad.
This is how I turn a pound cake into an exotic pound cake and an exotic pound cake into an imaginary flight ticket. Enjoy!

By K.

What about a slice of coffee? Coffee pie and Vanilla crust.

Good news : I finally bought eggs!!! And I'm ready to use them! So today is cooking day (even if I should be doing something else...) I baked a chocolate pie once and it was great, the chocolate was just melting in my mouth and my mouth was just asking for more! But chocolate is so classical I wanted to try something new, something different I've never tasted before so I thought "what about a coffee pie?", this could actually be good since I like coffee especially in pastries so let's give it a try. Besides vanilla and coffee really work together if you manage to find the perfect balance between the softness of vanilla and the strength of coffee.
"What else?"

For the vanilla pie crust :

Ingredients :

- 250gr flour
- 100 gr butter
- 70 gr sugar
- 1 egg
- salt
- 1 tspoon vanilla extract

Directions :

Put 250 gr flour and salt on your tablework and create a hole in it, place 100 gr butter cut into pieces in that hole and start mixing with flour. Add the egg to wet the dough you're getting and add 70gr sugar and 1 tspoon vanilla extract. Knead the dough for a few minutes, it needs to be compact and homogenous. Let it rest under a napkin for 30 minutes. Roll out the dough and prick it with a fork so that it doesn't swell in the oven. Place in oven for 10 minutes

For the coffee cream :

Ingredients :

- 4 eggs
- 80gr sugar
- 1 cup strong coffee
- 1 cup cream
-1 tbspoon vanilla extract

Directions :

This part is pretty easy. In a large bowl mix 4 eggs, 80 gr sugar, 1 cup cream, 1 cup strong coffee and 1 tbspoon vanilla extract. When the dough is baked, put the coffee cream in it and put in oven for 30 minutes. Let it cool in the fridge. It's like a coffee pudding on a pie crust! Enjoy!
Coming up next : the caramel pie !

By K.

Double chocolate molten lava cake or the most devilish treat for your Valentine ...

Okay, Valentine's Day is a commercial holiday and you can't stand seeing hearts everywhere (heart shape like cakes, red heart balloons, ... ) but it's a perfect occasion to bake a delicious treat to your Valentine (or just you, that works too). This recipe must be the one I've done the most over the past 3 years. I found a molten lave cake recipe in a French book by chance and since then I've been working on it, changing the ingredients quantities and trying different chocolate tablets and filling until I got the perfect recipe (well, at least it is perfect for me and my relatives who ask for it every time I see them ...)

This one is filled with milk chocolate but I also love the cherry jam filling because the cake tastes like Black Forest Cake (my favorite cake actually). I also tried the apricot jam filling, pretty original and sweet. And on big events I fill them with white chocolate so that the surprise is bigger when you discover this white liquid inside this dark chocolate cake.

Anyway, hope you'll enjoy your Valentine's Day!

And be it for him/her or just for you, don't hold back and have a devilish but so yummy treat ...

PS: the second photo is a good proof of my greed ... isn't it ?!

Ingredients:

for 4

- 150g dark chocolate

- 90g butter

- 2 tbspoon medium cream

- 2 eggs

- 1 tbspoon agava syrup

- 3 tbspoon flour

Directions:

Preheat the oven at 240°C/450°F

1) Melt the chocolate, butter and cream together ; let it cool down ;

2) In a bowl, whisk the eggs and the agava syrup together until you obtain an homogenous and light texture ;

3) Incorporate the flour ;

4) Incorporate the melted chocolate ;

5) Use metal cooking circles or ramekins ; fill with the mixture at half of them; add two milk chocolate squares and fill to the brim

6) Bake for about 7-8min (the top must be firm but soft); remove from heat and let them cool down 5min before turning the cakes out ;

7) E N J O Y. (By the way, you can add some ice cream on the top of you cake, ... too much greed ?!)

By B.

Happy Chandeleur or Happy Groundhog day!

Today is what we call in France "la Chandeleur" and that means today we eat CRÊPES (yeeaaaaahhh) Everybody loves crêpes, salty crêpes, sweet crêpes, buckwheat crêpes etc etc.
Ok I have to confess the lazy part of me told me to buy a crêpes mix and I listened to it ... well I actually listened to myself... anyway if you're looking for a real homemade recipe I'm sure B. will post one in a few days (since she's on holiday...)
But this mix was great and the crêpes were great aswell, you just have to add milk and oil and it's ready. Get your pans ready and let's flip these crêpes!!

I baked two different kinds of crêpes : salty ones and sweet ones. For the salty ones I added salt and pepper and for the sweet ones I just added vanilla extract and it brought a light exotic flavor that was delicious.
We ate the salty crêpes with smoked salmon, salad and fresh goat cheese to try something different from the traditional ham and cheese crêpes.
What's great with crêpes is that you can eat them with almost anything : marmelade, chocolate, whipped cream, fruits, honey, sugar, butter, maple syrup, caramel...
So no people, there's no secret recipe for making gorgeous crêpes or maybe you'll find it by yourself, just put everything that's in your fridge on your table with a dish of crêpes and I'm pretty sure any combination can work or maybe not... it's almost like playing Alchemy on your phone, sometimes it works and you get something you didn't expect, sometimes it doesn't work and you're stuck so you go on the internet and you cheat! but you won't need to cheat here.



Ps : I used the word "crêpes" 13 times and I may have eaten as many as 13 crêpes tonight...
By K.

Kama's B-Day Meal, Part II: The Oreo Cake

Kama's favorite cookies are definitely Oreos. She can't help singing Oreo song anytime she eats some: "Ice cold milk/And an Oreo cookie/They forever go together/What a classic combination/When a dark delicious cookie meets an icy cold sensation". So for her 20th anniversary, I decided to make a huge Oreo cake, just for her. By the way, I forget to tell you that the frosting is made with white chocolate (her favorite).


Ingredients:
- three chocolate cakes

The filling & frosting:
- 250g mascarpone
- one white chocolate tablet
- 12 Oreo cookies (or more if you're greedier than us)

Directions:
1) Bake three chocolate cakes
2) Let them cool down while preparing the filling & frosting
3) Melt the white chocolate in a sauce pan; mix it with the mascaporne until you get a smooth and homogenous cream; let it cool down
4) Fill the layers with some of this cream and frost the cake with the rest
5) Crumble a few Oreo cookies and add them on the frosting
6) Eventually put the rest of the Oreo cookies on top of the cake and fridge it for minimum three hours.

By B.

Profiterolles.

I'm fond of Profiterolles since I'm a little girl. I can't resist to vanilla cream puffs, I just eat them all.

Ingredients:
- all-purpose flour
- 2 cups water
- 1/2 cups butter
- 1 tsp salt
- 6 eggs
Filling:
- vanille ice cream
Chocolate sauce:
- one chocolate tablet
- water

Directions:
Preheat the oven ( about 430°F)

1) In a pan, boil the water with the salt and the butter cut in little cubes; when it is boiling, remove from heat and add the flour, stir to obtain a homogeneous doug; put it in a bowl to cool it
2) Add the eggs and stir the mixture
3) Make small balls with your fingers (put some flour on them so that the dough won't stick to them)
4) Bake for 20-25min, the puffs must be golden and inflated; don't open the oven in the five first minutes of the baking
5) Once it's done, remove them from the oven so that they can cool
6) Meanwhile, melt the chocolate with a little of water
7) Cut the puffs in two, fill with a tbspoon of vanilla ice cream, pour chocolate. You can now devour them. Enjoy.

By B.