Pierre Hermé’s Viennese Chocolate Sablés


Good evening,

You have to make those cookies, they are just so perfect, buttery and crumbly and chocolatey and just perfect, as expected from the french macaron genius Pierre Hermé.

Granted mine do not look very elegant but they are to die for, so I don’t really mind. I found the recipe on the blog Butter and Brioche that I have already mentioned and will be mentioning very often, I think.

Now go make these right away!


Recipe :

Originally from Pierre Hermé via Butter and Brioche

Ingredients :

  • 30 grams dutch processed cocoa, sifted
  • 260 grams flour, sifted
  • 1 teaspoon salt
  • 250 grams unsalted butter, softened and cubed
  • 100 grams confectioner sugar, sifted
  • 3 tablespoons egg whites
  • sprinkle of fleur de sel
  • 250 grams white chocolate, melted
  • chocolate sprinkles, to your liking


Preheat the oven to 180°C (350F) and line two baking sheets with parchment paper.

In a large bowl sift together the flour, cocoa powder and salt. In a separate bowl make a beurre pommade by beating the butter until it has the texture of skin cream. Then add the icing sugar and cream together until it becomes light and fluffy. Stir in your egg whites and incorporate thoroughly

Finally add in the flour mixture and mix until it is completely combined.

Transfer the batter to a piping bag with a star nozzle and pipe W shaped sablés on the baking sheets, leaving about 1cm between each cookies (they should not really spread).

Bake for 10 minutes, rotating and switching the baking sheets a 5 minutes. Sprinkle with fleur de sel and let them cool on the sheets as they will be very brittle.

Dip the cool sablés into the chocolate and sprinkle with chocolate sprinkles, a few at a time. Then make yourself a cup of tea or coffee, seat back and enjoy!

A Very Good Gluten Free Brownie




I made those brownies to celebrate my sister’s high school graduation. Her exams (here it is called baccalauréat, hence “Bacman”) are over and the results are in, she is officially done with her high school life!

She took it to a party and I didn’t have time to take a picture so I asked her to do it,… and she forgot! So she got a friend to make a screenshot of her snapchat and gave me that. She told me they were eaten too fast for her to take pictures of the slices though so I forgave her.

I don’t really know where I got the recipe for this brownie, I have been making it for years and it’s very bloody good indeed (plus gluten free so party friendly!).

Have a great day!

Ingredients :

  • 300 grams dark baking chocolate
  • 150 grams butter
  • 125 grams almond powder
  • 4 eggs
  • 100 grams sugar


Recipe :

Preheat oven to 160°C and butter and flour a 20*20 cm square pan (I didn’t have one so I used a casserole dish but I recommend the square pan.

Melt the chocolate and butter over a double boiler.

Cream sugar and eggs until white and fluffy (about 5 minutes), then stir in the chocolate and butter. Add the almond flour and mix until incorporated (bonus : there is no gluten to overwork so there is not need to be careful and fold here).

Bake for about 35 minutes but start checking early, you do not want it to over bake.

Let it cool on a rack for an hour, cut in squares and serve at room temperature.

This brownie stays moist and lovely for several day if you cover it well (thank you almonds!)


Salted Chocolate Chunk Cookie Layer Cake


Hi, today I am sharing the super indulgent masterpiece that I made for my little sister’s 18th birthday.

It was a very special day for a very special girl that I have seen grow into a beautiful woman, all the way from the day she was born and red and puffy, through the years of teasing and laughing and fighting.

Her favorite treat is a chocolate chip cookie, so I knew I had to bake some for her birthday and I decided to ditch the traditional cake for this giant layering of cookies and chocolate ganache.

I saw this cake on a beautiful blog called Butter and Brioche, I have made several recipes from there and they always turn out delicious. This cake was no exception though I decided to to reduce the number of layers and make bigger cookies to serve everyone at the party. The cookies still cooked perfectly with crisp edges and chewy insides, and loads of chocolate chunks, not chips!


Inspired by this post from the delightful Thalia of Butter and Brioche

Ingredients :

For the cookies :

  • 125 g unsalted butter, at room temperature
  • 85 g caster sugar
  • 125 g brown sugar
  • 1 tsp. vanilla essence
  • 1 egg, lightly beaten
  • 175 g dark chocolate, chopped
  • 225 g plain flour
  • 1 tsp. bicarbonate of soda
  • 1 tsp. Maldon flaky sea salt, plus extra for sprinkling

For the chocolate ganache :

  • 265 ml heavy pouring cream
  • 300 g dark chocolate, chopped



For the cookies :

Sift the flour and baking soda in a bowl together and set aside.

Cream the butter, vanilla extract and sugars in the bowl of a stand mixer or with electric beaters until pale and fluffy, about 5 minutes. Add in the beaten egg and mix again, then stir in the chocolate chunks.

Gradually add the flour to the butter mixture and mix briefly until just incorporated. Stir in the salt. Cover to contact with cling film to prevent a skin from forming and chill 2 to 24 hours.

When the dough is firm and you are ready to bake, preheat the oven to 170°C (335F) and divide the dough in as many pieces as you want layers. Roll them in balls between your hands then flatten them to thick discs.

Set them at least 5 cm away from each other on lined baking trays, sprinkle with salt and bake 10-15 min until they start to be crispy and golden on the edges. They will still be very soft so don’t worry and don’t be tempted to overbake!

Let the cookies rest on their tray for a couple of minutes before transferring to cooling racks (the larger the cookie layers, the trickier this will be).

For the chocolate ganache :

Heat the cream in a saucepan over medium heat until just before it reaches a boil. Pour it in three times over the chocolate stirring well between each increment to create an emulsion with the chocolate until you get a completely smooth ganache. Cover with plastic to contact and transfer to the fridge to set.

When the ganache is chilled enough, beat it briefly with an electric mixer to make it fluffy and spreadable.

To assemble the cake :

Spread some of the ganache on the first cookie layer until you almost reach the edges and press the second layer on top. Repeat with all your layers, wrap the whole cake in plastic and chill for the 30 min to set the ganache and soften the cookies. Sprinkle with more sea salt if you like and serve at your preferred temperature (I served it still chilled but it is better to let it come back to room temperature, though it will be messier to cut).

Hope you enjoy!

Banana Muffins (Gluten free)



How do you feel about banana bread?

I feel like a lot of people take it very seriously over in the US because it’s the kind of cake that is really linked to childhood memories. The first time I had banana bread was when I first came to study in Montreal, I was trying out a few school clubs and the book club had a meet and greet and someone had made banana bread.

It was love at first bite! During the year I sampled quite a lot of different ones and when I went back home it was the first thing I baked to share with my family.

So here is a recipe for banana bread, in muffin form, and gluten free because of my mother who can’t have gluten. I had planned to save most of them to freeze so she would have something sweet and homemade to eat in the afternoons but they didn’t last long enough.

I guess banana bread love runs in the genes!


Recipe :

Adapted from this recipe

  • 100gr almond flour
  • 60gr tapioca starch
  • 50gr buckwheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 120mL agave syrup
  • 2 large eggs
  • 80gr butter
  • 1 teaspoon vanilla extract
  • 3 mashed ripe bananas


Preheat the oven to 190°C (375F).

In a large bowl, whisk together the tapioca starch, the almond and buckwheat flours, the baking powder and the salt.

In another bowl combine the agave syrup, eggs, butter and vanilla extract. Add the mashed bananas and stir well.

Add the dry ingredients to the banana mixture, mixing only until there is no more streaks of flour.

I like to rest muffin batter in the fridge overnight to let the flavours mix together and develop but if you don’t want to wait that long just pour the batter in a muffin pan lined with wrappers to about 3/4 of the height.

Bake for 30-35 minutes or when a toothpick inserted in the center of the muffins comes out clean. Cool on a baking wrack and enjoy at room temperature.

Philippe Conticini’s marbled pound cake (gluten and refined sugar free)


Philippe Conticini may have the best palate in the world. He is a french pastry chef well known for the Ispahan or Satine flavour combinations. He has worked a lot on the art of “seasoning” in pastry and introduced the use of salt and especially Fleur de Sel in desserts. He uses his almost scientific techniques to achieve perfect textural and flavourful dainty pastries and cakes in La Pâtisserie des Rêves in Paris.

For this recipe he developed an alternative way to sweeten by using apple juice reduced to a concentrated syrup that is naturally sweetened. He also uses a hefty quantity of fresh vanilla beans and the result is an amazingly subtle and light cake.

The chocolate part of the cake comes from a very small dose of cocoa powder and wasn’t very strong so be aware that the marbled part is more visual. Feel free to amp it up if you are looking for a more chocolatey treat.

Recipe :

Slightly adapted from here, originally from Philippe Conticini

For the apple juice reduction :

  • 1125mL organic unsweetened apple juice

For the vanilla batter :

  • 65gr almond powder
  • 75gr + 18gr apple juice reduction
  • 75gr + 18gr egg whites
  • 24gr egg yolks
  • seeds from two vanilla beans
  • 24gr rice flour
  • 12gr chestnut flour
  • 5gr baking powder
  • 60gr butter

For the cocoa batter :

  • 65gr almond powder
  • 75gr + 18gr apple juice reduction
  • 75gr + 18gr egg whites
  • 24gr egg yolks
  • seeds from two vanilla beans
  • 24gr rice flour
  • 12gr chestnut flour
  • 6gr dutch processed cocoa powder
  • 5gr baking powder
  • 60gr butter

For the apple juice reduction :

Boil the apple juice in a large saucepan over high heat for 25 minutes, you should obtain about 200 grams of reduced juice. Set aside and let cool completely (it will thicken considerably).

Preheat the oven to 150°C (300F) and grease and flour a 20cm (8 inch) loaf pan.

For the vanilla batter :

Start by browning your butter by heating in a small saucepan over medium-high heat until it is brown in colour and smells nutty, but be careful not to let it burn.

In a large bowl whisk together the almond powder, 75 grams of apple juice, 18 grams of egg whites, the egg yolks, vanilla bean seeds, the rice and chestnut flours and the baking powder, then add 60 grams of your warm brown butter.

In the bowl of a stand mixer whisk the remaining egg whites and apple reduction until frothy, then fold them in with the rest of the ingredients. Transfer to a piping bag and set aside (I skipped the piping part).

For the chocolate batter :

Start by browning your butter by heating in a small saucepan over medium-high heat until it is brown in colour and smells nutty, but be careful not to let it burn.

In a large bowl whisk together the almond powder, 75 grams of apple juice, 18 grams of egg whites, the egg yolks, vanilla bean seeds, the rice and chestnut flours, the cocoa powder and the baking powder, then add 60 grams of your warm brown butter.

In the bowl of a stand mixer whisk the remaining egg whites and apple reduction until frothy, then fold them in with the rest of the ingredients. Transfer to a piping bag.

Pipe the better alternately in the loaf pan to create a marbled effect (or just add about 1/3 vanilla batter, top with 1/3 chocolate batter and repeat then swirl a knife through the whole thing briefly).

Bake for about an hour, it is ready when a toothpick comes out clean from the center. Let it cool in its pan for a little then transfer to a wire rack.

Serve at room temperature and enjoy a slice of Parisian delicacy🙂




Swedish Chocolate Cake


It feels right that the first recipe on this blog is a chocolate cake, and what a cake! It comes together really quickly when you need something comforting and indulgent but also immediate and easy. I make this cake very often and it is one of my favorites, though it’s not the most gorgeous.


Actually scratch that it is gorgeous, just not “presentable”, but who cares, it will be gone before anyone can criticise! Plus you can figure out two categories of people in your life thanks to it.

I only want friends who think this cake is the sexiest thing, the ones who tell you it looks wrong often prove suspicious😉.


Recipe :

From Izzy Hossack at Top With Cinnamon

  • 135g salted butter
  • 55g cocoa powder
  • 350g sugar + 2 tsp vanilla sugar or vanilla extract
  • 130g flour
  • 3 eggs

Preheat the oven to 180°C (350F), grease and flour (I “flour” chocolate cakes with cocoa powder for a nicer finish, but you can also use parchment paper which is what I did with this one since I baked it in a springform pan that tends to leak)  a deep 20cm (8′ inch) cake pan.

Melt the butter in a bowl (you can use the microwave but be careful not to let it burn). Stir in the sugar mixed with the cocoa powder then add your eggs and mix until just incorporated.  Fold in the flour just until you can’t see white streaks and pour into the pan and bake for about 30 minutes (start checking after 20-25 minutes depending on how gooey you want it to be, this cake should not be dry!).

Let the cake cool in its pan on a wire rack and unfold just before serving warm, it will deflate and ooze out when you cut it. Enjoy…

Let’s get started!

Have you ever felt like something, somehow, is wrong, but you were incapable of saying what that something is. Like at some point the world started turning the wrong way and nobody noticed but you can sort of feel it? This is how I’m feeling right now. I’ll catch myself going through the motions, completely lost in thoughts, except I don’t even remember what I was thinking about. I just feel out of place, like I’m expecting something that isn’t coming. Let me tell you, this is not a nice feeling, and it’s getting quite invasive lately.

So I’ve decided to hold on to something that always feels right. Baking.

I wasn’t born in a family where food and cooking is very present or a tradition, but I’ve always had a sweet tooth and both my grandmothers and my mother are helpless at baking. I never had apple pie or homemade cookies as a child and I picked up old cookbooks at a young age to try my own little hand at easy cakes and fell in love with the calming process of weighing, stirring, whipping, sharing and enjoying.

I think it is the endless possibilities and creativity associated to the precision it requires to create something beautifully ephemeral and utterly delicious that brings people together with the most simple and natural ingredients that always brings me back to this place on earth where I feel right, like I actually belong.

Since lately I am struggling to find this place I will endeavour to recreate it while keeping a track of all my trials and favorites, fails and successes and use this space to really figure out what is wrong with me, around me.

This is my new safe space, to communicate with the world without being seen, which will allow me to show myself for who I really am in complete anonymity.

If you’ve stumbled here and feel similarly or think you can help, by all means feel free to join in.

Let the adventure begin!