Ruby chocolate bonbons
Tutorial on making ruby chocolate bonbons with various fillings.
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An overview of my latest cooking experiments, many of them with a 'modernist cuisine' twist.
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Easy and versatile chocolate mousse based on crème anglaise
A rich and versatile recipe for chocolate mousse. My go-to recipe. Can be used for entremets, filling molds or on its own.
Vegan Dark Chocolate Crème
Vegan experiment: A dark chocolate crème mimicking the richness of an egg-based dessert.
Sous vide flank steak / bavette
Flank steak, when prepared correctly, is one of my favorite types of beef. It has a great trade off between being not to expensive (in comparison to cuts such as tenderloin) while having lots of flavor.
Darjeeling, bergamot & lavender bonbons
Dark Callebaut chocolate (54%) bonbons, filled with a milk chocolate ganache infused with Earl Grey darjeeling tea and lavender
Anise & white chocolate bonbons
New experimental filling: white chocolate with anise seeds
Sous vide Crema Catalana
One of my favorite, easy but delicious, recipes: crema Catalana. The great texture of a crème brûlée with the added flavors of cinnamon and citrus.
Using wine leftovers: making red wine salt
Wine salt is an easy and delicious way of using leftover wine.
Sous vide crème brûlée: easy and delicious
Crème brûlée can be difficult to make and there is a large risk of overcooking. By using a water bath, this classical dessert becomes very easy to make.
The quest for a perfect mousse: The fast option
In need of a fast chocolate mousse? This recipe uses a siphon to get the job done.