by Ko Akasaka | May 18, 2017
I don’t see savarin or baba au rhum often in pastry shops in America, but baba au rhum has been my favorite (with chocolate eclair a close second) since I was a kid. It’s an irresistibly moist cake that has been soaked in plenty of liqueur-flavored syrup and often...
by Ko Akasaka | May 6, 2017
Fraisier, the elegant and colorful traditional French strawberry cream cake, is available all year round in Paris, but it is especially luscious in late spring and early summer, when local strawberries are in season. If you love strawberries, this is the cake for...
