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...
by Ko Akasaka | Apr 26, 2017
Crème caramel, flan and custard pudding are basically all the same thing. It is a simple baked dessert with only a few ingredients (egg, milk, sugar and vanilla), and you can enjoy it any time of year. What it is called depends on where the recipe comes from:...
by Ko Akasaka | Mar 25, 2017
Likely originating in England, the charlotte may have been dedicated to the wife (Queen Charlotte) of King George III (Edwardian). In France, it was made initially with a base of bread and apple, then Antonin Carême, a genius of Classic French Cooking, briefly a...
by Ko Akasaka | Jan 1, 2017
HAPPY CHOCOLATE NEW YEAR! Chocolate Truffles are simple way to enjoy rich chocolate flavor. You can choose whatever chocolate you prefer, milk, dark and very dark such like chocolate has cacao contents more than 70%. All you have to do is chopped chocolate...
