After a wonderful week in the marvelous city of Poitiers in France with our gorgeous friends Elsa and Fred, I came back with my head full of ideas and inspirations for desserts and pastries. I start today with a specialty of the Bordeaux region of France; Cannelés. It’s a pastry with a thick caramelized crust and a soft and tender and slightly chewy center, flavored with vanilla and rum. For the best results, the dough has to rest for at least 24 hours in the refrigerator and then placed in a very hot oven. Enjoy these little cakes for breakfast, dessert or just as a snack in the afternoon.
Crème bavaroise is a classic dessert from Germany. The cream is similar to a French crème pâtissière, but thickened with gelatin instead of cornstarch, flavoured with liqueur and lightened with whipped cream. The texture is very smooth and it is not too sweet. It’s a simple but elegant dessert to finish off your dinner.
The caramelized pears, the caramel sauce and the caramel mousse gives this dessert a lovely moist consistency, topped with crunchy caramel it taste just heavenly for everyone who loves cakes, creams and caramel!
Spritz cookies or Spritzgebäck is a typical german christmas cookie; crisp and buttery, with the scent of vanilla. The preparation is easy and the taste is very delicious.