“Tarte Bourdaloue” Parisian Bourdaloue Tart (Pear & Almond) - Bourdaloue is a tart invented by a pastry chef in Paris's Rue Bourdaloue during la Belle Epoque - composed of poached Pear Williams, drowned in a vanilla frangipane cream, covered in broken macarons and finally glazed in the oven ("Larousse Gastronomique"). The preparation method has graced European cuisines for centuries, enhancing a variety of dishes with its nutty flavor and satisfying crunch. This evolved and easier version of the Pear Almondine Recipe is from Raymond Blanc's Simply Raymond. This is my all-time favorite and quick dessert recipe when I host friends at home. Especially when this version skipped sophisticated steps and incorporated the crust and cream filling all-in-one, which still tastes equally delightful.

Some say that Florentine noblewoman Catherine de’ Medici brought duck à l’orange to France when she married the Duke of Orléans in 1533; others argue serving a whole duck with orange sauce seems similar to the ancient Persian practice of cooking meat and fruits together.

Few pastries evoke the charm of a Parisian patisserie quite like the delicate Madeleine. These shell-shaped delights, with their signature hump and tender crumb, are more than just a cookie; they are a whisper of French elegance, a bite-sized journey to the heart of Proust's memory. Perfect with a cup of tea or a quiet moment of reflection, Madeleines offer a simple yet profound pleasure.

Credit to Savor Easy's Video Tutorial on YouTube, I recreated my version of this easy Banana Cake recipe with variations, including adding Dark Brown Sugar (Muscovabo sugar) to bring in more complex molasses flavours. Instead of using entirely vegetable oil (140 g), I split it into Olive Oil (120 g) and Unsalted Butter (20 g) to add a hint of buttery taste.

Basque Cheesecake with a Japanese twist, featuring matcha. Enjoy!

Few pastries evoke the charm of a Parisian patisserie quite like the delicate Madeleine. Dating back to the 18th century, the most endearing tale speaks of a young maid named Madeleine, who ingeniously crafted these cakes for the Duke of Lorraine. Matcha madeleine emerged as a contemporary creation. This refined recipe captures the classic buttery Madeleine with a twist of delightful matcha flavour.