Mirabelle plum gratin

Preparation 15 minutes – Cooking time 35/40 minutes – Serves 4


400 g mirabelle plums, 2 eggs, 80 g ground almonds, 2 tbsp sugar, 10 g butter, 15 cl cream, 1 tbsp vanilla paste, 10 cl milk.


Preheat the oven at 180 ° C.

Pit the mirabelles.

Whisk the whole eggs with the sugar.

Add ground almond, cream, vanilla paste and milk and combine.

Butter an oven dish or individual ramekins.

Pour a little egg mixture.

Divide the mirabelle plums and add the rest of the egg mixture.

Bake for 40 minutes (a little less if you make individual ramekins).

Enjoy warm or cold, mirabelle plum season is short!

Brasilian Pudim

A simple dessert, close to our crème caramel 🙂

Preparation 20 minutes – Cooking time 90 minutes


5 eggs, 2 cans of sweetened condensed milk, 120 g of sugar, half skimmed milk


Preheat the oven to 180 ° C.

In a saucepan, make a caramel with the sugar and 1 tablespoon water.

Pour the caramel into a savarin mold.

Beat the eggs with a food processor, add the condensed milk and use an empty can to add the equivalent of 2 cans of skimmed milk.

Mix for a minute.

Pour this mixture into the mold.

Cover with foil and bake in a bain-marie for 90 minutes.

Allow to cool before serving.

Peaches, raspberries and ricotta

Preparation 30 minutes – Cooking time 20 minutes – Serves 4


4 organic peaches, 750 ml sparkling rosé wine, 1 vanilla pod, 3 lemon peels, 125 g raspberries, 2 tbsp flaked almonds, 150 g ricotta, 1/2 tsp vanilla paste, 2 tbsp honey.


In a saucepan, pour the wine and add 1 tbsp honey, the vanilla bean cut in half.

Poach peaches for 20 minutes in the preparation on low heat.

After cooling, cut the peaches in half and remove the skin.

In a bowl, whisk together the ricotta cheese, 1 tbsp honey, 1/2 tsp vanilla paste.

Toast the almonds in a pan.

In 4 verrines, place a half of peach, a little ricotta preparation, the other half of peach, the rest of the ricotta preparation.

Top with raspberries and flaked almonds.

You can sprinkle the verrines with a light trickle of mint syrup.

Lemon squares

Preparation 20 minutes – Cooking time 50/60 minutes – 20 squares


225 g butter at room temperature, 360 g flour, 400 g sugar, 6 eggs, the zest of 4 organic lemons, 240 ml of lemon juice.


Preheat the oven to 180 ° C.

In a salad bowl, mix the soft butter with 100 g sugar.

Add 120 g flour and a pinch of salt and mix well.

Lightly butter an oven dish about 20 cm x 30 cm.

Spread the dough with your fingers in the mold in a layer of the same thickness.

Bake for 20 minutes.

Allow to cool.

In a food processor, beat the eggs with 300 g sugar, 240 g flour, lemon zests and lemon juice.

Pour this mixture over the cooled dough and bake again for 30/35 minutes.

Allow to cool to room temperature before cutting into squares.

Serve, sprinkled with a little icing sugar.

Danilo’s papaya, pineapple and coconut pie

A delight and a recipe that I give you as it was given to me 🙂

Preparation 30 minutes – Cooking time 30/40 minutes – Serves 6


500 g flour, 250 g butter, 4 eggs, 150 g brown sugar, 1 papaya, 1 pineapple, 100 g of grated coconut, 1 tbsp of vanilla paste.


Peel and finely chop papaya and pineapple.

In a deep pan, cook on low heat the papaya, pineapple, grated coconut, vanilla and 150 g of brown sugar.

In a bowl, mix the flour, soft butter and eggs to make the dough.

Preheat the oven to 180 ° C.

Roll out the dough and place half in your pie tin.

Spread the vanilla fruit compote on the pie shell.

Cover with the other rolled dough, seal the edges well and brush the pastry with egg wash.

Bake for 30/40 minutes depending on your oven until dough cooked and golden.

Enjoy warm or cold, a real treat.

Apple and pink praline cake

Preparation 30 minutes – Cooking time 50 minutes


10 Golden apples, juice of a lemon, 2 eggs, 50 g sugar, 20 g butter, 10 cl milk, 75 g flour, 25 g cornstarch, 6 g baking powder, 60 g pink pralines, 1 pinch of salt.


Preheat oven at 180 ° C.

Peel the apples and cut into thin slices.

Put the apples in a bowl and sprinkle with lemon juice.

Mix the flour, salt, baking powder and cornstarch.

In a bowl, beat the eggs with the sugar.

Add the flour mixture, milk and melted butter.

Combine all.

Then add the apple slices, mix gently to coat well.

Butter and flour a cake tin.

Pour a layer of apple mixture.

Spread the pralines.

Pour the remaining apple mixture.

Bake for about 50 minutes (check the cooking with a knife blade).

Serve decorated with some pralines.

Caramel and apple bombs

A quick dessert with crescent rolls

Preparation 20 minutes – Cooking time 15/20 minutes


1 can of crescent dough, 1 apple, 6 caramels candies, 50 g of sugar, 1 tsp of cinnamon.


Unroll the dough with croissants and separate the triangles.

Preheat oven to 180 ° C.

Peel and cut the apple into small cubes.

In a saucepan, melt a little butter, add the diced apple and a little sugar and let it simmer for 15 minutes.

Allow to cool.

On the widest part of each triangle, place 1 tbsp of applesauce and a caramel.

Roll the crescent dough tightly and seal edges, then roll with your hands to form a ball.

Mix the sugar and cinnamon and roll the balls into the mixture.

Place each ball on a baking sheet covered with parchment paper.

Bake for 15/20 minutes until golden.

Serve warm.

Pumpkin pancakes

It is the pumpkin season!

Preparation 15 minutes – Cooking time 7/8 minutes – 7/8 pancakes


210 g flour, 2 tbsp of brown sugar, 2 tbsp baking powder, 1 pinch of salt, 1/2 tsp cinnamon, 1 pinch of grated nutmeg, 1 pinch of ginger powder, 230 mL of milk, 120 g of pumpkin puree, 1 egg, butter.


Preheat oven to 90 ° C.

In a bowl, whisk flour, sugar, yeast, salt, nutmeg, ginger.

In another bowl, combine pumpkin puree, milk and egg.

Add the flour mixture and combine.

Melt a little butter in a frying pan.

Place 1/2 ladle of the dough in the pan and use the back of the ladle to smooth the batter into a circle shape.

When bubbles begin to form, turn the pancake with a spatula.

Let cook another few minutes to brown the pancake.

Place the pancake on a baking sheet covered with baking paper and keep warm in your oven.

Continue making the pancakes and keep them warm in the oven.

Serve, sprinkled with a little maple syrup or whipped cream.

Salted caramel cheesecake

Preparation 30 minutes – Cooking time 35 minutes


50 g butter, 200 g chocolate digestives, 750 g Philadelphia, 300 g dulce de leche, 150 g golden caster sugar, 1 tsp vanilla extract, 2 tbsp flour, 4 eggs.


Preheat oven to 180 ° C.

Butter a 23 cm springform cake tin.

Blitz the biscuits to crumbs in a food processor.

Mix the crumbs with 50 g of melted butter.

Spread the dough evenly on the bottom of your pan.

Place the cake tin on a baking sheet and bake for 10 minutes, then allow to cool.

In a bowl, mix Philadelphia with 3 tbsp dulce de leche.

Add the sugar, flour and vanilla extract and combine.

Add the eggs, one by one, whisking.

Pour the mixture on the base.

Bake for 10 minutes at 180 ° C, then lower the oven temperature to 140 ° C and continue to cook for 25/30 minutes.

Stop the oven and let the cheesecake cool in the oven.

Then place in your refrigerator until serving.

Serve, sprinkled with a little “fleur de sel”.

Apple croissants

An easy dessert.

Preparation 15 minutes – Cooking time 13/14 minutes – 12 croissants


1 ready rolled puff pastry, 1 Granny Smith apple, 60 g brown sugar, 1 tsp cinnamon, 50 g butter, 80 g pecans (or hazelnuts), 1 jar salted butter caramel.


Preheat oven to 190 ° C.

In a bowl, combine sugar and cinnamon.

Cut the dough into 12 triangles and place them on a baking sheet covered with parchment paper.

Remove the core from the apple and cut it into 12 quarters.

Roughly chop nuts.

Melt the butter and coat the apple quarters.

Spread sugar with cinnamon on each triangle of dough.

Divide the chopped nuts on the triangles.

Place an apple quarter on the wide part of the triangles.

Wrap the dough from the wide part to form the croissants.

Brush a little melted butter over the croissants.

Bake for 13/14 minutes.

Let cool 5 minutes before serving with a dollop of salted butter caramel.