Tarte d'Or

Hi everyone! No pictures today but some important news. My adventure with Serpentine Café had to come to an end for me for personal reasons. Since last month, I'm working full time again which means I don't have much time to bake cakes anymore. If you'd still like to order my cakes, please contact me and we'll discuss the options.
Serpentine Café is still open so go check it out if you are in the Hague (Zoutmanstraat 57). The garden/terrace and the bookshop are open. For more info, follow Serendipity Literatura & Serpentine Cafe.

Premier essai de la recette des cookies vegan et sans gluten de . Croquants a l'extérieur et moelleux a l'intérieur... bref a refaire 😋

If you want to order a cake, a pie, macarons, a brioche (do I need to go on 😅?), send me a message or contact me via Serendipity Literatura & Serpentine Cafe.

Order of the day at
Entremets with cacao biscuit, praliné crémeux, cacao streusel, milk chocolate mousse and milk chocolate glazing. Macarons on top are filled with milk chocolate ganache and praliné filling.
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View on my new office 😄... Naaah just kidding, this is the playground area for the kids in our new café Serpentine in The Hague (I'm playing in the real kitchen 😉)

I'm really happy to announce that I'll be opening very soon a café in The Hague with two very good friends, Amanda and Christine. For those who haven't had the chance to try my cakes, you'll have no excuse now 😉!
Follow Serendipity Literatura infantil for more info about our project.

Happy Monday everyone!

Some of you may have noticed that we postponed our readings in september to a later date. There is an excellent reason for it: we are excited and proud to announce the upcoming opening of our "Café en Kinderatalier", Serpentine, located in the Zeeheldenkwartier in Den Haag!

Serpentine will be a place where parents and children can enjoy a good time together. Imagine your child playing while you enjoy a nice cup of coffee or tea, a simple and delicious lunch or an excellent french pastry. A place where you can relax while knowing your child is safe and happy, playing and learning.

We aim for Serpentine to be a place of community and connection: where parents can meet and create bonds with each other; a place where culture is central: we will of course continue our regular storytelling workshops in different languages (Spanish, French, Italian) and also host a multilingual children bookshop.

Speaking of workshops - if you have an idea in the back of your mind that you're not sure you'd like to do at your home, but which seems to fit the space we are trying to create, please contact us so we can talk about it!

We will be posting more news and information soon and we hope to see you there.

Amanda, Aurélie & Christine

Yesterday, we were in and found Patisserie Saguez after visiting the beautiful castle First little cake is called "Roussillon" (apricot and blackberries), second one is called "La Rose" (rose, lychee and raspberry) and last one is made with lemon, raspberry and coconut (can't remember the name).
My favorite was the Roussillon 😋

Woohoo!!!! I did it!
Entremet is a chocolate mousse cake with biscuit joconde, vanilla cremeux, praliné crumble and dark chocolate mirror glazing . Bonbons are dark chocolate filled with passion fruit/milk chocolate ganache and dessert on a plate is made of a lime financier, coconut meringue, lime/mint granité, coconut mousse with a mango/ginger cremeux and white chocolate decor.

Last lesson of the year. Next 3 weeks will be the exam!
Today's desserts are a coffee/chocolate/whiskey combo and a praliné/caramel/cinnamon parfait.

"I went to school and I had to eat my work again", part 2 😆!
Coconut biscuit, coconut sorbet, coconut crumble, passion fruit cremeux, pineapple/ginger gel, caramelized pineapple and rum espuma.

Today we started the last module of the pastry training : desserts on a plate.
We had to eat it right away... I swear it's true, we had to 😆 .
Lemon panacotta with French meringue, lemongrass granité, strawberries, almond streusel, raspberries and cherries sauce.
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Sugar showpiece is finally finished! Three intense weeks but I learned so much. I'm so glad I can finish my pastry training.

Ordered from Singapore and delivered in Haarlem this morning : Royal Chocolat with a dark chocolate velvet effect instead of the usual mirror glazing.
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Order of the day: strawberry entremet with vanilla "sablé breton", meringue, strawberry insert and mousse 🍓

Orders of the day: Royal Chocolat, Lemon Cloud Cake, Madeleines with orange and dark chocolate and a Chocolate and Vanilla Entremet.

@ Leidschendam-Voorburg

Happy Birthday to me!!! Strawberry entremet with vanilla "sablé breton", meringue and fresh strawberries.

Today, we celebrate Belgian Father's day with this "Royal au Chocolat" for a chocolate lover.
Happy Father's day to all the Super Dads in the world !

Orders of the day: dark chocolate and raspberry macarons.
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Today, we celebrate love with this lemon and raspberry entremet. Happy 10th Anniversary to Amanda and Mark!
Biscuit joconde, crunchy white chocolate layer, lemon mousse, raspberry jelly insert and marbled white chocolate mirror glazing.
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Macarons with milk chocolate/passion fruit ganache and white chocolate/lime ganache.
@ Leidschendam-Voorburg

Order of the day: lemon meringue pie and strawberry pie with vanilla cream. Happy Birthday Maxime!
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Swedish cinnamon rolls (kanelbullar). My lovely boyfriend (aka quality control expert) said "the more you eat, the better they taste" 😁.
Recipe is from

🇸🇪 # @ Leidschendam-Voorburg

Brioche before and after oven. I didn't expect it to become so big 😆.

@ Leidschendam-Voorburg

1st attempt (definitely not the last) making the Brioches Suisses following recipe. Just divine 😋
@ Leidschendam-Voorburg

Order of the day: Royal au Chocolat for Myriam's 4th Birthday. Gefeliciteerd Myriam en Christine Clairambault!

Order of the day: classic lemon meringue pie (the little one is obviously for a quality control 😋)
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Charlotte au chocolat et orange baptisée "Charlottovid-19" (charlotte faite avec ce que j'avais dans les placards: pas assez de biscuits cuilleres pour l'interieur, la flemme d'en faire moi-meme donc j'ai utilisé des petits beurres 😅)
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Coooookies 🍪🍪🍪!!!!

French President said yesterday "Read!"... I just don't know where to start 😆