Delight in Paris

About four years ago, I started to develop a deep love for baking. It started with French crepes, then progressively got more elaborate with crêpe cakes, until I finally decided to take classes to learn the basics of French patisserie. There, I learned how to manipulate chocolate, and fell in love with the process. Making chocolate became an endless source of happiness and creativity, and I now want to share my chocolate with the world. If you want to be among the first people to discover it, please register to my website https://remychocolate.com ; more to come in a few weeks!

Day 18, white and milk chocolate bonbon filled with caramel ganache. If holidays had a taste, this is close to what it would be!

Day 14 working on some red and gold bonbon

Day 6, Christmas tree bonbon.

Testing, testing, testing….

Working on new design!

Can you insert a madeleine inside a bonbon? Well first couple of tries are promising. Stay tuned.

S’mores bonbon edition.

Happy Fourth of July!
To celebrate I made my own version of the Independence Day with chocolate! Here is a s’mores bonbon dressed with the colors of the American flag!

Working on new flavor and new design…

For all the chocolate lovers.

Fun fact, in French we call these « chocolate », in the US we call these « bonbon » but « Bonbon » in French is referring to candy. In the end it’s all sweet treats 😀

Chocolate milk bar with whit cacao butter. Not the most beautiful result but learning new things with every new experiment!

Chocolating! Be right back!

Who wants some chocolate?

I made those chocolate bars (using some red cacao butter). now I know how W***y Wonka feels 😂😂😂😂

Day 6, the easter bunny escaping from the chocolate egg :)

                                                         

For the next 9 days, until Easter Sunday, I will post a daily chocolate creation. Here is day 1. A chocolate egg the size of an American football!

The first attempt to make a « Flan pâtissier » or « Parisian flan ». A sugar crust or puff pastry (in this case, puff pastry) filled with baked pastry cream. It’s usually eaten cold, so I left it in the fridge overnight before eating it

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As we get closer to Easter, I’m starting more chocolate tempering. Here some chocolate candies filled with caramel.

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                                ⁠⁠                     

Hump day, cake day!

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This is my second try making a full Paris-Brest from scratch. From the choux pastry to the pralinés. The best part of doing recipes I’ve done before? I improve my technique with every new iteration of a pastry.

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Same cake different glaze

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Chocolate and Valentine’s Day. The perfect excuse to do some chocolate tempering to get those beautiful chocolate hearts!

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A week that combines “Crêpe day” and “World Nutella day” is a good week!

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                                     ̂pe  ̂pes    ̂pes  ̂pelover  ̂pemaker     

Every February 2nd, France celebrates « la chandeleur ». I could tell you its history, but it is not the most important thing. On the day of « la chandeleur » we make Crêpes. My favorite dessert to make. The most straightforward and versatile dessert. You can fill it with nothing or whatever you like, jam, sugar, or the most obvious Nutella.

Below is my favorite recipe:
- 600ml of milk
- 300g of all-purpose flour
- 3 eggs
- 2 tbsp of olive oil
- 3 tbsp of sugar
- 2 tbsp of vanilla extract

Optional:
- 3 tsp of cacao

Mix milk, eggs olive oil, sugar, and vanilla extract. Add flour slowly while using a hand mixer until you have a smooth dough.

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I had this mold for over a year but could not figure out how to get the perfect result. After multiple tries, I an happy with the result. Recipe coming soon!

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I’ve been playing with puff pastries for the last week. I am trying to achieve something that is just pure science. Multiple layers of dough with butter in between each layer. The goal? When baking, the water from the dough and the one from the butter will turn into steam and puff up each layer of down before evaporating, creating those crunchy layers that we can find in Pain au Chocolat, Croissant, or even Millefeuille.

Here is my most recent attempt, where you can see all the layers. It’s not perfect, but it has improved since last time I tried :)

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Today is January 6th, or the day of « Épiphanie » as we call it in France. It’s called the kind day because it commemorate the visit of the three kings to baby Jesus. It’s also the day of the king cake better known as « Galette des rois ». A puff pastry cake filled with a frangipane cream. A monument of French pastry. You usually put a trinket inside called a « fève » and whoever ends up with it become King for the day :)

The interesting this is that I made the same cake last year (see last photo) and I can see that my technique as improved a lot. every element from that cake was also made from scratch and the result is better and tastier than what I was hoping for. I guess it’s all about practice!

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Happy New Year! I somehow ended with a smiley buche, A great way to end 2022 and get ready fro 2023.

Different Buche for New Year Eve.
A frozen Buche filled with Vanilla ganache, with a center of Nutella ganache and a Gluten Free genoise at the bottom. It’s very much different from last week but it brings back all the holiday memories as well!