COCOBEAT

[et_pb_section admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] I don’t see savarin or baba au rhum often in pastry shops in America, but baba au rhum has been my favorite (with chocolate eclair a close second) since I was a kid. It’s an irresistibly moist cake that has been soaked in plenty of liqueur-flavored syrup and often decorated with whipped cream (sometimes filled with pastry cream) and seasonal fresh fruit on top. I confess that I was more hooked on the flavor of the syrup than the cute looks. Baba is normally sold in a small aluminum or plastic cup, allowing enjoyment of every last drop of the sweet syrup. My grandmother often warned that I “should not have alcohol at...

[et_pb_section admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] Fraisier, the elegant and colorful traditional French strawberry cream cake, is available all year round in Paris, but it is especially luscious in late spring and early summer, when local strawberries are in season. If you love strawberries, this is the cake for you… and it is perfect for a Mother’s Day dessert. When I saw this cake for the first time at Stohrer (the oldest pastry shop in Paris… since 1730), I couldn’t take my eyes off it. It was beautiful with an elegantly classic look. Being a big strawberry fan, I decided immediately I must purchase it from among all the many fantastic looking pastri...