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Comment added date→ 2017-12-12 09:25:04
It is obviously food is one of the most important part of our life. A great many of people love desserts and a significant minority of them may want a deeper understand of dessert. But not all of them have time to go to training agency to learn about dessert for lots of reasons, have to work, go to class and so on. To those person, our site is going to collect details about dessert and its history for you to learn more and for your convenience to find anything you are insterested in. on FoodDessertLife.com you get deeply analyses and researches in the history of dessert and different recipes of dessert. Of course, lost of dessert photos will be post here, cake, tarte, pie, chou cream, cookie... To contact us, please use our contact form: contact us contact us.
Tigre Cake
Added: 27-08-2013, 13:48 | Comments: 35 | Views: 1745 | Group: tigre cake
Tigre CakeTigre Cake
I wasn't quite sure what this was when I bought it but it looked cakey and chocolatey so I was bound to like it!
French food - financier
Added: 27-08-2013, 13:41 | Comments: 9 | Views: 615 | Group: financier
French food - financierFrench food - financier
My only shopping conquest: 2 silicon cake moulds from Mora, a specialised cooking equipment shop, one for making financiers, another for cannelés. We also accompany our friends on their weekend grocery shopping at a local Saturday market.
A Pain de Genes a la Pistache
Added: 27-08-2013, 13:37 | Comments: 21 | Views: 1330 | Group: pain de genes
pain de genespain de genes
A Pain de Genes a la Pistache (Traditional Almond and Pistachio Cake) which historically, and traditionally maybe, was created to use up all the good ingredients just before Lent.
Proustian Madeleine
Added: 27-08-2013, 11:47 | Comments: 21 | Views: 1391 | Group: madeleine
Proustian MadeleinesProustian Madeleines
a sponge cake from the Lorraine region of France, these little cakes/cookies get their traditional shell shape from being baked in shell shaped pans. Proust's IN SEARCH OF LOST TIME was inspired by a sense memory triggered by a madeleine dipped in linden blossom (lime blossom) tea.
Dourte des pyrénées Cake
Added: 27-08-2013, 10:09 | Comments: 6 | Views: 608 | Group: tourte des pyrénées
tourte des pyrénéestourte des pyrénées
Dourte des pyrénées Cake is the four by four because it is the cake that we had to serve to guests who came to celebrate the feast of the village (for la St Martin).
Cake weekend with organic lemons
Added: 27-08-2013, 10:01 | Comments: 3 | Views: 424 | Group: weekend cake
Cake weekend with organic lemonsCake weekend with organic lemons
This lemon weekend cake looks fantastic – and a handy tip too about creating a neatly cracked loaf top.
Cake Anglais With fruits confits
Added: 27-08-2013, 09:56 | Comments: 3 | Views: 397 | Group: cake anglais
Cake Anglais With fruits confitsCake Anglais With fruits confits
I've tried several recipes before finding this GOOD Cake Anglais recipe!
French Food Quatre-Quarts
Added: 27-08-2013, 03:48 | Comments: 8 | Views: 872 | Group: quatre-quarts
quatre-quartsquatre-quarts
Quatre-quarts is the French ver­sion of pound cake. It means “four quar­ters”, which refer to the por­tions of egg, sugar, flour, and but­ter used.
Chouquettes French Cream Puff
Added: 26-08-2013, 13:34 | Comments: 6 | Views: 563 | Group: chouquette
Chouquettes French Cream PuffChouquettes French Cream Puff
Biting into a chouquette is a little like biting into a soft, rich, eggy, cloud topped with crunchy sugar. My first taste of these slightly-sweet treats was in Nice, France. Tummy rumbling, Mike and I headed into a bakery. I spied a giant mountain of cream-puff looking pastries and politely pointing, asked for “une, s’il vous plaît.”
Souris puff
Added: 26-08-2013, 13:30 | Comments: 5 | Views: 826 | Group: souris
souris puffsouris puff
it's a mouse! made of chocolate mousse! and dipped in more chocolate! He's sitting on a financier, a buttery, cake-like cookie. We dipped this fellow yesterday and he's been in the fridge since then, hence the condensation on the chocolate coating.