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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.
Creme mousseline
Added: 8-09-2013, 16:29 | Comments: 9 | Views: 551 | Group: creme mousseline
creme mousselinecreme mousseline
I love creme mousseline, it's so much better than filling the cake with just normal whipped cream or butter cream! Chiffon cake is another thing which I was 'experimenting' with as I have never made it before so didn't really know how to handle the cake or even how to make it in the first place; thank heavens for instructions which I solemnly follow to a tee.
Creme Anglaise
Added: 8-09-2013, 11:50 | Comments: 4 | Views: 331 | Group: creme anglaise
Creme AnglaiseCreme Anglaise
Crème Anglaise is much more simple than it sounds – it’s a vanilla pouring custard.

That means it’s like a vanilla custard or rich pudding or the creamy layer under the crackly burnt sugar of a crème brûlée – but more pourable in consistency.
French Desserts: Creme patissiere
Added: 8-09-2013, 11:48 | Comments: 20 | Views: 836 | Group: creme patissiere
French Desserts: Creme patissiereFrench Desserts: Creme patissiere
A creme patissiere is a sweet custard. It can be eaten on it's own or it can be used to fill desserts such as eclairs, choux a la creme, or French fruit tarts.
Creme d'amande
Added: 8-09-2013, 00:36 | Comments: 14 | Views: 777 | Group: creme d'amande
Crème d'amandesCrème d'amandes
Creme damande
French blanc-manger
Added: 7-09-2013, 17:36 | Comments: 8 | Views: 605 | Group: blancmanger
French blanc-mangerFrench blanc-manger
Blanc manger is very sweet and, without a kick, would be quite bland. It needs a touch of acidity and color contrast to work.
Fruit Bavarois
Added: 7-09-2013, 17:34 | Comments: 174 | Views: 2700 | Group: bavarois
Fruit BavaroisFruit Bavarois
t was a little bit awkward to serve my dessert to the guests without having a name for it, but I can now proudly present it to all of you as a tangarine bavarois with orange gelee.
Jelly without the belly
Added: 7-09-2013, 17:16 | Comments: 21 | Views: 1129 | Group: jelly
Jelly without the bellyJelly without the belly
The best way (the only way, I think) to eat agar agar is chilled. Don’t bite it, rather just let it slither down your throat and enjoy the soothing coolness of the jelly as it goes down.
Fruit & almond clafoutis
Added: 7-09-2013, 17:05 | Comments: 11 | Views: 861 | Group: clafoutis
Fruit & almond clafoutisFruit & almond clafoutis
I like to eat clafoutis at any time of the day, even fridge-cold for breakfast. But it does actually make a nice dinner dessert when served with some sharp yoghurt ice-cream, or failing that, a dollop of sour cream.
Far Breton with prune
Added: 7-09-2013, 17:02 | Comments: 6 | Views: 1095 | Group: far breton
Far Breton with pruneFar Breton with prune


Far Breton is a flan based dessert made with eggs and milk. It is a very simple but nice dessert originates from Brittany, a region in the north-west of France. There are many versions of Far Breton, but the most well known is the one with prunes. Cinanamon powder is sometimes sprinkled on the top of Far Breton. The texture of Far Breton is pretty similar to Clafoutis, except it’s a bit more dense and almost has quiche-like texture.
Crème Brûlée
Added: 7-09-2013, 16:47 | Comments: 15 | Views: 763 | Group: creme brulee
Creme bruleeCreme brulee
All was right with the world. After a delicious Crispy Duck Salad, a signature dish, I tasted a few desserts, including a silky-smooth Lemongrass-Lime Crème Brûlée, a Chocolate Souffle, and a Rhubarb Tart.