Monthly Archives: June 2015

I have writers’ block this morning, I am feeling the pressure to amuse you all with tales from the kitchen.  I mentioned to P that I wasn’t feeling very funny this morning, so he suggested I begin today’s post with just that.

So, I’m not feeling very funny this morning, so here are some pictures of cake to keep you amused and entertained.  Just be happy you don’t have to eat them all – I’ll tell you how we are getting rid of all these calories in another post . . . for the moment “Bon appetit!”

As you can see, we started with the easy stuff, diamants (or diamonds, for those English-speakng followers).  I was quite perplexed as to why these were so called, after all, they were not diamond-shaped.  I then realised that actually, they are rolled in sugar on the outside, giving a diamond effect – doh!  I have to say, I much prefer Nigella’s version of Parmesan Shortbreads but who am I to argue.

Diamands (Diamonds)

So, we jump from this to Tarte aux Pommes which is a tad more complicated to say the least, mine was voted second in the class by our Chef – was pretty proud of this one.  Couldn’t wait to get this home to show P, I proudly took it out of the box only to find that during my bike ride home it had slipped and all I can say is that it didn’t look like this,  still tasted amazing though.

Tarte aux Pommes

Then we move onto some Madeleines and Gateau aux Fruits Secs.  The cake seemed to go down well with my Gallic chums (not my favourite, I have to admit) but the madeleines were to die for.

Madeleines et Gateau aux Fruits Secs

Hubby and I head off to Biarritz  every year and on the menu of every restaurant is Gateau Basque.  I cannot wait to taste my first one (but have to admit, I am rather tired of it after a few days).  Still, this is the cake I was most excited about making and I am super happy about the result.

Gateau Basque

I love letting P know what to expect on my return home, when I mentioned chausson aux pommes, his eyes lit up like you cannot imagine.  We decided to share one as we need to think about our calorie intake and after 3 seconds we stopped chewing and just looked at one another with an orgasmic look on both of our faces.  What is it about butter that makes you stop in your tracks like that and thank goodness such a flavour can pass your lips?

Chausson aux Pommes et Palmiers

I will leave you with my most complicated creation to date – Gateau St Honoré, no more words are required.