Coquelicot & Fox

Ah, the sweet joys of post-lesson treats! One of my absolute favorites has to be the delightful madeleine. Picture this: a crisp exterior that gives way to a moist, buttery interior. Each bite is like a warm hug for your taste buds, enveloping you in a cloud of buttery bliss. Yes, I admit it—this dessert is a little sinful, but hey, who’s counting calories when you can indulge in something so simple yet divine? Now, let’s talk about the secret to madeleine perfection: good butter and the right mold. Trust me, they make all the difference! I experimented with three different types of molds during my baking adventures. Spoiler alert: the non-stick one? Not so great for those signature humps! The real MVP is the 'stick' mold I snagged into my luggage after completing my course in Japan. It consistently delivers that gorgeous brown bottom and those delightful humps that madeleines are famous for. But let’s be real—while the appearance of these little gems is nice, it’s the taste th...

The Opera cake, made famous by the French pâtisserie Dalloyau, has a mysterious origin story. While Cyriaque Gavillon claimed to have whipped up this multi-layered masterpiece in 1955, naming it after the Opéra Garnier, another pastry legend, Gaston Lenôtre, insisted he was the real genius behind it, debuting the cake in 1960. Whoever the true creator was, one thing is certain: this cake is a showstopper, just like the opera it's named after. Opera cake is no walk in the park. It's a challenging creation we tackled in our Intermediate course, and trust me, it's not for the faint-hearted. This beauty is built with layers of almond sponge cake (or Joconde, if you're feeling fancy), soaked in coffee syrup, and layered with ganache and coffee (or Grand Marnier) French buttercream. The final act? A shiny chocolate glaze that ties everything together, making it look as grand as an opera house. Larousse Gastronomique calls it "an elaborate almond sponge cake with a coffee...