the hungry expats

 Traditionnally served on January 6 all over France to celebrate the Kings (aka the Wise Men), this delicious frangipane (almond filling) sandwiched between two layers of buttery puff pastry is a personal favorite. As in the famous New Orleans King Cake, the goal is to find the baby (or in this case the ceramic bean placed in the almond filling) while enjoying a delicious pastry. It was a chance for me to test this new recipe I found for puff pastry which is both easier and quicker to make. The puff pastry and the crème pâtissière (pastry cream) can be made one day in advance.   PUFF PASTRY 400 grams of all-purpose flour 300 grams of unsalted butter (divided, 100 + 200 grams) 10 grams of salt 150 grams of water 1 and a half teaspoon of white vinegar     Make the semi-rapid puff pastry by mixing the flour with 100 grams of butter cut into pieces at low speed in the stand mixer bowl using the flat beater.   Add the salt, the white vinegar and the water little by ...

MEAT FILLING 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter   1 large purple onion, diced 2 cloves of garlic, minced 1 eggplant, diced (1/2 inch squares)  1 can of cherry tomatoes (I used 2 handfuls of fresh cherry tomatoes)  1 pound ground lamb   Salt and pepper   ½ teaspoon cinnamon   ½ teaspoon ground cumin   ⅛ teaspoon cayenne, or 1/2 teaspoon crushed red pepper   1 tablespoon sumac powder   1 ...

Unlike my piñacolada cake recipe, with a very light texture, almost crumbly, this recipe produces denser, yet moist, layers (halfway between a sponge and a pound cake). So incredible, it's become an instant favorite! CAKE 5 large egg whites   1 ½ cup unsweetened coconut milk , divided (375 ml)   1 tablespoon coconut flavoring   3 cups cake flour (340 grams)   2 ⅓ cups granulated sugar (470 grams)   4 teaspoons baking powder   ½ teaspoon salt   1 cup unsalted butter , softened to room temperature (226 grams) zest of 1 lime  OPTIONAL : 1 (8-ounce) can of crushed/sliced pineapple, drained (keep the juice), and pureed FILLING 1 1/2 (8-ounce) packs mascarpone (I used 375 grams) 2 cups heavy cream (at least 30% fat) 1/2 cup granulated sugar 2 teaspoons vanilla extract   TOPPING 1 1/2 cups coconut flakes, toasted Preheat oven to 350°F/180°C. Butter and flour three 9-inch cake pans and ...

  In the traditional French lemon pie recipe, the crust is baked empty and the lemon curd layer is spread on top. In this recipe, the lemon curd is baked in the oven. The result is a very smooth, silky lemon filling. The original recipe had a crust I wasn't very fond of, so I replaced it with the pâte sablée recipe I use for the chocolate silk pie. CRUST   1 stick unsalted butter (110 grams), melted   1/4 cup confectioner's sugar   1 teaspoon salt   1 teaspoon vanilla powder 1 1/3 cups all-purpose flour LEMON FILLING  Zest of 3 lemons 300 grams of caster sugar 450 grams of eggs (approximately 8 large eggs) 240 grams of lemon juice (it took 7 medium-size lemons for me) 240 grams of 35% fat thick cream (crème fraîche épaisse)   SWISS MERINGUE 120 grams egg whites (3 to 4 egg whites) 120 grams of caster sugar 120 grams of confectioner's sugar Preheat oven to 350°F/180°C. Make the crust. Mix melted butt...

 The Bûche de Noël is a traditional dessert served at Christmas in France. As far as I can remember, my mother always made a variation of the usual chocolate/chestnut cream bûche , and it's not Christmas without it. I doubled the recipe this year, so that I could make a traditional bûche and individual ones as well. The directions below are for one single bûche . I also decided to create my own decorative mushrooms (best to start with these, you can even make them the day before!) MERINGUE MUSHROOMS 60 grams egg whites 1 pinch of salt 60 grams caster sugar 60 grams confectioner's sugar 50 grams dark chocolate cocoa powder  Prepare a double boiler by placing a bowl on top of a pan filled with one inch of water. In the bowl, place the egg whites and salt and beat with electric beaters until mixture turns white and foamy. Turn the heat on underneath the pan, and continue beating while gently pouring the sugars into the egg whites. When sugar has dissolved completely and meringue...

After experimenting for years, trying to create the ultimate pineapple/coconut cake (Mark's favorite), with light and fluffy layers, separated by a rich, thick, creamy filling, I finally came up with something that ticks all the boxes! Ask Mark, he'll agree. CAKE 2 cups all-purpose flour 1 teaspoon baking soda 1  teaspoon baking powder 1/2 teaspoon salt 3 large eggs 2 cups caster sugar 3/4 cup vegetable oil 3/4 cup buttermilk zest of one lime 1 (8-ounce) can of crushed/sliced pineapple, drained (keep the juice), and pureed FILLING 1 1/2 (8-ounce) packs mascarpone (I used 375 grams) 2 cups heavy cream (at least 30% fat) 1/2 cup caster sugar 2 teaspoons vanilla extract 1 cup shredded unsweetened coconut TOPPING 1 1/2 cups coconut flakes, toasted Preheat oven at 350°F/180°C. Line 3 (9-inch) round cakepans with parchment paper; butter and flour sides and set aside. Mix dry ingredients tog...

This recipe is a mash-up of 2 classics: the French-style tarte au citron with the topping of the chocolate silk pie. SHORTCRUST 2 cups all-purpose flour (250 grams) 1 1/2 sticks unsalted butter (150 grams), softened and diced 1/4 cup caster sugar (50 grams) 1/2 cup confectioner's/icing sugar (50 grams) 1 egg 1 pinch of salt LEMON CURD  3/4 cup + 1 tablespoon lemon juice from 3/4 lemons (200 ml) zest of one lemon 3/4 cup caster sugar (150 grams) 3 large eggs 1 tablespoon cornstarch 3/4 stick unsalted butter (75 grams), softened  CREAM TOPPING 10 oz PHILADELPHIA cream cheese, chilled 1 cup heavy cream (at least 30% fat), chilled 1/4 cup caster sugar (50 grams) 1 teaspoon almond extract 1/2 cup sliced almonds, toasted To make the crust, beat the egg with sugars and salt. Add flour all at once, kneading it with your fingers. Add softened butter, knead quickly until incorporated and form a ball with the dough. Wrap in cling film and refrigerate for ...