A fortunate accident brought this amazing dessert to life. A tarte tatin, it is basically an upside-down apple pie. Baked in a copper mould where caramel has been made, the apples are distribute evenly and baked with the pie crust on top. This accident happend in the late 1800’s, at Caroline and Stephanie Tatin’s Inn,…

Sugar flowers date back to the 16th century, and were popularized in 18th-century in France and, used to decorate the desserts of the royal court). They are made our of gum paste, and are a safe alternative, to the commercial fresh flowers, to come into contact with food.  Unless you can get food grade edible…

Its origin is not very clear and documented, however, apparently around 1950, it started as a marketing strategy by a dairy factory to improve their sales on canned milks such evaporated milk, condensed milk and heavy cream. Widely spread all around Latin America, this fluffly, creamy, moist and sumptuous cake, it’s traditionally used mostly as…

This delicate, sophisticated and gourmandise treat, has its origins in Italy and popularised later on by French Patisseries to what we know nowadays as macarons. Macarons are elegant little cookies, made with meringue, sugar and almond flour. Crunchy on the outside and soft inside, these beautiful cookies sandwich a variety of fillings. It is known…