Today another recipe ! It's sinful and gluten free This is the recipe of my chocolate brownie: - 100g dark chocolate - 60g cornstarch - 20g cocoa powder - 180g butter - 180g brown sugar - 4 eggs - 60g pecan nut - 2g sea salt Start to mix the butter at room temperature with the brown sugar. Continue by adding the eggs one by one. Then add the melted chocolate at around 40 degrees. Sift the cocoa powder and cornstarch before adding it to the mixture. Finish with the pecan nut and the sea salt. Cover your mold with butter and brown sugar before pouring in the mixture. (22cm diameter) Cook at 200 C degrees around 20 minutes.
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As a Pastry chef I will start to share some recipe for dessert, if you try it let me know what your think Starting with a classic one : Tiramisu Gluten free ladyfingers: - 2 eggs - 50g cornstarch - 50g sugar - 1g salt Make a meringue with the egg white, sugar and salt. Add the egg yolk and finish with the cornstarch. Cook at 200 C degrees around 8 minutes. Mascarpone cream: - 500g mascarpone - 100g sugar - 40g water - 3 eggs yolk Make a syrup with the water and sugar and boil for 2 minutes. Pour over the egg yolks while mixing to make a "Pâte à bombe" When this is whipped and cooled down add it to the mascarpone whisking directly. Coffee syrup: - 300g brewed coffee - 20g sugar - 2 p lemon zest Pour the hot coffee over the sugar and zests. After it cools down use this to soak your biscuits.
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Life is not about waiting for the perfect moment — it’s about building it. Every new day is an opportunity to rise, to learn, to move forward. What matters is the courage to take one step, then another, even when the path isn’t clear. Keep going. One day you’ll look back and realize every struggle was shaping you into the person you were meant to become.
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