The bitterness of espresso pairs incredibly with the sweetness of the creamy chestnut filling and the layers of spongey ladyfingers. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chestnut Cream Tiramisu Prep Time: 20 minutes Cook Time: 15 minutes Serves: 8-10 Servings Nov 19, 2025 Last updated: This recipe may contain affiliate links About the Recipe When I’m craving a treat that feels indulgent and comforting, this Chestnut Cream Tiramisu is my go-to. It’s my cozy spin on the Italian classic - espresso-soaked ladyfingers layered with a velvety chestnut filling inspired by the chestnut desserts I grew up loving (hi, Vermicelles ). Chestnut cream (crème de marrons) adds that earthy sweetness and little whisper of holiday nostalgia that makes every bite feel like a warm hug. You already know I’m chestnut-obsessed—if you’ve made my Swiss Chestnut Soup or those dreamy Whipped Chestnut Pavlovas , you get it—so bringing that same nutty magic to tiramisu just made sense. And if you’re already a fan of my Black Forest Tiramisu , this version is like its autumnal, nutty cousin: just as creamy and decadent, but with cozy, earthy vibes that are perfect for cooler weather. The best part? It’s a no-bake, make-ahead marvel that actually tastes better after an overnight chill—perfect when you’re juggling festive chaos or just don’t feel like turning on the oven. “Tiramisu” translates to “pick me up,” and this one does exactly that: a gentle espresso kick, a touch of cocoa bitterness, and layers of creamy chestnut goodness that disappear faster than you can say buon appetito . Whether you’re celebrating something big or just treating yourself on a chilly night, I hope this recipe brings a little extra sweetness (and a lot of chestnut love) to your table. PS- If you've ever wondered how to roast chestnuts at home you'll want to check out my Guide to Roasting Chestnuts (it's easier than you think). SKIP TO RECIPE CARD SKIP TO VIDEO Luxuriously Creamy: With a blend of mascarpone, whipped cream, and chestnut spread, this tiramisu is ultra-smooth and indulgent. Unique Flavor Twist: The rich, earthy notes of chestnut make this dessert stand out, adding warmth and depth that’s perfect for fall and winter. No-Bake Convenience: Skip the oven! This dessert is no-bake, making it a great option when you want a show-stopping dessert without turning on the heat. Make-Ahead Friendly: Ideal for gatherings, this tiramisu can be made a day in advance, allowing you to relax and enjoy your company. Effortlessly Elegant: Finished with a dusting of cocoa powder, this tiramisu looks as beautiful as it tastes, bringing a touch of sophistication to any occasion. What You'll Love 1. Can I use heavy cream instead of whipping cream? Yes, you can use heavy cream as it has a similar fat content and will whip to a smooth, creamy consistency, ideal for this tiramisu. 2. What can I substitute for chestnut spread? If you can’t find chestnut spread, you could substitute hazelnut spread, though the flavor will be different. Chestnut puree with a bit of added sugar can also work as a substitute. 3. Can I make this tiramisu without coffee? Yes, if you prefer a non-coffee version, you can substitute the espresso with cocoa powder mixed in warm milk or even a coffee-flavored liqueur like Kahlúa. 4. How long should I refrigerate tiramisu before serving? Refrigerate the tiramisu for at least 4 hours to allow the flavors to meld and the dessert to set. For the best texture and flavor, overnight chilling is ideal. 5. Can I make this tiramisu in advance? Yes, you can make this tiramisu up to two days in advance. Just cover it well in the fridge, and sprinkle the cocoa powder on top just before serving for the best presentation. 6. Can I use store-bought ladyfingers? Absolutely! Store-bought ladyfingers are convenient and work perfectly in this recipe. If you’re adventurous, you can also make your own. 7. How do I store leftovers? Store leftover tiramisu covered in the fridge for up to three days. Note that the ladyfingers will soften over time, so enjoy it sooner for the best texture. 8. Can I freeze tiramisu? Yes, you can freeze tiramisu, but the texture might change slightly upon thawing. Freeze in an airtight container for up to 1 month and thaw in the fridge before serving. Frequently asked Questions Ingredints Explained Ingredients 1 1/2 cup Whipping Cream 6 Egg Yolks 2 cups Mascarpone 1 1/2 cups Chestnut Spread (I used Bonne Maman) 1/2 cup Granulated Sugar 1 teaspoon Vanilla Extract 1 1/2 cups Espresso (cold) 1 package Lady Fingers Cocoa Powder for decorating NEWSLETTER SIGN-UP Preparation Are you ready to create a dessert that is sure to impress? This chestnut cream tiramisu recipe may seem complicated, but don't be intimidated! With my step-by-step instructions, you'll be able to make this decadent dessert in no time. Just follow along and you'll be enjoying a slice of this indulgent Italian classic before you know it. Step-by-Step Chestnut Cream Tiramisu Instructions Begin by adding a small amount of water to a large saucepan. We are going to be making a bain-marie. For those unfamiliar with what it is, a bain-marie, also known as a water bath, is a cooking technique that involves placing a bowl over a larger, shallow pan of water. The water is heated to a gentle simmer, and the steam from the water provides a gentle, even heat that helps to cook the food in the bowl more slowly and evenly, in this case our egg yolks. Once your bain-marie is set up start by separating your eggs. We are going to just be needing the egg yolks. Making sure that the bowl you are using to house your egg yolks can withstand the heat of the steam bath (I suggest metal or glass, the metal will heat more quickly). You can save the egg whites for another project (I always suggest making meringues with them). To your bowl of egg yolks add your granulated sugar and whisk together until you have a smooth consistency. Once you have your egg and sugar mixture prepared, place the bowl over your saucepan of gently simmering water. Heat the egg mixture over the bain-marie for 10-15 minutes stirring frequently, until the mixture becomes more of a light creamy yellow in color. Once it has thickened slightly and lightened, remove it from the heat and continue stirring until the mixture has cooled completely. You will see that as the mixture cools, it becomes thicker (custard). To help speed up the cooling process, I like to place your bowl of egg custard over a bowl of icewater. In the meantime, place your mascarpone and chestnut spread in a separate bowl and use a hand mixture to blend the two together along with the vanilla extract. In yet another bowl, mix your whipping cream until peaks form. Add your whipping cream to the chestnut cream mixture and gently fold it in with a rubber spatula. Once your egg mixture has cooled, fold it into the chestnut cream mixture until everything is smooth and nicely incorporated together. Place the espresso into a small shallow bowl and allow to cool. We will be quickly dipping the ladyfingers into the espresso and I find it easier to gauge the amount of liquid by lightly dunking each side of the biscuits into the coffee horizontally rather than dunking it in vertically. You really don't want to soak the biscuits, you simply want to add some light coffee flavoring to them. Their porous nature easily soaks in the liquid, so they really do not need much (approximatel 2 seconds per side) . You could also lightly brush the espresso over the ladyfingers with a pastry brush, but I find that quickly swishing each side into the coffee ends up being the perfect amount. After you quickly wet your ladyfingers, line the bottom of a casserole dish with them. Next, add a layer of your prepared chestnut cream and again, add a layer of lightly soaked ladyfingers. To finish off, add another layer of chestnut cream, making sure to smooth it equally over the entire surface covering the ladyfingers. Sprinkle some cocoa powder over top, and set your tiramisu to cool into the fridge for a few hours before serving (minimum 2 hours). This dessert gets better with more time. So making it a day ahead is actually a good idea. It gives all the flavors and textures time to mingle, and the result is heaven on a plate. Hope you enjoy this recipe as much as I do! Bon ap! Enjoy Your Chestnut Tiramisu! Did you try this recipe? Let me know in the comments or share your creation on Instagram with #poeticroad ! If you like this chestnut inspired recipe you may also like: Chestnut Soup (Marronisuppe) Vermicelles (Chestnut Pavlovas) Black Forest Tiramisu Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Un mélange parfait de moelleux et de friabilité, imprégné d'un tourbillon riche de cannelle sucrée et surmonté d'un glaçage divin au sucre en poudre. < Back Scones à la Cannelle Prep Time: 15 minutes Cook Time: 12 minutes Serves: 6-8 Scones About the Recipe Imaginez cette escapade culinaire - l'idée géniale de concocter des scones à la spirale de cannelle. Vous savez, visant ce mariage parfait entre un scone moelleux et friable avec une touche d'enchantement à la cannelle. Spoiler : cela ne s'est pas exactement déroulé comme prévu. En cuisine, les choses ont pris une tournure inattendue. Mes spirales soigneusement élaborées ont décidé de se transformer en un spectacle fondant et coulant dans le four. (Jetez un œil au chaos dans ma story Insta - c'est comme une expérience de pâtisserie devenue rebelle !) Mais hé, n'est-ce pas le frisson des tests de recettes ? C'est un voyage rempli de surprises, et parfois le résultat est plus imprévu qu'un invité surprise à un dîner. Non découragé par ce rebondissement de l'intrigue pâtissière, j'ai décidé de donner au concept un relooking chic. Voici ma dernière victoire culinaire - les Scones à la Cannelle en Couches. Imaginez un scone qui non seulement se vante d'une moelleuseté et d'une friabilité divines, mais qui accueille également une couche somptueuse de tartinade à la cannelle sucrée. Oh, et n'oublions pas le grand final - un divin filet de glaçage au sucre en poudre. Après avoir navigué à travers les méandres de la cuisine, je suis ravi de déclarer que ces scones sont la vraie affaire - une symphonie de textures et de saveurs qui vous fera savourer chaque bouchée. Et pour ajouter une touche de sophistication à ce chef-d'œuvre à la cannelle, je suis excité de partager que j'ai une toute nouvelle caméra pour accompagner ce voyage délicieux. Préparez-vous à vous régaler les yeux et à titiller vos papilles car ces Scones à la Cannelle en Couches sont sur le point de devenir votre prochaine obsession culinaire ! Ingredients Pour les Scones : 2 tasses de farine tout usage 1/4 tasse de sucre granulé 1 cuillère à soupe de levure chimique 1/2 cuillère à café de sel 1/2 tasse de beurre non salé, froid et coupé en petits morceaux 2/3 tasse de lait 1 cuillère à café d'extrait de vanille Pour la Garniture à la Cannelle : 1/4 tasse de beurre non salé, fondu 1/2 tasse de sucre brun 2 cuillères à soupe de cannelle en poudre Glaçage : 1 tasse de sucre glace 2 cuillères à soupe de lait 1/2 cuillère à café d'extrait de vanille Preparation Préchauffez votre four à 425°F (220°C) et recouvrez une plaque de cuisson de papier parchemin. Dans un grand bol, fouettez ensemble la farine, le sucre, la levure chimique et le sel. Ajoutez le beurre froid aux ingrédients secs et utilisez un coupe-pâte ou vos doigts pour couper le beurre dans le mélange de farine jusqu'à ce qu'il ait la consistance de miettes grossières. Dans un autre bol, mélangez le lait et l'extrait de vanille. Versez ce mélange dans les ingrédients secs et remuez juste assez pour les combiner. Transférez la pâte sur une surface farinée et pétrissez-la délicatement quelques fois jusqu'à ce qu'elle soit homogène. Divisez la pâte en 3 à 4 morceaux de taille égale. Roulez chaque morceau en une plaque d'environ 1 cm d'épaisseur. (Assurez-vous de bien fariner votre surface de travail avant d'étaler la pâte. Comme il s'agit d'une pâte délicate avec une teneur élevée en beurre, elle peut avoir tendance à coller pendant le travail). Pour la spirale à la cannelle, mélangez le beurre fondu, le sucre brun et la cannelle en poudre. Étalez ce mélange uniformément sur la surface de la première couche de pâte. Ensuite, placez la deuxième couche par-dessus et étalez à nouveau un peu du mélange à la cannelle sur le dessus. Placez la dernière couche de pâte à scone par-dessus. Une fois que toutes les couches sont assemblées, coupez le gâteau à scones en triangles de taille égale. Placez les scones sur la plaque de cuisson préparée, en laissant de l'espace entre chaque portion. Cuisez au four pendant 12 à 15 minutes ou jusqu'à ce qu'ils soient dorés. Pendant que les scones cuisent, préparez le glaçage en fouettant ensemble le sucre glace, le lait et l'extrait de vanille. Une fois que les scones ont fini de cuire, versez le glaçage sur les scones encore chauds. Laissez-les refroidir légèrement avant de les servir. Profitez de vos délicieux Scones à la Cannelle ! Previous Next

Christine Loertscher offers food photography and recipe development services for cookbooks, brands, blogs, and social media—capturing meaningful visuals with a fresh, editorial touch. FOOD PHOTOGRAPHY & CONTENT CREATION From concept to final image, every project is collaborative, creative, and tailored to you. chris@poeticroad.com 1. Photography Services Food & Product Photography From fresh ingredients and plated dishes to packaging and kitchen essentials, I create imagery that makes your product stand out. Editorial & Publication Photography Magazine features, cookbook spreads, blog imagery — compelling visuals that tell a story and elevate your brand presence. Cookbook authors | Food brands | Restaurants | Editorial features Get in Touch 2. Recipe Development Custom Recipe Creation Recipes tailored to your brand’s vision and audience, developed for both taste and visual impact. Seasonal & Themed Recipes Holiday menus, summer features, or cultural specialties — designed to inspire and connect with your audience. Food brands | Magazines | Lifestyle blogs | Product launches Start a Project 3. Content Creation Social Media & Digital Content Styled photography, reels, and behind-the-scenes footage to captivate your audience. Blog & Website Content Professionally developed recipes paired with striking imagery and thoughtful, SEO-rich copy. Brands that want cohesive visuals + written content in one package Work With Me 4. Brand Collaborations Sponsored Blog Features Recipe posts or editorial-style content on my blog that showcase your product in action, supported by high-quality visuals and compelling copy. Social Media Partnerships Sponsored content on Instagram, TikTok, or Pinterest that blends seamlessly into my feed while reaching an engaged audience that trusts my recommendations. Product launches | Seasonal promotions | Brand awareness campaigns Collaborate With Me

Laissez-vous tenter par ces cupcakes marbrés, où la richesse infusée au miel rencontre les notes vibrantes et acidulées de l'hibiscus pour une combinaison de saveurs unique et délicieuse. < Back Cupcakes Marbrés au Miel et à l'Hibiscus Prep Time: 15 minutes Cook Time: 20 minutes Serves: 12 cupcakes About the Recipe Il y a peu de temps, on m'a offert cette incroyable poudre d'hibiscus de chez Selefina Spices, une entreprise d'épices avec laquelle je collabore souvent. La poudre elle-même est d'un magnifique rose-violet profond avec un arôme légèrement floral et acidulé. Je savais que je voudrais un jour l'utiliser en pâtisserie, mais je n'avais pas encore de recette précise. Eh bien, février est arrivé, mes préparations roses et mon inspiration rose ont pris le devant de la scène. C'était le moment parfait pour essayer la poudre d'hibiscus ! Je bois souvent du thé à l'hibiscus avec un peu de miel (la douceur délicate du miel se marie si bien avec l'acidité acidulée de l'hibiscus). Alors, je me suis dit, pourquoi ne pas l'incorporer dans une pâtisserie ?! Bienvenue à mes Cupcakes Marbrés au Miel et à l'Hibiscus ! Ces petites merveilles réunissent les bonnes vibrations du miel avec le punch acidulé de l'hibiscus pour un goût tout simplement génial. Imaginez un cupcake qui n'est pas seulement sucré, mais qui a aussi cette touche florale cool, grâce à la magie de l'hibiscus. Le marbré n'est pas là juste pour le spectacle, c'est une équipe gagnante de richesse au miel et de puissance de l'hibiscus. Ces cupcakes ne sont pas vos sucreries habituelles ; c'est une véritable fiesta de saveurs. Que ce soit pour une occasion spéciale ou simplement pour un moment de gourmandise, ces cupcakes sont synonymes de bonnes vibrations et de bouchées délicieuses. Alors, préparez-vous à plonger dans une expérience de cupcake qui a le meilleur des deux mondes - la douceur réconfortante du miel et la touche piquante de l'hibiscus, le tout dans une seule bouchée incroyable ! Ingredients 1 ½ tasses de farine tout usage 1 ½ cuillères à café de levure chimique ½ cuillère à café de sel ½ tasse de beurre non salé, ramolli 3/4 tasse de miel 3 gros œufs 1 cuillère à café d'extrait de vanille ½ tasse de lait 2 cuillères à soupe de poudre d'hibiscus Pour le glaçage : (facultatif) 1 tasse de beurre non salé, ramolli 3 tasses de sucre glace ¼ tasse de miel 1 cuillère à soup de poudre d'hibiscus Preparation Préchauffez votre four à 350°F (175°C) et tapissez un moule à cupcakes de caissettes en papier. Dans un bol moyen, mélangez la farine, la levure chimique et le sel. Dans un autre grand bol, fouettez ensemble le beurre et le miel jusqu'à ce que le mélange soit léger et mousseux. Ajoutez les œufs un à un, en battant bien après chaque ajout. Incorporez l'extrait de vanille. Ajoutez progressivement les ingrédients secs aux ingrédients humides, en alternant avec le lait. Mélangez jusqu'à obtenir une consistance homogène. Divisez la pâte en deux. Dans une moitié, incorporez la poudre d'hibiscus jusqu'à ce que le mélange soit bien homogène. Déposez une cuillerée de chaque pâte dans les caissettes à cupcakes, créant un effet marbré avec un cure-dent ou une brochette. Faites cuire pendant 18 à 20 minutes ou jusqu'à ce qu'un cure-dent inséré au centre en ressorte propre. Laissez les cupcakes refroidir complètement. Vous pouvez les servir comme ceci, ou ajouter un peu de glaçage pour une indulgence supplémentaire. Pour le glaçage, battez ensemble le beurre, le sucre glace, le miel et poudre d'hibiscus jusque vous obtenez une consistance lisse. À la recherche de poudre d'hibiscus ? J'ai obtenu la mienne chez Selefina Spices (non sponsorisé). Previous Next

Un dessert décadent avec une texture aussi légère que les nuageux, qui fond dans la bouche à chaque cuillerée céleste. < Back Mousse au Chocolat Prep Time: 15 minutes Cook Time: Serves: 4 Portions About the Recipe Je ne suis pas sûr d'avoir déjà rencontré quelqu'un qui n'aime pas une bonne mousse au chocolat. Même mon mari, qui n'aime pas les aliments qui ne nécessitent pas de mâcher, ne peut pas résister à ce genre de paradis chocolaté. Lancez-vous dans un voyage culinaire avec ma délicieuse mousse au chocolat faite maison, une symphonie de saveurs indulgentes et de textures veloutées. Fabriqué à partir de délicieux chocolat noir luxueux, ce dessert décadent promet de captiver vos papilles et d'élever votre expérience culinaire à de nouveaux sommets. En explorant les subtilités de la recette, vous découvrirez l'union harmonieuse du chocolat fondu, des œufs fouettés, et d'une crème délicieusement riche, résultant en une concoction céleste qui est à la fois un festin pour les sens et une célébration de l'artisanat culinaire. Préparez-vous à vous immerger dans le plaisir de chaque cuillerée, savourant la voluptuosité qui définit cette somptueuse gourmandise. La recette est conçue pour quatre personnes, alors vous voudrez peut-être doubler les proportions pour en avoir un peu plus... au cas où... Ingredients 1 tasse de chocolat noir, haché 3 gros œufs (séparés) 1/4 tasse de sucre 1 cuillère à café d'extrait de vanille 1 tasse de crème épaisse Preparation Faites fondre le chocolat noir dans un bol résistant à la chaleur au-dessus d'une casserole d'eau frémissante ou au micro-ondes. Laissez-le refroidir légèrement. Séparez les jaunes d'œufs des blancs. Battez les jaunes d'œufs avec le sucre jusqu'à ce qu'ils soient bien mélangés. Ajoutez l'extrait de vanille et mélangez. Versez le chocolat fondu dans le mélange de jaunes d'œufs et remuez jusqu'à obtenir une consistance lisse. Dans un bol séparé, fouettez les blancs d'œufs jusqu'à ce qu'ils forment des pics fermes. Incorporez délicatement les blancs d'œufs fouettés dans le mélange au chocolat jusqu'à ce qu'ils soient bien combinés. Dans un autre bol, fouettez la crème épaisse jusqu'à l'obtention de pics mous. Incorporez la crème fouettée dans le mélange au chocolat. Cuillérez la mousse dans des des bols et réfrigérez pendant au moins 2 heures ou jusqu'à ce qu'elle soit prise. Optionnel : Décorez avec du chocolat râpé ou de la crème fouettée avant de servir. Previous Next

Un délice délicieux et aromatique, parfait pour le petit déjeuner ou le dessert, la pâte peut également être utilisée pour les crêpes. < Back Gaufres Cacao-Érable Prep Time: 10 minutes Cook Time: 5 minutes Serves: 6-8 Portions About the Recipe J'adore les gaufres. Elles symbolisent les matins tranquilles et un petit-déjeuner ou un brunch partagé avec des visages souriants autour de la table. Bien que je fasse souvent des gaufres classiques, lors d'une collaboration avec Selefina Spices pour créer ma propre combinaison d'épices, j'ai su immédiatement que ce mélange serait parfait pour des gaufres ou des crêpes. Les Gaufres Cacao-Érable élèvent définitivement l'expérience classique de la gaufre. L'infusion de la poudre de cacao délicieuse offre une saveur de chocolat profonde et intense, tandis que le sucre d'érable ajoute une douceur naturelle avec des nuances de caramel. Le mélange aromatique de cannelle, de muscade, de cardamome et de clous de girofle donne une dimension chaude et exotique, créant une symphonie de saveurs qui dansent sur votre palais. Et ce n'est pas tout, l'inclusion subtile de zeste d'orange séché ajoute une note zestée et citronnée, améliorant l'expérience sensorielle globale. Ces gaufres ne sont pas simplement un élément de petit-déjeuner ou de brunch ; elles sont une célébration de l'indulgence, une gourmandise décadente qui transforme un matin ordinaire en une occasion spéciale. Que vous choisissiez de les déguster saupoudrées de sucre glace, avec un filet de sirop d'érable riche, ou avec une boule de glace à la vanille pour une touche supplémentaire de luxe, ces Gaufres Cacao-Érable sont certainement une délicieuse gourmandise. Partagez-les avec des amis et de la famille, et savourez la joie qui accompagne chaque bouchée de ces gaufres divines. Ingredients 1 tasse de farine tout usage 2 cuillères à soupe de sucre 2 cuillères à café de levure chimique 1/2 cuillère à café de bicarbonate de soude 1/4 cuillère à café de sel 1 tasse de babeurre (voir le blog pour une alternative) 1/4 tasse d'huile végétale 1 gros œuf 1 cuillère à café d'extrait de vanille 2 cuillères à soupe de mélange d'épices Cacao-Maple Mélange *Si vous n'avez pas de gaufrier, cette pâte peut également être utilisée pour faire des crêpes. Veuillez noter que j'ai créé le mélange d'épices Cacao-Maple Mélange pour Selefina Spices et que je reçois une petite commission pour chaque pot acheté. Preparation Dans un grand bol, fouettez ensemble la farine, le sucre, la levure chimique, le bicarbonate de soude, le sel et le mélange d'épices Cacao-Maple Mélange. Dans un autre bol, fouettez ensemble le babeurre, l'huile végétale, l'œuf et l'extrait de vanille jusqu'à obtenir un mélange homogène. Remarque : Si vous n'avez pas de babeurre, vous pouvez en créer en mettant simplement 1 cuillère à soupe de jus de citron ou de vinaigre blanc dans un petit bol et en ajoutant 1 tasse de lait. Attendez 5 à 10 minutes jusqu'à ce que le lait commence à cailler légèrement, et votre babeurre maison est prêt à être utilisé ! Versez les ingrédients liquides dans les ingrédients secs et remuez juste assez pour les combiner. Faites attention de ne pas trop mélanger ; il est normal s'il reste quelques grumeaux. Préchauffez votre gaufrier selon les instructions du fabricant. Vaporisez légèrement le gaufrier avec un spray de cuisson ou une petite quantité d'huile. Versez la pâte sur le gaufrier préchauffé et faites cuire selon les instructions du fabricant jusqu'à ce qu'elle soit dorée et croustillante. Si vous faites des crêpes, utilisez une louche pour verser la pâte sur une plaque chauffante ou une poêle antiadhésive chaude. Faites cuire jusqu'à ce que des bulles se forment à la surface, puis retournez et faites cuire l'autre côté jusqu'à ce qu'il soit doré. Servez les gaufres ou les crêpes au Cacao-Érable chaudes avec vos garnitures préférées comme du sirop d'érable, de la crème fouettée ou des fruits frais. Si vous souhaitez commander votre propre pot de Cacao-Érable Mélange, cliquez sur le lien . Cacao-Maple Mélange Previous Next

Buttery soft cookies dipped in rich dark chocolate, perfect for any occasion and customizable with your favorite shapes.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Black and White Butter Cookies Prep Time: 15 minutes Cook Time: 10 minutes Serves: 30-36 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe When I was little, one of my favorite weekend traditions was visiting a small, country bakery nestled in the charming town of Abercorn, Quebec. The bakery had a cozy country feel—wooden shelves lined with fresh pastries, the smell of butter and sugar filling the air. Among their many baked treasures (think cinnamon buns , croissants and black forest cake ) were black and white shortbread cookies in every shape you could imagine: flowers, hearts, even little animals. No matter the shape, we never left the bakery without them. I had a quirky habit back then—I’d carefully nibble around the buttery edges of the cookie first, saving the chocolate-coated section for last. We were always allowed to have one or two in the car. By the time we got back home, the box of cookies was almost always nearly empty. Those memories stayed with me, and they’re what inspired me to create this recipe for Black and White Butter Cookies . I wanted to recreate that buttery, tender bite paired with the smooth richness of dark chocolate. These cookies can be cut into any shape—hearts for Valentine’s Day, stars for the holidays, or even simple rounds for a cozy afternoon treat. These cookies are perfect for sharing, but if you’re like me, you might find yourself savoring them slowly, trying to make that chocolatey goodness last just a little bit longer. SKIP TO RECIPE CARD SKIP TO VIDEO Buttery and Soft Texture: These cookies are perfectly tender, thanks to the combination of butter and a short chilling time. They practically melt in your mouth. Glossy Chocolate Finish: The dark chocolate coating hardens beautifully, creating that satisfying snap when you take a bite. (You can even temper the chocolate for an extra-shiny result.) Easy to Customize: Use different cookie shapes for any occasion, or sprinkle the chocolate dip with sea salt, edible glitter, or freeze-dried raspberry bits. Make-Ahead Friendly: The dough can be made ahead and frozen, and the baked cookies store beautifully for up to a week—if they last that long! Kid-Approved: Whether it’s the playful heart shapes or the chocolate dip, kids will adore helping make (and eat) these cookies. What You'll Love 1. Why are my butter cookies not soft and tender? If your cookies turn out tough or dense, it could be due to overmixing the dough. Mix just until the flour is incorporated to maintain that tender, melt-in-your-mouth texture. Chilling the dough also helps prevent spreading and keeps the cookies soft. 2. How do I make the chocolate coating glossy and smooth? For a glossy, snappy finish, tempering the chocolate is key. If that feels like too much, you can add a small amount of coconut oil or vegetable shortening to the melted chocolate for an easy shiny coating. 3. Can I make these cookies ahead of time? Yes! The dough can be made up to 2 days in advance and kept refrigerated. You can also freeze the dough for up to 3 months. Once baked, the cookies stay fresh in an airtight container for about a week. 4. What’s the best way to dip cookies in chocolate without a mess? Hold the cookie by the tip and dip it into the melted chocolate, letting the excess drip off. Place it on a parchment-lined tray to harden. If you want a neat edge, use a spoon or butter knife to smooth any drips before they set. 5. Can I use milk or white chocolate instead of dark? Absolutely! Milk chocolate will give a sweeter, creamier taste, while white chocolate offers a rich vanilla flavor. Keep in mind that these chocolates don’t have the same snap as dark chocolate unless tempered. Frequently asked Questions Ingredints Explained Ingredients For the cookies: 1 cup (226g) unsalted butter, softened ¾ cup (150g) granulated sugar 1 large egg 1 tsp vanilla extract 1/4 tsp almond extract (optional) 2 ½ cups (315g) all-purpose flour ¼ tsp salt For the chocolate dip: 7 oz (200g) dark chocolate (60-70% cocoa) or bittersweet chocolate 1 tbsp coconut oil (or vegetable shortening, optional for a shinier, snappier finish) Optional Decor: Sea salt flakes for sprinkling Freeze-dried raspberries or strawberries (crushed for a pop of color) Edible gold leaf or heart-shaped sprinkles NEWSLETTER SIGN-UP Preparation Let's get started. Below you will find the Step-by-Step instructions on how to make these easy Black and White Butter Cookies. Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes). Add the egg and vanilla, mixing until combined. Mix the dry ingredients: In a separate bowl, whisk the flour and salt. Gradually add the dry mixture to the wet, mixing just until a dough forms. Avoid overmixing for tender cookies. Chill the dough: Shape the dough into a disk, wrap in plastic wrap, and chill for 30-60 minutes (this prevents spreading and makes it easier to roll out). Roll and cut: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Roll the dough out on a lightly floured surface to ¼-inch thickness. Use a heart-shaped cutter to cut out cookies, transferring them to the baking sheets. Bake: Bake the cookies for 8-10 minutes or until the edges are just turning golden. Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dip in Chocolate Melt the chocolate: Melt the chocolate and coconut oil in a heatproof bowl set over a pot of simmering water (double boiler) or microwave in 20-second intervals, stirring between each burst. Dip the cookies: Once the cookies are completely cool, dip half or a portion of each heart cookie into the melted chocolate. Let the excess drip off, then place them on a parchment-lined baking sheet. Decorate and set: If desired, sprinkle sea salt, crushed raspberries, or sprinkles over the chocolate before it sets. To speed up hardening, place the cookies in the fridge for 10-15 minutes. Tips for Success Soft texture: To maintain the buttery, tender crumb, don’t overwork the dough. Smooth chocolate: The coconut oil will help the chocolate harden with a smooth, glossy finish. If you prefer, temper the chocolate to achieve the perfect snap. Storage: Store the cookies in an airtight container for up to a week or freeze for longer. Substitutes and Variations 1. Flour: If you want a gluten-free version, you can substitute with a 1:1 gluten-free baking flour blend. Just ensure it has xanthan gum for structure. 2. Chocolate: Instead of dark chocolate, try: Milk chocolate for a sweeter coating White chocolate for a vanilla touch (you could even tint it pink for Valentine’s Day) Ruby chocolate for a fruity, berry-like twist 3. Flavor Enhancements: Swap the vanilla extract with almond extract for a nutty, fragrant twist. Add a pinch of cinnamon or cardamom to the cookie dough for warmth and spice. Mix freeze-dried raspberry powder into the melted chocolate for a tangy layer. 4. Toppings: While the classic black-and-white version is timeless, you can also sprinkle the chocolate dip with: Sea salt flakes for a salty-sweet contrast Edible gold leaf for an elegant, luxe finish Crushed freeze-dried raspberries or strawberries for color and a tart kick Heart-shaped sprinkles for a fun, festive touch Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A fragrant and flavorful Vietnamese dish, featuring a rich broth, tender beef, and fresh herbs, a perfect comforting meal.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pho Noodle Soup Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Pho soup holds a special place in my heart, not just as a delicious and comforting meal, but as a nostalgic connection to my childhood in Montreal. Growing up in this vibrant and multicultural city, I was fortunate to be surrounded by a diverse array of culinary delights. Among these, Pho soup quickly became one of my favorite take-out meals. The rich, aromatic broth, tender slices of beef, and fresh, crunchy bean sprouts create a harmonious blend of flavors and textures that I find utterly irresistible. Today I love making this a special lunch treat or as an easy healthy supper that I know my whole family will enjoy. SKIP TO RECIPE CARD SKIP TO VIDEO Authentic, Flavorful Broth : This pho soup is made with a deeply flavorful broth, simmered with aromatic spices like star anise, cinnamon, and cloves for a rich, authentic taste. Perfect Balance of Freshness and Warmth : With its warm, comforting broth and fresh toppings, each bowl is a satisfying balance of warmth, spice, and vibrant herbs. Customizable to Your Preferences : Add your favorite proteins—like beef, chicken, or tofu—and adjust the spice level to make the soup exactly how you love it. Great for Meal Prep : The broth can be made in advance and stored for a quick, flavorful meal anytime. Just reheat, add noodles, and top with your favorite ingredients. Nutritious and Light : Pho noodle soup is packed with nutrients from the broth, veggies, and herbs, offering a filling meal that’s light enough for any time of day. Perfect for Any Weather : Enjoy it steaming hot on a cold day or with extra fresh toppings during warm months for a refreshing twist. What You'll Love What type of noodles are best for pho? Rice noodles, especially flat rice noodles, are traditional for pho. They absorb the broth well and have a tender, silky texture that pairs perfectly with the soup. Can I make pho broth ahead of time? Yes! Pho broth actually tastes better when it’s made ahead and allowed to sit. Prepare it a day in advance, refrigerate, and reheat when ready to serve. What toppings should I add to pho? Classic toppings include fresh herbs (like basil, cilantro, and mint), bean sprouts, lime wedges, and thinly sliced chili peppers. Customize it with your favorites for added flavor and texture. Can I make a vegetarian version of pho? Absolutely! Use vegetable broth and add hearty vegetables like mushrooms, carrots, and tofu for a satisfying, plant-based option. How do I store leftover pho? Store the noodles and broth separately in the refrigerator to prevent the noodles from absorbing too much liquid. Reheat and combine just before serving for the best texture. Frequently asked Questions Ingredints Explained Ingredients 8 cups beef or chicken broth 1 onion, sliced 3-4 slices of ginger 2-3 star anise 3-4 cloves 1 cinnamon stick 1 tablespoon fish sauce 1 tablespoon soy sauce 1 teaspoon sugar 8 oz dried rice noodles 8 oz thinly sliced beef (eye of round or sirloin) Optional toppings: bean sprouts, Thai basil, cilantro, lime wedges, thinly sliced chili peppers, hoisin sauce, sriracha sauce NEWSLETTER SIGN-UP Preparation What Makes Pho So Special? Pho is more than just a soup; it's a cultural icon in Vietnam. Traditionally enjoyed as a breakfast dish, pho is now savored at all times of the day. The magic of pho lies in its broth, typically made from beef bones simmered for hours with a blend of spices like star anise, cinnamon, and cloves. This slow-cooking process extracts deep flavors, resulting in a broth that's both fragrant and flavorful. Health Benefits of Pho Pho is not just delicious; it's also packed with health benefits. The broth is rich in collagen, which is great for skin and joint health. The herbs commonly used in pho, such as cilantro and basil, are full of antioxidants and vitamins. Additionally, the rice noodles are gluten-free, making pho a great option for those with gluten sensitivities. Tips for Perfecting Your Pho at Home Start with Quality Ingredients: The quality of your ingredients can make or break your pho. Opt for fresh herbs, high-quality beef bones, and authentic rice noodles. Skim the Broth: If you are making your broth from scratch, regularly skim off any impurities that rise to the surface during the simmering process. This will help you to achieve a clear and clean-tasting broth. Customize to Your Taste: Pho is highly customizable. Add more herbs, lime juice, or even chili peppers to suit your taste preferences. Serve with Traditional Accompaniments: Pho is typically served with fresh bean sprouts, lime wedges, and a variety of herbs. Don't forget to add hoisin sauce and sriracha for that authentic touch. Let's get started! In a large pot, dry roast the onion and ginger slices until slightly charred. Add star anise, cloves, and cinnamon stick and continue to roast for a minute until fragrant. Pour in the beef or chicken broth and bring to a boil. Once boiling, reduce heat and let simmer for at least 30 minutes to allow the flavors to meld. While the broth is simmering, prepare the rice noodles according to the package instructions. Drain and set aside. Strain the broth to remove the solids and return the clear broth to the pot. Stir in fish sauce, soy sauce, and sugar. Adjust seasoning to taste. Divide the cooked noodles and sliced beef among serving bowls. Ladle the hot broth over the noodles and beef, ensuring they are fully submerged. Serve immediately with optional toppings on the side for diners to customize their bowls according to their preferences. Pairing Pho with Side Dishes While pho is often enjoyed on its own, pairing it with light Vietnamese side dishes like spring rolls or a fresh papaya salad can elevate your meal. These sides add texture and variety, complementing the warm, soothing nature of the soup. Pho: A Dish for All Seasons Pho isn't just a winter dish; its light yet nourishing nature makes it perfect for any season. In the summer, a bowl of pho can be refreshing, while in the winter, it's the ultimate comfort food. Conclusion Making pho noodle soup at home might seem daunting, but with the right ingredients and a bit of patience, you can create a bowl that rivals any restaurant. Whether you're new to Vietnamese cuisine or a pho aficionado, this dish is sure to become a favorite in your household. 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Des notes d'agrumes vives d'orange sanguine et l'essence riche de la cardamome se combinent pour créer un dessert crémeux d'une onctuosité veloutée et décadente à souhait. < Back Panna cotta à l'orange sanguine et à la cardamome Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4-6 portions About the Recipe La panna cotta a toujours été l'un de mes desserts préférés. Tellement douce et soyeuse, avec une saveur délicate. Ni trop sucrée ni trop lourde. Juste la douceur parfaite pour clôturer un repas. Je ne m'en étais pas fait depuis des années parce qu'il me semblait que c'était un dessert trop élégant pour être facile à réaliser à la maison. Je réservais ce genre de plaisir pour les restaurants chics. Eh bien, c'est fini ! En fait, c'est super facile à faire et cela impressionnera quiconque aura la chance de le déguster. Ce qui est génial avec ce dessert, c'est qu'il est assez chic pour un dîner de fête, mais assez simple pour être dégusté un mardi ordinaire. Croyez-moi ; c'est un véritable succès auprès de la foule. La combinaison crémeuse, épicée et citronnée est tout simplement parfaite. Donc, si vous voulez un dessert qui explose de saveurs sans aucune complication, c'est celui-là. Vous me remercierez plus tard ! Ingredients 2 tasses de crème épaisse 1 tasse de lait entier 1/2 tasse de sucre granulé 1 gousse de vanille, fendue et grattée 1 cuillère à soupe de cardamome moulue 2 cuillères à soupe d'eau froide 2 1/4 cuillères à café de gélatine inodore Zeste de 2 oranges sanguines 1 tasse de jus d'orange sanguine frais (passé au tamis) Pour le coulis : Oranges sanguines supplémentaires, sucre (selon le goût) Preparation Pour cette recette, j'aime commencer par prélever le zeste et presser les oranges sanguines. De cette façon, la partie la plus difficile de la recette est déjà faite. Au fil des ans, j'ai utilisé différentes râpes et zesteurs, et mon préféré est toujours resté mon microplane . Je l'utilise pour prélever le zeste des agrumes et râper mon parmesan ou l'ail. Il fonctionne à merveille, et je n'ai jamais peur de me couper les doigts. La Panna Cotta: Dans une casserole, mélanger la crème épaisse, le lait entier, le sucre granulé, la gousse de vanille (avec les graines) et la cardamome moulue. Chauffer à feu moyen jusqu'à ce que cela frémisse presque, puis retirer du feu. Dans un petit bol, saupoudrer la gélatine sur l'eau froide et laisser reposer pendant 5 minutes pour qu'elle se développe. Après la floraison, ajouter le mélange de gélatine au mélange de crème chaud, en remuant jusqu'à ce que la gélatine soit complètement dissoute. Ajouter le zeste d'orange sanguine et le jus d'orange sanguine frais au mélange, en remuant bien. Filtrer le mélange pour éliminer tout solide et verser dans des ramequins ou des verres. Réfrigérer pendant au moins 4 heures, ou jusqu'à ce qu'il soit pris. Pour le coulis, segmenter des oranges sanguines supplémentaires et les mélanger jusqu'à obtenir une consistance lisse. Filtrer la purée pour éliminer les graines et ajouter du sucre selon le goût. Servir la panna cotta refroidie avec un filet de coulis d'orange sanguine sur le dessus. Garnir de segments d'orange sanguine supplémentaires si désiré. Profitez de votre panna cotta à l'orange sanguine et à la cardamome avec un délicieux coulis d'orange sanguine ! Previous Next

This vibrant soup combines the earthy flavor of turmeric with the sweet and slightly spicy notes of paprika and is filled with veggie goodness. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Turmeric and Coconut Soup Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something undeniably comforting about a steaming bowl of soup, especially as the colder months roll in and everything starts to feel just a little cozier. This one’s made with simple, nourishing ingredients—chickpeas, kale, coconut milk—and it’s a recipe I find myself returning to again and again. Like my Beet & Butternut Squash Soup or that velvety Celery Root & Ginger Soup , it’s all about warm flavors, minimal fuss, and that satisfying feeling of being both full and well-fed. I get it—when the day’s been long, a recipe with too many steps can feel like a lot . That’s why I love this soup. A little chopping, a gentle simmer, and before you know it, you’ve got a cozy bowl on the table. And the best part? It’s super flexible. Swap in spinach for kale, toss in leftover veggies, or stir in grains if you want to bulk it up—it’s the kind of recipe that works with whatever’s in your fridge. I usually finish mine with a sprinkle of fleur de sel and a handful of fresh cilantro or parsley to brighten it all up. Like my Spiced Pumpkin Soup , it walks that line between rustic and a little special—humble ingredients, elevated with just the right little touches. So if you're looking for something nourishing, cozy, and wonderfully low-effort, this soup might just earn a permanent spot in your weekly rotation. Let’s keep dinner simple—and keep those bowls warm. SKIP TO RECIPE CARD SKIP TO VIDEO Quick and Easy to Make With simple ingredients and minimal prep, this soup comes together in under 30 minutes, making it perfect for weeknights. Rich, Creamy Texture The combination of coconut milk and chickpeas creates a deliciously creamy soup without any dairy, perfect for vegan and dairy-free diets. Packed with Nutrients Loaded with veggies like carrots, celery, kale, and chickpeas, this soup is high in fiber, vitamins, and minerals for a wholesome meal. Customizable to Your Taste Swap out kale for spinach, add extra spices for a kick, or toss in more veggies—this recipe is highly adaptable to what you have on hand. Great for Meal Prep and Freezing This soup tastes even better the next day, making it ideal for meal prep. It also freezes well, so you can enjoy a homemade meal anytime. Boosted with Super Spices Turmeric and paprika add not only flavor but also potential anti-inflammatory benefits, making this soup a healthy choice. Perfect for Cozy, Cold Days This warm, comforting soup is just what you need to stay cozy on chilly days, offering both warmth and nourishment in every bowl. What You'll Love Can I substitute coconut milk in this soup? Yes, you can substitute coconut milk with a plant-based milk like almond or cashew milk for a lighter flavor, or use heavy cream if you're looking for a creamier texture. What can I use instead of chickpeas in this soup? Chickpeas add a hearty texture, but you could also use white beans, lentils, or even diced potatoes as a substitute. How can I make this soup spicier? To add a bit of heat, try including a pinch of cayenne pepper, a chopped fresh chili, or a dash of chili flakes. Is this soup suitable for meal prep? Absolutely! This soup stores well in the refrigerator for up to four days. You can also freeze it for longer storage, though add the greens just before serving for the best texture. Can I use fresh turmeric instead of ground turmeric? Yes, fresh turmeric can add extra depth of flavor. Use about a 1-inch piece of grated fresh turmeric root as a substitute for 1 teaspoon of ground turmeric. What’s the best way to garnish this soup? Fresh cilantro or parsley works beautifully as a garnish, adding a pop of color and flavor. A sprinkle of fleur de sel enhances the taste if you have it on hand. Can I make this soup in a slow cooker? Yes, this soup can be adapted for a slow cooker. Sauté the onions and garlic before adding all ingredients to the slow cooker, and cook on low for 4-6 hours. How can I make this soup thicker? For a thicker soup, you can blend a portion of the soup and return it to the pot, or add a small amount of cornstarch mixed with water to thicken it. Frequently asked Questions Ingredints Explained Ingredients 2 tbsp olive oil 2 tbsp onion, finely chopped 3 cloves garlic, minced 2 carrots, peeled and diced 2 celery stalks, diced 1 tsp ground turmeric 1 tsp paprika 4 cups vegetable broth 1 cup coconut milk 1 cup cooked chickpeas 1 cup chopped kale or spinach salt and pepper, to taste fresh cilantro or parsley, for garnish fleur de sel, for garnish (optional) NEWSLETTER SIGN-UP Preparation Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant. Add the diced carrots and celery to the pot and cook for another 5 minutes, stirring occasionally, until they start to soften. Sprinkle the ground turmeric and paprika over the vegetables and stir well to coat them evenly. Allow the spices to cook for about 1 minute to release their flavors. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes until the vegetables are tender. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, work in batches and be cautious of the hot liquid. Return the blended soup to the pot and stir in the coconut milk. Add the cooked chickpeas and chopped kale or spinach, then season with salt and pepper to taste. Simmer the soup for an additional 5-10 minutes, allowing the flavors to meld together and the kale/spinach to wilt. Ladle the soup into bowls and garnish with fresh cilantro or parsley. Serve the Turmeric and Paprika Soup hot and enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

These buttery lemon shortbread cookies are perfect to celebrate spring or have as an Easter treat!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Lemon Easter Cookies Prep Time: 15 minutes Cook Time: 10 minutes Serves: 16-20 Bunny Cookies Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe With Easter just around the corner, it’s the perfect time to fill your kitchen with something buttery, bright, and joyfully festive. These Lemon Shortbread Easter Cookies are a sweet way to celebrate—crisp, tender, and infused with fresh lemon zest for a subtle citrusy twist. Whether you cut them into bunnies, eggs, or spring flowers, they’re a perfect blank canvas for royal icing and a fun decorating session with the kids (or just yourself and a good cup of tea). They remind me a lot of my Lemon Raspberry Sugar Cookies —light, pretty, and bursting with springtime flavor. If you’re looking for more ideas to round out your Easter table, be sure to download my free eBook A Taste of Easter which includes playful bakes like Hedgehog Breads , bunny cookies, and carrot cake monkey bread. And for something extra charming, you might also love my Easter Nest Cookies —a twist on the classic Swiss “Vogelnestli” with a soft lemon-scented cookie and meringue nest filled with jam and mini chocolate eggs. They're not in the eBook, but they’re definitely a crowd favorite! So whether you're baking for brunch, gifting cookie boxes, or just sneaking a few from the tray, these lemon shortbreads are sure to bring a little sunshine to your Easter weekend. SKIP TO RECIPE CARD SKIP TO VIDEO Bright & Buttery Flavor – These cookies have a delicate balance of rich, buttery shortbread and a refreshing hint of lemon, making them flavorful but not overpowering. Tender Yet Crisp Texture – The cookies have a slightly crisp edge with a soft, melt-in-your-mouth center, thanks to the perfect ratio of butter and flour. Smooth, Easy-to-Decorate Surface – The dough holds its shape well, so your Easter designs come out clean and defined. Once baked, the cookies provide a smooth base for royal icing. Make-Ahead Friendly – The dough can be made in advance, and the baked cookies store well, making them a great option for prepping ahead of Easter celebrations. Not Too Sweet – The combination of buttery shortbread and lightly tart lemon keeps these cookies from being overly sweet, even with the royal icing. Versatile & Customizable – While perfect for Easter, you can use different cookie cutter shapes for any occasion, and the icing can be flavored or colored to match your theme. What You'll Love 1. Can I make the dough ahead of time? Yes! You can make the dough up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature before rolling it out. 2. Can I freeze the cookies? Absolutely! Baked cookies (without icing) can be frozen for up to 3 months. Store them in an airtight container with parchment paper between layers. Thaw at room temperature before decorating. 3. Can I use bottled lemon juice instead of fresh? Fresh lemon juice is best for the icing because it has a brighter, more natural flavor. If using bottled juice, choose one without added preservatives for the best taste. 4. What’s the best way to roll out the dough? Roll the dough between two sheets of parchment paper to prevent sticking and avoid adding too much extra flour. Aim for about ¼-inch thickness for the perfect balance of crisp and tender. 5. How do I get my royal icing the right consistency? For outlining, the icing should be thick like toothpaste. For flooding (filling in), it should be thinner, like honey. Add water a teaspoon at a time to thin it or more icing sugar to thicken it. 6. Can I use something other than meringue powder for the icing? Yes, you can use pasteurized egg whites instead. Replace the meringue powder and water with about 2 egg whites and mix until the icing reaches stiff peaks. 7. How do I prevent my cookies from spreading? Chilling the cut-out cookie shapes in the fridge for at least 15 minutes before baking helps them hold their shape. 8. Can I make these cookies gluten-free? Yes! Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture might be slightly different, but they’ll still be delicious. 9. How long does the royal icing take to dry? It depends on humidity, but it usually takes 6-8 hours to fully set. If you need it to dry faster, place the cookies under a fan or in front of a low, cool airflow. 10. Can I flavor the royal icing? Yes! Instead of lemon juice, you can add vanilla, almond, or even orange extract for a different flavor. Frequently asked Questions Ingredints Explained Ingredients Cookies: 1 cup + 1 tablespoon Unsalted Butter (melted) 1 1/3 cup Granulated Sugar Pinch of Salt 2 Eggs 1 lemon (just the rind use juice for icing) 5 cups All-Purpose Flour Royal Icing: 2 1/2 cups Icing Sugar 3 tablespoons Meringue Powder 1/3 cup Warm Water 1 tablespoon Lemon Juice Food Coloring NEWSLETTER SIGN-UP Preparation These cookies only require a few easy steps to make which will give you plenty of time to have fun with decorating them. The other thing I love about this recipe, is that the cookie dough can easily be made ahead of time and frozen. Just thaw it in the fridge overnight the day before you want to make them. This dough is the perfect easy shortbread recipe which I use for all of my holiday cookies. Whether for halloween, Christmas or Easter, this recipe is perfect for stamping out any shapes . They taste great even without the addition of icing. You can simply add a bit of egg wash before baking to give them a nice glossy finish. Please note that this recipe may contain some links. As an amazon affiliate I may receive a small commission on qualified purchases. Start by melting your butter in a large mixing bowl. Add in your sugar and salt and mix thoroughly with a hand mixer. Add in the eggs and mix until everything is well combined and you have a nice creamy paste-like consistency. To this, add the lemon rind. Fold the rind in with a rubber spatula or mix in gently with your mixer. Next, slowly incorporate the flour one cup at a time, mixing after each addition. Once the dough starts to get a bit too thick to keep mixing with the hand held mixer, I go in with my hands to finish off the dough, making sure that everything is well incorporated and I am left with a solid piece of buttery dough. You can also use your spatula to make sure everything is well blended if you do not want to get doughy hands. Wrap your dough in plastic wrap and stick it in the fridge for a minimum of 1-2 hours (or overnight) until the dough has cooled and has solidified a bit. It will be easier to roll out this way. Preheat your oven to 375F . When your dough has finished chilling, flour your work surface liberally. These are very buttery cookies, so the more you work the dough, the butter will begin to warm up and begin to stick to your work surfaces. Just be sure to flour your rolling pin as well. Roll out your dough so that it is about 4mm thick. Place your cookie cut-outs onto a lined baking sheet. These cookies will remain the same size during baking so you can lay them out quite closely together to try and fit as many onto your sheet as possible. Bake for 10 minutes or until the edges start to brown very slightly. Transfer to a wire cooling rack to cool. Only add any decorative icing once they have completely cooled (or the icing will melt off). To make the royal icing, simply mix together the icing sugar and meringe powder in a medium mixing bowl. Slowly add in lemon juice and water mixing until you have achieved your desired consistency. You want the icing to be thin enough so that it can be piped smoothly but not too runny either (unless you want to simply brush a thin layer overtop your cookies with a pastry brush). If you find the icing too runny, simply add a bit more icing sugar, if it is too thick, simply add a little bit more water. Remember, a little liquid goes a long way when working with icing sugar. Once you have achieved your desired consistency, divide it into separate bowls if you want to make more than one color. Add in a few drops of food coloring et voila! You are ready to decorate. I like to outline the main color first and then fill it in. Use a toothpick to poke any air bubbles or to help spread the icing if need be. There are many tutorials online on how to best decorate with Royal Icing. The tricky part is getting the proper consistency to the icing as well as having a steady hand. I have used both piping bottles and simply piping bags with no tips. I would suggest you try both to see which you prefer. Once the cookies are all decorated, make sure to let the icing dry completely. Store in an airtight container for up to 4 days until ready to serve. Happy cookie making! Click on your countries link for the Easter Bunny cookie cutter: Canada USA If you enjoyed these cookies you'll also like: Black and White Butter Cookies Lemon Raspberry Sugar Cookies Lemon & Hibiscus Thumbprint Cookies Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Un tourbillon babka délicieux de saveurs avec l'essence sucrée des pommes mûres et la saveur riche et amandée du massepain. < Back Babka Pomme et Massepain Prep Time: 20 minutes Cook Time: 40 minutes Serves: 10-12 portions About the Recipe Commencer la semaine sur une note chaleureuse avec un clin d'œil à mes racines suisses - je vous présente ma Babka aux Pommes et au Massepain. La Babka semble être la tendance sur les réseaux sociaux. Pas étonnant, elle est si belle avec son extérieur tressé et le fait qu'elle puisse facilement être garnie de n'importe quelle combinaison de saveurs que l'on souhaite, rendant une bonne recette de pâte à babka indispensable pour tout passionné de pâtisserie. Cette combinaison de saveurs particulière a été inspirée par mes origines suisses. Les Suisses ont le talent de combiner des ingrédients simples et de qualité pour produire des délices qui font saliver, et cette babka ne fait pas exception. Imaginez ceci : la jutosité des pommes mûres rencontre l'étreinte riche et amandée du massepain, créant une alliance de saveurs bien équilibrée et délicieuse. Alors, passons à la cuisson. Vous trouverez ci-dessous des instructions étape par étape pour obtenir votre babka parfaitement sucrée, prête à être partagée. Ingredients Pour la Pâte : 1 tasse de lait tiède 2 1/4 cuillères à café (1 sachet) de levure sèche active 1/2 tasse de sucre en poudre Entre 3 1/2 et 4 tasses de farine tout usage 1/2 cuillère à café de sel 1/2 tasse de beurre non salé, ramolli 2 gros œufs Pour la Garniture : 2 à 3 pommes de taille moyenne, pelées, évidées et coupées en dés (j'ai utilisé des pommes Cortland) 1/2 tasse de sucre en poudre 1 cuillère à café de cannelle en poudre 1 tasse de massepain, râpé Pour le Sirop : 1/2 tasse d'eau 1/2 tasse de sucre en poudre Preparation Préparer une Babka aux Pommes et au Massepain implique plusieurs étapes, notamment la préparation de la pâte, la préparation de la garniture et l'assemblage de la babka. J'ai divisé cette recette en étapes faciles à suivre pour la rendre moins intimidante. Étape 1: Préparation de la Pâte Ingrédients pour la Pâte: 1 tasse de lait tiède 2 1/4 cuillères à café (1 sachet) de levure sèche active 1/2 tasse de sucre en poudre Entre 3 1/2 et 4 tasses de farine tout usage 1/2 cuillère à café de sel 1/2 tasse de beurre non salé, ramolli 2 gros œufs Dans un bol, mélangez le lait tiède et la levure. Laissez reposer pendant 5 à 10 minutes jusqu'à ce que le mélange devienne mousseux. Dans un grand bol, combinez le mélange de levure, le sucre, 3 1/2 tasses de farine, le sel, le beurre et les œufs. Mélangez jusqu'à obtention d'une pâte. Pétrissez la pâte sur une surface farinée pendant 5 à 7 minutes jusqu'à ce qu'elle soit lisse et élastique. Placez la pâte dans un bol graissé, couvrez-la d'un linge humide et laissez-la lever dans un endroit chaud pendant 1 à 2 heures, ou jusqu'à ce qu'elle double de volume. Étape 2: Préparation de la Garniture Ingrédients pour la Garniture: 2 à 3 pommes de taille moyenne, pelées, évidées et coupées en dés (j'ai utilisé des pommes Cortland) 1/2 tasse de sucre en poudre 1 cuillère à café de cannelle en poudre 1 tasse de massepain, râpé Dans un bol, mélangez les pommes, le sucre et la cannelle. Mettez de côté. Râpez le massepain et mettez-le de côté. Étape 3: Assemblage de la Babka Étalez la pâte sur une surface farinée en un grand rectangle. Répartissez uniformément le massepain sur la pâte, en laissant une bordure autour des bords. Répartissez le mélange de pommes sur le massepain. Roulez la pâte fermement à partir d'un des côtés longs, créant un journal. Coupez le journal en deux dans le sens de la longueur, exposant les couches. Tressez les deux moitiés ensemble, créant un effet tressé. Placez la pâte tressée dans un moule à cake graissé. Étape 4: Cuisson Préchauffez le four à 175°C (350°F). Faites cuire la babka pendant 30 à 40 minutes ou jusqu'à ce qu'elle soit dorée. Pendant la cuisson de la babka, préparez le sirop. Dans une petite casserole, combinez l'eau et le sucre. Portez à ébullition, puis réduisez le feu et laissez mijoter jusqu'à ce que le sucre soit dissous. Lorsque la babka est cuite, badigeonnez le sirop sur le dessus pendant qu'elle est encore chaude. Étape 5: Refroidissement et Service Laissez la babka refroidir dans le moule pendant 10 à 15 minutes, puis transférez-la sur une grille pour qu'elle refroidisse complètement. Conseil : Essayez-la avec de la glace à la vanille lorsqu'elle est encore légèrement chaude, cela vous fera reconsidérer la tarte aux pommes. Previous Next