Wednesday, May 10, 2017

Awarded in Top 30 French Food Blogs!

Top 30 French Food Blogs

Hey everyone! I just wanted to share with you that Paris Loves Pastry was named as one of the Top 30 French Food Blogs by Feedspot!

Paris Loves Pastry ranks in at an impressive number #22 on the list!

I'm very honoured! Thank you very much Feedspot!

"French Food Blogs List:

The Best French Food blogs from thousands of top French Food blogs in our index using search and social metrics. Data will be refreshed once a week.

These blogs are ranked based on following criteria

+ Google reputation and Google search ranking
+ Influence and popularity on Facebook, twitter and other social media sites
+ Quality and consistency of posts.
+ Feedspot’s editorial team and expert review"

No-Bake Lime Cheesecake

No-Bake Lime Cheesecake

What's a baker without her oven? Michelangelo without a brush.

Well, maybe not quite. But that's the reason why I hadn't posted anything last month with Easter. My oven is broken. Not completely; I can still warm something up like a bread or something, but the delicate chemistry of baking a cake? Mais no! It's tragic. I'm forced to come up with no-bake desserts, which can be nice sometimes. I've made a tiramisu a dozen of times the last few weeks, and yesterday a no-bake cheesecake.

It's funny, when I look at all of the no-bake recipes I've posted before on this blog, they were all because my oven was broken. I'm contemplating buying a new oven, or waiting till we find a new house and then buy a really good oven. I hope we find a great house soon because I sure can't live without an oven. I refuse to buy a microwave to warm up food, so the oven gets used pretty much every day.

What's new with you readers? For me, I have some exciting things planned this year: in September I'm going to the big apple NYC, and in November I'll be spending my 30th birthday in Paris. I've booked a super large luxurious suite for the occasion. Oh, and I just bought tickets for Chris Rock's standup comedy tour 'Total Blackout' in Amsterdam in October. He is my all-time favorite comedian and I have been following him (and laughing my *ss off) for years. Yeah! So excited!

Anywho, on to this magnificent dessert: anything lime-flavored always reminds me of Florida. How I miss going to Orlando and Disney World and sampling many many key lime pies. Can someone take me back please?! This no-bake lime cheesecake (if you say it out loud, it rhymes) is a masterpiece! The texture, the flavor, the crust... all a perfect 10! Even my boyfriend loved it, and he is not a dessert-person at all.

Taste: 5 out of 5
Consistency: 5 out of 5
Overall appeal: 5- out of 5

No-Bake Lime Cheesecake

Note: as you may know, I'm a vegetarian so it took a while to find a recipe that doesn't use gelatin for a no-bake lime cheesecake. I found this recipe from AllRecipes and it truly a great recipe!

No-Bake Lime Cheesecake:

- 400g digestive biscuits, crushed (this makes a very thick crust, so I made half the crust recipe, about 250 grams of biscuits)
- 110g butter, melted
- 2 (200g) tubs cream cheese
- 6 tablespoons caster sugar (I prefer to use confectioners' sugar in a no-bake cheesecake, about 1/2 cup)
- 2 limes, rind and juice ("rind" is English for "zest")
- 300ml double cream

- In a small bowl combine the crushed biscuits and melted butter together, press into a 23cm round loose bottomed cake tin and chill to firm up.
- In the meantime, in a medium bowl beat cream cheese with the sugar, lime juice and zest until smooth and creamy. Now add the double cream and whisk until thick.
- Pour over the chilled base and smooth over. Chill in the fridge for 7 to 8 hours or overnight is even better.
- Once set, remove from the fridge then slice and serve. (I decorated the lime cheesecake with coconut flakes. The flavors go really well together)

No-Bake Lime Cheesecake

Saturday, March 11, 2017

Blueberry Muffins by Magnolia Bakery

Blueberry Breakfast Muffins

Hello March!

As a baker, you probably buy more food as ingredients, than actually eating the food itself. I buy blueberries to make blueberry muffins. I have booked a vacation to NYC this Summer, and I want to get into the mood. Well, more like food-mood of all the things I want to eat when I'm there.

I'm not sure if there is a bakery in NYC more iconic than Magnolia Bakery. I immediately went there the first time I visited New York. I was on a 'Sex and the City'-tour (of course), and we got their infamous cupcakes. I went inside the bakery to order some sweet things for myself as well, such as: chocolate swirl cheesecake, macademia cheesecake, and peanut butter blondies. Yum!

Do you guys have any suggestions on what to try in NYC? I went to a lot of bakeries you suggested the last time I was there.

Taste: 5- out of 5
Consistency: 5 out of 5
Overall appeal: 5 out of 5

Blueberry Muffins: The Complete Magnolia Bakery Cookbook

- 3 cups flour
- ¾ cup sugar
- 1 ½ tablespoons baking powder
- ¾ teaspoon salt
- 2 large eggs, beaten
- 1 ½ cups buttermilk
- 6 tablespoons unsalted butter, softened
- 1 ½ teaspoons vanilla extract
- 1 ½ cups blueberries, lightly coated with flour
- 1 tablespoon sugar (for sprinkling)

- Preheat oven to 350 degrees F. Grease well a 12 cup muffin pan.
- In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix. Batter may be lumpy. Gently fold in the blueberries into the batter.
- Fill the muffin cups about three-quarters full. Lightly sprinkle with the remaining 1 tablespoon of sugar.
- Bake for 20 - 22 minutes until lightly golden or a cake taster inserted into center of muffin comes out with moist crumbs attached. Do not overbake.

Blueberry Breakfast Muffins

Monday, February 13, 2017

Valentine's Day Recipes and Inspiration

Valentine's Day Cake Pops

Cream Puff Cake

Rose Bundt Cake

Old-Fashioned Chocolate Cake

Chocolate Champagne Macarons

Rosebud Madeleines

Valentine's Day Recipe

Chocolate Raspberry Éclairs - 7th Blogoversary!

Red Rose Tartlets

Triple Chocolate Cupcakes

Rose Macarons

Passionately Chocolate Tartlet

Rose Cupcakes

Chocolate Truffle Cakes

Luscious Chocolate Raspberry Cake


Valentine's Day Cupcakes

Valentine's Day Recipe

Moelleux au Chocolat avec Caramel Salé

Valentine's Day Recipe

Cinnamon Rolls with Cream Cheese Glaze

Valentine's Day Recipe

Chocolate Heart Scones with Strawberry Glaze

Here's a look back on romance-inspired recipes from previous years!
Paris Pastry

Sunday, February 5, 2017

8th Blogoversary! Jumbleberry Crumble & Cream!

Happy Birthday To Me!

Jumbleberry Crumble

Well, happy birthday to this blog! It turned 8 years old on february 4th. Wow! Last year, on my 7th blogoversary, I wrote:

"I feel like every year when February 4th comes around, I get sentimental about how many years I've been obsessed with baking and met so many wonderful people through this blog, but it is all still so very true! I can't believe 7,5 years ago I became engulfed with this hobby that would shape and form my life as it did. Whenever I'm having a bad day (just like everyone else, I have those too) or when I want to celebrate something, I bake. It releases tension, makes you forget everything, and the end result is (usually) so satisfying!"

This is still so true for me. I'm hoping to move into a new house this year, and finally get a decent oven back, and start my mojo again with baking. Because baking cakes in my portable little oven is just not the same!

About the dessert: I made a jumbleberry crumble. If you're wondering what 'jumbleberry' means, it's a collection of different Summer fruits. For this crumble I used cherry, strawberry, raspberry, blackberry, and blueberries. It's just such a great recipe, and I always have the ingredients at hand. I make the crumble in advance, freeze it for months even, and buy frozen red fruits. Add the two things together, and voila! A quick, delicious dessert is at hand. In the Summer I add ice cream, in the Winter I pour some heavy cream with it.

Taste: 5 out of 5
Consistency: 5- out of 5
Overall appeal: 5 out of 5

Jumbleberry Crumble: Nigella Lawson - Nigella Express

⅔ cup all-purpose flour
½ teaspoon baking powder
½ stick cold butter (cut into small cubes)
3 tablespoons turbinado sugar

¾ cup frozen summer fruits
1 teaspoon cornstarch
2 teaspoons vanilla sugar (or regular sugar plus a drop of vanilla)

- You will need an ovenproof tea cup or ramekin of approx. 300ml / 1¼ cup capacity.
- Put the flour and baking powder into a bowl and rub in the cubes of butter, using your fingers until you have a mixture like coarse sand.
- This is such a small amount, it's not really worth getting out the heavy machinery.
- Stir in the sugar and then put into a freezer bag to freeze. This mixture is enough to make 4 jumbleberry crumbles in the cups.
- Preheat the oven to 220°C/gas mark 7/425ºF. Put the summer fruits in either a cup or ramekin and sprinkle the cornstarch and sugar over the top. Stir around a little.
- Sprinkle approx. 75g /½ cup of the frozen crumble topping over the fruit and bake the cup for 20 minutes.

In those cold Winter months, when you don't want to add ice cream to your crumble, try adding heavy cream. It tastes delicious!

Jumbleberry Crumble

Wednesday, February 1, 2017

Creamy Peanut Butter Cookies

Creamy Peanut Butter Cookies

If you dislike, loathe, or hate (those are synonyms, I know) peant butter... LOOK AWAY!

If you like, love, adore peanut butter... YOU'D BETTER STAY! Because I just made one of the BEST peanut butter cookies-recipes, I've ever tried. Seriously, I made a large batch of cookies, and ended up eating not very many because I was (forced) to give them away to people. It's not a bad thing if you're my friend. I'll admit: I bribe with cookies.

I found the recipe on, my go-to recipe spot lately, Pinterest! The caption described them as "The BEST peanut butter cookies! Couldn't STOP eating them!" Okay, I'm intrigued. So I made them, and man, they are FULL of creamy peanut butter flavor. I mean PACKED with peanut butter! Being a peanut butter-lover, I did not mind this one bit.

So here's the stats on them:
Taste: 5- out of 5
Consistency: 5- out of 5
Overall appeal: 5 out of 5

Peanut Butter Cookies: click here

1 cup brown sugar, packed firmly
1 cup white sugar
½ cup shortening (I used sunflower oil)
½ cup butter, softened
1 cup peanut butter
½ teaspoon salt
2 eggs
2 teaspoon vanilla
2 teaspoons baking soda
2 ¼ cups flour

· Preheat oven to 350 degrees and spray cookie sheets with a non-stick spray.
· Cream together the sugars, shortening, butter, and peanut butter.
· Add the eggs and vanilla, mix until well combined.
· Mix the dry ingredients together, add the dry ingredients to the cream mixture.
· Roll the cookie dough into tablespoon size balls.
· Roll the cookie balls into sugar.
· Place on the cookie sheets- DO NOT mash with a fork in normal “peanut butter cookie” fashion.
· Bake for 11 to 13 minutes. (I baked them for about 14/15 minutes, but keep your eye on them! A minute can make a huge difference)

Creamy Peanut Butter Cookies