France!

PARA LER EM PORTUGUÊS, POR FAVOR, CLIQUE AQUI

As you know, I'm in Yssingeaux, France, studying pastry! I've arrived here last week, and it's been a rush, since then. I'm already getting used to the gap time, the course time (from 6am to 1 pm) and to the sunset only at 10h pm. Everything is delicious! I'm eatting croissants every day! I'm loving it!

 The "chateau" were I'm living and having classes!

 Delicious almond ice cream, white salted caramel, chantilly and cinnamon biscuits!

My friends, from all over the world! Even from Brasil!

 My first french macarron!

My first pie at school - Saint Honoré!

Daring Baker Challenge - Chocolate Marquise

Para ler em Português, clique aqui.

This month Daring Baker's Challenge was host by Emma from Cook, craft, grow and Jenny from Purple house dirt.


They challenged us to make Chocolate Maquise. I can say it's perfect dessert! The texture and temperature mixes are awesome!

The maquise is like a chocolate ice cream and the caramel is deliciously creamy, that served warm under the cold marquise, make this recipe really special! The crunchy almonds and the soft meringue are great sides for this dish!

Really love it!

The recipe you can find here.

 

Summer Dessert - Ice Cream Cake!

Para ler em português, por favor, clique aqui.

On Summer, what can be better than ice cream? Ice cream cake!
Last Friday, my friends and I had met at my home. We ate some bruschetas, drank some Sangria and for dessert I served this ice cream cake.



This recipe couldn’t be from no one less than Nigella, the Queen of quick, easy and delicious goodies.
The ice cream cake is so simple and gourgeous! It’s a recipe to make and keep in the freezer for that time that an unexpected visit arrives or just for when you are dying for a decadent frozen dessert! You just have to take out of the freezer, decorate and serve!



Ingredients:

2 litres vanilla ice cream
100g toasted flaked almonds
220g white chocolate chips
220g Milk chocolate chips
50g chocolate cookies or oreos crumbs
Caramel sauce (I made a wonderful sauce recipe that I got here)
Chocolate sauce

How to make:


1.Let the ice cream soften either in the fridge for a while, or out in the kitchen.
2.Line a 20cm springform tin with clingfilm, both in the bottom and sides of the tin so that you have some overhang at the top.
3.Empty the slightly softened ice cream into a bowl and mix in chocolate chips.
4.Scrape the ice cream mixture into the springform tin, flattening the top like a cake, cover the top with clingfilm and place in the freezer to firm up.
5.Serve the cake straight from the freezer, unmoulding from the tin and pulling the clingfilm gently away, before putting on a plate or cake stand. Let it stand and soften for about 5 minutes before cutting.
6.Sprinkle the top of the cake with caramel sauce, cookies crumbs, almonds and chocolate sauce. I also decorated with some truffles that I had on freezer since Christmas.

I'm linking this post up to Sweet Saturdays!