caramel au beurre salé

  Another « first time » for me, thanks to the Daring Bakers: A Yule Log! When I read December Challenge’s theme, I thought: “Yule log??? But wat eez eet?? (Yes, even when I think, I have a French accent). Some kind of Scandinavian cake? I had never heard those strange words before. Then I realized that it simply was the very popular (at least, here, in France) Bûche de Noël. OK, never made a genoise nor rolled a cake before, but I’ll try…And you know what, it was quite easy, actually. The most difficult part for me was the... [Lire la suite]

  Yes, Tatin is not the french translation of “caramelized” even if it has become synonimous with it over the years. Actually, Tatin is a family name from the Center of France, a region called La Motte Beuvron. Two sisters, Stéphanie and Caroline Tatin were running a hotel/restaurant  there in the early 19th century. During hunting season, the restaurant was very busy  and one day, Stéphanie, known for being very clumsy, dropped  an apple tart on the floor ! The apples were facing the floor and the pastry was on... [Lire la suite]