desserts others

Crepes – French pancakes

Picture by Dina


1/2 liter of milk
250 gr of flour
3 eggs
A pinch of salt
40 gr brown sugar
40 gr melted butter


Pour the milk in a whisking bowl. Add the eggs and whisk well.

Sift the flour and add it little by little to avoid crumbles.

Add the sugar and a pinch of salt.

Melt the butter, whisk prior to adding it to the preparation.

Let it sit in the fridge for 1 h or more, min being 30 minutes.

Grease a crepes frying pan and pour some of the batter into it, till golden color obtained, then turn the crepe and get it coloured on the other side. See the video on instagram at #symphoniebysylvie

Enjoy with some jam, or savoury like cheese.

desserts others

Whipping cream


For the cream 

500 ml whipping cream

50 gr icing sugar 

1 tsp vanilla extract or powder

Decoration for Pavlova recipe

300 gr rapsberries frozen or fresh or any fresh fruit 

Place the whipping cream for 15 mn in the freezer prior to use it.

Start whisking the cream with a mixer, when it starts bubbling, add the icing sugar in 2 times. Add the vanilla extract or powder.

Mix till ferm keep refrigerated. If you over mix it it will turn to…butter!

Add the whipping cream with a tablespoon in the middle of the meringue well (see pavlova recipe), place the fruits on top of it then, spread a bit of icing sugar with a strainer on the top. Eat on the same day or the day after.

cakes desserts others

Banana chocolate puff- Yuzu ice-cream


1 puff pastry

2-3 bananas

50 gr chocolote chips

1 egg yolk

Yuzu ice cream


Cut the bananas as if you were slicing it, but not through it.

Place the banana on top of the puff pastry, add along 1 layer of chocolate chip.

Roll it into the puff pastry, seal on the edges and use the egg yolk for gliding.

Repeat till the end of the puff pastry.

Bake in an preheated oven at 180 degrees for 20-25mn.

Serve it with a scoop of Yuzu ice-cream.

cookies desserts others



6 eggs

75 gr of sugar

500 gr of mascarpone

20 ladyfingers

2 hot cup of strong coffee diluted with 2 tbsp of sugar

Cacao to spread on the top


Mix with a mixer eggs yolk and sugar till get whiter for 5-10 mn, add the mascarpone and mix again.

Keep aside.

Mix the egg white with a pinch of salt till firm.

Incorporate delicately the 2 eggs preparation together.

Dip the ladyfingers in the coffee (that has cooled down) place at the bottom of your dish to cover you dish (dish must be min 5 cm high on the sides)

Add 1/3 of the eggs preparation to cover the ladyfingers

Put another layer of ladyfingers dipped in coffee everytime.

Put 1/3 of the egg preparation to cover it again.

Place another last layer of lady’s finger dipped in the coffee. (If no more coffee make some more).

Finally cover it again with the rest of the preparation equalize the top.

At this stage I freeze specially when you are living in a hot country.

Take it out 1-2 hour before serving out of the freezer and sprinkle the cacao to cover the entire top.

cookies desserts others Non classé

Lady fingers

Ingredients for 40 cookies:

5 egg yolks

125 g caster sugar

125 g of flour

125 g icing sugar (90 + 35)

8 egg whites or 1/4 liter (important!)

Equipment used : piping bag


Separate the eggs, Keep only 5 egg yolk and 8 egg white.

Mix the egg yolks with the sugar for 5 minutes.

Add the sifted flour and mix well.

Beat the egg whites until stiff. The weight of the egg white must be 250 gr. Halfway add 90 g icing sugar in 2 times.

Add 1/3 of this meringue preparation to the first preparation. Mix well with a whisk.

Add the remaining meringue and mix gently using a spatula. The batter obtained cannot wait, it must be used immediately.

Fill it in a piping bag. Place it on a baking sheet or parchment paper.

Sprinkle all the cookies with the remaining 35g icing sugar prior to baking them.

Put in a preheated oven at 180 ° C, for about 14 minutes.

Let them cool down, they can stay 4-5 days in a metal box, or airtight one.

cakes desserts others

Strawberries Charlotte

INGRÉDIENTS: For 8-10 people

30 Lady fingers (see recipe)

Fruit sauce:

130 gr sugar

6 gr gelatin

1 lemon

100 gr of strawberries


300 gr mascarpone

200 gr whipping cream

60 gr icing sugar


300 gr strawberries

Vanilla whipping cream + decoration:

200 ml whipping cream

50 gr Icing sugar

A pinch of vanilla powder

200 gr strawberries

Strawberry sauce:

Wash your strawberries and cut them

Cook 100 gr of strawberries with sugar for 5 minutes, then pass them through the strainer. Soak the gelatin. Make the juice of 1 lemon place in the microwave when very hot add to it the softened gelatin, stir till the gelatin totally melt add it to the strawberries sauce. Keep aside.


Whip the cream to firm.

Mix the mascarpone with the vanilla icing sugar with a spatula first then the whisk.

Add the strawberry sauce, mixing well, then add the whipped cream. Assemble:

Option 1 and if you did not use gelatin:

Place the ladyfingers at the bottom of your dish and on all the sides.

Place 200 gr of strawberries looking up very close together.

Cover them with mascarpone strawberries cream and level.

For top decoration, mix the whipping cream firmly with the icing sugar and the pinch of vanilla powder, cover the cake with it,

Place the strawberries cut in thin slices on the top turning as a snail or as per the picture above.

Option 2:

Place cellophane inside your dish from the bottom to the sides, start placing the ladyfingers all around your dish (not on the bottom, put half of the cream, put the strawberries half way of the cream facing down, add the rest of the cream, level it. Cover the top with ladyfingers.

For both options:

Place the mold in the fridge for 4 hours. If you used gelatin, turn out the cake on the serving plate and decorate it with the 100 gr thinly sliced strawberries.

Heat the apricot jelly with a little lemon juice and brush the surface of the cake to make it shine (optional)

desserts others

Homemade pralin

pralin, homemade pralin

150g of sugar
75 g hazelnuts
75 g almonds

Roast your dry fruits in a frying pan to enhance their taste

Pour the sugar on the dried fruits into a frying pan.

Put on medium heat to melt the caramel sugar. Mix regularly till the sugar coat the nuts

Pour it on a sheet of parchment paper and let cool down.

Now you can mix it in a blender to the consistency of your choice.

You can keep it in an air tight container.

It is ready to be used for your Paris-Brest cream ;))


Cakes from Panthers desserts others Non classé

Berry mousse by Oxana


200 gr of berries (frozen) –

2 yolks  –

250 ml of fresh cream  –

70 g of sugar


 Beat the yolks with sugar until you get a frothy mixture.

Add berry puree to the mixture and cook in a bain marie for 15 minutes, stirring.

 Pour the batter into the cream and mix well. Pour it into a single-portion cups and refrigerate for 4 hours.

Have a good day!

cakes desserts others

Welch cake

Welch cake only needs a non sticky pan!


250 gr of Flour

1/2 pack of Baking powder or 6 gr

1 pinch of Salt

70 gr of Brown sugar

125 gr of Butter

1 Egg

2 tbsp of milk

60 gr Raisins

2 tbsp Icing sugar


Mix together the flour, the salt and the baking powder.

Then add the brown suga.  

Mix with a spatula.

Add the cold butter cut into small pieces and mix with a blender.

Add the egg  and the milk  in the blender.

Mix for about 40 seconds.

Add 60 grams of dried raisins or cranberries (according to your taste)

Place the dough on the lightly floured work surface and knead to form a ball.

Using a rolling pin spread the dough to a thickness of 0.5 cm and cut the dough with a cookie cutter or a glass 4 to 6 cm diameter.  

Heat a non-stick pan (you can add a little bit of butter).

Bake the welsh cakes for 3 to 5 minutes on each side (depends on the thickness of you dough) over low heat, gently turn them with a spatula.

The Welsh cakes must be golden. Then place them on a plate.

Spread over some icing sugar or just enjoy them warm with some jam.

Cakes from Panthers desserts others

Vegan chocolate mousse by Oxana


1/3 cup unsweetened cocoa powder

2 bananas sliced or mixed

2 tbsp chia seeds

1 cup coconut milk (200 ml)

2 tbsp honey


Mix all together.

Leave it in the fridge overnight. It does taste good!