The incredible return of homemade cakes - she at the table
1515BUNDT Cake with honey, Greek yogurt, and blood orange © Valéry GuedesFrance has suffered a lot in recent months.Encouraged by the filmed recipes of chefs (FE) S and Food influencers on social networks, many have embarked on the making of rustic pies, "Tradi" specialties again "trendy" or in the production of haute couture cakes, cutlerymirror frosting and impressive sets.Want to go further ?Here are our homemade suggestions ...
Waouh effect cakes
While palaces leaders revisit our classics with delight, social networks ignite for the cake design trend and for these haute couture cakes which require several hours, even several days, of dressage.Part of the Layer Cake - this several layer cake, covered with frosting or pastry cream with pop or pastel shades -, the wave of extravagant cakes with perfect aesthetics has taken everything away in its path.Since then, there are no longer more or less high declensions, pop, arty, rainbow, kitsch, even trompe-l'oeil.And the Number Cakes (in the form of a number, which are a hit for birthdays) and other Cakes Flowers (covered with authentic flowers or sugar, for a more natural side) abound on networks.In France, the very show off wedding cake is even about to dethrone the cabbage pyramid during weddings.No wonder when we see the splendid achievements of the Parisian Wedding Cakes specialist, Bastien Blanc-Tailleur (Bastien-Blanc-Tailleur.com).A novelty, these ceremonial cakes?Not really.Born in the 18th century with Antonin Lent, says the king of frosting, the profession of cake designer, designed to impress, has never really disappeared from banquets.He only came back to date, ten years ago, thanks to Instagram magic.
Need inspiration?
There is no shortage of examples.You still have to choose your kind of haute couture cake.To draw inspiration, we never tire of the pieces mounted with Linda Lam, alias @Hinalys.Fan of the Disney universe?Quickly go salivate on the Sarah Hariz website (Sarahhariz.com).Adept of the Number Cakes, discover the flourishing creations of a pastry chef formed at Ferrandi school on @lesgourmandisesdejoannie, or hesitate in front of the thousand and one proposals of specialized pastry: a part of cake (@unepartedegateau).For the pleasure of the eyes, go to the @duty-upflowerCake account.
Tradi Trendy pastries
Exit the papaya-kumquat compote on a cookie with chia seeds!The new credo of starred chefs is "back to basics".Here are the Babas, the Flans, the Charlottes, the Cakes, the Fresh, the Clafoutis, the Madeleines, the Tropéziennes ... A regressive and humble side that enchants us after decades of ultra-technical and/or exotic creations, whichbarely touching the tip of the spoon.Thus, at the Ritz, François Perret installed a small pastry counter to distribute pies to share, an anthology strawberry or a marbled lemon tea cake to take away, while at the Tirevent, the young François Josse reinterprets the white lady, this classic vanilla ice cream sprinkled with dark chocolate.Since containment, the video tutorials of chefs have also multiplied on the internet.They who exhibited their elaborate and (often) inaccessible creations yesterday are addressed this time to the greatest number by returning to authentic recipes.The youngest star shift from France, Julia Sedefdjian, does not hesitate to deliver her secrets for a good rum baba, while Christophe Michalak delivers his recipe from Far Breton.Suddenly, the Tradi is more than ever trendy, and all revisit the classics to discover other flavors, without too much jostling our Madeleines de Proust.
Need inspiration?
To find out right away who revisits what, we immerse ourselves with envy in "Le Paris des Pâtisseries", by François Blanc (ed.Ducasse), a real "who’s who" of the dealers of sweets in the capital, which brings together one hundred recipes of fifty essential pastries.
Darling robots
"Prepare your, prepare your dough, in a bowl, in a flat bowl," sang Catherine Deneuve, cooking her love cake in "donkey" by Jacques Demy.Since then, La Jatte has disappeared from our radars, our cupboards and our Wishlists.The new object of desire is the Pastry-Cuisinier robot!The reason for its success?Its functioning, simple as a child's play.Just press a button to see it knead, mix, whisk, emulsify, rise in snow, in short, turbine in our place, like a chef.Enough to make cakes that were thought to be reserved for professionals ... The brands have understood this and compete in fellow designs, catchy programs, promising recipe booklets and ultra-connected functions.So how do you choose the one you need between the thermomix multifunction, the vintage chic kitchenaid, the powerful Kenwood or the playful Cake Factory Tefal?By focusing on solid materials and on steel bowls that heat less than plastic.By carefully choosing its accessories.By opting for an asynchronous, intelligent engine which recognizes the type of preparation and adjusts its speed according to the desired result.
Need inspiration?
Two books to devour to get started: "Pastry robot recipes" offers an excellent introduction and allows you to take stock of the different robots and their advantages.By Mélanie Martin.Ed.Larousse, € 9.95."Recipes with a pastry robot: 123 easy and quick recipes" allows you to familiarize yourself with the recipes that can be simplified thanks to the robot (brioche, pastry blank, madeleines, layer cake ...).Ed.Piamo, € 12.55.
Rustic, the new chic
After the planetary success of graphic pies, real works of fractal art, very instagramable, but requiring formidable touch and patience, here comes the time of cakes and especially rustic pies.Voluntarily imperfect with their coarsely folded and cracked edges, these peasant, salty or sweet pies, blooming good holidays on the farm, operate a dazzling comeback.Surfing on the vintage trend, the hashtag #tarterustic displays thousands of publications.The reason for success is undoubtedly the desire to leave cold aesthetics to return to raw material, more natural and more comforting.Another explanation: simplicity.To make a rustic pie, there is no longer even a need for a mold!Only a worktop, dough (broken or shortbread preferably), and a garnish (fruits, vegetables, herbs, onions ...).Then just fold the corners, bake and it's ready.We tell you the rustic, this is the new chic.
Need inspiration?
Several Instagram accounts put them featured, starting with that of the Amandine Chaignot chef (@amandinechaignot), already renowned for her graphic pies.We also fall for that of Miss Maggie’s Kitchen, nourished by Héloïse Brion (@Missmaggieskitchen).In her book "Chez Miss Maggie’s Kitchen", published in October 2019 at Flamarion, she gives a special place to peasant pie, in salted or sweet version like her irresistible apple pie, cinnamon.To consult in the same vein, the creations of Émilie Franzo, alias @more-one-weather, which declines the rustic pie in banana, pecan or pear, chocolate mode, chocolate.
Grapefruit cake and almond paste
© Valéry GuedesDiscover the recipe for grapefruit and almond paste cake
Small rum and pineapple savarins
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Frozen Tiramisu
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Three chocolates pie
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English cake with dried fruit
© Valéry GuedesDiscover the recipe for English cake with dried fruit
Pastry flan with eggs
© Valéry GuedesDiscover the recipe for pastry clock with eggs
Exotic fruit pie
© Valéry GuedesDiscover the recipe for exotic fruits latarte
Cocoa log, citrus and white chocolate
© Valéry GuedesDiscover the recipe for cocoa, citrus and white chocolate
Briochée crown of kings
© Valéry GuedesDiscover the recipe for Briochée of Kings
Caramel Croquembouche
© Valéry GuedesDiscover the Caramel Croquembouche recipe
Babka Chocolate and Pécan
© Valéry GuedesDiscover the recipe for chocolate and pecan lababka
Pineapple cake
© Valéry GuedesDiscover the recipe for pineapple cake
Apple peasant pie
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Fig rolled cookies
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Bundt cake honey, Greek yogurt and blood orange
© Valéry GuedesDiscover the recipe Dubundt cake honey, Greek yogurt and blood orange
