WAITING FOR SPRING... HONEYED TAPIOCA AND ORANGE CURD PUDDINGS - PUDDINGS DE TAPIOCA AU MIEL ET À L'ORANGE CURD

To be interested in the changing seasons is a happier state of mind than to be hopelessly in love with spring.
- George Santayana

If we had no winter, the spring would not be so pleasant: if we did not sometimes taste of adversity, prosperity would not be so welcome.
- Anne Bradstreet

Being someone who tends to feel easily stressed out about nothing and overwhelmed by upsetting situations, I guess it will not come as a revelation if I told you that, very much like cats, I am a creature of habit with little taste for radical or excessive change. Hence, I need stability and don't mind repetitiveness as it gives me a sense of comfort, security and it lets me achieve a certain control over life and helps me focus on what is important.

Of course, adding small amounts of variation to our routine isn't all that bad as it forces us to explore different horizons, take risks and open up to new experiences. Those unforseen events add some contrasting spice to our existence and are a welcome wake-up call when things are getting far too cozy and dangerously monotonous. At the end, it's all a question of finding the right balance between solacing permanence and refreshing novelty - too much of one or the other can be harmful to us.

Well, the same can be said about seasons. Imagine how insipid, boring and sad our days would be without weather fluctations, the perpetual transition of cycles and earth's ever-permutating rhythms. Although, each of us always finds a reason to moan about spring, summer, autumn or winter, I'm pretty sure we'd all go ballistic and suffer from severe depression if it would be Disney-like sunny and warm all the time or if our table was graced week after week with the same vegetables and fruits. Time would seem endless and we'd miss out on the best nature has to offer: the constant and spellbinding metamorphosis of our environment. Simply inconceivable for a lover of climate and agricultural variety like me.

This year, October, November, December, January and Febraury have been wonderfully wintry and extremely generous in snow. I've had a blast walking through the frosty, white and surreal looking countryside surrounding Geneva and I've thouroughly enjoyed staying at home doing some cocooning, but lately, I have grown tired of Jack Frost's icy embrace and now dream of admiring the verdant green scenery during my weekly strolls and fantasize about sitting on the balcony, sipping on a cup of coffee while listening to the mad chirp of sparrows. Besides, I can hardly wait to eat ramsons/ramps, fresh garlic, asparagus, baby carrots, fava beans, rhubarb and strawberries again.

Now that February is behind us and the vernal equinox is approaching, excitement is in the air and people as well as animals are starting to become fidgety. After a long period of cold and dullness, everybody is ready to welcome spring - our savior - with open arms and there's not one living soul who isn't relieved to finally be able to soon turn the page on all the gloom and inclemency of the last months.  

Aaahhh, there's nothing quite like getting caressed by the soft rays of the Easter sun, squinting against the bold late March light, relishing the warm April breeze, experiencing a slight gust of grassy air, being deafened by the enthusiastic carol of the birds and blinded by the flowers in bloom!

So while impatiently waiting for the magical transition to take place and heavy rain replaces snow as Switzerland's landscapes turn brown, I keep myself busy and sane with cooking activities. Within the walls of my humble, yet snug kitchen numerous heartwarming delicacies are created and nothing can affect me - not even the gloom outside; a little corner of paradise and epicurean lair where I can forget about the greyness of the skies above, the ugliness of certain people and leave my fears, worries as well as troubles behind...

Last Saturday, after visiting my favorite Asian supermarkets (Asia Store & Thu Hang in Pâquis, Geneva - for addresses check out this link) and buying a shipload of food (noodles, condiments, sauces, spices, tofu, pastries, etc...), I decided to revisit a childhood classic and prepare a healthy dessert with the tapioca pearls I purchased there and some leftover Tarocco oranges I had in my fruit basket. The result was incredibly pleasing and even P. loved my "Tapioca And Orange Curd Puddings" despite his aversion to this cassava speciality and its weirdly chewy texture.

Those elegant Maroccan flavored verrines are delightfully refreshing, voluptuously creamy, exquisitely fragrant, zestfully citrusy and magnificently balanced with the slight sharpness of the orange curd. An exceptionally good, refined and gluten-free treat which will rejoice tapiocaphiles and tapiocaphobics alike!
 

Honeyed Tapioca And Orange Curd Puddings
Recipe by Rosa Mayland, March 2013.

Makes 6 verrines.

Ingredients For The "Orange Curd":
220ml Freshly squeezed orange juice (Tarocco)
1 Tbs Lemon juice
110g Castor sugar
2 Eggs
1 Tbs Cornflour
2 Tbs Unsalted butter
Ingredients For The "Tapioca Pudding":
3/4 Cup (120g) Small pearl tapioca
1 3/4 Cups (420ml) Milk
1/2 Cup (120ml) Water
1/3 Cup (115g) Light runny honey
1 Tsp Orange blossom water (optional) or pure vanilla extract

Method For The "Orange Curd":
1. In a medium pan, combine all the ingredients together.
2. Put over medium heat and stir constantly until the mixture thickens (custard-like consistency).
3. Remove from the heat and whisk in the butter.
4. Pour equal quantities of the curd into the verrines and let cool while you prepare the tapioca.

Method For The "Tapioca Pudding":
5. In a large saucepan, combine the tapioca, milk, honey and orange blossom water (or vanilla extract) over medium high heat.
6. Bring to a boil, then reduce the heat to low.
7. Let the mixture cook until the tapioca looks translucent and the pearls are chewy in texture, about 20-30 minutes.
8. Let cool to room temperature, stirring occasionally and divide in between the verrines with the orange curd. Refrigerate the puddings.
9. Just before serving, top with chopped nuts or decorative sugar.

Remarks:
You can also make orange curd with Moro or Navel oranges or just replace the orange curd by any other curd of your choice (lemon, rhubarb, strawberry, raspberry, etc...).
If you want your tapioca puddings to be a little richer, then replace the water by single or double cream.

Serving suggestions:
Serve as dessert or as afternoon treat with some jasmine tea.

Puddings De Tapioca Au Miel Et À l'Orange Curd
Recette par Rosa Mayland, Mars 2013.
 
Pour 6 verrines.

Ingrédients Pour "l'Orange Curd":
220ml de Jus d'orange (Tarocco) fraîchement pressé
1 CS de Jus de citron
110g Sucre cristallisé
2 Oeufs
1 CS de Maïzena
2 CS de Beurre non-salé
Ingrédients Pour Le "Pudding De Tapioca":
120g (3/4 tasse) de Tapioca (perles du Japon)
420ml de Lait
120ml d'Eau
115g de Miel clair liquide
1 CC d'Eau de fleur d'oranger (facultatif) ou d'extrait de vanille pure

Méthode Pour "l'Orange Curd":
1. Dans une casserole moyenne, mélanger tous les ingrédients ensemble.
2. Faire chauffer à feu moyen et remuer constamment jusqu'à ce que le mélange épaississe (il doit avoir la consistance d'un custard).
3. Retirer du feu et incorporer le beurre.
4. Verser le curd (en quantités égales) dans le fond des verrines et laisser refroidir pendant que vous préparez le pudding.

Méthode Pour Le "Pudding De Tapioca":
5. Dans une grande casserole, mélanger ensemble le tapioca, le lait, le miel et l'eau de fleur d'oranger (ou la vanille), puis faire chauffer à feu moyennement élevé.
6. Porter à ébullition et réduire la température.
7. Faire cuire à feu doux jusqu'à ce que le tapioca soit translucide et que les perles soient tendre, pendant environ 20-30 minutes.
8. Laisser refroidir à la température ambiante, en remuant de temps en temps et verser dans les verrines (sur l'orange curd et en quantités égales). Réfrigérer les puddings.
9. Juste avant de servir, garnir de noix hachées ou de sucre décoratif.

Remarques:
Vous pouvez également fabriquer votre orange curd avec des oranges Moro ou Navel, ou bien tout simplement remplacer l'orange curd par le curd de votre choix (citron, rhubarbe, fraise, framboise, etc ..).
Si vous voulez que votre pudding au tapioca soit un peu plus riche, remplacez l'eau par de la crème légère ou double.

Idée de présentation:
Servir pour le dessert ou à l'heure du goûter avec du thé au jasmin.

BEETROOT AND ORANGE SALAD - SALADE DE BETTERAVE À L'ORANGE

February is a suitable month for dying. Everything around is dead, the trees black and frozen so that the appearance of green shoots two months hence seems preposterous, the ground hard and cold, the snow dirty, the winter hateful, hanging on too long.
- Anna Quindlen, One True Thing

February, when the days of winter seem endless and no amount of wistful recollecting can bring back any air of summer.
- Shirley Jackson, Raising Demons

Although I am a big fan of winter, I have to admit that February and its uniform skies, blizzardy snowfalls, heavy sleet storms, anesthetizing as well as frigid north winds and fair share of viruses can be quite a trying, unforgiving and monotonous month. Although the season of renewal is getting closer by the minute and the first signs of spring can already be witnessed (catkins hanging from trees, chaffinches and blackbirds singing crazily, snowdrops flowering, daffodils and primroses peeking out of the ground, etc...), this in-between period of the year is definitely not my favorite as it has the aura of a dull Soviet no-man's land or of a waiting room in a Bolshevik hospital.

Painfully murky and depressingly characterless days endlessly follow one another until the point where all this blandness numbs us and the zombie mode kicks in. It is an indubitable fact that dense opaque fog, serious lack of sunlight, bitter air and polar temperatures get the best of us as this lethal combination contributes to weakening our immune system and deminishing our high spririts. Hence it is extremely important that we don't forget to take good care of our mental and well as physical wellness.

It is totally normal to feel exhausted and a little feeble when the weather is so unfriendly and our lifetsyles go against the cosmic rhythm. After all, we cannot constantly be 110% productive and ask our bodies to be invicible if we don't comply to earth's laws, pamper ourselves and accept that we are not limitless machines. So, eventhough our lives are full of unchosen obligations (going to work no matter how we are feeling and having to be equally productive on a constant basis, adopting artificial schedules dictated by our modern world, suffering from insufficient sleep and peace,  etc...), it is nonetheless our responsability to nurture our well-being and inner harmony as much as humanly possible given the circumstances.

This is the reason why I try add harmony to my existence, slow down whenever I can, have activities which uplift my soul (listen to music, read, watch movies, cook/bake, meditate, go out for walks, etc...) and eat particularly wholesomely during Jack Frosts' reign. As a result, illnesses rarely affect me (I usually only get a runny nose and sore throat), my energy level is mostly high, 90% of the time my brain is active like a rat, I am generally fairly chirpy and the only blues I experience is played by talented musicians...

The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.
- Tom Robbins

Salad "freshens without enfeebling and fortifies without irritating.
- Jean-Anthelme Brillat-Savarin (1755-1826) 

One of my preferred health allies is beetroot. Not only is this globe vegetable fantastically versatile, mighty scrumptious and remarkably colorful, but it is also a great source of potassium, magnesium and iron as well as vitamins A, B6 and C, folic acid, carbohydrates, protein, powerful antioxidants and soluble fibre; ideal for boosting stamina, reducing risks of osteoporosis, strokes and heart attacks, bringing down blood pressure, stabilizing blood sugar, lowering cholesterol, helping slow the progression of dementia, treating anemia and fatigue. A highly nutritious and powerful ball of goodness which I am never tired of transforming into mouthwatering meals and seeing in my plate!

I'm not sure if it has something to do with my body sending me subliminal messages or if Mother Nature's imminent awakening is in cause, but lately, beets, oranges and wonderfully crunchy raw vegetables have been a lot on my mind and I have been constantly dreaming of bringing vibrant hues to the table as well as yearning for citrusy flavors.

Cravings can be very strong and as a rule, it is rather difficult to get rid of them, unlless they have been fulfilled. Anyway, thankfully for me my urge for hearty fare was legitimate and represented no threat to my organism (I would have resisted it otherwise), so I had no other choice than to enter my culinary temple in a jiffy and proceed to create a delightfully tasty, psychedelic and nutrient-ladden "Beetroot and Orange Salad" which I served for supper.

This zesty, refined and substantial cold dish met a frank success and brought happiness to the dinning table. P. asked for seconds and thirds, and we fiercely devoured it, leaving no leftovers. Had it been a platter of homemade pasta or a juicy steak, I don't think it would have gone down any faster or better. Simply perfect!

Beetroot And Orange Salad 
Recipe by Rosa Mayland, February 2013.

Serves 2 (as main course) or 4 (as side dish).

Ingredients For The "Salad Dressing":
The juice of 1 organic lemon
1 Clove garlic, crushed (optional)
2 Tbs Olive oil
1 Tsp Mild soy Sauce
1 Tsp Yellow or sweet mustard
1 Tsp Runny honey
1/2 Tsp Sriracha
1 Pinch ground allspice
Sea salt, to taste
Freshly ground black pepper, to taste
Ingredient For The "Salad":
1 Big raw beetroot, peeled and finely shredded
2 Tarocco oranges, filleted (see method)
1/4 Cup (30g) Hazelnuts, roasted and coarsely chopped
The rind of one organic lemon 
Sprouted alfalfa

Method For The "Salad Dressing":
1. Whisk all the ingredients together and set aside.
Method For "Plating The salad":
2. Place the grated beetroot* on the plates.
3. Drizzle the salad dressing* over the beetroot.
4. Prettily arrange the orange segments* over the beetroot.
5. Sprinkle the hazelnuts* and the grated lemon rind* over the salad.
6. Top with a handful of sprouted alfalfa*.
7. Serve immediately.

Remarks:
You can replace the allspice by 1/2 Tsp ground cumin, the Tarocco oranges by Moro or Navel oranges and the sprouted alfalfa by any other sprouted seeds of your choice (beetroot, onion, sesame, etc...).
The clove garlic is totally optional. Instead, try flavoring your salad with an onion which you'll cut in half and slice very thinly, then arrange nicely over the grated beetroot (before adding the orange segments).

Serving suggestions:
Serve this salad as main course, with slices of pumpernickel bread or as side dish in accompaniment to a casseroles, gratin or some barbecued meat.

* In equal quantities (either 1/2 or 1/4, depending on how many people you are going to serve).

Salade De Betterave À l'Orange
Recette par Rosa Mayland, Février 2013.

Pour 2 personnes (plat principal) ou 4 personnes (plat d'accompagnement).

Ingrédients Pour La "Vinaigrette": 
Le jus d'un citron bio
1 Gousse d'ail, écrasée (facultatif)
2 CS d'Huile d'olive
1 CC de Sauce soja douce
1 CC de Moutarde douce
1 CC de Miel liquide
1/2 CC de Sriracha
1 Pincée de Poudre de piment de la Jamaïque
Sel de mer, selon goût
Poivre noir fraîchement moulu, selon goût
Ingrédients Pour La "Salade":
1 Grosse betterave crue, pelée et finement râpée
2 Oranges Tarocco, découpée en quartiers (voir méthode)
30g de Noisettes, torréfiées et grossièrement hachées
Le zeste d'un citron bio
Pousses d'alfalfa/luzerne (graines germées)

Méthode Pour La "Vinaigrette":
1. Mélanger ensemble tous les ingrédients pour la vinaigrette et mettre de côté.
Méthode Pour La "Présentation De La Salade":
2. Disposer la betterave râpée * sur les assiettes.
3. Verser la vinaigrette* sur la betterave.
4. Arranger joliment les quartiers d'orange* sur la betterave.
5. Saupoudrer avec les noisettes* et le zeste de citron râpé*.
6. Déposer une petite poignée de luzerne germée* sur le dessus de la salade.
7. Servir immédiatement.

Remarques:
Vous pouvez remplacer le piment de la Jamaïque en poudre par 1/2 CC de cumin en poudre, les oranges Tarocco par des oranges Moro ou Navel et la luzerne germée par les graines germées de votre choix (betterave, oignon, sésame, etc ..).
L'ail est totalement facultatif. Afin de donner plus de saveur à votre salade, un oignon finement coupé fera parfaitement l'affaire (ajoutez-le juste avant les quartiers d'orange).

Suggestions d'accompagnement:
Servir cette salade comme plat principal, avec des tranches de pain pumpernickel ou comme plat d'accompagnement avec un plat au four, un gratin ou de la viandes grillée.

* En quantités égales (soit 1/2 ou 1/4, selon le nombre de personnes que vous allez servir).

ORANGE TIAN - THE DARING BAKERS

Every month I tell myself to start baking for the Daring Bakers' as early as possible, but as usual, I end up getting caught up by time and never manage to embark myself on that monthly journey into a new baking frontier before the very last moment (generally a few days prior to the deadline)...

The 2010 March Daring Bakers' challenge was hosted by Jennifer of "Chocolate Shavings" who chose "Orange Tian" as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.

I was really looking forward to making that "Orange Tian" as not only did it sound interesting, but also because it seemed not too rich and spring-like. Now, that winter has ended, we crave lighter desserts and shun away from the heavier versions on which we splurged during the cold season

Ducasse's "Orange Tian" recipe was very easy to prepare, but it was nonetheless time consuming. After two days of marmelade-, pâte sablée- and caramel-making we were finally able to indulge ourselves in the most delightful and refined fruit dessert that I have ever made.

At first, I wanted to make my tian with blood oranges, but as my favorite supermarket had none on sale, I had to take Navel oranges instead. So, I followed the recipe to the letter. I only added my personal touch to the pâte sablée which I flavored with ground Mahlep, a Turkish and Greek spice.

This dessert is really exquisite, not too sweet and so fresh. The oranges bring a wonderfully fruity touch, the cream filling is very delicate tasting and the sweet and buttery pastry crust (pâte sablée) brings a marvelous as well as contrasting flakiness to the whole. A perfectly balanced dessert. Divine!

Many thanks to Jennifer for making me discover this "Orange Tian" that is an excellent after dinner treat...

~ Orange Tian ~

Preparation time:
Pâte Sablée - 20 minutes to make, 30 minutes to rest, 15 minutes to roll out, 20 minutes to bake
Marmalade - 20 minutes to make, 30 minutes to blanch

Orange segments - 20 minutes, overnight to sit
Caramel - 15 minutes, overnight to sit
Whipped Cream - 15 minutes
Assembling - 20 minutes
Freezer to Set - 10 minutes

Equipment required:
• Cookie cutters . Ideally, you should have about 6 cookie cutters to build the desserts in and cut the circles of dough (see photo). The cookie cutters will be the size of your final dessert, so they should be the size of an individually-sized tart mold. If you don’t have round cookie cutters you could use an individually-sized cheesecake mold wit hout its base.

• A food processor (although the dough could be made by hand too)
• A stand-up or hand mixer
• Parchment paper or a silicone sheet
• A baking sheet
• A rolling pin

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PÂTE SABLÉE

Ingredients:
2 Medium-sized egg yolks at room, temperature
6 Tbs + 1 Tsp (2.8 oz/80g) Granulated sugar
1/2 Tsp Pure vanilla extract

1/4 Cup + 3 Tbs (3.5 oz/100g) Unsalted butter, ice cold & cubed
1/3 Tsp (2g) Sea salt
1 1/2 Cup + 2 Tbs (70z/200g) All-purpose flour
1 Tsp (4g) Baking powder
1 Tsp Ground Mahlep

Method:
1. Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.
2. In a separate bowl, add the eggs yolks, vanilla extract and sugar and beat with a whisk until the mixture is pale. Pour the egg mixture in the food processor.
3. Process until the dough just comes together. If you find that the dough is still a little too crumbly to come together, add a couple drops of water and process again to form a homogenous ball of dough. Form into a disc, cover with plastic wrap and leave to rest in the fridge for 30 minutes.

4. Preheat your oven to 350 degree Fahrenheit.
5. Roll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle. 6. Using your cookie cutter, cut out circles of dough and place on a parchment (or silicone) lined baking sheet. Bake for 20 minutes or until the circles of dough are just golden.

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ORANGE MARMALADE

Ingredients:
1/4 Cup + 3 Tbs (3.5oz/100g) Freshly pressed orange juice
1 Large organic orange
Cold water to cook the orange slices
5 g Pectin
Granulated sugar (use the same weight as the weight of orange slices once they are cooked)

Method:
1. Finely slice the orange. Place the orange slices in a medium-sized pot filled with cold water. Simmer for about 10 minutes, discard the water, re-fill with cold water and blanch the oranges for another 10 minutes.
2. Blanch the orange slices 3 times. This process removes the bitterness from the orange peel, so it is essential to use a new batch of cold water every time when you blanch the slices.
3. Once blanched 3 times, drain the slices and let them cool.
4. Once they are cool enough to handle, finely mince them (using a knife or a food processor).
5. Weigh the slices and use the same amount of granulated sugar . If you don’t have a scale, you can place the slices in a cup measurer and use the same amount of sugar.
6. In a pot over medium heat, add the minced orange slices, the sugar you just weighed, the orange juice and the pectin. Cook until the mixture reaches a jam consistency (10-15 minutes).
7. Transfer to a bowl, cover with plastic wrap and put in the fridge.

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ORANGE SEGMENTS

Ingredients:
8 Organic oranges.

Method:
1. Cut the oranges into segments over a shallow bowl and make sure to keep the juice. Add the segments to the bowl with the juice.

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CARAMEL

Ingredients:
1 Cup (70z/200g) Granulated sugar
1 1/2 Cups + 2 Tbs (14oz/400g)

Method:
1. Place the sugar in a pan on medium heat and begin heating it. Once the sugar starts to bubble and foam, slowly add the orange juice.
2. As soon as the mixture starts boiling, remove from the heat and pour half of the mixture over the orange segments (Reserve the other half of the caramel mixture in a small bowl — you will use this later to spoon over the finished dessert. When the dessert is assembled and setting in the freezer, heat the kept caramel sauce in a small saucepan over low heat until it thickens and just coats the back of a spoon - about 10 minutes. You can then spoon it over the orange tians).

Tip:
Be very careful when making the caramel — if you have never made caramel before, I would suggest making this step while you don’t have to worry about anything else. Bubbling sugar is extremely, extremely hot, so make sure you have a bowl of ice cold water in the kitchen in case anyone gets burnt!

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WHIPPED CREAM

Ingredients:
1 Cup (7oz/200g) Heavy whipping cream (35% fat)
3 Tbs Hot water
1 Tsp Gelatine powder
1 Tbs Confectioner's sugar
1 Tbs Orange marmalade (see recipe above)

Method:
1. In a small bowl, add the gelatine and hot water, stirring well until the gelatine dissolves. Let the gelatine cool to room temperature while you make the whipped cream.
2. Combine the cream in a chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute.
3. Add the confectioner sugar. Increase the speed to medium-high. Whip the cream until the beaters leave visible (but not lasting) trails in the cream.
4. Then add the cooled gelatine slowly while beating continuously. Continue whipping until the cream is light and fluffy and forms soft peaks.
5. Transfer the whipped cream to a bowl and fold in the orange marmalade.

Tip:
Use an ice cold bowl to make the whipped cream in. You can do this by putting your mixing bowl, cream and beater in the fridge for 20 minutes prior to whipping the cream.

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ASSEMBLING THE DESSERT

Make sure you have some room in your freezer. Ideally, you should be able to fit a small baking sheet or tray of desserts to set in the freezer.

Method:
1. Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out 6 cookie cutters onto the parchment paper/silicone.
2. Drain the orange segments on a kitchen towel.
3. Have the marmalade, whipped cream and baked circles of dough ready to use.
4. Arrange the orange segments at the bottom of each cookie cutter (Make sure the segments all touch either and that there are no gaps and that they fit snuggly and look pretty as they will end up being the top of the dessert. Arrange them as you would sliced apples when making an apple tart).
5. Once you have neatly arranged one layer of orange segments at the bottom of each cookie cutter, add a couple spoonfuls of whipped cream and gently spread it so that it fills the cookie cutter in an even layer. Leave about 1/4 inch at the top so there is room for dough circle.
6. Using a butter knife or small spoon, spread a small even layer of orange marmalade on each circle of dough. Carefully place a circle of dough over each ring (the side of dough covered in marmalade should be the side touching the whipping cream).
7. Gently press on the circle of dough to make sure the dessert is compact.
8. Place the desserts to set in the freezer to set for 10 minutes.
9. Using a small knife, gently go around the edges of the cookie cutter to make sure the dessert will be easy to unmold.
10. Gently place your serving plate on top of a dessert (on top of the circle of dough) and turn the plate over. Gently remove the cookie cutter, add a spoonful of caramel sauce and serve immediately.

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Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur le blog mentionné ci-dessous. Vous y trouverez cette recette en version française.

Chez Isa de "Les Gourmandises d'Isa" (Canada)
Chez Isabelle de "Eat My Cake Now" (France)