https://www.bakewithmathilde.com/blog-1-copy daily 0.75 2026-10-08 https://www.bakewithmathilde.com/blog-1-copy/bakewithmathildecom/apple-tatin-crepe-cake monthly 0.5 2026-10-08 https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/0d0a7bba-394c-4680-8356-26d91d5ab307/Gateau+de+crepes+7.png Recipes - Apple Tatin Crêpe Cake - Démarquez-vous Delicate layers of thin crêpes, silky vanilla mascarpone whipped cream, and a lightly tangy apple filling, topped with beautifully caramelized Tatin-style apples. https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/a399915c-3b67-4029-85b7-31c827f84544/Gateau+de+crepes+1.png Recipes - Apple Tatin Crêpe Cake - Mathilde's Tips Cool all components completely. The crêpes and apple filling must be cold before assembly to prevent the whipped cream from melting. Avoid overwhipping the mascarpone cream. Stop mixing as soon as it forms firm, smooth peaks. Overwhipped cream can become grainy. Choose apples that hold their shape. Golden Delicious and Pink Lady apples work particularly well for the Tatin insert because they become tender without falling apart too quickly. Make ahead. This crêpe cake is perfect for preparing over two days. The day before: Prepare the crêpes, apple filling, and caramelized Tatin apple insert. Store the crêpes and filling in the refrigerator and the apple insert in the freezer. You can also assemble the crêpe layers and refrigerate the cake overnight, well covered. On the day of serving: Prepare the remaining mascarpone whipped cream, frost the cake, glaze the Tatin apple insert, and add the final decorations. Allow enough time for the insert to thaw completely in the refrigerator before serving. https://www.bakewithmathilde.com/blog-1-copy/bakewithmathildecom/mango-macarons monthly 0.5 2026-10-07 https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/1790b8e9-97d3-4911-b70a-7c1e44fd79c1/Macarons+mangue+5.png Recipes - Mango Macarons - Démarquez-vous If you’ve ever wanted to make macarons at home, this mango version is a lovely place to start. Delicate macaron shells are filled with a creamy mango white chocolate ganache and a bright mango-lime center. I prefer using a French meringue for these macarons because it is quicker to prepare and more approachable for beginners. https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/d4e14fd2-615f-44b2-8bf4-5d22e27852c7/Macarons+mangue+1.png Recipes - Mango Macarons - Mathilde's Tips Do not overmix during macaronage. Batter that is too fluid will spread excessively and produce flat shells. Stop once the batter flows smoothly and the lines disappear within about 10 to 15 seconds. Choose concentrated food coloring. Gel or powdered food coloring is preferable to liquid coloring, which can add unnecessary moisture to the batter. Adjust the baking time to your oven. Every oven behaves differently. If they remain sticky underneath or wobble on their feet, they usually need a little more baking time. Watch the consistency of the mango purée. Very watery purée can make the ganache too soft and dilute the flavor. Reduce it gently before measuring if necessary. Do not skip maturation. Freshly assembled macarons are not at their best. After about 24 hours in the refrigerator, the texture becomes softer and much more balanced. Make ahead. The mango purée, mango ganache, and mango filling can all be prepared the day before and kept covered in the refrigerator until ready to use. https://www.bakewithmathilde.com/blog-1-copy/bakewithmathildecom/crepes-suzette monthly 0.5 2026-10-08 https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/a1d8459a-4074-460d-a8e8-4fe77c456239/Crepes+suzette+1.png Recipes - Crêpes Suzette - Démarquez-vous These Crêpes Suzette are coated in a buttery orange caramel sauce that is beautifully fragrant. Served warm with homemade candied orange zest, they make an elegant French dessert that is still very approachable to prepare at home. https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/89c3331b-5978-4dd7-8d2a-82da6d18b245/Crepes+suzette+2.png Recipes - Crêpes Suzette - Mathilde's Tips Do not overcook the caramel. A light amber caramel is enough. A dark caramel can make the sauce too bitter. Do not reduce the sauce too much. The sauce should still be fluid before the crêpes are added. Strain the orange juice. Removing the pulp gives the Suzette sauce a smoother and more elegant texture. https://www.bakewithmathilde.com/blog-1-copy/bakewithmathildecom/vanilla-chocolate-marble-loaf-cake monthly 0.5 2026-10-05 https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/ac722019-ea9a-4011-9033-edc127206ecd/Cake+marbr%C3%A9+2.png Recipes - Vanilla Chocolate Marble Loaf Cake - Démarquez-vous This vanilla chocolate marble loaf cake is soft, moist, and beautifully swirled in every slice. After baking, it is soaked with a light vanilla syrup, then finished with a dark chocolate glaze and a milk chocolate marble effect for an elegant pastry-style finish. https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/9d141136-0b5b-4abc-9d60-605229d4ae53/Cake+marbr%C3%A9+1.png Recipes - Vanilla Chocolate Marble Loaf Cake - Mathilde's Tips Keep both batters similar in consistency. Cocoa powder absorbs moisture, which is why a small amount of extra heavy cream is added to the chocolate portion. Glaze the cake only when it is completely cold. If the cake is still warm, the chocolate glaze will become too thin and run off too quickly. Use visual cues to check doneness. Ovens vary, so use the baking time as a guide. The center should be fully baked but still moist. https://www.bakewithmathilde.com/blog-1-copy/bakewithmathildecom/lemon-loaf-cake monthly 0.5 2026-10-05 https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/bb750d9b-45ec-4b57-832f-622fae010b0f/Cake+citron+2.png Recipes - Lemon Loaf Cake - Démarquez-vous This lemon loaf cake is soft, tender, and full of fresh citrus flavor thanks to plenty of lemon zest and a bright lemon syrup added straight after baking. A thin layer of neutral glaze gives it a beautiful glossy finish. https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/348976a4-76e2-4689-b9cb-e8220d8e7284/Cake+citron+3.png Recipes - Lemon Loaf Cake - Mathilde's Tips Rub the zest into the sugar. This small step makes a noticeable difference because it releases the natural oils from the lemon zest and distributes the flavor throughout the batter. Use untreated lemons when possible. Since the zest goes directly into the batter, wash the lemons thoroughly before zesting. Add the syrup while the cake is still warm. A warm cake absorbs the syrup much more effectively. Keep the glaze thin. You only need a light coating. Too much glaze can create an overly gelatinous finish. https://www.bakewithmathilde.com/blog-1-copy/bakewithmathildecom/homemade-granola monthly 0.5 2026-10-04 https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/ac74f8be-f289-4593-b885-2c10f833f71a/Granola+2.png Recipes - Homemade Granola - Démarquez-vous This homemade banana granola is crisp and packed with generous chocolate chunks. Ripe banana adds natural sweetness and helps create beautiful crunchy clusters, making it perfect with yogurt, milk, or simply enjoyed by the handful. https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/14b9e139-dea4-4ce0-a08d-bb7328d730c5/Granola+1.png Recipes - Homemade Granola - Mathilde's Tips Use very ripe bananas. Bananas with brown spots are ideal because they are sweeter, softer, and more flavorful. Weigh your banana. Two bananas can vary significantly in size. Using about 180 g of peeled banana keeps the texture consistent from batch to batch. Do not stir the granola too much while baking. If you want large clusters, only flip a few large sections halfway through baking instead of stirring everything. Do not judge the texture while it is still hot. Granola is always softer straight from the oven and becomes crisp as it cools. Let it cool completely before storing. Any remaining warmth can create condensation inside the container and make the granola lose its crunch. https://www.bakewithmathilde.com/blog-1-copy/bakewithmathildecom/vanilla-berry-pavlova monthly 0.5 2026-10-03 https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/ca55c7ff-4275-41f0-a0f7-4ee823833fa9/Pavlova+4.png Recipes - Vanilla Berry Pavlova - Démarquez-vous This vanilla berry pavlova has a crisp, delicate meringue shell with a soft marshmallow-like center, topped with vanilla mascarpone whipped cream, a tangy homemade berry filling, and fresh berries. A little lime zest at the end brings freshness and balances the sweetness beautifully. https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/66322888-aabf-4ee1-a0cc-ab65d26c6ce3/Pavlova+1.png Recipes - Vanilla Berry Pavlova - Mathilde's Tips Add the sugar slowly. This is one of the most important steps in the recipe. Allow a few seconds between each spoonful instead of rushing the sugar into the egg whites. Keep the oven temperature low. A pavlova should gently dry rather than brown. If the temperature is too high, the exterior may darken and the shell is more likely to crack significantly. Assemble close to serving time. The whipped cream, compote, and fresh fruit all introduce moisture to the meringue. For the crispest texture, assemble the pavlova as close to serving as possible. https://www.bakewithmathilde.com/blog-1-copy/bakewithmathildecom/fraisier-cake monthly 0.5 2026-10-05 https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/39ec678a-5464-4a6d-912c-90dbc8d041d6/Fraisier+1.png Recipes - Strawberry Fraisier Cake - Démarquez-vous This elegant fraisier cake is made with a soft almond sponge, light vanilla diplomat cream, fresh strawberries, and strawberry filling. A touch of lemon and lime adds just enough freshness to balance the sweetness of the berries and vanilla. https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/1790823021803-V6C6ATC9H6QRZ00J0KBT/Fraisier+1.png Recipes - Strawberry Fraisier Cake - Mathilde's Tips Do not oversoak the sponge. The almond sponge is naturally soft and moist. It only needs a light brushing of syrup. Give the cake enough chilling time. Even if the cream feels firm after a few hours, an overnight rest gives the cleanest slices and allows the flavors to develop. Make ahead. This fraisier is ideal for preparing the day before serving. You can make the almond sponge, lemon-lime syrup, strawberry filling, and pastry cream ahead of time. Once the pastry cream has cooled but is still soft and smooth, finish the diplomat cream and assemble the cake. Refrigerate overnight, then add the mascarpone whipped cream and final decoration the next day. https://www.bakewithmathilde.com/blog-1-copy/bakewithmathildecom/hot-chocolate monthly 0.5 2026-10-01 https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/bb8e0b54-762d-4c65-bfe5-4bdcceb41f1a/Hot+chocolate+4.png Recipes - The Best Hot Chocolate - Démarquez-vous This homemade hot chocolate is smooth and deeply chocolatey, with a silky texture that feels extra comforting and indulgent. https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/96b167a6-f7c0-4f18-a81f-3464989c59c9/Hot+chocolate+1.png Recipes - The Best Hot Chocolate - Mathilde's Tips Use good-quality chocolate. Since chocolate is the main flavor in this recipe, use a good-quality baking chocolate or couverture chocolate between 55% and 70% cocoa. Adjust the sugar to your chocolate. A 55% chocolate will usually need less added sugar, while a 70% dark chocolate may benefit from a little more. Do not boil the mixture. High heat can affect the texture and make the chocolate taste less smooth and balanced. Finely chop the chocolate. Large chunks take longer to melt. https://www.bakewithmathilde.com/blog-1-copy/bakewithmathildecom/nyc-smores-cookies monthly 0.5 2026-09-30 https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/2c4d8819-3512-429c-a9ff-56c38d4ac45d/NYC+s%27mores+cookies+1.png Recipes - NYC S’mores Cookies - Démarquez-vous Thick, generous, and gooey in the center, these NYC S’mores Cookies combine everything we love about New York-style cookies with the flavors of classic American s’mores. Each cookie is packed with chocolate, Graham crackers, and marshmallows. https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/71aa2ed8-fbd4-4c5f-998c-3096e64c3827/NYC+s%27mores+cookies+3.png Recipes - NYC S’mores Cookies - Mathilde's Tips Do not cream the butter and sugar. The goal is simply to combine them, not to whip in lots of air. Too much aeration can change both the texture and the spread. Do not overmix the dough. Once the flour is added, mix only until combined. Do not overbake. The center should still look soft when the cookies come out of the oven. That soft center is what gives these cookies their thick, gooey texture. Weigh each cookie. A difference of 20–30 g can noticeably change the baking time. https://www.bakewithmathilde.com/blog-1-copy/bakewithmathildecom/chocolate-chip-muffins monthly 0.5 2026-09-30 https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/b1d514d3-7107-4dec-9d35-c99fb828c83a/Muffins+coeur+coulant+1.png Recipes - Chocolate Chip Muffins with Chocolate Hazelnut Spread Filling - Démarquez-vous These soft vanilla muffins are loaded with chocolate chips and filled with a chocolate hazelnut spread center. They’re simple to make and perfect for whenever you want something homemade and comforting. https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/1c65d520-bb5c-46b3-8055-df05ae9565be/Muffins+coeur+coulant+2.png Recipes - Chocolate Chip Muffins with Chocolate Hazelnut Spread Filling - Mathilde's Tips Do not overmix the batter. Once the flour is added, mix only until combined. Weigh the batter into each liner. About 75 g of batter per muffin gives you evenly sized muffins that bake at the same rate. Do not open the oven after the first 5 minutes. Simply lower the temperature. Opening the door too early can cause the oven temperature to drop and reduce the muffins’ rise. Watch the muffins, not just the timer. Every oven bakes slightly differently. Start checking them around 18 minutes total baking time. https://www.bakewithmathilde.com/blog-1-copy/bakewithmathildecom/quick-mini-donuts monthly 0.5 2026-09-29 https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/58fb5a87-d8a7-4e53-bbc0-b2209b0e4748/Beignets+express+3.png Recipes - Easy Mini Donuts - Démarquez-vous These soft mini donuts are made with yogurt and require no yeast or proofing time. The batter comes together in just a few minutes, making them perfect when you want something sweet and indulgent without a long preparation. https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/f537c85a-3d6a-4357-b533-24d9b9ca842f/Beignets+express+1.png Recipes - Easy Mini Donuts - Mathilde's Tips Watch the oil temperature carefully. This is the most important part of the recipe. If the oil is below about 330°F / 165°C, the donuts may absorb too much oil. If it rises above 355°F / 180°C, they can brown before the center is fully cooked. Keep the donuts small. Larger portions are harder to cook evenly and may remain undercooked in the center. Do not overcrowd the pan. Fry in small batches so the oil temperature stays consistent. Do not overmix the batter. Once the flour is added, mix only until everything is incorporated. Coat them while warm. The sugar will stick much better shortly after frying. https://www.bakewithmathilde.com/blog-1-copy/bakewithmathildecom/japanese-souffle-cheesecake monthly 0.5 2026-09-30 https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/2bae6a3c-4c2c-44b0-a4fb-5b7e169c2e79/Japanese+souffl%C3%A9+cheesecake+2.png Recipes - Japanese Soufflé Cheesecake - Démarquez-vous This Japanese Soufflé Cheesecake is wonderfully light and airy, with a delicate, cloud-like texture and a subtle cream cheese flavor. Its success comes down to a soft meringue, gentle folding, and a slow water-bath bake. Serve it slightly warm for an airy, cloud-like texture, or chilled for a creamier cheesecake-style finish. https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/873d3ff2-84c8-482b-ba33-84fd5369883c/Japanese+souffl%C3%A9+cheesecake+1.png Recipes - Japanese Soufflé Cheesecake - Mathilde's Tips Keep the cream cheese mixture gentle and warm. The cream cheese, milk, and butter only need to be warmed enough to become smooth. If the mixture is too hot when the egg yolks are added, they may begin to cook. Do not overmix after adding the meringue. Fold only until the batter is uniform. Overmixing deflates the egg whites and results in a denser cheesecake. Use a water bath. The moist, gentle heat from the water bath allows the cheesecake to bake gradually while maintaining its soft texture. The water should be hot, but it does not need to be boiling. https://www.bakewithmathilde.com/blog-1-copy/bakewithmathildecom/creamy-vanilla-rice-pudding monthly 0.5 2026-09-15 https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/7c194c14-ed3f-45bc-a1b8-9121a4298c46/Riz+au+lait+1.png Recipes - Creamy Vanilla Rice Pudding - Démarquez-vous Creamy, comforting, and delicately flavored with vanilla, this rice pudding has an especially light texture thanks to the addition of softly whipped cream after chilling. https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/498809f0-9b2e-4fe3-871b-830d1ed00679/Riz+au+lait+2.png Recipes - Creamy Vanilla Rice Pudding - Mathilde's Tips Do not rinse the rice. The starch on the grains helps create the naturally creamy texture of the pudding. Keep the heat low. Cooking too quickly can cause the milk to evaporate before the rice becomes properly tender. Stop cooking while the mixture still looks slightly loose. It will thicken significantly as it chills. Whip the cream only to soft peaks. A soft, airy texture blends much more smoothly into the chilled rice pudding. Make sure the rice pudding is completely cold before adding the whipped cream. If it is still warm, the cream will deflate. https://www.bakewithmathilde.com/blog-1-copy/bakewithmathildecom/homemade-salted-caramel monthly 0.5 2026-09-15 https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/91954e6a-e0fc-4591-b432-3fb28644cf9d/Caramel.png Recipes - Homemade Salted Caramel - Démarquez-vous This homemade salted caramel can be enjoyed in two ways: warm and fluid as a caramel sauce, or chilled until thick and creamy for a spreadable caramel. It’s perfect for filling choux, topping pancakes or ice cream, layering into cakes, drizzling over desserts, or simply spreading onto toast. https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/62b8fe33-a81e-4eef-abeb-19717e2b4de4/Caramel.png Recipes - Homemade Salted Caramel - Mathilde's Tips Watch the color carefully. A light amber caramel will taste sweet and delicate, while a very dark caramel can become bitter. Warm the cream before adding it. Cold cream creates a stronger thermal shock and can cause the caramel to seize. Don’t stir the sugar too much while it melts. This can encourage crystallization. Blend at the end. It makes a noticeable difference to the final texture and gives the caramel a professional, glossy finish. https://www.bakewithmathilde.com/blog-1-copy/bakewithmathildecom/french-creme-brulee monthly 0.5 2026-09-15 https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/8c2bb4ec-3733-473c-8271-504d011f0088/Cr%C3%A8me+br%C3%BBl%C3%A9e.png Recipes - Crème Brûlée - Démarquez-vous A classic vanilla crème brûlée with a silky, delicate custard hidden under a thin, crisp caramel shell. https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/33dd2fdc-0120-4045-b753-2652a9af46dd/Cr%C3%A8me+br%C3%BBl%C3%A9e.png Recipes - Crème Brûlée - Mathilde's Tips Watch the texture, not just the timer. Different ramekins bake differently. The edges should be set, while the center should still jiggle slightly when you move the ramekin. Don’t overbake. If the custard puffs, bubbles, or turns grainy, it has baked too much. Crème brûlée should always be softly set and silky. Use full-fat cream. Heavy cream gives the custard its rich and velvety texture. Lighter cream will not give the same result. Caramelize just before serving. If you torch the tops too early, the caramel will soften as it absorbs moisture from the custard. Keep the sugar layer thin. A thin layer melts more evenly and gives you that delicate crack when you tap it with a spoon. https://www.bakewithmathilde.com/blog-1-copy/bakewithmathildecom/fluffy-pancakes monthly 0.5 2026-09-15 https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/f78337f6-a907-4dc8-b9c9-33b5dbc50e9a/Fluffy+pancakes+1.png Recipes - Fluffy Pancakes - Démarquez-vous These Japanese-style fluffy pancakes are incredibly light, soft, and airy as soft as a cloud thanks to a delicate meringue folded into the batter. The key is gentle heat and covered cooking, which allows the pancakes to rise beautifully while cooking through without becoming dry. https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/f7d35402-0534-4e43-9500-890ac63ea971/Fluffy+pancakes+2.png Recipes - Fluffy Pancakes - Mathilde's Tips 1. Don't over-whip the egg whites. A glossy, soft meringue is easier to fold in and gives the pancakes a lighter, more even texture. 2. Fold gently. Once the meringue is incorporated, avoid overmixing. You want to keep as much air in the batter as possible. 3. Keep the heat very low. This is probably the most important step. If the pan is too hot, the outside will brown before the center has time to cook. 4. Keep the pan covered. The steam helps the pancakes cook through while keeping them soft and fluffy. 5. Don't press the pancakes when flipping. Use a thin spatula and flip them gently without flattening them. 6. Serve them right away. These pancakes are at their best straight from the pan, when their texture is at its lightest and fluffiest. https://www.bakewithmathilde.com/blog-1-copy/bakewithmathildecom/chocolate-pudding monthly 0.5 2026-09-15 https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/fadc25a2-22d3-4ae4-b61e-bdb8756dc523/Chocolate+pudding.png Recipes - Chocolate Pudding - Démarquez-vous These homemade chocolate pudding are smooth, and wonderfully silky, with an intense chocolate flavor. They are quick to prepare and made without eggs. https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/fadc25a2-22d3-4ae4-b61e-bdb8756dc523/Chocolate+pudding.png Recipes - Chocolate Pudding - Mathilde's Tips Use unsweetened cocoa powder. Sweetened cocoa will change the balance of the recipe and make the creams noticeably sweeter. Keep whisking while the cream thickens. Cornstarch thickens quickly once heated, so constant whisking prevents the mixture from sticking to the bottom or forming lumps. Start the 2-minute cooking time once the cream begins to boil. If it is not cooked long enough, the cream may remain too loose. Don't judge the consistency while the cream is still hot. It will seem fairly soft when you first remove it from the heat. The chocolate and cornstarch will continue to firm up as the cream chills. https://www.bakewithmathilde.com/blog-1-copy/bakewithmathildecom/vanilla-cream-puffs-salted-caramel monthly 0.5 2026-10-05 https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/dc1f98f6-0c5a-4fa3-be49-b4b41887210d/Choux+vanille+caramel.png Recipes - Vanilla Cream Puffs with Salted Caramel - Démarquez-vous Light and crisp pearl sugar cream puffs filled with silky vanilla diplomat cream and a smooth salted caramel center. A delicious twist on classic French chouquettes, combining crisp choux pastry, airy vanilla cream, and rich salted caramel in every bite. https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/7333852d-5cd0-4ad5-b6cf-1a9c53a03ccd/Choux+vanille+caramel.png Recipes - Vanilla Cream Puffs with Salted Caramel - Mathilde's Tips 1. Don't rely only on the weight of the egg. The exact amount needed depends on how much moisture evaporates while drying the panade. Add the egg gradually and use the V-shape test to determine when the dough is ready. 2. Remove the liquid from the heat at the first boil. Allowing it to boil for too long causes excess evaporation and changes the balance of the choux pastry. 3. Don't open the oven too early. With this gentle baking method at 265°F (130°C), the choux need time to develop their structure before the temperature is increased. 4. Keep the heavy cream very cold. Cold cream whips more easily and helps create a light diplomat cream with enough structure for piping. 5. Don't take the caramel too dark. Stop when you reach a beautiful amber color. A very dark caramel can quickly become bitter. 6. Give the caramel enough time to chill. When warm, this caramel has the consistency of a sauce. After several hours in the refrigerator, it becomes thick, creamy, and perfect for piping into the choux. https://www.bakewithmathilde.com/blog-1-copy/bakewithmathildecom/peanut-praline-chocolate-spread monthly 0.5 2026-09-29 https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/f7007bad-52f5-4a0f-92df-efe81781d4fe/Chocolate+peanut+spread+1.png Recipes - Homemade Peanut Praline & Chocolate Spread - Démarquez-vous This homemade spread combines deeply roasted peanuts, caramel and chocolate for a rich, nutty flavor and beautifully smooth texture. Made with a true peanut praline, it’s delicious spread over brioche, pancakes or toast — or simply enjoyed by the spoonful. https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/ab4b1980-43e1-42d3-a104-36d513c4849c/Chocolate+peanut+spread+1.png Recipes - Homemade Peanut Praline & Chocolate Spread - Mathilde's Tips Don't take the caramel too dark. A deep brown caramel can become bitter and overpower the roasted peanut flavor. Be patient when blending the praline. At first, the mixture will look like a dry powder. As you continue blending, the natural oils from the peanuts are released and transform it into a smooth paste. Give your food processor a break if it gets hot. Making praline requires several minutes of blending, and smaller home food processors can overheat. Don't add all the oil at once. Start with 15 g and adjust only after blending. It's easy to make the spread thinner, but much harder to fix one that is too runny. Don't judge the consistency while it's warm. The chocolate is still melted at this stage. Allow the spread to sit for several hours at room temperature before deciding whether it needs adjusting. https://www.bakewithmathilde.com/blog-1-copy/bakewithmathildecom/peanut-butter-banana-chocolate-chip-cookies monthly 0.5 2026-09-15 https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/5e44de43-d2b1-4774-b829-6d9b0d5c3e87/Caramelized+banana+cookies+1.png Recipes - Chocolate Chip, Peanut Butter & Caramelized Banana Cookies - Démarquez-vous These thick, soft-centered cookies combine dark chocolate, crunchy peanuts and a creamy peanut butter center, finished with warm caramelized bananas. The slightly crisp edges, gooey center and freshly caramelized banana make them especially delicious served while still warm. https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/69cd95f9-3309-445b-8630-4c6784da95ee/Caramelized+banana+cookies+2.png Recipes - Chocolate Chip, Peanut Butter & Caramelized Banana Cookies - Mathilde's Tips Use softened, not melted, butter. Butter that is too warm will make the dough softer and can cause the cookies to spread too much in the oven. Don't skip the chilling time. Chilling firms up the butter and helps the stuffed cookies stay thick as they bake. Don't overmix after adding the flour. Mix only until the flour disappears. Overworking the dough can make the cookies less tender. Don't overbake them. The centers should still look slightly underdone when the cookies come out of the oven. They will continue to set as they cool. Choose the right banana. Use a ripe but still firm banana. An overly ripe banana can become too soft and fall apart in the caramel. Add the bananas at the last minute. Caramelized bananas contain moisture and will gradually soften the cookies, so they are best added immediately before serving. https://www.bakewithmathilde.com/blog-1-copy/bakewithmathildecom/caramelized-banana-pancakes monthly 0.5 2026-09-15 https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/c8e7b7a1-898e-4370-bb4f-2aae192ed9cc/Caramelized+bananas+pancakes+1.png Recipes - Caramelized Bananas Pancakes - Démarquez-vous Soft, fluffy pancakes topped with tender caramelized bananas and a warm, creamy caramel sauce. An easy yet indulgent recipe that's perfect for a weekend breakfast or brunch. https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/139341b0-9cf2-4d6f-b95d-a7ca9be59b41/Caramelized+bananas+pancakes+2.png Recipes - Caramelized Bananas Pancakes - Mathilde's Tips Don't overmix the batter. Once the flour is added, mix only until everything comes together. Watch the heat. If your skillet is too hot, the pancakes will brown before the centers have time to cook. Medium-low heat usually gives the most even results. Keep the caramel light amber. A dark caramel can become bitter, especially since it continues cooking when you add the butter. Always use hot heavy cream for the caramel. Make sure the cream is well heated before adding it to the caramel. Cold cream can cause the caramel to seize and harden. Pour it in gradually while stirring carefully. Serve the caramelized bananas immediately. They are at their best straight from the pan, while still warm, glossy, and tender but holding their shape. https://www.bakewithmathilde.com/blog-1-copy/biscoff-cookies monthly 0.5 2026-09-02 https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/93a2c95d-713f-421f-8773-454008a2c4a9/Biscoff+cookies+1.jpeg Recipes - Biscoff Cookies - Démarquez-vous These generous Biscoff cookies have lightly crisp edges and a soft, tender center, with Biscoff spread, crunchy cookie pieces, and white chocolate throughout. They’re simple to make, with a short chilling time that helps create thick, bakery-style cookies. https://images.squarespace-cdn.com/content/v1/6a8b6b8b5d4a1b727fdb981f/f258dff1-aa9d-4d8f-a4cc-345160c28ba1/Biscoff+Cookies+2.jpeg Recipes - Biscoff Cookies - Mathilde's Tips Don't overbake them. This is the most important part if you want a soft center. The edges should look set, but the middle should still look slightly underdone when you take the cookies out of the oven. Don't skip the chilling time. Chilling the dough for at least 30 minutes helps prevent excessive spreading. Brown sugar makes a difference. It adds moisture, chewiness, and a subtle caramel flavor. Don't overmix after adding the flour. Fold only until the flour disappears to keep the cookies tender. Give the cookies enough space. Keep an eye on the baking time. Start checking at 10 minutes. 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