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It is obviously food is one of the most important part of our life. A great many of people love desserts and a significant minority of them may want a deeper understand of dessert. But not all of them have time to go to training agency to learn about dessert for lots of reasons, have to work, go to class and so on. To those person, our site is going to collect details about dessert and its history for you to learn more and for your convenience to find anything you are insterested in. on FoodDessertLife.com you get deeply analyses and researches in the history of dessert and different recipes of dessert. Of course, lost of dessert photos will be post here, cake, tarte, pie, chou cream, cookie... To contact us, please use our contact form: contact us contact us.
Patisserie Sacristain
Added: 26-08-2013, 03:11 | Comments: 11 | Views: 1224 | Group: sacristain
Patisserie SacristainPatisserie Sacristain
To discover another sweet specialty, continue to stroll down the boulevard Victor Hugo until you arrive at Le Roma. Famous for its' ice creams, Le Roma, in fact makes to best Sacristain in town.
Le Mille Feuille
Added: 25-08-2013, 17:51 | Comments: 9 | Views: 739 | Group: mille feuille
Mille – FeuilleMille – Feuille
Millefeuille, the French term, the direct translation of the French expression is “ a thousand leaves’. Not the most attractive of names, you might think.
Baklava my favorite dessert
Added: 25-08-2013, 17:44 | Comments: 14 | Views: 1185 | Group: baklaba-Baklava
baklaba/Baklavabaklaba/Baklava
Baklava is one of my all time favorite desserts and I have been wanting to try making it for a while now. I kept putting it off because the recipe sounded a little bit intimidating. The baklava has actually made it to my meal plan a few times but I either ran out of time or forgot to thaw the phyllo dough. I finally got over procrastinating and got to it and made baklava. It wasn't nearly as hard as I though it would be.
Apple Strudel with Cranberries and Pecans
Added: 25-08-2013, 17:39 | Comments: 8 | Views: 649 | Group: strudel
Apple Strudel with Cranberries and PecansApple Strudel with Cranberries and Pecans
Apple strudel is a thin dough which is rolled with an apple filling. In the filling can be raisins, nuts, sugar, cinnamon and bread crumbs. The term “strudel” is the German word for whirlpool and since the rolled pastry looks like the inside of a whirlpool it was given this name.
Feuilletage Puff Pastry Slices
Added: 25-08-2013, 17:29 | Comments: 8 | Views: 880 | Group: feuilletage
Feuilletage Puff Pastry SlicesFeuilletage Puff Pastry Slices
Feuilletage Puff Pastry Slices
Tourt fromage
Added: 25-08-2013, 17:23 | Comments: 21 | Views: 928 | Group: tourt fromage
tourt fromagetourt fromage
Western France (La Rochelle) region a specialty "tourt fromage" because it looks like a turtle shell, so the French literal translation is "turtle cheesecake."
Tarte tatin
Added: 25-08-2013, 17:18 | Comments: 18 | Views: 1638 | Group: tarte tatine
Tarte TatineTarte Tatine
This classic French dessert can be tricky, but it's delicious when it works. You can substitute the apples for plenty of other fruit; pear and prune or quince work beautifully.
Tarte Bourdaloue
Added: 25-08-2013, 17:12 | Comments: 12 | Views: 1496 | Group: tarte bourdaloue
tarte bourdalouetarte bourdaloue
Popular French style pear tart called “Popular French style pear tart called “Tarte Bourdaloue”. It is said that the tart was called after the street “Rue Bourdaloue” which, in turn, had been named for a seventeenth-century preacher, Louis Bourdaloue. . It is said that the tart was called after the street “Rue Bourdaloue” which, in turn, had been named for a seventeenth-century preacher, Louis Bourdaloue.
Tarte amandine aux poires
Added: 25-08-2013, 13:00 | Comments: 13 | Views: 860 | Group: tarte amandine
Tarte amandine aux poiresTarte amandine aux poires
This Tarte amandine aux poires is very simple to make pie that appeals to everyone in general and that can be done at any time of year.
Christmas pudding on stir up Sunday
Added: 25-08-2013, 12:37 | Comments: 7 | Views: 571 | Group: christmas pudding
The Tradition of the Christmas PuddingThe Tradition of the Christmas Pudding
Every year mum would make the Christmas Pudding. All four of us would have a stir, make a wish, chuck in the coins and lick the bowl. Come Christmas Day we’d stuff ourselves full to get more “dosh”, then line the coins up for mum to count. They’d be exchanged for “clean” money and the “Christmas Coins” would soak in a bowl ready for next year.