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Comment added date→ 2018-04-23 14:54:17
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.
Toasted Almond Dacquoise
Added: 4-09-2013, 15:57 | Comments: 8 | Views: 791 | Group: dacquoise
Toasted Almond DacquoiseToasted Almond Dacquoise
The dacquoise is a dainty little cake layer that is sadly under used by home bakers. It is a light meringue that has nuts folded into it and baked in a thin layer.
Chocolate peanut butter macarons
Added: 4-09-2013, 15:52 | Comments: 37 | Views: 2101 | Group: macaron
chocolate peanut butter macaronschocolate peanut butter macarons
It’s the first day of spring, and the first day New York has truly seen the sun in what feels like weeks. And guess what? It’s also Macaron Day.
Light and airy meringues
Added: 4-09-2013, 10:52 | Comments: 22 | Views: 1449 | Group: meringue
 Light and airy meringues Light and airy meringues
It might sound like a lot of work but once you take time to read the recipe and follow it you wont regret making Italian meringues.
Japanese soft waffles
Added: 4-09-2013, 10:37 | Comments: 55 | Views: 1362 | Group: Japanese waffle
Japanese soft wafflesJapanese soft waffles
Japanese Green Tea Waffle, Using only original fine flour for fresh moist dough combined with homemade custard and whip cream make for a superb harmony.
Pate damandes
Added: 4-09-2013, 05:03 | Comments: 11 | Views: 755 | Group: pâte d'amande
Pate damandesPate damandes
I've told you in the last post that how I made mushrooms pâte d'amandes to decorate cakes.
Strawberry jam on a dish
Added: 3-09-2013, 14:53 | Comments: 7 | Views: 775 | Group: jam
Strawberry jam on a dishStrawberry jam on a dish
When I saw the picture of the strawberry jam in Ina Garten’s Barefoot Contessa Back to Basics, I just knew that I had to make that jam. Gorgeous ruby red, with blueberries peeking through, the jam looked spectacular.
Savarin Cake with Vanilla-Grand Marnier Syrup
Added: 3-09-2013, 13:21 | Comments: 12 | Views: 1540 | Group: savarin
Savarin Cake with Vanilla-Grand Marnier SyrupSavarin Cake with Vanilla-Grand Marnier Syrup
A savarin is like a big rum baba, except this version is soaked with dessert wine for a light, summery feel
Perfecting Cannelé in France
Added: 3-09-2013, 12:04 | Comments: 586 | Views: 7192 | Group: Cannelés
Perfecting CanneléPerfecting Cannelé
I wish I could say that I first tasted cannelés in France, escaping from a Bordeaux bakery with a glossy brown cake that could easily fit in the palm of my hand and eating it while it was still warm. This is where my boyfriend had his cannelé epiphany. He claims it was so good that it just isn’t possible for any other cannelé, anywhere outside of Bordeaux, to compete.
American waffles
Added: 3-09-2013, 06:36 | Comments: 28 | Views: 1951 | Group: american waffle
american waffleamerican waffle
Waffles are as American as apple pie, and like apple pie are an import.
Dutch waffle called a "stroopwafel"
Added: 3-09-2013, 06:31 | Comments: 18 | Views: 1490 | Group: dutch waffle - stroopwafel
Dutch waffle called a "stroopwafel"Dutch waffle called a "stroopwafel"
They're two paper-thin waffles pressed on both sides of what seems to be half-dried pancake syrup. It gives it this semi-solid gooey texture between two crispy pieces of awesome that can only be described as surprisingly delicious.