Tag Archives: christian gillet

French citrus Baba

Invented in the first half of the 18th century, the “Baba au rhum” is a great classic of French pastry-making, of which there are several variations. It’s a dessert consisting of a brioche cake drizzled with rum and generally accompanied by chantilly or crème pâtissière, and fresh or candied fruit. What better way to celebrate the start of spring than with a new take on an emblematic French pastry? The classic Baba au rhum becomes Baba aux agrumes (with or without rum)!

Valentine’s day French Brioche

St-Valentine-french-brioche

A French Brioche to share with your significant other on a special occasion. A recipe by Christian Gillet, Pastry-baker trainer – French Baker Champion – BakeLabRC consulting. A professional baker’s recipe…

Fruits King cake (Galette des Rois)

galette-des-rois-fruits

A Kings cake recipe by Christian Gillet, Pastry-baker trainer at BakeLabRC consulting – French Baker Champion