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Excellent year 2009 to you all

Thank you for your loyalty to our blog.

After barely 6 mos of operation, we reached the figure of 6550 visitors.

We wish you a happy new year 2009.

she does not start as we finish (an invoice for the car from 640 €)

Kisses sunny Guadeloupe to you all.

Chantal Jerome, Angel & Célyan

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Boat Pirate

Thanks to Chantal, who helped me prepare the marble cake that serves as a base to the boat. She's back there twice, the first cake did not risen sufficiently.
For decoration, the result has exceeded my expectations, it was the first time I did.
I had a lot of pressure because I could not imagine missing the birthday cake Angel
Preparation: An early
For about 10 people

For the marbled chocolate

500 g flour 400 g caster sugar
400 g dark chocolate
8 whole eggs 2

natural yoghurt 2 packets of yeast
24 cl of oil

To decorate the boat:
400 g milk chocolate confectionery (Nestle dessert)
25 mikados milk chocolate straws
7 Kellogs "Fun'Tubiz" with strawberry (for version otherwise normal spiral straws just chocolate)
an ice cone
a Pepito rollos
8 Mini Kit Kat Balls
6 or 7 cigarettes Russian
3 wafers
3 wooden skewers
The sails were cut out of paper, then colored. Pirate flags were printed and then cut.



1 - To make the chocolate marble, preheat oven to 180 ° C (gas 6).
In a bowl, beat whisk eggs and sugar.
Add the yogurt, flour and yeast, mix well.
Add the oil, mix gently, you must obtain a smooth paste.
In another bowl, cut the chocolate into squares and make gently melt in microwave (or double boiler ).
Remove from oven and stir the melted chocolate to make it smooth.
Pour half the batter and mix strongly over immediately to obtain a paste of uniform color. It is thicker and less fluid than the paste kind.
Pour batter into a white mold butter (it's useless if the mold is made of silicone ), round about 25-27 cm in diameter and then divide the chocolate dough with a scattered fashion.
With Blade a knife, go several times in the mold in all directions to make mottling and mix the 2 doughs.
Bake at 180 ° C (gas 6) for about 45 minutes, the cake should be properly inflated to the ship's hull.
Cool cake on rack, then unmold.

Cut the cake into two equal parts well.

The birthday of Angel, we followed exactly the proportions the site where we found the recipe (cooking section of the Internet) but the cake was not inflated. We doubled the proportions to remedy the problem.

2 - Melt the milk chocolate (microwave oubain-marie) and keep warm.

This will use the warm chocolate throughout the decoration of the boat (watch that water never comes into contact with the chocolate).
Adjust the two halves of cake to form a semicircle very thick.
Cut the bottom of the Rounded (About 4 cm) parallel to the long straight edge. second. Put this on a boat hull plate, the smaller lower part.

3 - Using the 2 drops of cake, make the upper deck as you can by adjusting the hull. Make-glass windows of the rear axle by splitting wafers.
For the sides, keep rectangles 2 and 3 squares on the window to rear, 4 squares on 2 high. The paste with milk chocolate.

To the front and rear rails: Mikados Cut into sticks about 2 cm and plant these small posts on the front of the boat and back, evenly spaced, then fix the railing on Mikados poles with icing (hide slices with chocolate).

Make 2 small pyramids of Kit Kat contained ball cannon balls on each side of the boat, 3 below and on top.

Make matte and watch threading straws Fun'Tubiz on wooden skewers.
To watch, insert the top of a cone ice between 2 pieces straw, stuffing the hole with the remaining cake to keep it on the skewer.
Do not forget the sails that time if we want to put (cut into trapezoids species of large paper, printed or not).
Thread a straw on a skewer also the ship's bow.
Cut Russian cigarettes (2 cm) and paste

Book 2 pieces. (They used the upper deck).
Coat one half milk chocolate and paste

Skip milk frosting on all sides of the boat, although smooth with the blade of a knife.

4 - While the glaze is not completely solidified paste Fun'Tubiz 2 straws on the deck on each side of the boat. blanks on the boat with chocolate frosting to include guns.

6 To make the rudder: Cut the small end of the ice cone about 2 cm and glue on top a sharp Pepito rollos with chocolate paste this mini-horn on the front of the rear axle, part the wider bottom.

Finally ... You can print or draw a pirate flag on paper and glue a toothpick and place on top of a mast.

Congratulations to Chris, who managed a nice pirate ship for 04 years of her son.

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pie recipe with almonds and raspberry slush

For several weeks, Chantal had found a great pie recipe on the internet and Angel's birthday was the occasion of the sample.
Children have not eaten, but the adults loved it.


Ingredients 340g flour T45 - 290g caster sugar - 100g margarine - 6 eggs - 200g almond powder - 2 tsp vanilla extract - 2cs lemon juice - 200g thawed frozen raspberries - 1 handful of almonds

Prepare the batter: beat with electric mixer 60g margarine 100g sugar until the mixture whitens. Add 320g of flour, stirring with a spoon, then 2 eggs. Knead the dough by hand until homogeneous. Spread the batter into your pan or parchment paper (or silicone, or buttered and floured). Keep cool.

Preheat oven to 160 ° C.

Prepare the fondant almond: Separate the yolks and whites of 2 eggs. Whisk the yolks with 140g sugar, add ground almonds, 40g of margarine, vanilla extract and lemon juice. Mix thoroughly. Mount whites until stiff and fold them gently into the almond preparation. Pour the mixture over the pastry and bake for 15 minutes.

Meanwhile, prepare the raspberry layer: Mix the raspberries. Whisk remaining 2 eggs with 50g sugar and 20g flour until the mixture is homogeneous. Add the raspberries and mix. Pour mixture over baked almond fondant. Sprinkle top with almonds. Bake for 20 minutes.

Render unto Caesar, what belongs to Caesar ...................................... ........ Chantal
found this delicious recipe on the site http://miammamancuisine.over-blog.com/

Fresh raspberries are overpriced in Guadeloupe, Chantal has chosen to make the recipe with frozen berries and used butter instead of margarine, because we do not use it at home.

the almonds have also been replaced by almond powder and multicolored sprinkles.

Photos of the pie were performed on the occasion of the birthday of Angel.