Tarte tropézienne, also known as “La Tarte de Saint-Tropez”, is a famous french dessert pastry. It was created in 1955 by Polish confectioner Alexandre Micka, a pâtisserie owner in Saint-Tropez, where he moved just after the war. Micka adapted his grandmother’s
Sweet buns with chocolate chips. Fluffy, shiny, perfect with warm milk. Delicious when they’re just out the oven and still warm. Great for a breakfast :).
In Poland, pączki are eaten on Fat Thursday (Tłusty Czwartek) in February to mark the last Thursday before Lent fasting begins. Pączki are made from especially rich dough containing a lot of eggs, butter, sugar, yeast and milk. Traditionally, they are filled
Mini doughnuts stuffed with whipped cream and strawberries. Coated in sugar. They’re half the size of traditional doughnuts but don’t worry, the whipped cream with strawberries really fills you up ;-).
Summer is only complete with these buns. This is one of my favourite recipes for sweet Polish jagodzianki. Of course, they would be perfect with wild blueberries, but I had to settle for shop-bought blueberries… It didn’t take long to look for this recipe because
The best pumpkin and apple racuchy! You can also call them Polish-style pancakes. An addition of the yeast in this recipe creates super thick and fluffy pancakes. No eggs are added to the recipe because I didn’t feel that they were needed – the pumpkin puree