Café Kitsuné Brownie
Café Kitsuné Brownie
200g of dark chocolate 54%
120g of half-salt butter
100g of brown sugar
50g of sugar
3 eggs
75g of flour
1 vanilla bean
100g of pecans
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Preheat the oven to 180°C,
Add the melted dark chocolate to the melted half-salt butter,
Beat the eggs with the sugar and gradually incorporate the dark chocolate plus butter mixture while stirring,
Add the flour, the vanilla bean and stir carefully to avoid lumps,
Pour the mixture into a mould and scatter the pecans over it,
Bake at 180°C for 20min,

Serve warm or at room temperature and enjoy!
Japanese Cheesecake
Japanese Cheesecake
140g of Philadelphia cheese 45g of butter
60g of milk
25g of T45 flour
25g of T55 flour
15g of corn starch
5 eggs
100g of sugar
1/2 yellow lemon juice
1 piece of yellow lemon peel
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Prepare the springform pan and the baking paper. Heat the oven to 150°C.
In a saucepan, whisk the Philadelphia cheese, the butter and the milk together at medium heat until it forms a smooth batter. Remove from the heat and keep aside.
Separate egg yolks from egg whites. Beat the egg yolks with 30g of sugar, and pour it into to the Philadelphia cheese mixture while stirring.
Sift the flour together with the corn starch into the Philadelphia cheese mixture and stir carefully to avoid lumps.
Add the yellow lemon juice and peel.
In a separate bowl, beat the egg whites until stiff, and gradually incorporate the rest of the sugar.
Slowly and gently fold the beaten egg whites into the Philadelphia cheese mixture in three steps.
Pour the cake mixture into the springform pan lined with baking paper. Put the filled springform pan in a larger pan and add hot water to reach halfway up the side of the smaller one, to prepare a water bath.
Bake it at 150°C for 80 minutes. Be patient, do not open the oven door during the baking. Serve it after it has cooled down.

Bon appétit !
Carrot Cake
Carrot Cake
220g of carrot (about 1 carrot)
2 eggs
180g of cane sugar
120ml of grape seed oil
180g of cake flour
1 teaspoon of baking soda
1 teaspoon of cinnamon
1.5 teaspoons of baking powder
60g of walnuts for the cake and 20g for the topping
10g of pistachios
Home-made icing
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First step, prepare your home-made icing by mixing 100g of cream cheese, 25g of sugar, 1 teaspoon of lemon juice and set aside.

Preheat the oven to 170°C,
In a bowl, whisk the eggs, add the cane sugar and mix well,
Grate the carrot,
Add the grape seed oil and stir well, then add the grated carrot and… mix it up again!
Sift the cake flour,
Pour the sifted cake flour, the baking soda, the baking powder and the cinnamon into the mixture, and stir,
Once well blended together, chop the walnuts, add them and mix roughly,
Line a round baking pan with baking paper and pour the mixture in. Bake it at 170°C for 50 minutes,
Remove the carrot cake from the mould, wrap it in a plastic wrap and let it at room temperature for 30min,
Cut it into 8 pieces, then spread your home-made icing on top, and refrigerate it for 20 minutes,
Once the icing has set, cut again the slice, chop the walnuts and the pistachios, then top the carrot cake with…Et voilà!