Mascarpone strawberry cream is a cream made with mascarpone, strawberries, fresh cream, vanilla and lemon.

Easy and quick to prepare, creamy and delicate, it can be eaten as a dessert with a spoon or used to garnish entremets and cakes.

Difficulty level : easy
Prep time: 10 mins
Rest time:
Cook time: 5 mins
Total time: 15 mins
Yield : 6 persons
230 g (1 cup) mascarpone
220 g (1/2 pound) strawberry coulis
110 g (1/2 cup) creamfresh
4 tablespoons vanilla sugar
Strawberry sauce :
220 g (1/2 pound) strawberries
2 tablespoons of sugar
2 tablespoons lemon juice

Steps :

  • Wash well the strawberries.
  • cut into small pieces and put in a saucepan with the sugar and lemon juice.
  • Cook for a few minutes until the strawberries wilt and dry out a bit.
  • Remove the strawberries from the heat, mix and let cool completely before using.
  • Whip the cream with the icing sugar.
  • Then add the mascarpone and the strawberry coulis and whisk again until you obtain a foamy and homogeneous mixture.
  • Serve and enjoy !


5 minute yogurt coffee cream is a cream made with Greek yogurt, fresh cream, mascarpone, sugar, coffee and vanilla; that can be prepared in less than 5 minutes.

Easy and quick to prepare, frothy, light and delicious, it can be enjoyed as a daytime snack or used to garnish desserts and cakes.

Difficulty level : easy
Prep time : 5 mins
Break : 1 hour
Cook time :
Total time : 5 mins + 1 hr (rest)
Yield : 6 servings
250 g (1 cup) Greek yogurt
250 ml (1 cup) fresh cream
150g (2/3 cup) mascarpone
4 tablespoons powdered sugar
50 ml (1/4 cup) cold coffee
1 teaspoon coffee powder
vanilla extract

Steps :

  • In a bowl, whisk the mascarpone and yogurt with the powdered sugar, liquid coffee, coffee powder and vanilla.
  • Add the fresh cream and whip until you have a very compact and homogeneous cream.
  • Cover with plastic wrap and refrigerate for at least 1 hour.
  • Serve and enjoy.


A lemon mascarpone mousse is a dessert made with mascarpone, whipped cream, sugar, lemon and salt.

Quick and easy to prepare, this creamy and melting dessert with a fresh flavor can be enjoyed as a snack during the day or at the end of a meal.

Level of difficulty : easy
Prep time : 10 mins
Rest time :
Cook time :
Total time : 10 mins
Yield : 6 servings
1 cup (225 g) mascarpone
0.85 cup (200 ml) whipped cream
1/2 cup (100 g) sugar
3.3 oz (100 ml) lemon juice
1 lemon (grated rind)
1 pinch of salt

Steps :

  • In a large bowl, pour the mascarpone and mix with the sugar with a spoon.
  • Add salt, lemon zest and strained juice. Stir again.
  • Whip the cold cream from the refrigerator with an electric mixer.
  • Incorporate little by little and delicately to the previous mixture without dismantling it.
  • Pour the mousse into glasses and refrigerate for at least 4 hours.
  • Serve the lemon mousse and decorate with lemon zest.
  • Enjoy!


Almond cream filling (frangipane) is a cream made of two thirds of almond cream and one third of pastry cream.

The name of the cream comes from the Italian surname Frangipani but, several interpretations exist:

  • the cream recipe was given by Count Cesare Frangipani as a wedding present to Catherine de Medici (wife of the future King of France Henri II).
  • the delicious essence of a shrub, Plumeria alba (or “frangipani”) discovered in 1493 by the botanist Mutio Fragipani would have been used in his honor.
  • the grandson of Mutio, Pompéo Frangipani, marquis and marshal of the armies of Louis XIII, having perfected the perfume of frangipane to hide the smell of the leather of gloves and shoes, the invention of cream would have been attributed to him…

Easy and quick to make, with a delicate texture and flavor, it is a perfect filling for galette des rois, pancakes, cakes and desserts.

Level of difficulty : easy
Prep time : 15 min
Rest time :
Cook time : 15 min
Total time : 30 min
Yield : 6 people
1/2 cup (100 g) sugar
1 cup (100 g) almond powder
1/2 cup (100 g) butter
1/2 cup (100 g) pastry cream
2 eggs
aroma (optional)
rum (option)

Steps :

  • Prepare the pastry cream and let cool.
  • Remove the butter from the refrigerator 30 min before use, cut into small pieces and leave at room temperature.
  • Once softened, put in a bowl and work vigorously with a spatula until obtaining a texture as supple as that of an ointment.
  • Put the ointment butter in a large bowl.
  • Add sugar and mix.
  • Stir in each egg one at a time.
  • Mix vigorously and quickly with a whisk until you obtain a smooth preparation.
  • Optionally add rum or flavoring.
  • Add the ground almonds and mix.
  • Mix pastry cream and almond cream until you obtain a smooth cream.
  • Wrp with plastic food film and put in the refrigerator.
  • Use within 48 h.


Namelaka cream (or “ultra-creamy” in Japanese) is a very smooth cream, smooth and silky made with milk, honey, gelatin, white chocolate and liquid whole cream.

Visually, it looks like ice cream and tastes like the inside of a “creme brulee”.
It is very simple to make, can be served as a dessert with a spoon or used to garnish cabbages or some cakes. 

Level of difficulty : easy
Prep time : 15 mins
Cook time : 5 mins
Rest time : 6 hours
Total time : 6 hours 20 mins
Yield : 4 servings
2 cups white chocolate
2 cups whole cream liquid
1 cup semi-skimmed milk
1/2 tbsp honey
1 tsp gelatin

Steps :

  • Do soak the gelatin in cold water for 8 to 10 minutes.
  • Cut the chocolate into pieces and melt in a bain-marie.
  • In a saucepan, bring the milk and honey to a boil.
  • Off the heat, add the drained gelatin and mix.
  • Pour a quarter of the milk over the chocolate and mix with a spatula.
  • Check the temperature which must be greater than 100° F.
  • Pour in the second quarter of milk and mix without creating too many air bubbles.
  • Stir in the rest of the milk while mixing.
  • Check the temperature of the mixture, which should always be above 100° F.
  • Add all the cold liquid cream and mix.
  • Cover on contact with clear plastic film and allow to rest in refrigerator for at least 6 h.
  • Get out of the fridge.
  • Whisk a little and serve as a dessert with a spoon, possibly accompanied by cat tongues or other cookies.
  • Enjoy !


An unmissable cream cheese frosting is a preparation made of cream cheese, powdered sugar, butter, salt and vanilla extract.

Easy and quick to prepare, it is ideal to frost completely cooled cake or cupcakes.

Level of difficulty : easy
Prep. time : 10 min
Rest time :
Cook time :
Total time : 10 min
Yield : 25 cupcakes
1 cup cream cheese
4 cups caster sugar
1/2 cup butter
1 pinch of salt
1 tsp vanilla extract

Preparation :

  • Combine butter and cream cheese in the bowl and beat with an electric mixer until creamy, well-combined, and lump-free.
  • Add vanilla extract and salt.
  • Stir well to combine.
  • Gradually add powdered sugar while low mixing until completely combined.
  • Use and enjoy.


Cream cheese is a type of cheese made of plain yogurt and salt.

Popular in North America, its origin is attributed to the city of Philadelphia and its surroundings in the 1870s (one of the most common marks is Philadelphia).
In North America, it is spread on bagels, crackers or bread, and used in cheesecake and in many dishes or desserts. It can accompany many cakes or pies. Rich in fat, it is also used in sauces instead of crème fraîche.

Level of difficulty : easy
Prep time : 10 min
Rest time : 24 hours
Cook time : 
Total time : 10 min + 24 h (draining)
Yield : about 1 cup of cheese
4 cups plain yogurt
3 tsp salt

Preparation :

  • Put the yogurt and salt in a bowl and mix.
  • Place a towel in a colander and pour the mixture into it.
  • Let drain in the sink for 2 hours then close the towel.
  • Tie a string around a stick and hang over a container.
  • Press the towel and put in the refrigerator for 24 hours.
  • Use and taste!
  • For a light cream cheese, use low fat yogurt and let run for a few more hours (low fat yogurt is much more liquid).


Sour cream is a dairy product obtained by the fermentation of cream with certain bacteria producing lactic acid.
Acidulous, very slightly sour, its name comes from the lactic acid it contains. Rather thick, it contains 16 to 21% fat, rennet and other enzymes.
It is used in European cuisine as a condiment or sauce ingredient and in North American cuisine as an ingredient in cakes, cookies or scones.

Level of difficulty : easy
Prep time : 5 min
Rest time : 24 h 10 min
Cook time : –
Total time : 5 min + 24 h 10 min (rest)
Yield : 1 cup sour cream
1 cup heavy cream
1 tsp white vinegar or lemon juice
4 tbsp milk

Preparation :

  • In a bowl, combine the milk with the white vinegar or lemon juice.
  • Let stand at room temperature for 10 min.
  • In a large bowl, pour the cream.
  • Add the liquid, mix, cover and let stand at room temperature for 24 hours.
  • Use.
  • Put in the refrigerator.


princess cream is a pastry cream in which firm whipped cream is incorporated in order to obtain a foamy, airy and light cream.

It is used to garnish cabbages, sponge cakes or a Saint-Tropez pie.

Difficulty level : easy
Prep time : 25 min
Cook time : 10 min
Total time : 35 min
Yield : 6 servings
2 cups whole milk
1/2 cup corn starch
1/2 cup caster sugar
3 egg yolks
2 tbsp whole cream (30% fat)
3 vanilla pods

Preparation :

  • Heat the milk with the vanilla pods split in half lengthwise, the extracted seeds of vanilla put in the milk. Bring to a boil.
  • Infuse 30 min to cover off the heat.
  • In a large bowl, whisk the egg yolks with the sugar until the mixture whitens. Add the corn starch. Mix.
  • Remove the vanilla pods from the milk.
  • Pour the boiling milk over the yellow-sugar mixture while whisking.
  • Pour everything back into the pan and continue to whisk.
  • Cook over low heat so that the cream thickens, the whisk must leave a mark on the bottom of the pan.
  • Cover with a plastic film in contact with the cream to prevent the formation of a thin skin.
  • Go to fouet or dipping blender.
  • Pour the liquid cream into a salad bowl and whisk until you get a firm whipped cream.
  • Add the pastry cream and gently mix up and down with a spatula.
  • Put in the refrigerator.
  • Enjoy !


A garlic cream is a sauce made of garlic, salt, olive oil and lemon juice.

Named toum in Arabic countries, close to French aioli, it is a main ingredient in many Lebanese and Middle Eastern recipes. Word toum means “garlic” in Arabic.

Easy and quick to make, soft and tasty, it is ideal to accompany meat and fish dishes.

Level of difficulty : easy
Prep time : 20 min
Rest time : 
Cook time : –
Total time : 20 min
Yield : 4 servings
4 garlic cloves (peeled)
1/2 cup lemon juice
2.5 cups cold vegetable oil
1 tsp salt

Preparation :

  • Peel the garlic cloves.
  • Cut in half and remove the central germ.
  • Place in blender bowl with lemon juice, salt and 1 tbsp of cold water.
  • Mix and work for 2 to 3 minutes until you obtain a creamy mixture.
  • Slowly add the oil, continue to mix and alternate with the lemon juice.
  • Continue for about 10 minutes until the sauce is soft and looks like mayonnaise.
  • Taste and adjust the salt if necessary.
  • Use and enjoy !