21 juillet 2009
Jagodzianki...ou brioches polonaises aux bleuets...
J'ai voulu faire plaisir à ma maman en lui préparant cette spécialité polonaise estivale
J'ai trouvé la recette sur le blog de white plate que j'ai modifié quelque peu.
La pâte:
250 ml lait
1/2 cuil de vanille
1oeuf
450 g farine
1/2 cuil sel
60 g de sucre
80 g de beurre
7 g de levure instantannée à pain
Farce:
250 g de bleuets + 2 à 3 cuil. à table de sucre
1 cuil. à table de chapelure nature
1 jaune d'oeuf pour badigeonner les pains.
Mélanger tout les ingrédients dans un bol et pétrir ( si on utilise la levure instantannée ou suivre les indications sur l'emballage).
Bien pétrir et ensuite déposer dans un grand bol , couvrir d'un linge propre et laisser lever pendant 1 heure.
Ensuite façonner 10 petites boules, applatir chaque boule et déposer au centre un cuillère de farce.
Bien refermer et sceller la brioche, laisser lever encore 30 min.
Badigeonner d'un jaune d'oeuf et soupoudrer d'une pincée de sucre avant de mettre au four à 200 c.
Cuire de 18 à 20 minutes.
Smacznego!
27 juin 2009
Daring bakers du mois de juin ou la tarte Bakewell
The Challenge: Bakewell Tart…er…pudding
Posting Date: June 27
Recipe origins: Traditional (UK)
Inspirations and References: Allan Davidson, Tamasin Day Lewis, Anton Edelmann, Jane Grigson, Nigella Lawson and Jamie Oliver
Hostess: Jasmine of Confessions of a Cardamom Addict
Co-hostess: Annemarie of Ambrosia and Nectar
Mandatory blog checking lines to be inserted at the beginning of your completed challenge post: The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.
Bakewell tarts…er…puddings combine a number of dessert elements but still let you show off your area’s seasonal fruits.
Like many regional dishes there’s no “one way” to make a Bakewell Tart…er…Pudding, but most of today’s versions fall within one of two types. The first is the “pudding” where a layer of jam is covered by an almondy pastry cream and baked in puff pastry. The second is the “tart” where a rich shortcrust pastry holds jam and an almondy sponge cake-like filling.
The version we’re daring you to make is a combination of the two: a sweet almond-flavoured shortcrust pastry, frangipane and jam.
Bakewell Tart History and Lore
Flan-like desserts that combine either sweet egg custard over candied fruit or feature spiced ground almonds in a pastry shell have Mediaeval roots. The term “Bakewell pudding” was first penned in 1826 by Meg Dods; 20 years later Eliza Acton published a recipe that featured a baked rich egg custard overtop 2cm of jam and noted,
“This pudding is famous not only in Derbyshire, but in several of our northern counties where it is usually served on all holiday occasions.”
By the latter half of the 1800s, the egg custard evolved into a frangipane-like filling; since then the quantity of jam decreased while the almond filling increased.
This tart, like many of the world's great foods has its own mythic beginnings…or several mythic beginnings. Legend has it in 1820 (or was it in the 1860s?) Mrs. Greaves, landlady of The White Horse Inn in Bakewell, Derbyshire (England), asked her cook to produce a pudding for her guests. Either her instructions could have been clearer or he should have paid better attention to what she said because what he made was not what she asked for. The cook spread the jam on top of the frangipane mixture rather than the other way around. Or maybe instead of a sweet rich shortcrust pastry case to hold the jam for a strawberry tart, he made a regular pastry and mixed the eggs and sugar separately and poured that over the jam—it depends upon which legend you follow.
Regardless of what the venerable Mrs. Greaves’ cook did or didn’t do, lore has it that her guests loved it and an ensuing pastry-clad industry was born. The town of Bakewell has since played host to many a sweet tooth in hopes of tasting the tart in its natural setting.
Bakewell tarts are a classic English dessert, abounding in supermarket baking sections and in ready-made, mass-produced forms, some sporting a thick sugary icing and glazed cherry on top for decorative effect.
Enjoy it with a cup of tea or coffee or just eat it sneaky slice by sneaky slice until, to your chagrin, you realise the whole tart has somehow disappeared despite you never having pulled out a plate, fork or napkin with which to eat it.
Is it a tart or is it a pudding?
Someone once said something like “The Bakewell pudding is a dessert. The Bakewell tart is that girl over there.”
It’s a debate that rages on and we aren’t taking sides on this one. But we will say that many people call this pudding a tart.
While we’re at it...
The etymology of pudding is a rather interesting and slightly convoluted one.* The naming confusion may come from the British manner of referring to the dessert course as ‘pudding’ (as well as referring to fat babies by the same name, though we don’t think that is what was the inspiration in this case). And so any dessert is a pudding until another name comes along and adds clarity to what it really is.
* nb: Annemarie had to electronically restrain Jasmine from delving into another treatise, threatening to remove her digital scale, personally autographed copies of How To Eat by Nigella Lawson and A.S. Byatt’s Possession and toss her kitchen footstool into the squidgy marsh up the road (really…Jasmine’s kitchen appears to be designed by a 6’4” fast food-eating engineer named Martin, Chuck or perhaps Buford) Anyone interested in hearing or reading her wax lyrical about puddings should just email her directly.
The Challenge
• Rough Durations: Please see individual recipe elements to see how much time you’ll need. You may pull it together in more time or less—it all depends upon your kitchen’s pace. You can complete the tart in an afternoon, or break it up into a couple of days by making the pastry one day in advance.
• Measurements: These recipes were developed using weight and not volume metrics, so for better results, pull out your scales. We’ve done our best with the Metric to Imperial conversions.
• A giant tart, medium tarts or little tartlettes: We’ll leave that to you.
• Mandatory and Optional Elements
Mandatory element 1: Sweet Shortcrust Pastry
Yes, it’s a pie pastry. Don’t look at us like that. It’s sweet and tender and it’s not scary…and we’re encouraging you to do it by hand and put the food processor away (but if you really want to pull out the gadget, go ahead).
Mandatory element 2: Frangipane
We love onomatopoeia of frangipane: it’s rich, sweet and feels slightly luxurious, and can be used in several confections.
Optional element: Home made jam or curd
We know several amongst us are rather jammy with making their own jams and preserves. Go ahead get wild and creative or simply showcase whatever’s local and in season. If you haven’t jammed before and want some hints or recipes, take a look at Bernardin’s homecanning.ca. If you want to just make some jam for this challenge and not go through sterilising jars and snap lids, you can try a pan jam, similar to Jasmine’s Blackberry Pan Jam. If you do use homemade jam, please include your recipe or the link to the one you used in your post.
Bakewell Tart…er…pudding
Makes one 23cm (9” tart)
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin
One quantity sweet shortcrust pastry (recipe follows)
Bench flour
250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds
Assembling the tart
Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.
Preheat oven to 200C/400F.
Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.
The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.
When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.
Jasmine’s notes:
• If you cannot have nuts, you can try substituting Victoria sponge for the frangipane. It's a pretty popular popular cake, so you shouldn't have any troubles finding one in one of your cookbooks or through a Google search. That said, our dear Natalie at Gluten a Go Go has sourced some recipes and linked to them in the related alt.db thread.
• You can use whichever jam you wish, but if you choose something with a lot of seeds, such as raspberry or blackberry, you should sieve them out.
• The jam quantity can be anywhere from 60ml (1/4 cup) to 250ml (1cup), depending upon how “damp” and strongly flavoured your preserves are. I made it with the lesser quantity of home made strawberry jam, while Annemarie made it with the greater quantity of cherry jam; we both had fabulous results. If in doubt, just split the difference and spread 150ml (2/3cup) on the crust.
Annemarie’s notes:
• The excess shortcrust can be rolled out and cut into cookie-shapes (heck, it’s pretty darned close to a shortbread dough).
Sweet shortcrust pastry
Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film
225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water
Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.
Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.
Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes
Jasmine’s notes:
• I make this using vanilla salt and vanilla sugar.
• If you wish, you can substitute the seeds of one vanilla bean, one teaspoon of vanilla paste or one teaspoon of vanilla extract for the almond extract
Frangipane
Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula
125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour
Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.
Note: J'ai fait la moitié de la recette et j'ai obtenu 4 tartelettes
J'ai utilisé du beurre de pruneau (powidla) pour remplacer la confiture.
27 mai 2009
Strudel aux Granny Smith et noix de pécans ou le DARING BAKERS du mois de MAI
Je fus agréablement surpise de découvrir le défi du mois de mai du club des daring bakers et j'ai nommé le strudel aux pommes.
C'est un défi de taille car je n'ai jamais osé faire la fameuse pâte a streudel qui demande patience et minutie lors de sa préparation (surtout au moment de l'étier afin de la rendre la plus fine possible.
J'ai adapté la version proposée par les DB avec les ingrédients que j'avais sous la main ( pommes granny smith et noix de pécans) pour le reste j'ai suivi la recette à la lettre.
The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers
La chapelure dorée au beurre et la boule de pâte
Les noix de pécans hachés
Recette:
Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes
15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool
Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)
1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.
2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.
4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.
5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.
Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar
1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.
Tips
- Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn't come out like it should you can use the second batch to give it another try;
- The tablecloth can be cotton or polyster;
- Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;
- To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;
- Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.
Avant d'aller au four
Une photo après cuisson...avec du sucre glace
Un peu plus près
Encore
Bon assez de photos...dégustons!!!
Je dois avouer que j'ai adoré le goût de mon strudel maison et j'ai l'intention d'essayer d'autres variantes (cerises, fromage blanc) une fois que je sais comment m'y prendre.
08 mai 2009
Faux flan à la noix de coco
Je l'appelle faux flan car en fait c'est de la garniture à tarte de noix de coco que j'ai fait cuire dans des ramequins individuels.Je me suis inspirée d'une recette trouvée sur le net que j'ai légèrement modifié.
La recette de la garniture à tarte: 3 oeufs, 125 g de sucre, 125g de noix de coco râpée, 250 ml de lait , 1 cuillère à soupe de rhum.
Battre au mélangeur les oeuf et le sucre jusqu'à ce que le mélange blanchisse.Ajouter le lait , le rhum et la noix de coco.Garnir vos ramequins légèrement beurrés et cuire au four à 180 degré celsius de 20 à 25 minutes.
Une petite recette dépanneur vite fait ...quand on a un reste de noix de coco à passer.
21 mars 2009
Cake aux KROWKA ( ou caramel polonais)...
J'avais vue il y'a quelque temps circuler sur la blogosphère un cake au carambar et cela m'a donné envie de faire un cake avec des krowka (bonbon caramel polonais).
J'ai trouvé une recette de cake à la vanille dans mon livre Kuchnia Polsak d'Ewa Aszkiewicz dans lequel j'ai ajouté 100g de krowka.
Ingrédients:
Battre le beurre et le sucre en poudre avec un batteur électrique pour obtenir un mélange homogène.Ajouter un à la fois les jaunes d'oeuf et ensuite la crème.
Ensuite ajouter le mélange farine, fécule de pomme de terre , budyn et levure chimique.
Ensuite incorporer les morceaux de krowka et bien mélanger.Ajouter les blancs montés en neige délicatement.
Cuire dans un moule à cake à 170 degré pendant au moins 45 minutes.
Une petite photo du budyn, ou mélange à pouding polonais qu'on retouve en épicerie polonaise.
29 janvier 2009
Coffee and cigarettes...ou le daring bakers de janvier...tuiles ou cigarette russe avec yaourt au café
Le daring bakers du mois de janvier est organisé par BAKE MY DAY et 1X umrühren bitte.
Le thème choisi : la tuile source:They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux
J'ai donc décidé de vous présenter ma variente sur le thème du café et de la cigarette/ coffee and cigarettes
La recette:
65 g de beurre mou
60 g de sucre en poudre/galce
1 sachet de sucre vanillé ou extrait liquide de vanille
65 g de farine tamisée et 2 blanc d'oeuf
Mélanger à l'aide d'un batteur le beurre et le sucre glace et la vanille jusqu'à ce que le mélange devienne crémeux.
Ajouter les blancs d'oeuf légèrement battu et ensuite graduellement la farine.Il faut obtenir un mélange homogène et ne pas trop fouetter.
Étendre ensuite à l'aide d'une spatule sur une plaque graissé un fine couche.(J'ai utilisé un stencil que j'ai fabriqué à partir d'un carton en y découpant un cercle).
Mettre au four à 180 degré c de 5 à 10 minutes.Ensuite former autour d'une manche de cuillère en bois un cigarette.
Servir avec un yogourt au café...
28 décembre 2008
Bûche de NoEl au BAILEYS...ou le daring bakers de décembre
Le daring bakers de décembre: The french Yule log, ou la bûche de Noel française.
This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.
They have chosen a French Yule Log by Flore from Florilege Gourmand
une recette ma foi fastidieuse et assez longue à faire mais qui en vaut la peine:) C'est délicieux!J'ai choisi de parfumé ma bûche au Baileys ou IRISH CREAM, si non j'ai suivi les instructions de la recette à la lettre.Vous pouvez télécharger la version en format word: Daring_Baker
une autre vue...on voit une riche mousse au chocolat noir,une insertion de crème brûlée vanillée,une insertion de feuilleté de praline,une ganache au chocolat noir (on la voit pas bien)une daquoise à l'amande enrobée d'un glaçage au chocolat noir.
Vraiment une recette riche en saveur et festive:)Elle a un peu craqué car je pense l'avoir coupé trop tôt avant qu'elle ne dégèle un peu.
Joyeuses fêtes!!!
06 décembre 2008
Biscuits à l'orange et à la vodka ''''Żołądkowa Gorzka''
Ma première recette tirée du livre Domowe Wypieki (qui veut dire pâtisserie maison), une recette de biscuits à l'orange.J'ai un peu modifié les ingrédients car je n'avais pas de liqueur à l'orange que j'ai remplacé par la vodka ''Żołądkowa Gorzka''.
Ingrédients:150 g de beurre, 100g sucre,300g farine, 1 oeuf ,1 cuil a soupe de vodka, 1 cuillère a soupe de jus d'orange concentré ou quelques gouttes d'extrait d'orange, le zeste d'une orange,quelque écorces d'orange candi en déco.
Glaçage: sucre glace et jus d'orange frais
Crémer le beurre avec le sucre et ajouter l'oeuf et le zeste d'orange, la vodka et le jus d'orange.Ajouter graduellement la farine et former un mélange homogène.Envelopper dans un film alimentaire et deposer au frigo pour une heure.
Ensuite étaler la pâte (avec un rouleau à patisserie) sur une surface enfariné et découper des biscuits avec un enporte-pièce.Déposer sur une plaque à biscuits légèrement graissée et cuire à 180 c de 12 à 15 minutes.
Ensuite une fois refroidi, glacer les biscuits avec un mélange de sucre glace et jus d'orange et décorer d'un morceau d'orange candi.
16 novembre 2008
Un classique:crumble au pomme d'automne en portion individuelle
Tout le monde a sa propre version ou recette du crumble ou croustade, je vous propose la mienne:
Pour une portion: 1 grosse pomme lobo, 1 cuillère à soupe bombée de farine, 1 cuillère à soupe(ou un peu moins) de beurre , 1/2 cuillère à soupe de sucre.
Éplucher et couper la pomme en petits morceaux et déposer dans un ramequin légèrement beurré.
Mélanger farine,sucre et beurre pour former pâte sableuse et déposer sur les pommes.
Déposer au four à 190 c pour une vingtaine de minutes.
01 juin 2008
Carré de rêve et un tag!
Voici une petite gourmandise bien sucré et bien bonne que j'ai trouvé sur le site de Coup de Pouce et les recettes du Québec.
Ingrédients:
Pour la croûte: 170 g de farine , 125 g de beurre ,100 g de cassonade.
Pour la garniture: 2 oeufs , 200 de cassonade,1/2 tasse de noix de coco râpée, 1/2 tasse de pacanes, quelques cerises confites coupées en 4 , 3 c. à soupe de farine,1/2 cuillère à thé de poudre à pâte.
Mélanger tous les ingrédients de la croûte et presser le dans un moule carré de 8'' et cuire 10 minutes à 180 celsius.
Fouetter les oeufs et ajouter le sucre et bien mélanger et ensuite ajouter le reste des ingrédients.Déposer le mélange sur la croûte et faire cuire encore 20 minutes.
Pour ce qui est du tag , c'est Jasmine du blog la cuisine de Jasmine qui m'a invité d'y participer.
Normalement, je suis pas fan de ce genre de questionnaire car l'Écriture ne me vient pas facilement.Ce n'est pas un médium que j'apprécie.Mais j'ai fait un effort...
Couleur préféré: Le noir même si ce n'est pas à proprement dit une couleur
Matière préféré: La pierre et le bois (surtout en design)
Odeur préféré: Il y'en a tellement...c'est dur
Ce que j'aime recevoir: Des livres, des cadeaux gourmands, du matériel d'artiste
Style de ma déco: Je suis comme le cordonnier mal chaussée(je suis designer d'intérieur)., j'ai pas vraiment de style chez moi c'est assez hétéroclyte je dirais.Mais le style que j'aime particulièrement est l'art déco.
Qui veut jouer maintenent?
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