Jeffrey Cagnes, pastry miracle worker

Lemon log Jeffrey Cagnes.

© kevinrauzyfoodography

By: Clémence Denavit Follow

3 min

Cup of love, pleasures in your pocket, memories in the making ... A cloud of happiness would be the backdrop for Jeffrey Cagnes' life, the pastry chef creates deliciously regressive brioches, light and lemony logs, outrageously chocolatey pies, happiness ephemeral and memories in the making.

“ 

”, explains Jeffrey Cagnes, “

 ”.

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The pastry chefs have in their hands, in their gestures, this invaluable know-how of giving a taste to the joys, joys and sweets shared.

The crunchiness of a nougatine and here is a piece of childhood, a fondant eclair, a buttered brioche, a praline babka, or this delicious acid lemon tart that makes your tongue pinch with happiness.

If, like Jeffrey Cagnes, the pastry chef is a benevolent man, moving forward as a team, fundamentally loving people, then you can be sure that you can melt with your eyes closed!

- Jeffrey Cagnes pastry shop

, 24 rue des moines, 75015 Paris.

- The Stohrer pastry book by Jeffrey Cagnes - Éditions du Chêne - 2020

- Gesture of emotion

- four complicit hands with pastry chef Philippe Conticini who gave birth to Babka Praliné and a new

in the fall of 2021.

For further

Crazy about pastry

and on

Pastry by Philippe Conticini

Stohrer pastry

Christophe Felder, Christophe Michalak, Sébastien Gaudard ...

The Caffet house in Troyes

The Paris of pastries, by François Blanc and Pierre Monetta, editions Alain Ducasse

François Perret - pastry chef at the Ritz

Nina Meyer's delicate pastry

shop and her shop

Jessica Préalpato, best pastry chef in the world in 2020;

author of Desseralité, in 2018, published by Ducasse

The great pastry chef's manual - Marabout editions

THE reference pastry shop, BPI editions.

In images, in pictures

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Musical programming

This must be the place

- Talking Heads

N'Yanyan

by Rokia Traoré.

Recipe

Brioche Babka by Jeffrey Cagnes

For the Brioche

Ingredients

Dissolve the yeast in the lukewarm milk.

In a bowl, put the salt, sugar, flour and milk with the yeast. Knead until the dough comes off the sides of the bowl.

Add the butter cut into small pieces and continue kneading until the dough comes off the sides again. It should be smooth and shiny.

Roll out the dough and put it in a large bowl, cover and let rest in the refrigerator for 1 hour.

Spread flour on the work surface and roll out the dough in the shape of a rectangle the length of your mold and three times its width.

Warm the spread so that it is easier to spread, then spread it over the entire surface of the dough using a small angled spatula.

Add the crushed hazelnuts and dark chocolate.

then cut it in half along its entire length.

Turn one of the strips of babka over (streaks facing up), then place the other strip on top, forming an X, and always keeping the streaks facing up.

Roll up the two strips to form a braid.

Place the brioche in a greased cake tin and let stand for 45 minutes at room temperature.

Preheat the oven to 180 ° C.

Bake and cook for 20 to 25 minutes.

Out of the oven, you can brush the babka with a sugar syrup (30 g of water and 30 g of sugar that has been boiled beforehand).

Wait 5 to 10 minutes before unmolding, and enjoy!

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