Available at B&N, Borders, Amazon and all major bookstores. Check it out!


Back to school: French Butter Sables Cookies




Cookies are a favorite childhood treat:, This sweet, crunchy, soft, nutty, fruity or chocolaty little snack is easy to carry  around,  perfect anytime you are in need for a sweet treat: at work, at the park, the beach, road trip or back to school day. They are available all over the world and always put big smiles on people’ faces. At Celine’s Cuisine,  I have been teaching how to make homemade cookies from scratch during my cooking classes for kids and adults and I am always surprised to hear from my students that they make “homemade” cookies at home using dry mix cookies or refrigerator dough. SORRY but cookies made with dry mix or refrigerator dough are NOT homemade….. homemade cookies only need few ingredients : real butter, sugar, vanilla extract, flour and you can add chocolate chips, nuts…no mixes or dough from a box. Have you read the ingredients for pre-made or bought-store cookies? if you  look at the ingredients this is what you can discover:

  • Sodium Benzoate – 
  • Artificial Vanillin – This flavoring is the fake version of vanilla extract – This artificial flavor is made from the petrochemical precursor guaiacol, a greasy wood byproduct. yikes.
  • Corn Syrup
  • High Fructose Corn Syrup
  • Soybean Oil
  • Soluble Corn Fiber
  • Partially Hydrogenated Cottonseed Oil
  • Resistant Corn Maltodextrin
  • Soy Lecithin
  • dies and food coloring

Today I want to introduce you to the most buttery, sweet, delectable, delicate, and unique and perfect French Cookies called : Sables. Real cookies, simple and delicious.

Sablés, also known as a French Butter Cookie or Breton Biscuit, are a classic French cookie originating in Normandy  and Britany France where the best Salted butter is made by happy Normandy cows. The name ‘Sablés’ means “sand” inFrench for “sand”, which refers to the sandy texture of this delicate and crumbly cookie. The traditional shape is round with fluted edges and the tops of the cookies are usually brushed with an egg wash to give them a shiny appearance. The finishing touch, which makes them instantly recognizable, is to score a criss-cross pattern on the top of each cookie.

The flavor of these Sablés is based on the quality of your ingredients, especially the best European-style cultured  butter and pure vanilla extract you can afford. . These cookies are delicious plain, but they can also be flavored with lemon zest


Sablés Cookies

  • 10 Tbsp unsalted European- style cultured butter, at room temperature
  • 1/2 cup  granulated sugar
  • 1 large egg at room temperature
  • 1 teaspoon Madagascar or Bourbon pure vanilla extract
  • 2 cups all purpose flour sifted
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • Extra kosher salt or Sel de Guerande salt for sprinkling

Egg wash:

  • 1 yolk egg at room temperature
  • 1 Tbsp water


About 30-40 cookies

  1. Line two baking sheets with parchment paper . Set aside.
  2. With an electric  or hand mixer beat butter and sugar until light and fluffy. Add the egg and vanilla extract and beat until incorporated.
  3. In a another bowl, whisk the flour, baking powder and salt together. Add the flour mixture to the butter mixture and beat just until incorporated.
  4. Transfer the dough to a lightly floured cold work surface knead the dough a few times to bring it together, and divide the dough in half. Do not overmix. Then with a floured rolling pan roll each half between two sheets of parchment or wax paper until it is about 1/8 – 1/4 inch  thick. Place the dough on a baking sheet (along with the parchment paper) and place in the refrigerator until cold and firm for about 45 minutes or 15 minutes in the freezer.
  5. Once chilled, remove from refrigerator and peel off the top piece of parchment paper. Using a 2.5 inch (6.5 cm) cookie cutter, cut out the cookies. Place them on the prepared baking sheets. Place the baking sheet of cookies in the refrigerator for about 15 minutes to chill the dough before baking. Then gather up any scraps and re-roll. Refrigerate the dough again before cutting out the cookies.
  6. Meanwhile preheat your oven to 350 degrees F .
  7. In a small bowl, whisk the egg with the water for the egg wash. Remove the cookies from the refrigerator and with a pastry brush, brush the tops of the cookies with the egg wash. Then, with the tines of a fork make a crisscross pattern on the top of each cookie. Sprinkle sel de Guerande or kosher salt ( just a very little) Bake the cookies for about 12 -14 minutes or until golden brown around the edges. Do not overcooked them they just need to be just golden
  8. Cool cookies on wire rack.


TAPAS Cooking Class in Murrieta


I am so excited to conduct this Friday  8/  21  a new Tapas Cooking Class in Murrieta, CA Raised in the French Basque Southwestern France

only few minutes from the San Sebastian in Spain, tapas have been a part in my life. Join us for this exclusive class.

Enjoy learning how to cook up to six different Tapas recipes of the Spanish cuisine and get some tips to improve your cooking skills. Impress your friends back home, offering them a Tapas dinner cooked by yourself.

The name tapas, meaning lid, etymologically talking refers to the usual bartenders practice to cover every glass of wine with a piece of food protecting the beverage from flies. There is a story behind each tapa. Since then, tapas have become a trend around the world. Now a days, they are served in the World’s best restaurant and to the most demanding gourmets.


Learn how to cook the original Spanish tapas. Get tips to improve your cooking skills from professionals while enjoying drinking ( sorry no alcohol) and eating. Cook alongside a partner a seasonal list of six traditional and tasty tapas. Tortilla de Patatas (Potato Spanish omelet), Tuna bell pepper turnover; spicy roasted almonds; garlic mushrooms; or Catalan tomato toasts” are some of the delicious recipes you can learn in this one and half hour tapas workshop. Not previous cooking experience is required, since each participant cooks with a partner and at their own pace.

After cooking, taste your creations and chatting with your friends and family.

Register on line at www.murrieta.org or in person at Murrieta CSD 41810 Juniper Street Murrieta CA 92562 and then join me



The Coolest & Yummiest Summer Camps for kids and Teens (Murrieta and Temecula)

If your kids like watching the Food Network, have an interest in food preparation, or occasionally utter, “Mom, I want to be a chef!” –my kid-friendly hands-on cooking camps are an inspiring idea.

Summer can be the perfect opportunity for your children to learn how to bake and cook from scratch. No need to send your children to San Diego or LA. Right here, with the City of Temecula and the City of Murrieta, from June 8 to July 9 2015,  I am conducting 18 culinary camps for children (6-15 years old).

During these camps, all levels are welcome and together kids have fun learning new skills, trying new foods, team building, and sharing delicious food with other kids.


Baking Camp making French macarons

Baking Camp making French macarons

Each day of camp will focus on a theme incorporating a variety of fresh ingredients without compromising what kids like to eat, and of course, having fun.
All kids will have great time while gaining confidence in the kitchen and even discovering a real passion for cooking. During these camps, kids whip recipes while learning: a pinch of math, world geography, health, culture, science and above all will have a lot of fun! Not only do the children get to taste their creations, they learn about nutrition, they receive a diploma, along with the recipes of the dishes they made.
Camps have daily/weekly themes, which may focus on location-specific cuisines or on skills and techniques.

Spaces are still available and registrations are taken until the camps are full.

These camps are held at local Community Centers kitchens

– Murrieta: CSD 41810 Juniper Street Murrieta –Registration onlineMurrieta Registration

– Temecula TCC Temecula Community Center 28816 Pujol street Temecula – Registration on line  Temecula Registration
or call (951) 240 4266 today!

Baking Camp 23401 6/15 to 6/18 – 9:00am – 10:30am

Cooking Camp 23402 6/15 to 6/18 – 10.45am – 12:15 am

Cooking Camp 23408 7/13 to 7/18 – 10.45am- 12:15 am

Baking/Cooking Combo Camp 23405 -6/29 to 7/03 – 9:00 am – 10:30pm

Master Chefs camp- 23403: 6/22-7/3 1:00-2:30pm

Master Chefs camp- 23403: 7/6-7/11 1:00-2:30pm

Cupcake war camp 23404: 6/22-7/3 3:00-4:30 pm

Cupcake war camp 23407 7/6-7/11 3:00-4:30 pm

French Pastries : June 8-11 8:30 am to 10:30 am

French Pastries : June 15-19 1:30 pm to 3:30 pm

Cookies, Cakes , Brownies : June 8-11 1:30 pm to 3:30 pm

Cookies, Cakes , Brownies june 29- july 2 1:30 pm to 3:30 pm

Cupcakes war: June 22-25 11 am – 1:00 pm

Cupcakes war: July 6- July 9 8:30 am to 10:30 am

Around the world June 8-11 11 am – 1:00 pm

Around the world june 29- july 2 11 am – 1:00 pm

Junior master chefs June 22-25 8:30 am to 10:30 am

Junior master chefs July 6- July 9 11 am – 1:00 pm

My Savory Crostada-galette featured in feedfeed.com

Caramelized Shallots, Leeks, Medley Mushrooms Creme fraiche galette crostada

Feedfeed.com is an amazing network for foodies all over the world. This site shares pictures and recipes made by enthousiasts and talented foodies. When Monday morning I received a note that my crostada has been chosen and will be featured on their website I was over the moon… especially on Monday morning….<a href=”http://feedfeed.info/list/post?id=415027″</a>

Caramelized Shallots, Leeks, Medley Mushrooms, Crême Fraîche And Gruyère Crostada-galette

Once a month I meet my students at local Temecula Farmers’market. We tour it. I introduce my students to my favorite farmers & ranchers. We buy fresh ingredients then we cook and share a feast together. Savory tarts are my weakness . I love them. The picture is not great…. But This caramelized shallots, leeks, and medley mushrooms, crême Fraîche and gruyère crostada-galette was I have to say. pretty amazing .


Serve 6-8
PART I / Pie crust / single pie for the bottom of the crostada
· 1 1/4 cups all-purpose flour, plus extra for rolling
· 1/2 tsp salt
· 8 Tbsp unsalted butter, very-cold, cut into 1/2 inch cubes
· 3 to 4 Tbsp ice water, very cold

1 Cut up a stick of butter into small (about 1/2-inch) cubes, and put it into the fridge for 15 -30 minutes.
2. Place the flour, salt, in a bowl and combine well. Add the butter cubes and mix butter into flour resembles a coarse meal/sand.
3 Add a couple of tablespoons of ice cold water mix well with your fingers. Then add more ice water, slowly, about a tablespoon at a time until the mixture begins to clump together (when you pinch some of the crumbly dough and it holds together: it’s ready, if not, add a little more water and mix again). Try to keep the water to a minimum so add little by little and check.
4 Remove the crumbly mixture from the bowl and place on clean surface. Use your palm to press the crumbly dough together and shape into a disc. Work the dough just enough to just bring the dough together. Do not over-knead or your crust will end up tough. Sprinkle the disc with a little flour on each sides. Wrap the disc in plastic wrap and refrigerate for at least 1 hour.
5 When you are ready to roll out the dough, remove the disk from the refrigerator and place on lightly floured parchment paper and cover with more parchment paper.Let it sit for 5 to 10 minutes to take just enough of a chill off of it so that it becomes easier to roll out. Sprinkle some flour on top of the disk. Using a rolling pin, roll out the dough to a 12 inch circle, to a thickness of about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below if necessary add a few sprinkles of flour to keep the dough from sticking. Place the dough (still on parchment paper) on a baking tray and start to work on the filling.

PART II: Filling
· 2 leeks, clean and finely sliced
· 2 cups mushrooms cleaned ( I used medley mushrooms one bag from local Farmers’ Market) and roughly chopped
· 3 shallots peeled and thinely sliced
· 1/3 cup crème fraiche
· ¼ cup grated Gruyere Swiss Cheese
· Olive oil
· Salt
· Pepper
· 1-2 tsp white sugar

1. Preheat oven to 375F.
2. In a saucepan add 2 tablespoon of olive oil and heat on medium heat, when hot add the leeks, season with salt and pepper stir every few minutes add some water if too dried. Add the mushrooms and cook for a few minutes ( do not over cook your mushrooms). Turn off the heat. Set aside.
3. Meanwhile in another saucepan add olive oil and when hot add the shallots. Stir.When golden and soft sprinkle 1-2 teaspoon of sugar and stir cook until amber/ caramelized. Add this to the leek- mushroom mixture. Season with salt and pepper. Add some crème fraiche and cheese, mix. Set aside

PART III : Assemble
4. Spread the mixture on the pie crust ready and fold borders of pie crust all around like a rustic crostada or galette.
5. Place in the oven for 35-40 minutes or until the crust is golden.

Nb. Can be eaten warm or at room temperature. Delicious with a Kale and fresh herbs salad on the side.


I just love to conduct kids culinary camps. This is so much fun for me as an instructor and for the kids who join the camps too. We talk about healthy eating habits, organic vs conventional produces, science and create from scratch using real eggs, milk, flour, sugar and not from a box or can the most delicious desserts and sweets. The best part is to taste everything we make. Between each baking we play games and have fun.

We had so much fun baking treats, desserts from scratch during last Spring Break in Murrieta, CA. We made the following:

– Brownies

– Cinnamon shortbreads

– fresh organic lemonade

– birthday cake

– chocolate chips cookies

– chocolate banana muffins

One lil’ pastry chef Alyssa turned 9 . It was the perfect opportunity to make together a real cake from scratch. We decorate with homemade whipped cream and fresh strawberries. nothing was left.

I just hope all these kids we make all the desserts they learned during the camp ( recipes are emailed to each participant).

Can’t wait to see you all for my new Summer Camps : Baking, cooking, baking-cooking combo, master chefs…..starting June 13 to July 13, 2015


www.murrieta.org and (951) 304- 7275

For more details about my cooking classes visit  http://www.celinescuisine.com/cooking-classes/cooking-classes-calendar/


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Temecula Baking Camp and Master Chefs Camps- week one







bravo to TEAM A and TEAM B . The theme was “Make a brunch” both teams were amazing.

TEAM B won for nice presentation,great taste, origininality.

TEAM A made amazing pancakes from scratch no recipe.

AMAZING…. see you all in Summer Culinary Camps











WINTER BREAK – Kids and Teens Culinary Camps and Master Chefs Camps (Murrieta CA)

cream puffs with light vanilla cream filling

cream puffs with light vanilla cream filling

During these camps, kids whip recipes while learning: a pinch of math, world geography, health, culture, science and above all will have a lot of fun!

Not only do the children get to taste their creations, they learn about nutrition, they receive a diploma, along with the recipes of the dishes they made.

Camps have daily/weekly themes, which may focus on location-specific cuisines or on skills and techniques.

Spaces are still available and registrations are taken until the camps are full. Some Camps are Monday to Thrsday for 1.5 hours per day .

Registration www.murrieta.org


Cooking & Baking 6-9 years # 23066- $80.00
Monday 01-05-2015 – 01-08-2015 9:00AM – 10:30AM – Murrieta Community Center

Kids & Teens Master Chef 9-15 years – # 23067- $80.00
Monday 01-05-2015 – 01-08-2015 12:00PM – 1:30PM- Murrieta Community Center

Kids & Teens Cupcake War Camp 9-15 years # 23068- $80.00
Monday 01-05-2015 – 01-08-2015 1:45PM – 3:45PM- Murrieta Community Center

All details are on line. Registration is opened.

Le Merveilleux : America’s latest dessert trend has arrived from Lille ( France)

We are two foodies. We never met in real life. We met via Instagram IG and we connected right away. We love cooking / baking. We live on East (Asmaa) and on West Coast ( me celine) of USA. We are francophile ( me born/raised in France and Asmaa born/raised in Morocco) for the second time we have decided to collaborate together into a Cooking/Baking project via Instagram.
Last June I opted for a Paris Brest, this time Asmaa opted for a Merveilleux. It was a great challenge and a few people decided to join this challenge.
We hope this one will get more people to oin you are welcome to participate.. it is fun, and deliccious and everybody can do it..
If you decided to join this challenge and share on Instagram -IG tag us : #homemadeACe and #celinescuisine #theglobaltaster

You can follow us on INSTAGRAM -IG :
Asmaa Lahlou Aka The Global Taster.
Celine Cossou Bordes Aka Celine’s Cuisine

So today I am sharing with my lucky followers, fans or readers an amazing Dessert Recipe for Merveilleux.……

It’s delicate, covered with small specks of chocolate or nuts or sprinkles, some whipped cream,filled with crispy meringue and come together to form a dessert that has been a tradition of northern France and Belgium for years. It’s called a “Merveilleux,” and it is pure heaven- bliss in your mouth at the first bite.

In France, pastry chef Frédéric Vaucamps called Fred is known for creating the most popular and amazing traditional Merveilleux. Native to the north of France in Lille, Fred has created a revolution with the Merveilleux that has increased popularity across France, and in other parts of the world too.

From France, to New York, to Los Angeles, and to Beverly Hills, the Merveilleux has begun its route into American desserts trendiness after the French Macarons, Canneles….

Ready to indulge…..??? here below is the recipe.



Makes about 10-15

• 3 large egg whites
• 1/4 teaspoon cream of tartar or few drops or lemon juice or pinch of salt
• 3/4 cup superfine or caster sugar (NB take granulated white sugar and process it for about 30-60 seconds in a food processor)
• 1/4 tsp extract ( any you like I used Mango)

1. Preheat oven to degrees 150 F and place the rack in the center of the oven. Line a baking sheet with parchment paper.
2. You can form the meringues with a pastry bag fitted with a 1/2 inch plain tip, or use two spoons to make the meringues.
3. In the bowl of your electric mixer, with the whisk attachment beat the egg whites on low-medium speed until foamy. Add the cream of tartar/salt/lemon and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the extract if using.
4. Before placing the meringues on the cookie sheet, you can place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch tip. Pipe 2 1/2 inch rounds of meringue and pipe in rows on the prepared baking sheet. Make discs shapes.
5. Bake the meringues for approximately 1 1/2 to 2 hours, rotating the baking sheet from front to back . The meringues are done when they are white and crisp . For best result, turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying several hours or overnight.

Chantilly or Whipped cream

• 2 cups heavy whipping cream
• 2 -4 tbsp icing sugar

1. Before whipping the cream, place your bowl and whisk into the refrigerator or freezer to chill. You will get the best results if all of the tools and ingredients are cold.
2. First, measure out the sugar, and cream. Make sure the cream is very cold.
3. Remove the bowl and whisk from the refrigerator. Place the cream, sugar inside the bowl and begin to whisk.
4. While whisking, make sure to scrape the sides of the bowl periodically to ensure all of the sugar is being incorporated. The sugar needs to dissolve as you whisk so the whipped cream is not grainy.
5. Whisk rapidly back and forth until the desired peak has formed.
6. Once the cream has been whipped, it needs to be used as soon as possible It can be refrigerated for a short period of time, but it is best to whip it just before serving.

Toppings: shaved chocolate, sprinkles, grounded nuts…

Place your topping on a plate.

To assemble:

Take one meringue spread some Chantilly on it to cover it then add a second meringue and top it like a sandwich.
Spread Chantilly on the top then on the side to cover it completely.
Roll and coat gently the merigues/ Chantilly with the topping of your choice rolling on the plate.Press a little.
Place in paper cup and place in the fridge for a few hours.
Better to be eaten the same day.


Bon Appetit….


JAPANESE CHEESECAKE ( or Soufle Cheesecake) best Cheesecake ever…..

I have to tell you, Cheesecake is one of my favorite American Dessert. But it can be a pretty heavy dessert; I like to eat my cheesecake with some earl grey tea milk tea during tea time.
I think the first time I saw Japanese Cheesecake ( also called Soufflé Cheesecake) was on Pinterest and I was under the charm of these fluffy light cheesecakes pictures. So I decided to make my own… a light as a cloud , as a fluffy cheesecake sounded really good.. no?
So after searching on the web, I found a great recipe on “just one cookbook Blog ” blog. I really like this blog, you should visit it if you like Japanese food.
So I adapted the original recipe I did not want to use rum since my kid will eat some ( I used lemon zest instead) and I like the lemon flavor of this cheesecake it makes it very unique. I had not Apricot preserve but a delicious homemade Quince jelly that I use as a syrup on my pancakes, crepes, ice cream…Actually I can’t give you the recipe of this Quince syrup because I attended to make Quince jelly but I cooked it too much it became more like a caramel, so I use it I add some water to make it more liquid/syrup style.
I really invite you to make and try this amazing cheesecake. Believe me it will be the best cheesecake you will ever taste. I promise.

Happy Baking!


JAPANESE CHEESECAKE RECIPE ( Adapted from “Just one Cookbook” )

Serves: 9-inch cake
• 400 g (14.1 oz) cream cheese, at room temperature
• 60 g (6 Tbsp.) granulated sugar
• 60 g (4 Tbsp.) unsalted butter, cut into ½” (1 cm) slices, at room temperature
• 6 large egg yolks, beaten, at room temperature
• 200 ml heavy whipping cream, at room temperature
• 10 ml (2 tsp.) lemon juice
• 2 tsp organic lemon zest
• 80 g (8 Tbsp.) all-purpose flour
• 3 Tbsp. homemade Quince jelly + 1 tsp. water

For Meringue/ fluffy White eggs
• 6 egg whites
• 100g (10 Tbsp.) granulated sugar for meringue

1. Keep cream cheese, butter, egg yolks, and heavy cream at room temperature.
2. Lightly grease the bottom and sides of a 9″ (23 cm) spring-form pan with cooking spray or butter and line with parchment paper. Wrap the base of the cake pan with aluminum foil (preferably with extra-large heavy duty foil)
3. Preheat oven to 320F (160C) degree.
4. Start boiling water.
5. In the bowl of the electric mixer, beat cream cheese and sugar on medium-high speed until smooth
6. Add the butter and mix until thoroughly incorporated.
7. Add the egg yolk and heavy cream and mix well.
8. Add lemon juice and zest and mix until the batter is very smooth.
9. Sift the flour twice.
10. Add the flour all at once and mix well.
11. Transfer the batter to a large bowl. Wash the mixer bowl and dry completely.
12. Meringue: beat the egg whites until stiff peaks form. In the bowl of electric mixer, whip the egg whites on medium low speed (speed 4) till opaque and foamy and bubbly. Then add ⅓ of the sugar at a time as the mixer runs. Once all of the sugar has been added, increase the mixer speed to high (speed 10) and whip for approximately 4 minutes, until the meringue has doubled in volume and is thick and glossy.
13. To test for stiff peaks, the peaks should stand straight up when you lift up the beaters. The whites should not slide around. If the meringue has not reached the desired consistency, continue whipping at high speed for another 30 seconds, then stop and test again. Once the egg whites are over beaten, they can’t be used for the recipe.
14. Add ⅓ of the meringue to the batter and mix well first.
15. Then add the rest of the meringue all at once and fold it in (not mix this time).
16. Pour the batter in the cake pan and then drop the pan from 2-3″ (5-7 cm) high to the countertop to remove any air bubbles.
17. Place the cake pan in a large roasting pan and pour 1″ (2.5 cm) of boiling water in the roasting pan. Place the baking pan in the middle rack of the oven. Bake at 320F for 60 minutes or until light golden brown. Then reduce temperature to 300F and bake for another 30 minutes.
18. When a wooden skewer inserted in the center of the cake comes out clean without wet batter, turn off the oven. Let the cake sit in the oven with the door slightly ajar for 15 minutes. Remove from the oven. Take out the cake pan from the roasting pan, and let it cool on a wire rack.
19. in a small bowl, heat quince syrup and water in microwave for 30 seconds and spread the jam on top of the cake. When the cake is completely cool, take it out from the pan and refrigerate for a few hours before serving. Cut the cake with warm knife (run a knife under hot water and wipe off completely before each cut).