Chambre d'hôtes                                                  Desserts Américains & Macarons                              Dégustations de Pâtisseries 

            Bed & Breakfast                                        American desserts  & Macaroons                       Passion Christophe Michalak   

I have been many times and really love United States,  my father's brother Marc, went there to marry my aunt Mary in 1952, and I have many times with my american cousins Michele and Annette  tasted delicious desserts over there.They too have greek origins; Michael Houllis, my cousin's grandfather was among the first sponge divers in Florida back in 1915.

Here are some of my pastries, straight from the USA :

The top of the pie is criss-crossed with " pâte brisée", a type of shortcut pastry. The pie can also be entirely wrapped in pie crust.

On a bed of speculoos, with a soft top and either garnished with red fruits or coulis. Or for winter, dressed with a light and fluffy whipped cream and a few raspberries.

Sometimes called flapjacks in the States, they´re delicious with some Lyle's golden Syrup, melted butter, or a bit of maple syrup.

This delicious cake is a distant cousin of the genoise cake, but isn't really close to any well-known dessert, and yet it is simply delicious. The American bundt pan in which it is baked gives it its harmonious shape which highlights its yummy look.

These delicious rolls are from England ,they call them yorkshire puddings , but they are found in USA You can enjoy them at breakfast,  with maple syrup or jam, or for lunch version with grated cheese and  bacon.