A Taste of Bliss
by: Chef Carlota Veloso
Countries
France
Spain
France
Macaron
Crème brûlée
fondant au chocolat:
Spain
Churros
Crema catalana
Turrón
I hope you enjoyed this delicious cookbook.
How to prepare!
Heat the milk with lemon peel and a cinnamon stick until hot, then remove from heat and let it infuse for a few minutes. In a bowl, whisk the egg yolks with sugar and cornstarch until smooth.
Slowly pour the warm milk into the egg mixture while stirring. Return everything to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard (do not boil). Remove the lemon peel and cinnamon.
Pour into small dishes, let cool, then refrigerate until set. Before serving, sprinkle sugar on top and caramelize it with a torch or under a broiler until crisp.
Ingredients
IngredientsGround Almonds Icing sugar Egg whites Caster sugar Food colouring (optional) Filling (optional) Buttercream Chocolate ganache Jam
How to prepare!
Melt the dark chocolate with the butter (in a bowl over hot water or in the microwave). In another bowl, whisk the eggs with the sugar until smooth, then mix in the melted chocolate. Add the flour and a pinch of salt, and stir until combined. Pour into greased molds and bake at 180°C for about 10–12 minutes. The outside should be set but the inside still soft and gooey.
How to prepare!
Bring water, sugar, salt, and butter (or oil) to a boil in a saucepan. Add the flour all at once and stir quickly until a smooth dough forms and pulls away from the sides. Let it cool slightly, then transfer the dough to a piping bag with a star tip. Heat oil in a deep pan, then pipe strips of dough directly into the hot oil and fry until golden brown. Remove and drain on paper towels. Roll the churros in sugar mixed with cinnamon and serve warm.
Ingredients
200 g dark chocolate 150 g butter 150 g sugar 4 eggs 50 g flour Pinch of salt
How to prepare!
Sift ground almonds and icing sugar together.Whisk egg whites until foamy. Gradually add caster sugar and whisk to stiff peaks. Add food colouring (optional). Fold in the dry ingredients gently (macaronage). Pipe small circles onto baking paper. Let them rest for 20–40 minutes (until a skin forms). Bake at 150°C (130°C fan) for 12–15 minutes. Allow to cool completely. Fill with buttercream, chocolate ganache, or jam. Refrigerate for 24 hours before serving.
Ingredients
500 ml milk 4 egg yolks 100 g sugar 1 tablespoon cornstarch Lemon peel Cinnamon stick Extra sugar (for caramelized top)
How to prepare!
Heat the honey and sugar in a saucepan over low–medium heat until it melts and becomes slightly thick. In a separate bowl, beat the egg white until stiff peaks form.
Slowly pour the hot honey mixture into the egg white while stirring constantly to create a smooth, thick mixture. Return it to low heat and keep stirring until it thickens more.
Add the toasted almonds and mix well. Pour the mixture into a mold lined with wafer sheets (if using), press it flat, and cover with another wafer sheet.
Let it cool completely and harden for several hours, then cut into pieces.
Ingredients
r 200 g almonds (toasted) 150 g honey 100 g sugar 1 egg white Wafer sheets (optional, for base and top)
Ingredients
250 ml water 2 tablespoons sugar 2 tablespoons butter or oil 1 cup flour Pinch of salt Oil (for frying) Sugar + cinnamon (for coating)
Igredients
Heavy creamEgg yolks Sugar Vanilla Sugar (for the caramelized top)
How to prepare!
Heat the cream with vanilla (don’t boil). Whisk egg yolks with sugar until pale, then slowly mix in the hot cream. Strain and pour into ramekins. Bake in a water bath at 150°C for 30–40 minutes until slightly jiggly. Cool and refrigerate for at least 2 hours. Sprinkle sugar on top and caramelize with a torch or broiler until crispy.
A Taste of Bliss
Carlota Oliveira Fontes Veloso
Created on April 15, 2026
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Transcript
A Taste of Bliss
by: Chef Carlota Veloso
Countries
France
Spain
France
Macaron
Crème brûlée
fondant au chocolat:
Spain
Churros
Crema catalana
Turrón
I hope you enjoyed this delicious cookbook.
How to prepare!
Heat the milk with lemon peel and a cinnamon stick until hot, then remove from heat and let it infuse for a few minutes. In a bowl, whisk the egg yolks with sugar and cornstarch until smooth. Slowly pour the warm milk into the egg mixture while stirring. Return everything to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard (do not boil). Remove the lemon peel and cinnamon. Pour into small dishes, let cool, then refrigerate until set. Before serving, sprinkle sugar on top and caramelize it with a torch or under a broiler until crisp.
Ingredients
IngredientsGround Almonds Icing sugar Egg whites Caster sugar Food colouring (optional) Filling (optional) Buttercream Chocolate ganache Jam
How to prepare!
Melt the dark chocolate with the butter (in a bowl over hot water or in the microwave). In another bowl, whisk the eggs with the sugar until smooth, then mix in the melted chocolate. Add the flour and a pinch of salt, and stir until combined. Pour into greased molds and bake at 180°C for about 10–12 minutes. The outside should be set but the inside still soft and gooey.
How to prepare!
Bring water, sugar, salt, and butter (or oil) to a boil in a saucepan. Add the flour all at once and stir quickly until a smooth dough forms and pulls away from the sides. Let it cool slightly, then transfer the dough to a piping bag with a star tip. Heat oil in a deep pan, then pipe strips of dough directly into the hot oil and fry until golden brown. Remove and drain on paper towels. Roll the churros in sugar mixed with cinnamon and serve warm.
Ingredients
200 g dark chocolate 150 g butter 150 g sugar 4 eggs 50 g flour Pinch of salt
How to prepare!
Sift ground almonds and icing sugar together.Whisk egg whites until foamy. Gradually add caster sugar and whisk to stiff peaks. Add food colouring (optional). Fold in the dry ingredients gently (macaronage). Pipe small circles onto baking paper. Let them rest for 20–40 minutes (until a skin forms). Bake at 150°C (130°C fan) for 12–15 minutes. Allow to cool completely. Fill with buttercream, chocolate ganache, or jam. Refrigerate for 24 hours before serving.
Ingredients
500 ml milk 4 egg yolks 100 g sugar 1 tablespoon cornstarch Lemon peel Cinnamon stick Extra sugar (for caramelized top)
How to prepare!
Heat the honey and sugar in a saucepan over low–medium heat until it melts and becomes slightly thick. In a separate bowl, beat the egg white until stiff peaks form. Slowly pour the hot honey mixture into the egg white while stirring constantly to create a smooth, thick mixture. Return it to low heat and keep stirring until it thickens more. Add the toasted almonds and mix well. Pour the mixture into a mold lined with wafer sheets (if using), press it flat, and cover with another wafer sheet. Let it cool completely and harden for several hours, then cut into pieces.
Ingredients
r 200 g almonds (toasted) 150 g honey 100 g sugar 1 egg white Wafer sheets (optional, for base and top)
Ingredients
250 ml water 2 tablespoons sugar 2 tablespoons butter or oil 1 cup flour Pinch of salt Oil (for frying) Sugar + cinnamon (for coating)
Igredients
Heavy creamEgg yolks Sugar Vanilla Sugar (for the caramelized top)
How to prepare!
Heat the cream with vanilla (don’t boil). Whisk egg yolks with sugar until pale, then slowly mix in the hot cream. Strain and pour into ramekins. Bake in a water bath at 150°C for 30–40 minutes until slightly jiggly. Cool and refrigerate for at least 2 hours. Sprinkle sugar on top and caramelize with a torch or broiler until crispy.