This absolutely delicious adaptation of a classic French pain perdu by Chef Rachel Howard features chocolate and a rich toffee bourbon sauce. It’s utterly, utterly scrumptious!

INGREDIENTS

Pain Perdu:

¼ teaspoon salt (less if Kosher)
4 medium eggs
1 litre (4 cups) milk (demi or whole)
200g (cup) white granulated (caster) sugar
1 tablespoon vanilla essence
900g (4 ½ cups) day-old bread, cubed (see note below)
300g (1 ½ cups) milk or dark chocolate chips or chocolate disks, chopped medium
Optional:  3 ripe to over-ripe bananas, halved and sliced
Optional:  Cinnamon-sugar mixture for sprinkling

Toffee Bourbon (or rum) Sauce:

113 g (½ cup) white granulated (caster) sugar
113 g (½ cup) butter
60ml (¼ cup) rum (light or dark)
113 (½ cup) double cream (heavy cream/crème entière), room temperature

Makes approximately 10 ramekins or small forms, depending on the size

 Method

Preheat oven to 180C/350F/Gas Mark 4

Pain perdu:

Whisk the salt, eggs, vanilla, milk and sugar until well combined and sugar is dissolved.

Add the bread, cut into cubes to the egg mixture and let them soak for about 10 minutes but no more than 20 minutes. If left too long in the mixture, the bread will begin to dissolve and there will more of a pudding texture to the final product. You may find that you have leftover egg mixture after filling the ramekins; if so, add some more bread cubes and fill one or two more ramekins.

If you decide to use one large form rather than individual ramekins, then prepare the form by buttering well.

Pour the mix into each ramekin until about half full. Then sprinkle over the chocolate (and bananas if using) and fill each ramekin with remaining mix to the rim of just over.  Ensure that each ramekin is about half full of liquid mix.

Pop some more chocolate drops over the top. You can also sprinkle the top of each ramekin with a small amount of cinnamon-sugar – just check more often while baking to ensure that the top does not burn and cover lightly with a sheet of foil if the cinnamon-sugar is browning too quickly.

Place the ramekins in large high sided pan and place on the middle oven rack. Fill the pan with hot water until it reaches about halfway up the sides of the ramekins (a ‘bain marie’).

Bake for approximately 30 minutes, depending on your oven. Be careful not to overbake or they will lose the pudding texture. They should be softer than a quiche coming out of the oven.  While baking, begin preparing the rum sauce (see below).

Remove the puddings from the oven and allow to set for at least ten minutes. Serve at room temperature (Chantilly cream goes well) or warm with toffee sauce (a sprinkling of powdered sugar is attractive, with the sauce served in a shot glass on the side).

You can keep the puddings in the fridge for up to two days; reheat in a microwave for 60 seconds and crisp the tops for about a minute under a grill/pre-heated broiler.

Toffee bourbon Sauce:

Place the butter in a small saucepan and melt on medium heat. After the foam has subsided, watch the fat solids carefully for their color, until they have turned a medium-dark brown and the butter begins to smell nutty. The color of the butter will determine the color of the sauce, as well as the depth of the nutty flavor, so don’t lose your nerve and pull the butter off too soon. While still on the heat, add the sugar and whisk until the sugar is completely dissolved.

Add the heavy cream (be careful; it will boil up quickly and then subside). Whisk to ensure that the sauce is a smooth consistency, since adding the cream may re-crystallize the sugar, especially if the cream was cool. If the sauce has a grainy texture, then continue whisking on medium heat until the sugar has dissolved, and the sauce has come together again. Add the bourbon (or rum) and continue heating for a few minutes to cook off the alcohol (this will ensure that the sauce retains the flavor without the harsh notes of raw alcohol). You can also substitute rum for bourbon.

The sauce is best served immediately with the warm pudding, either on the side or drizzled over the top. However, it can be saved in a plastic container in the refrigerator, and either reheated as a whole or in individual shot glasses in the microwave. If reheated, stir or whisk after reheating to ensure that the sauce has a smooth consistency.

Note

You can use any kind of day-old bread that is on hand; for example, baguette will have more texture and yield more crunchy bits at the top (a more dramatic presentation), while brioche will dissolve into more of a cohesive pudding texture.  Also, if more texture is desired, then cut larger cubes, or cut smaller cubes for a more pudding-like texture.

The post Oven-cooked French toast & bourbon toffee sauce appeared first on The Good Life France.

1 packet 10 mini brioche or 1 brioche loaf
150g/5½ oz white chocolate, chopped
300g/10½ oz fresh or frozen raspberries
55g/2oz caster sugar (powder sugar)
1 tbsp plain flour
500ml/18 fl oz sour cream or crème fraiche (half fat if desired!)
3 eggs
½ tsp vanilla essence
2 tbsp icing sugar

Preheat oven to 200°;C/400°F/gas mark 6.

Layer the slices of brioche or cut into small pieces. Coarsely chop chocolate.

Place half of Brioche in a deep sided pie dish. Sprinkle with half of chopped white chocolate and half of raspberries and then repeat with a top layer.

If you’re using frozen raspberries pop in a microwave oven for 3 minutes.

Mix the sugar and flour. Whisk together sour cream/crème fraiche, eggs and vanilla essence. Pour evenly over the top.

Bake for 25-30 minutes or until golden brown and set in the centre. Leave to cool for 10 minutes. Sprinkle with icing sugar for extra wow factor and sweetness

Delicious served with ice cream or cream.

More brioche desserts

Brioche bread pudding

Brioche style hot cross buns

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Tarte Alsacienne is a super easy apple tart recipe that’s traditional in Alsace and features a drop of rum for extra flavour.

Tarte Alsacienne for 6

1 packet shortcrust pastry (about 320g)
1 kg Apples (3-4 apples)
2 eggs
120g caster (powder) Sugar
200ml fresh cream
Few drops of vanilla essence (optional)
1 cap brandy (rum or cognac will also work)

Preheat the oven to 180°C.

Roll out the dough and line a buttered and floured cake tin. Prick the pastry with a fork.

Peel the apples and cut them into slices. Arrange them in a circle on the pastry.

Mix the eggs with the sugar, cream, rum and vanilla essence if you want the mix to be extra sweet. Pour over the apples.

Bake for about 40 minutes, the pie should be a glorious golden colour when cooked. Note – check at about 30 minutes and if the pastry is going too dark, cover with silver foil for the rest of the cooking time. You’ll have enough for 6 slices, 4 slices if you’re a cake monster!

Delicious with Chantilly cream, ice cream, cream…

More delicious French tart recipes

Far Breton – a custardy tart from Brittany

Sugar tart – a decadent, any time dish from the far north of France

Beer tart – who’d have thought beer could be so sweet?!

The post Tarte Alsacienne | Apple tart with brandy appeared first on The Good Life France.

Indulge your tastebuds with this deliciously mellow sticky prune and toffee pudding with a hint of spices and deliciously sweet toffee sauce. Kit Smyth’s more-ish recipe is easy to make and super scrumptious…

Serves 6

Ingredients:

300g (10.5 oz) prunes (preferably fresh prunes, d’Agen are perfect)
300ml )10 fl oz) water, boiled
75g (2.6 oz)butter, softened
75g (2.6 oz) brown sugar
3 large eggs
225g (8 oz) Plain flour
3tsp Baking powder
1 tsp cinnamon
½ tsp each cloves and nutmeg

For the toffee sauce

300ml double cream
75g (2.6 oz) brown sugar
75g (2.6 oz) butter

Method:

Place the pitted prunes in a small high-sided bowl and cover with boiling water. Leave for 20 minutes to soak.

Preheat oven to 180˚C/360˚F/Gas Mark 4 and grease an ovenproof dish.

Blend together half the butter and sugar until light and fluffy, add the eggs one at a time, and mix until thoroughly combined.

Mix the plain flour, baking powder, and spices, then add to the wet ingredients and mix thoroughly until smooth.

Purée the prunes and water together then add to the mix, this will give a chunk-free pudding. If you prefer it to have chunks, chop the prunes finely or crush them with a form, then fold in the chopped prunes and water until evenly distributed through the batter.

Pour the batter into the baking dish, smooth it out evenly, and place in the oven for 25-30 minutes, or until a cake tester comes out clean.

While the pudding is baking, make the toffee sauce:

Over a low heat, melt together the butter and sugar. Once dissolved, add the cream and bring to the boil. Once bubbling, remove from the heat and keep warm.

Remove the pudding from the oven when ready, and pierce all over with a fork. Pour a third of the sauce over the hot pudding, and let it cool for 5-10-minutes before slicing into portions and serving.

Serve in a bowl with extra sauce, and a dollop of rich vanilla ice cream.

Kit Smyth is a retired chef with a passion for French cuisine. Originally from Australia, Kit is dedicated to exploring both old and new ingredients, techniques and styles, and developing recipes for home cooks, she also teaches these recipes online and in-person. Find out more at her website: TheBiteLine

The post Sticky Prune and Toffee Pudding recipe appeared first on The Good Life France.

Chocolate moelleux is a mouth-watering dish. A chocolate cake with a melting heart. It’s said to have been created by a chef in Avignon, Michael Bras, and the world will be forever grateful! This adaption by Suzanne Dunnaway using almond or pecan nuts is an absolute winner…

Ingredients for nutty Chocolat Moelleux

125 g whole toasted almonds or pecans (or almond flour)
150 g dark chocolate, 85% cacao
150 g butter, softened
175 g sugar
4 large eggs, separated
1 teaspoon vanilla
1 tablespoon very strong espresso or Cognac
Pinch of salt

A little soft butter and tablespoons of flour to coat your pan

Method

Heat oven to 350 F/185C.

Generously butter and flour a springform pan or a trusty loaf cake pan.

In the bowl of a food processor, grind the chocolate and nuts until broken down and blended. Then add the soft butter, sugar, vanilla, salt, coffee (or Cognac) and egg yolks, and process for a few seconds until well-blended. Remove to a large bowl.

In another clean bowl, beat the whites stiff but not dry and fold a spoon into the chocolate mixture to lighten it, then fold in the rest of the whites, keeping the mixture as light as possible.

Spread the batter evenly in the buttered and floured springform or loaf pan and bake for about 20-30 minutes, just until the cake is barely set.

It should move a tiny bit when you gently nudge the pan back and forth.

You will smell this cake when it is almost done and it will drive you mad.

Remove the cake from the oven and let it cool completely. It must not be too wobbly or it will be too liquid inside, but you do want it very moist at the center as you cut serving pieces.

When the cake is cool, run a sharp knife around the edges of the pan and remove the cake from the springform pan by siding a long knife under the cake.

Or turn the loaf cake out onto a plate and invert.

Dust with powdered sugar sprinkled through a sieve.

The cake will have fallen a bit, but that’s fine, it always does as there is no flour.

The inside should be moist and almost creamy unless it has cooked a bit too long. I take it out just when I think I should leave it in a minute or two more.

This cake freezes well and can be warmed after thawing before serving, but the inside will not be as moist as on the first day.

Suzanne Dunnaway is the author of No Need To Knead, Handmade Italian Breads in 90 Minutes (Hyperion); Rome, At Home, The Spirit of la cucina romana in Your Own Kitchen (Broadway Books); No Need to Knead (Metric/American version-Grub Street Publishers, London).

The post French and nutty Chocolate fondant cake easy recipe appeared first on The Good Life France.

Far Breton has been a French favourite, especially in Brittany, for hundreds of years. The word ‘far’ comes from the Breton “farz forn” which literally means far in the oven. The origin of this rich custard tart dates is said to date to the 18^th century when it was dished up is a salty version and without prunes, alongside meat. According to a Breton baker we spoke “Prunes were widely used in Breton seafarers communities because they are easily stored and are an ideal nutritional asset to keep you going on a long journey. Adding them to this already popular dish with sailors was a good way to enhance nutrition.”

Bretons recommend a glass of cider goes well with Far Breton!

When it comes to make-ahead recipes, they don’t come much easier than this one! Don’t be put off by the ‘12 hours in the fridge’, this is totally worth the fridge space as the flavours really develop and mature, and it’s easy! This recipe is a great dessert, or afternoon treat, and tastes wonderful when served with a spoonful of crème fraîche. Kit Smyth’s rich custard and prune tart recipe is an absolute winner…

Prep Time: 15mins + overnight rest time
Cook Time: 1hour
Total Time: 1hour 15mins (+ overnight rest time)
Portions: 8

Ingredients:

500ml/2 cups whole (full-cream) milk
3 large eggs
125g/1/2 cup sugar
20g/2 tablespoons butter, melted and cooled
1/4 teaspoon vanilla extract
Pinch salt
95g3/4 cup all-purpose flour
180g/6oz/1 cup prunes, pitted (Agen prunes are perfect!)
120ml/1/2 cup water
60ml/1/4 cup Armagnac, Cognac, or Pineau
Powdered sugar

Method:

Prep ahead:

Part 1: Custard: In a bowl or jug or blender, process the eggs, melted butter, milk, sugar, salt and vanilla until smooth. Strain the liquid through a medium sieve into a clean container, add the flour and mix in well. Chill in the fridge overnight.

Part 2: Prunes: Place the prunes and water in a pan and cook on a medium heat until the prunes start to soften, about 10-15mins  – most of the water should boil away. Once the liquid is reduced, pour in the alcohol, and using either long-stemmed match or gas-lighter, from a safe distance, ignite the warmed spirit to cook off the alcohol – give the saucepan a light jiggle to ensure all of the liquid is reached.

Once cooled to room temperature, transfer to a container and store in the fridge overnight.

Main event:

Heat the oven to 180˚C/375˚F/Gas Mark 4.

Butter a 20cm/8inch diameter and 4-5cm/2inch high sided cake pan – not one with a loose bottom! Line the bottom, with greaseproof baking paper, and butter again. Then dust the inside of the baking pan lightly with plain flour.

To assemble your Far Breton, remix the custard to make sure it’s all combined evenly and pour into the prepared baking pan. Tap the pan lightly on the kitchen countertop once or twice to dislodge any air-bubbles. Roll the prunes in flour (so they don’t sink to the bottom), and carefully transfer the filled baking pan to the oven: If carrying a semi-full baking tray is daunting, place it on a larger baking tray, and this will also catch any spills or overflow as it rises.

Bake on a middle rack for about 1 hour or until the pudding fluffs up and the edges are lightly brown. The centre of the tart should only jiggle a little bit when gently shaken.

Leave to cool completely on a wire rack, do NOT attempt to remove the Far Breton from the pan until it is cool.

When ready, lightly run a knife around the edge of the pan, and then place a large plate over the top before inverting to remove the pudding.

Once freed, dust with icing/powdered sugar, and cut into portions. Serve with crème fraîche.

Kit Smyth is a retired chef with a passion for French cuisine. Originally from Australia, Kit is dedicated to exploring both old and new ingredients, techniques and styles, and developing recipes for home cooks, she also teaches these recipes online and in-person. Find out more at her website: TheBiteLine

The post Recipe for French Far Breton Cake appeared first on The Good Life France.

This recipe from France based chef Suzanne Dunnaway is zestily moreish…

Let me give you the most wonderful quick butter tart pastry you will ever use. No rolling out, no cold butter, no gentle handling. This tart pastry is from an elderly French woman who clearly wanted to have time for other things!

If you have a shallow muffin pan the tarts are easier to make, but if you wish to use the dough in a larger tart pan, simply press the dough into the pan and up the sides and bake it as you would the tiny ones in blind-baked shell and then spoon in the curd and bake again until the dough is set and the top is golden brown.

This amazing easy to make dough is rich and light and needs only a quick press into the muffin molds.

TART PASTRY:

180g/6 ounces butter (6 oz)
6 tablespoons water
1 teaspoon duck fat (optional!)
2 tablespoons sugar
Pinch of salt
2 cups flour (300g, 10 oz)

LEMON CURD:

3/4 cup sugar (220g, ½ pound)
½ cup lemon juice (125ml, 4 oz, about 3 lemons)
zest from 1 lemon, grated
2 eggs
2 egg yolks
1 stick of soft butter
pinch of salt

Over low heat, mix all the ingredients below except the butter and when the mix is thickened, remove from the heat and whisk in the butter to make a thick curd. Let it cool before spooning into the tart shells. You can keep it in an airtight container in the fridge for a couple of weeks. Or freeze it.

To make the lemon tarts

Preheat oven to 200 C/400 F.

To make the dough: Put all of the ingredients except the flour into an ovenproof dish and place in the oven until the mixture bubbles, about 5-10 minutes, then dump in the flour and stir the dough until all is incorporated.

Let the dough cool a few minutes and then form the tart shells.

Put a heaped teaspoon of dough into one mini muffin hole and press it into the base and up the sides using your fingers to make a tart shell.

Prick the bottoms of the tart shells and bake for 10 minutes. Remove and let cool slightly. Lower the oven to 185C/350F.

Spoon the curd into the tart shells, leaving a delicate rim of pastry showing. Bake the tarts in the heated oven  for about 8-10 minutes or until the curd is set and tart shells are golden brown.

Suzanne Dunnaway is the author of No Need To Knead, Handmade ItalianBreads in 90 Minutes (Hyperion); Rome, At Home, The Spirit of la cucina romana in Your Own Kitchen (Broadway Books); No Need to Knead (Metric/American version-Grub Street Publishers, London).

The post Mini French Lemon Tarts   appeared first on The Good Life France.

Tarte au sucre, sugar tart, is a speciality of the far north of France. Sugar beet is grown in abundance in the Pas de Calais region where I live, and a fair few of the local traditional recipes feauture it – and not just in cakes, it’s used in stews too like Carbonarde Flamande. You’ll find sugar cakes for sale in some of the artisan bakeries in the Hauts-de-France and it’s a popular dish to make at home. I asked my neighbour Claudette how to make it. “Ah tarte au chuc” she said. She has a ch’ti accent, the local patois. ‘Good for breakfast, lunch or supper, any time‘. Well I’m not sure I’d eat it for breakfast – but any other time, give me a slice of this fluffy sugar pie and I’m in cake heaven!

How to make sugar pie

Make a brioche dough:

320 g T45b flour
50g white icing sugar
2 eggs
120m milk
70g salted butter
5g bakers yeast

Topping

30g salted butter
40g brown sugar

Instructions

Make the brioche:

Melt the butter for 30 seconds in the microwave. In a bowl mix the flour, sugar, eggs, milk, melted butter and finally the yeast. If you’re doing this in a mixer knead on medium speed for 10 minutes. Or knead by hand to form a dough. Put in a bowl and cover with clingfilm and leave to rise at room temperature for 1hr 30m.

Line the bottom of a large tart tin with greased/parchment paper. Remove the dough from the bowl and place it in the center of the parchment paper (do not degas it). Spread the dough so that it covers the bottom of the pan. Cover the pan with a clean cloth and leave to rise for 30 minutes at room temperature.

Press the dough with your finger to make holes in it. place small knobs of butter in some of the holes.

Sprinkle with brown sugar and bake in a preheated over at 180°C for 15-20 minutes until the top is golden brown.

Delicious warm – or cold!

More delicious cake recipes

French almond cake, recipe by Lenôtre of Paris

Decadent and delicious brown sugar French toast!

Rolled raspberry mousse cake

The post Recipe for Sugar Tart appeared first on The Good Life France.

This delicious recipe ginger bread cake comes from the famous Lenôtre boulangerie of Paris: Gâtines Spice Cake. Half cake, half confectionary, it keeps well and in fact, the older it gets, the better it tastes! You can keep it for up to two weeks, well wrapped in a tight container in a cool place

Makes 2 cakes, each serving 8
Active time: 30 minutes
Cooking time: 1½ hours
Cooling time: 1 hour
Resting time: Up to 3 days (optional, see Chef’s Notes)
Storage: Up to 12 weeks in the refrigerator or 6 months in the freezer

EQUIPMENT

2 × 12-in. (30-cm) loaf pans
Microplane grater
Stand mixer fitted with the paddle beater

INGREDIENTS

1 stick + 2 tbsp (5¼ oz./150 g) butter, diced + more for the pans
1⅔ cups (400 ml) water
1 cup + 3 tbsp (14 oz./400 g) golden honey
1¼ cups (9 oz./250 g) sugar
2 oranges
1 lemon
1 cup (3½ oz./100 g) sliced almonds
3½ tbsp (50 ml) anise syrup or 1 tbsp anise seeds (see Chef’s Notes)
Generous 4¾ cups (1 lb. 3 oz./550 g) whole wheat flour or 5 cups (1 lb. 3 oz./550 g) rye flour
¼ cup (1½ oz./45 g) baking powder

Decoration (optional)

Candied orange peel, cut into thin strips the same length as the width of the cakes
Finely grated orange zest

METHOD

Preheat the oven to 400°F (200°C/Gas Mark 6). Lightly grease the loaf pans with butter and line them with enough parchment paper to leave an overhang.

Heat the water in a saucepan. Stir in the honey and sugar until dissolved. Add the butter and stir until it has melted.

Wash and dry the oranges and lemon. Remove the peel in quarters from one orange and cut it into small dice. Zest the other orange and the lemon, preferably using a Microplane grater, as the zest needs to be very fine. Place the diced peel and zest in a mixing bowl and add the almonds and anise syrup or seeds. Stir to combine.

Sift the flour and baking powder into the bowl of the stand mixer. With the mixer running on low speed, gradually incorporate the first mixture. Sprinkle in the citrus peel/almond/anise mixture and beat until combined.

Divide the batter between the pans. Bake for 30 minutes, then reduce the temperature to 340°F (170°C/Gas Mark 3) and bake for an additional 1 hour, or until the tip of a knife pushed into the center of each cake comes out clean. If the cakes brown too quickly, cover them with aluminum foil.

Cool the cakes in the pans for at least 1 hour, before serving. If possible, let them rest overnight or up to 3 days, still in their pans (see Chef’s Notes). If wished, decorate the tops of the cakes with strips of candied orange peel and sprinkle over finely grated zest before serving.

Chef’s Notes

There is no need to grind the anise seeds, as they will disintegrate as the cake bakes.

Although the spice cakes can be eaten 1 hour after being removed from the oven, they will be easier to slice and their flavors will have had time to develop if they are stored in their pans for 2–3 days.

Extracted from French Pastries and Desserts by Lenôtre: 200 Classic Recipes Revised and Updated (Flammarion, 2021). Photo © Caroline Faccioli

How to make perfect croissants – every time, with Lenôtre

Lenôtre’s step by step guide for making pain au chocolat

The post Gingerbread cake recipe by Lenôtre of Paris appeared first on The Good Life France.

This delicious bread and butter pudding recipe made with brioche is also called Pudding Royale by Lenôtre boulangerie of Paris, whose recipe this is. Brioche drenched in creamy vanilla custard, warm and fruity and utterly more-ish…

It’s great for brunch, as a dessert with ice cream, custard or cream – or even for breakfast. And if you like bread and butter pudding – you’ll love this brioche version.

EQUIPMENT

2 × 9-in. (23-cm) round porcelain baking dishes, 1½ in. (4 cm) deep
Electric hand beater
Large baking pan for the bain-marie

INGREDIENTS

For the baking dishes
3 tbsp (1¾ oz./50 g) butter
2 tbsp (25 g) sugar

Custard
3 cups (750 ml) whole milk
1 Bourbon Madagascar vanilla bean, split lengthwise
5 eggs (1 cup/250 g)
8 egg yolks (scant ⅔ cup/160 g)
1½ cups (10½ oz./300 g) Sugar

To assemble
9 oz. (250 g) leftover day-old brioche
10½ oz. (300 g) assorted dried and candied fruit (such as golden raisins, currants, candied cherries)

To serve
Vanilla custard sauce, chocolate sauce or apricot or raspberry coulis

METHOD

Preheat the oven to 340°F (170°C/Gas Mark 3). Grease the baking dishes with the butter, then sprinkle with the sugar until coated.

To prepare the custard, pour the milk into a saucepan. Scrape in the vanilla seeds and add the bean.

Bring to a simmer, then remove from the heat. Cover and let infuse for 10 minutes. Remove the bean.

Whisk the eggs, egg yolks, and sugar together for 1 minute until frothy. Slowly whisk in the warm milk on low speed.

To assemble the bread pudding, cut the brioche into approximately ¾-in. (1.5-cm) slices. If necessary, chop the dried and candied fruit into smaller pieces, removing any pits.

Line the bases of the baking dishes with brioche slices, packing them tightly together. Spoon the fruit over the brioche slices. Cut the remaining brioche into cubes, then scatter them over the fruit in a single layer.

Divide the custard between the dishes. Place them in the baking pan and pour in enough hot water to come halfway up the sides of the dishes. Carefully transfer to the oven and bake for 50 minutes. Cover with aluminum foil if the tops brown too quickly. Remove from the oven and let cool.

Serve at room temperature or chilled, with vanilla custard sauce, chocolate sauce, or apricot or raspberry fruit coulis.

Extracted from French Pastries and Desserts by Lenôtre: 200 Classic Recipes Revised and Updated (Flammarion, 2021). Photo: © Caroline Faccioli

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