Lila Salhi Pâtisserie

Lila Salhi Pâtisserie 🇫🇷 | French Pastry Chef
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[ RECIPE PANDAN COCONUT TART ] ✨🇫🇷Hello les amis ! La découpe qu’on attend tous… ♥️🌴 Un cœur ultra fondant, des saveurs ...
15/06/2026

[ RECIPE PANDAN COCONUT TART ] ✨

🇫🇷Hello les amis ! La découpe qu’on attend tous… ♥️🌴 Un cœur ultra fondant, des saveurs délicates de pandan et de coco, et un équilibre parfait entre douceur et gourmandise.

La composition :
▪️Une pâte sucrée
▪️Une crème noix de coco
▪️Une crème diplomate pandan
▪️Une ganache montée coco

📌La recette en français est dispo sous le précédent post en vidéo 🎥 👉🏻

Belle journée les amis ♥️

_____

Hello everyone! I’m so excited to share the recipe for this pandan and coconut tart with you today a delicate, fragrant, and utterly indulgent combination. 🌿🥥

▪️Sweet Shortcrust Pastry
150g butter
30g almond powder
90g powdered sugar
1 egg
250g T55 flour

Using the paddle attachment, mix the butter with the powdered sugar and almond powder. Add the egg, then gradually incorporate the flour. Chill for at least 1 hour. Roll the dough out between two sheets of parchment paper, then line your tart ring. Chill again. Bake at 170°C for 12 minutes. Brush with a mixture of egg yolk and 1 tbsp of cream. Pipe a layer of coconut cream into the tart shell, then bake for another 10 minutes.

▪️Coconut Cream
50g butter
50g powdered sugar
40g desiccated coconut
10g almond powder
1 egg

Mix all the dry ingredients with the butter, then add the egg. Mix until smooth, then transfer to a piping bag.

▪️Whipped Coconut Ganache
3g powdered gelatin
18g water
100g coconut purée
100g heavy cream
85g Ivoire white couverture chocolate
190g heavy cream

Mix the gelatin with the water and refrigerate.
Heat the heavy cream with the coconut purée. Pour over the melted chocolate in 3 additions, mixing well each time. Add the gelatin and stir until fully incorporated. Pour in the cold heavy cream and blend until smooth. Refrigerate overnight.

The rest of the recipe is in the comments 👇🏻

[ TARTE PANDAN COCO ] ✨🇫🇷Hello les amis ! Direction l’Asie du Sud-Est avec cette tarte au pandan et à la noix de coco. 🌿...
11/06/2026

[ TARTE PANDAN COCO ] ✨

🇫🇷Hello les amis ! Direction l’Asie du Sud-Est avec cette tarte au pandan et à la noix de coco. 🌿🥥

Le pandan, surnommé la « vanille asiatique », apporte des notes délicates et parfumées qui se marient parfaitement à la douceur de la noix de coco.

La composition :

▪️Une pâte sucrée
▪️Une crème noix de coco
▪️Une crème diplomate pandan
▪️Une ganache montée coco

📌Avez-vous déjà goûté au pandan ?

Belle soirée les amis ♥️

__________

🇬🇧Hello friends! A journey to Southeast Asia with this pandan and coconut tart. 🌿🥥

Pandan, often referred to as the “Asian vanilla,” brings delicate, fragrant notes that pair beautifully with the sweetness of coconut.

A simple, elegant, and delicious combination.

Composition:

▪️Sweet pastry crust
▪️Coconut cream
▪️Pandan diplomat cream
▪️Whipped coconut ganache

📌Have you ever tasted pandan?

Have a lovely evening, friends! ♥️

[ RECIPE PISTACHIO RASPBERRY ] ✨🇫🇷Hello les amis ! Cette découpe… 😍 Le contraste parfait entre la douceur de la pistache...
07/06/2026

[ RECIPE PISTACHIO RASPBERRY ] ✨

🇫🇷Hello les amis ! Cette découpe… 😍 Le contraste parfait entre la douceur de la pistache et la fraîcheur de la framboise. Chaque couche a son rôle, chaque bouchée son équilibre.

Pour rappel la compo’ :
▪️Une pâte sucrée
▪️Une crème pistache
▪️Un confit de framboises
▪️Une ganache montée pistache

📌 La recette en français est dispo en ligne sous le précédent post en video 🎥👉🏻

Belle soirée les amis ♥️

_____

🇬🇧Hello friends! Pistachio & raspberry… a timeless duo that I never get tired of. Today, I’m sharing my version of this delicious tart, combining sweetness and elegance.

▪️Sweet Shortcrust Pastry
150g butter
30g almond flour
90g icing sugar
1 egg
250g T55 flour (or all-purpose flour)

Using the paddle attachment, mix the butter with the icing sugar and almond flour. Add the egg, then gradually incorporate the flour. Let the dough rest in the refrigerator for at least 1 hour. Roll the dough between two sheets of parchment paper, then line your tart ring. Chill again before baking. Bake at 170°C (340°F) for 12 minutes. Brush with an egg wash made from 1 egg yolk mixed with 1 tablespoon of cream. Pipe a layer of pistachio cream and add a few fresh raspberries, then bake again for 10 minutes.

▪️Raspberry Confit
400g raspberry purée
40g caster sugar
8g NH pectin

Heat the raspberry purée gently in a saucepan. Mix the sugar and pectin together, then sprinkle over the raspberries while stirring. Bring to a boil and cook briefly. Blend until smooth, cover with plastic wrap directly on the surface, and refrigerate until completely chilled.

The rest of the recipe is in the comments 👇🏻

[ TARTE PISTACHE FRAMBOISES ] ✨🇫🇷Hello les amis ! Today c’est pistache & framboise, un duo dont je ne me lasse jamais…A ...
04/06/2026

[ TARTE PISTACHE FRAMBOISES ] ✨

🇫🇷Hello les amis ! Today c’est pistache & framboise, un duo dont je ne me lasse jamais…

A chaque fois que je travaille la pistache, cela me ramène directement en Turquie 🇹🇷..ses marchés animés, la gentillesse sincère de son peuple, cette simplicité de vivre qui apaise, et ses paysages magnifiques. Une terre qui laisse une empreinte dans le cœur de ceux qui la découvrent. ♥️

La composition :
▪️Une pâte sucrée
▪️Une crème pistache
▪️Un confit de framboises
▪️Une ganache montée pistache

La cuisine a ce pouvoir incroyable : celui de faire voyager sans quitter sa maison, simplement grâce à une saveur ou un parfum.

📌Et vous, y a-t-il un ingrédient qui vous ramène instantanément à un pays, un voyage ou un souvenir particulier ? ✈️💭

______

🇬🇧Hello friends! Today it’s all about pistachio & raspberry, a pairing I never get tired of…

Every time I work with pistachios, I’m instantly transported back to Türkiye 🇹🇷 its vibrant, colorful markets, the genuine kindness of its people, the simple way of life that brings a sense of peace, and its breathtaking landscapes where the sea meets the mountains. It’s a generous land that leaves a lasting imprint on the hearts of those who discover it.

This tart is made of:

▪️Sweet pastry crust
▪️Pistachio cream
▪️Raspberry confit
▪️Pistachio whipped ganache

Cooking has this incredible power: it allows us to travel without leaving home, simply through a flavor or a scent.

📌And what about you? Is there an ingredient that instantly takes you back to a country, a journey, or a special memory? ✈️💭

[ RECIPE LATTE MACHIATTO TART ] ✨🇫🇷 Et si le latte macchiato devenait un dessert… ☕️🤎Regardez cette découpe… ✨Entre le c...
01/06/2026

[ RECIPE LATTE MACHIATTO TART ] ✨

🇫🇷 Et si le latte macchiato devenait un dessert… ☕️🤎

Regardez cette découpe… ✨

Entre le croustillant de la pâte, l’onctuosité du crémeux café et la légèreté de la ganache, j’ai voulu retrouver exactement la sensation du premier latte macchiato du matin, mais en version tarte.

Une gourmandise pensée pour les amoureux du café… et même pour ceux qui pensent ne pas l’aimer. 🤭

Alors, vous prendriez une part ? ✨

______

🇬🇧 Hello friends! I’m sharing with you the recipe for this latte macchiato-style tart — you’re going to love it.

▪️Sweet Shortcrust Pastry

150g butter
30g almond powder
90g icing sugar
1 egg
250g T55 flour

Using the paddle attachment, mix the butter with the icing sugar and almond powder. Add the egg, then gradually incorporate the flour. Chill for at least 1 hour.
Roll out the pastry between two sheets of parchment paper, then line your tart ring. Refrigerate until firm.
Bake at 170°C (340°F) for 12 minutes.
Brush with a mixture of 1 egg yolk and 1 tbsp cream, then bake again for 10 minutes until golden brown.

▪️Coffee-Infused Cream

420g heavy cream
90g whole coffee beans
90g egg yolks
22g sugar
210g Jivara chocolate
4g powdered gelatin
24g water

In a saucepan, heat the cream with the coffee beans. Remove from the heat and let infuse for 15 minutes.
Strain and weigh the cream. Top up with additional cream to reach exactly 430g. Bloom the gelatin in the water.
Pour the coffee-infused cream into a saucepan and bring to a gentle simmer. Whisk the egg yolks and sugar together. Pour the hot cream over the yolk mixture while whisking, then return everything to the saucepan. Cook until the mixture reaches 83°C (181°F). Add the bloomed gelatin. Pour over the milk chocolate and mix until smooth and fully melted.
Refrigerate for at least 3 hours.

The rest of the recipe is in the comments 👇🏻

[ TARTE FAÇON LATTE MACHIATTO ] ✨🇫🇷Hello les amis ! Et si le latte macchiato devenait un dessert… est-ce que vous craque...
26/05/2026

[ TARTE FAÇON LATTE MACHIATTO ] ✨

🇫🇷Hello les amis ! Et si le latte macchiato devenait un dessert… est-ce que vous craqueriez ? ☕️🤎

Entre la douceur du café, la mousse légère et la gourmandise de la tarte… j’ai voulu retrouver exactement la sensation du premier café du matin, mais en version pâtisserie ✨

La composition :

▪️Pâte sucrée
▪️Praliné café
▪️Crémeux cafe jivara
▪️Ganache montée vanille

📌Vous êtes plutôt :

☕ café intense
🤎 café doux & crémeux
🍮 ou carrément team dessert au café ?

________

🇬🇧 Hello friends! What if a latte macchiato became a dessert… would you fall for it? ☕️🤎

Between the smooth coffee flavor, the light foam, and the indulgence of a tart… I wanted to recreate the exact feeling of that very first coffee in the morning, but as a pastry ✨

The composition:

▪️Sweet pastry crust
▪️Coffee praline
▪️Jivara coffee crémeux
▪️Vanilla whipped ganache

📌 Are you more:

☕ strong coffee
🤎 smooth & creamy coffee
🍮 or totally team coffee desserts?

[ RECIPE MATCHA STRAWBERRY CHOUX ] ✨🇫🇷Hello les amis ! Today je vous partage la découpe de mes p’tits choux fraise & mat...
24/05/2026

[ RECIPE MATCHA STRAWBERRY CHOUX ] ✨

🇫🇷Hello les amis ! Today je vous partage la découpe de mes p’tits choux fraise & matcha !
C’est le genre de bouchée qui surprend à la découpe et qui disparaît trop vite à la dégustation…😅

La composition :
▪️Pâte à choux
▪️Craquelin
▪️Ganache montée matcha
▪️Confit de fraises

📌La recette en français est dispo sous le précédent post en vidéo 🎥 👉🏻

Belle soirée les amis ♥️

_____

🇬🇧Hello friends! Today I’m sharing the recipe for my little strawberry matcha choux 🍵🍓

Matcha lovers, you’re going to love these 🫶🥰 and for everyone else… you’ll love them too 😅

▪️Choux Pastry
62.5g milk
62.5g water
110g butter
140g flour
10g sugar
4g salt
210g eggs

Heat the milk, water, butter, salt, and sugar over low heat. Once the butter has melted, remove from the heat and add the flour all at once. Mix well, then return to the heat and cook until a thin film forms at the bottom of the saucepan.

Transfer to the bowl of a stand mixer and mix with the paddle attachment on speed 4 until some of the steam evaporates. Gradually add the eggs. Transfer to a piping bag fitted with a 16mm round tip. Pipe the choux and place a disc of craquelin on top.

Bake at 170°C for 45 minutes using static heat.

▪️Craquelin
80g butter
100g brown sugar
100g flour

Mix all the ingredients together and roll out the dough. Freeze, then cut out 4cm discs.

▪️Strawberry Confit
200g strawberry purée
30g caster sugar
8g NH pectin
16g lemon juice
100g fresh strawberries

Heat the strawberry purée and fresh strawberries together. Add the sugar mixed beforehand with the pectin. Cook for 1 minute. Add the lemon juice, then blend until smooth. Chill in the refrigerator.

The rest of the recipe is in the comments 👇🏻

Address

Abu Dhabi

Opening Hours

Monday 09:00 - 18:00
Tuesday 09:00 - 18:00
Wednesday 09:00 - 18:00
Thursday 09:00 - 18:00
Friday 09:00 - 18:00
Saturday 09:00 - 18:00
Sunday 09:00 - 18:00

Telephone

+33781283018

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