Desserts
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Continue readingA new recipe from the book “La pâtisserie” by chef Cyril Lignac and his accomplice Benoit Couvrand. This dessert called « Noisette which means Hazelnut in English ». It’s composed of a crunchy and delicious hazelnut shortbread, that the chef uses for his lemon tart (soon on the blog), with a very light and not too sweet gianduja mousse, and a moist Joconde biscuit. The dessert is coated with milk chocolate and almond glaze, then topped with agianduja ganache. Everything must be done the day before, except the glaze which is done the same day. I don’t have the mold required a 20 / 12cm stainless steel mold, I used an 18 * 18cm square mold, once…
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Continue readingAmaretti are those gluten-free Italian cookies, or rather “macarons”, which can be hard or soft and chewy, they are usually flavored with almond extract. Perfect to go with your tea or coffee or to offer during the festive season. So if you have egg whites left over and you don’t know what to do with them, even if the meringue is the first thing that comes to mind. But with a few ingredients you can make these magnificent amaretti with the subtle scent of orange blossom that goes wonderfully with lemon and orange. I share with you this wonderful recipe, flavored with…
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Continue readingI love to eat chocolate but what is weird that I’m not a chocolate cake person. When I really have to choose a chocolate sweet, I’ll definitely go for an “opera” or a fudgy, moist and chocolaty “brownie” with cold glass of milk. That sounds irresistible, right!! I can say now, that I’m finally able to make homemade brownies that would be just as delicious as I imagined. Thanks chef Anna Olson for the BEST brownies recipe ever ! With crispy edges, fudgy middles, rich and intense chocolate flavor, with the roasted – salted pecan, that was incredibly delicious. I was speechless, this Is how a great brownie should be.…