These hazelnut & caramel cookies from chef Cédric Grolet were amazing. They are very addictive, easy to make, infinitely declinable as you will see, and above all not too much sweet Cookie lovers, I present to you THE COOKIE which will make you forget all those you have tasted so far. Gourmet and perfectly balanced, with a chewy and crispy dough, a soft center filled with a delicious hazelnut praline, all topped with a creamy hazelnut caramel and a small hint of fleur de sel. I must say that this exceptional chef had already reconciled me with the cookie, thanks…
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Continue readingWhen you see it from the top you have the impression that it is a cookie. Well, it’s the chocolate and hazelnut cookie brioche imagined and made by the talented french chef Tristan Rousselot. This hybrid recipe between brioche and cookie is just sublime. I must even admit that it is the best of all those I have made . Not very sweet, melting and very light in the mouth that it feels like eating a cloud. Without forgetting the melting chocolate – gianduja and praline which is just perfect. You can taste this beauty during the tea time served…
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Continue readingFirst time I have made these hazelnut financiers, was for the charity organised by my husband’s company, I also made one of my favourite sweet “amaretti with honey, citrus and orange blossom – Ottolenghi “. I was so happy to be part of this event which was for the benefit of the “Emirat Red Crescent”. Financiers are a classic French pastry, they are versatile and can be made with chocolate, pistachio, hazelnut, coconut, fruit or plain. They are also known as “friands “ in Australia and New Zealand. These financiers are chef Nicolas Bernardé ’ s recipe. I had already…