• Chocolate & praline cookie brioche – Tristan Rousselot

    20/05/20224passionfood

    When 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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  • Hazelnut financiers – Nicolas Bernardé

    12/02/20224passionfood

    First 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…

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