C’est l’une des gourmandises phares de l’enfance. Délicatement croquantes à l’extérieur, tendres à l’intérieur… Les chouquettes sont les madeleines de Proust de nombreux becs sucrés. Découvrez la version ultra généreuse du chef Christophe Michalak.
Desserts are an inseparable part of the French cuisine, reflecting the culinary tradition at its best. Their mouthwatering taste and delicious appearance have earned the sweet and caramelized preparations a global recognition. Here are some handpicked dessert items of France to please your sweet tooth. 1. Clafoutis – An authentic French cherry dessert Food.com What is […]
Cooking Italians - Bomboloni are Italian filled doughnuts that are often filled with various sweet fillings. This recipe combines the creamy richness of ricotta with the
These truffles make a lovely light post-Christmas dinner treat! They're super creamy and easy to make. Chocolate + orange is always a winning combination during the festive season.
Using simple ingredients like milk, sugar, flout and butter, with special fluted molds, this French Canele recipe yields a delicious dessert, perfect for Christmas or holiday baking!
Small gourmet flans on a crispy puff pastry... The emblem of Portuguese pastry, to be made very simply at home!
These are the best Tiramisu Cookies! These delicious thick coffee cookies are topped with a smooth mascarpone cream that is dusted with cocoa powder, making them taste like a delicious pieces of Tiramisu. It's like if you marry cookies and tiramisu together and get the best of both worlds.
Sfogliatelle, literally “little leaves” in the plural form, are made by rolling out dough and forming it into a log, then trimming the ends so that the layers separate when baked, creating flaky “leaves.”
A creamy, cheesy dessert with homemade caramel sauce on top? Count us in!
D’origine sicilienne, notre collègue Lydia nous prépare tous les ans son fameux nougat, dont la recette familiale se transmet de génération en génération. On s’en est tout naturellement inspirés pour créer cette version 100 % pistache. Si certains nougats du commerce ont un effet poudreux, peu agréable en bouche, le nôtre a une texture parfaite — ni sèche ni trop collante —, qui en fait une douceur qu’on veut manger sans modération.
Layers and layers of crispy buttery phyllo and crunchy nuts contrast wonderfully with the creamiest cheesecake. The pie is doused in a simple syrup to hone in on that drippy sweet baklava goodness.
Vintner Alix de Montille transforms this classic French clafoutis recipe into a lovely raspberry dessert by swapping out the traditional cherries.
A super quick and easy no-bake recipe for deliciously rich Lotus Biscoff Cheesecakes using Biscoff biscuits & Biscoff spread!
Budino al Cioccolato is a rich and decadent Italian chocolate dessert made with basic pantry ingredients. It's so easy to make (10-minute prep) then it's left to set in the fridge. An indulgent dessert for chocolate lovers!
Step-by-step method for making Raspberry and Amaretto trifle with salted caramelised almonds yourself.
Homemade gluten free, dairy free and vegan crumpets made using just 6 ingredients.
Depuis plusieurs années maintenant, c'est cette recette de cigares que je fais régulièrement. Je pense l'avoir...
Un dessert dont on ne se lasse jamais ! Sans doute la meilleure façon de terminer un dîner entre amis ou en famille !
Un dessert gourmand au chocolat dont le cacao amer est révélé par le croustillant de la pâte à choux. Un classique des desserts Français. Aujourd'hui je vous propose une recette de religieuse au chocolat, type CAP. C'est-à-dire celle que j'ai appris...
An easy throw-together dessert that forms a crust, custard and topping while in the oven. Easy.
Die kleinen, saftigen Küchlein sehen aus wie kleine Goldbarren. Financiers sind zu jeder Gelegenheit ein echter Back-Hit.
These 3 ingredient coconut macaroons cookies are gluten-free, easy to make and delicious. The perfect dessert for Passover or any other Holiday. Yummy!
Types of Entremets • History of Entremets • Early Entremets • More ...
Layers of cake, fruity jam and coconut meringue make this 'Louise' cake from Yotam Ottolenghi's Sweet book irresistible.
Dairy-free Coconut Panna Cotta served with an assortment of tropical fruits and a sprinkling of Filipino latik topping!
Incredible vegan chocolate mousse domes with a creamy layer of hazelnut and almond praline, a soft vanilla sponge cake, and a rich dark chocolate ganache glaze! These are the bomb!
MISTLETOE travelled to Dunbrody Country House Hotel in Co Wexford to watch me make this celebrated Opéra-style Chocolate Cake. This delicious treat is an ideal dessert for the party season and best of all, it freezes like a dream so you can make it now and enjoy later.
At RICARDO, we don’t wait for sugaring-off season to make that traditional Québécois treat, maple syrup pie. it’s actually a fixture on many of our holiday tables. Not only is this recipe the best, it’s also surprisingly simple.
These multi-layered pastries sprinkled with cinnamon sugar make a treasured after-school or tea-time treat. Plus, they're easy when you start with prepared puff pastry sheets.
4-Ingredient Salted Caramel Fudge Do you feel you overdosed on chocolate over the Easter holiday? No? Me neither, but can you really overdose on chocolate?? Well the answer is yes but it doesn’t count during Easter 😛 Actually, I haven’t had any Easter chocolate or any kind of Easter treats this year. I’ve been recipe developing meaning I had way too many of my own treats to work my way through that I didn’t see the need to go out and buy an Easter egg and my family know not to get me treats for that exact same reason. Which worked out fine! It just means my chocolate cravings are as strong as ever, and that’s why I’m posting this chocolate […]
Recipe video above. This is the crumpet recipe released by Warburtons, the UK's largest commercial maker of crumpets! The batter is extraordinarily easy to make, but cooking them may take practice to get the temperature right for your stove. But if you've nailed pancakes, you will nail crumpets!Double rising agent is the key here for the signature holes - baking powder PLUS yeast. Just one doesn't cut it, and baking soda doesn't work as well.It's alarming how much time I've lost watching the bubbles pop...it's mesmerising!!!
Bereiden: Maak het soezenbeslag: Verwarm de oven voor op 220°C. Smelt de boter met de melk en het water en breng aan de kook. Roer er op een zacht vuur de bloem onder tot een droog mengsel. Voeg een snuifje fleur de sel toe en doe er één voor één 6 eieren bij. Schep het beslag in een spuitzak. Beboter een bakplaat en bestuif met bloem. Klop het laatste ei los met een snuifje zout. Spuit lange éclairs op de bakplaat en strijk ze in met het ei. Bak 20 minuten in de oven. Maak de banketbakkersroom: Klop de eierdooiers met het puddingpoeder en de suiker los in een beetje melk. Breng de rest van de melk aan de kook met het vanillemerg en uitgeschraapt stokje. Schep enkele lepels warme melk door het crèmemengsel en klop dit dan door de warme melk. Laat inkoken tot een dikke pap. Giet de pap in een koude kom, dek af met plasticfolie en zet in de koelkast. Maak de ganache: Breng de room met de glucose aan de kook en giet op de chocolade. Roer goed door. Werk af: Klop de banketbakkersroom glad en doe in een spuitzak. Vul de éclairs met de room en dop in de ganache. Dop de zijkanten in hagelslag.
Date Squares (The Best)
