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This beautiful éclair from Sarah Frankland is filled with a lightly sweetened fig crémeux and garnished with blackcurrant gel, fresh figs, and gold leaf.

A silky potato soup garnished with a swirl of cream and a little parsley. It's budget food that feels indulgent.

UrbnSpice Asks, "What is It?” - 3rd Edition inspired from a gluten free menu What is the result?

Meringue shards look super cool and are great for adding texture to desserts. Here's a basic recipe for them.

Hi there! I just survived a busy 2-week! I was neck-deep buried in pounds of fondant, raspberries, white chocolate, gallons of cream, you name it, all for the wedding of sweet couple friends (sneak peak on Instagram @the.bs.life). Post and tutorial coming soon. Today I want to share this red hot cake I made a few weeks back for sis-in-law's Big 4-0 birthday celebration. I was told that it was only a family celebration, so I wanted to go crazy with new flavor combination at first (your family makes the best people to experiment with - new cake that is) . Think caramel, mango, passionfruit, hazelnut, all in one cake. But I learned later on that they have some family members visiting from Hongkong and London, in time for the birthday celebration, so I quickly changed the original plan as nothing is worse than serving a failed experiment cake on new people. It sets the standard, you know. I was perusing one of my favorite cake sites and I gotta be honest, I like looking at the pictures, reading the recipe to find out what components they're made of, rather than actually wanting to try the recipe most of the time, though I did try some of them in the past. I decided to try this one called Rouge. It consists of crunchy almond praline, chocolate joconde, chocolate mousse, pistachio cream, and raspberry glaze. It reminds me so much of the infamous Ambroisie by Hidemi Sugino, which is one of my all time favorite cake to make. So in one hand, it is new because it is new recipe, but on the other hand, I sorta knew what to expect since chocolate and pistachio is a failed-proof combo. To be honest, what drew me in at first was the red color. I've always wanted to try making a red glaze and most of them are using fondant. This one is the standard translucent glaze and raspberry puree, which I have done a lot in the past with mango and other flavors I made my own almond praline this time. Not trying to be fancy or anything, but it is literally caused by lack of planning. I thought my fancy Walmart had it (hey, they carry Escargot!), but they didn't and it was too late to order it through Amazon prime. I will do a separate post on how I did this, but it is pretty straight forward, just needs a little patience While making the cake, I had the urge to put a layer of raspberry confiture on top of the joconde, as I thought it would definitely benefit from it, but I resisted and followed the recipe instead. I didn't have raspberry extract, so I put a tiny bit of gel red food coloring to make the color more vivid. I would say the raspberry glaze is there only for the look, I like using the chocolate glaze better just like Mr. Sugino did, but this cake was also a winner! What makes it different than Ambroisie is that this has a crunchy layer underneath, that itself makes the cake tasted different than the former. The recipe below has been adapted to the method I am familiar with and with ingredients that's easily accessible. The recipe calls for two kinds of pistachio paste, roasted and fresh, but I only have the roasted one, so that's all I used. The brand I used is Sevarome and it is quite potent, so I didn't feel the need to add the fresh one. The chocolate mousse recipe is creme anglaise based, and using both bittersweet and milk chocolate, resulting in smooth and not-so-bitter mousse. It doesn't use any gelatin to stabilize it, which I prefer, but it stands up beautifully after it sets. Since I am making the cake into a big cake instead of individual serving like the site did, I used two layers of the joconde instead of one. I also made a raspberry soaking syrup to brush onto the joconde, which the original recipe didn't call for. Rouge Adapted from cakechef Chocolate Joconde 110g almond powder (I use the fine kind, the same one to make macarons, such as this one) 110g powdered sugar 110g egg yolks 50g egg whites 210g egg whites 65g sugar 85g all-purpose flour 30g cocoa powder (this is the brand I have been using for glaze, cake, and everything) 40g butter, melted Sift the almond powder and powdered sugar together and put it in a mixer bowl Add egg yolks and the 50g egg whites Mix until thick and pale yellow In a separate mixer bowl, make meringue with 210g egg whites and sugar Fold the meringue into the almond mixture in additions Then fold in the melted butter Bake in a half-sheet pan at 220C (425F) until done (my oven went error at this point, turning off the timer and the heat altogether, but I would say it was around 8-10 mnts.) 30°B Sugar Syrup 20g sugar 15g water Boil together and let cool Sirop d'imbibage 20g 30°B Sugar Syrup 15g water 15g eau-de-vie de framboise Mix all the ingredients together Crunchy Almond Praline 88g feuilletine 64g bittersweet chocolate, (I used Valrhona Alpaco, use any good bittersweet chocolate) 40g almond praline paste Melt the chocolate and mix it with almond praline Fold in the feuilletine Spread it in the bottom of 8 3/4" cake ring or any mold of your choice Pistachio Cream 140g milk 40g egg yolks 35g sugar 3.3g gelatin plate or 1 tsp. powdered gelatin 100g heavy cream 50g pistachio paste (thinned out a bit with tiny bit of water) Make bavarian cream by heating the milk in a saucepan until it boils Whisk the yolks, sugar, and pistachio paste Temper the yolk with the boiling milk and put the whole thing back in the saucepan On a low heat and continuous stirring, bring the mixture to 84C Add the soften gelatin plate (you need to soak it in cold water first), or the powdered gelatin (add a little bit of water to dissolve it, then melt it for a few seconds in the microwave) Strain it and cool in an icebath Whip the heavy cream until soft peak and fold it into the cooled egg mixture Pour into 8" round mold or cake pan that has been lined with plastic wrap (for easy removal) and put it in the freezer. Chocolate Mousse 110g heavy cream 110g milk 60g egg yolk 18g sugar 195g bittersweet chocolate, (I used Valrhona Alpaco, use any good bittersweet chocolate) 65g milk chocolate (I used Valrhona Jivara, but you can use any good milk chocolate) 455g heavy cream Mix the 110g heavy cream and milk in a saucepan and bring it to boil Whisk the egg yolk and sugar until the sugar dissolves Temper the boiled cream to the egg yolk mixture and put it back in a saucepan Bring the mixture to 84C, stirring constantly, on a low heat Combine both chocolate and melt it Pour the hot creme anglaise on the chocolate and mix well Whip the rest of the heavy cream until soft peak and fold it into the chocolate mixture Use immediately Red Raspberry Glaze Enough for 8 3/4" round cake 3 cups translucent glaze, use the recipe in this post 180g raspberry puree red food coloring Heat the translucent glaze and add the raspberry puree and red coloring. Mix well You can also make this in advance. Just heat it in the microwave and stir well. Avoid creating air bubbles To Assemble Cut the joconde smaller than the cake mold. I used 8 3/4" cake ring to assemble, and cut the cake into 8" round Assembling everything in the cake ring, assemble in the following order: crunchy almond layer, chocolate joconde, soaking syrup, chocolate mousse, cake, syrup, thin chocolate mousse, frozen pistachio cream, chocolate mousse Freeze everything at least 4 hours or overnight. Unmold the ring by heating the outside with a torch or hair dryer. Put it back in the freezer while getting the glaze ready Heat the glaze and let it cool to 38C Pour the glaze on the frozen cake, place it in the refrigerator for at least 6 hours before serving to let everything thaw.

Los accidentes en la cocina son incluso mejores cuando involucran un bizcochuelo.

These classic 'Uszka' are PACKED with wild mushrooms. They pair beautifully with Clear Beet Borscht.

Delicious eaten on it's own, nicely packed as a gift or used as a topping on a dessert, this recipe for crispy Macadamia nut brittle can be used in many ways.

In the realm of the culinary world, it is well known that the presentation of food is a standout factor that will either pull in or dismiss your guest to pick

Brisket Grilled Cheese is a type of grilled sandwich filled with slow cooked beef brisket and meting gruyere, cheddar and mozarella cheese.

Also known as "lazy aushak" is really just all the contents of Afghan aushak topped over pasta/noodles. But it doesn't just end there for me. I like to create layers upon layers and give each layer a love of its own. Starting from the ground beef, to the sautéed green onions, the yogurt mixed with dried mint- then all topped with fresh cilantro and dried mint.

From luscious cream-stuffed horns to mouthwatering sweet walnuts, Ukraine has quite a few delicious bite-size cookies to brighten up your day, make a nice

This Potato Pancakes recipe will give you classic Slavic pancakes that are crispy, delicious, and feature extra garlic you'll love!

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Make this rich, slightly sweet homemade paska - a traditional Slovak or Eastern European Easter bread, and one of my favorite childhood traditions!

If you want to stay fresh in the hottest time of the year, then you know that the summer gazpacho recipes will become your new best friends. The seafood gazpacho is a must-try, as it blends both of the most beloved ingredients from Andalusian cuisine: tomatoes and seafood. Keep scrolling down this article to learn how to make the best gazpacho recipe, with some helpful tools for customizing this recipe and nailing it every time.

Chocolate Salted Caramel Tart -Chocolaty, buttery almond crust, gooey salted caramel and bittersweet chocolate ganache, all garnished with salted crystals.

Sometimes, while speaking with my sister in an overseas call, we speak about food. Well, the truth is, I always ask her what she's ...

Les biscuits fourrés à la crème de vanille sont des gâteaux friables et parfumés, parfaits pour une collation ou accompagner le thé. Ils sont originaires d'Italie. Niveau de difficulté : facile Temps de préparation : 30 min Temps de cuisson : 15 min Temps de repos : 1 h Temps total : 1 h 45

Andrut: A Traditional Polish Dessert. Layers of wafers filled with almond buttercream and topped with a chocolate drizzle.

The chef and author of At My Table shares a "most robust version" of the classic crowd-pleaser.

One of Germany's national dishes, Sauerbraten is a tender beef roast that has marinated for several days prior to cooking and is served with a deeply flavorful sweet-tangy gravy.

How to make Seared Scallops perfectly Golden brown crust

Martha Stewart explains why the Polish dumplings known as pierogi are her absolute favorite food. ALso she shares four sweet and savory pierogi recipes passed down from her mom.

Zo'n Tikka masala kroketje, dat smaakt altijd. Dat lust iedereen. Ook kindjes. Ideaal dus voor je paasmenu!

This elegant, simple recipe is perfect for special occasions and weeknight dinners alike. Briny-sweet scallops are quickly seared, then served on a velvety emerald swath of asparagus purée for springtime flare. Keep the asparagus tips intact for texture, and follow Michael Ruhlman's tricks to bring out the vegetable’s bright green hue.

This isn't just any leek and potato soup recipe! Garnished with crispy potato, smoked haddock, parsley crisps and light-as-air potato doughnuts, this is a starter to impress.

I’ve been planning this in my head for almost a full month now. This is my 100th post on my blog, and I’m so thrilled to share it! I finally got the hazelnuts last night and I was excit…

Pancakes with cottage cheese | Ukrainian nalysnyky recipe

Spiraliszed Plantain Following on from my post on spiralizing Nigerian fruits and vegetables, I am today demonstrating how to create ex...

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Heeft deze lavendelhoning tuile met geitenkaasmousse geen sterallures? Een heerlijk (vegetarisch) hapje, ideaal voor je kerstmenu!

…la pasticceria è la mia più grande passione, passo tantissimo tempo studiando libri e riviste di grandi pasticceri da cui prendo ispirazione… quando mi colpisce un dolce complesso, subito la mia menta inizia a fantasticare! Poi cerco di renderlo un po’ più semplice per poterlo realizzare nelle nostre cucine… prendo appunti e faccio schizzi sino…

Chef Lorelei Simbulan of Capital L shares her unique recipe of a classic Filipino stew called Kare Kare with Lechon Kawali and Atchara

For a decadent dessert try these lush chocolate panna cottas drizzled in espresso syrup and garnished with fresh strawberries.

Tools:- Blender (voor de dille-olie)- Keukenmachine of vijzel- Sous vide set- Grote spatel/paletmes

Could we turn bland and soggy piles of eggplant and zucchini into a rich, savory tart? For a four-star, make-ahead vegetable torta recipe showcasing flavorful late-summer vegetables, we knew we would have to figure out the best approach for removing as much moisture as possible from the vegetables. We began by salting and pressing the eggplant, zucchini, and tomatoes. Extensive testing proved that each vegetable for our torta recipe would require a unique step to complete the job. The eggplant and zucchini required precooking—we roasted the eggplant in a 450-degree oven until browned and dry, and microwaved the more delicate zucchini between paper towels weighted with heavy plates. The tomatoes, however, didn't require precooking—they continued to dry out while being baked right on top of the torta.

Jam rolls: just the right thing for a perfectly sweet and juicy end of the day.