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Almond paste

Homemade almond paste has a unique taste with a distinct almond flavor. There are mainly two sorts of almond paste: the cooked one (recipe below) and commonly known as “marzipan” and the raw one made with egg whites. The latter is mainly used to prepare...

Streusel

The streusel is originally the German version of the crumble, with different ratios of butter/flour/sugar and with oat. It became commonly used in French desserts, to prepare reconstituted biscuits for instance, or crunchy layers, to spread on...

Whipped ganache

Much lighter than the classic ganache, and airy like a mousse, the whipped ganache is perfect for the macarons, tarts, cupcakes, or even poundcakes. I often prepare the white chocolate whipped ganache, and flavor it with pistachio paste, or vanilla, or citrus...

Chocolate ganache

Ganache is a mixture of chocolate and cream, very rich and creamy. It’s used for chocolate candies, truffles, tarts, entremets, macarons…  And depending on the usage, it can be soft (for entremets and tarts for instance) or firm (for candies and truffles...

Brown butter

Brown butter is a butter that has been melted and cooked at medium heat, until the milk solids it contains turn brown. This process develops nutty caramelized flavors, that’s why it’s called “beurre noisette” in French, meaning “hazelnut butter”. It’s used for...