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Soft caramel

I was not a big fan of caramel until I discovered this recipe of Pierre Hermé: not too sweet (because it’s cooked properly), very smooth and  creamy. I use is often in my tarts (thin layer) and entremets, or to decorate my cookies, or just as topping for a slice...

Pear, caramel & cocoa nibs

I was invited to a barbecue last summer so I prepared this tart for the dessert. The host is a caramel lover, so I wanted to please her with this airy caramel mousse. The pear cubes cooked with the almond cream added texture and freshness, and were not too soft, the...

Pistachio & caramel cookies

Here is another version of cookies, with a different recipe, but always a bit thick, little crispy outside and really soft inside.  This time I used less Muscuvado sugar, and more Cassonade, in order to have a nice and strong taste of pistachio. The soft caramel on...