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Nuts and chocolate granola

I love granola, especially when it’s crispy with a nice taste of roasted oat. And believe me, nothing  in the supermarkets is better than a home made granola, whatever the recipe is… I am sharing my favorite one with you, and all those who tried it confirm...

Caramelized nuts

Caramelized nuts can be used inside or on the top of tarts, entremets, choux/eclairs, millefeuilles or even simple poundcakes. It’s a simple way to “upgrade” your pastries by adding a nice crunch. There are many techniques to caramelize nuts, this is...

Nuts praliné (easy)

There are many recipes for pralinés, more or less complicated. This one is an easy version, where the nuts are roasted in the oven and then added to a dry caramel. It is quite quick to prepare, but the taste of the praliné will not be as delicate as the one prepared...

Nuts praliné (advanced)

There are many recipes for pralinés, more or less complicated. This one is my favorite, but not the easiest. It’s the recipe of Philippe Conticini, where the nuts are not roasted but slowly cooked, directly in the syrup. This allows their flavors to develop...

Pistachio & apricot eclairs

Choux pastries are the first classic pastry I have ever prepared. It is easy  when you respect a few rules. I like to prepare the classic ones, but also to play with flavors and add textures to create unique versions. For those ones, I had some nougats  that we...