I love experimenting with shortbread doughs and if you look in my cooking blog, you'll find lots of them! Here, the fact of making a hazelnut butter, changes completely the…]]>
Crunchy shortbread with hazelnut butter
I love experimenting with shortbread doughs and if you look in my cooking blog, you'll find lots of them! Here, the fact of making a hazelnut butter, changes completely the taste and the texture of the shortbread. With a touch of vanilla and salt, they are irresistible! The texture is a bit similar to the montecaos I had previously posted. These shortbread will keep for a very long time without any problem in an airtight box.
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Hazelnut butter cookies, coffee, hazelnut and chocolate
These cookies taste totally amazing and addictive! I put in it, hazelnut butter, that is to say a butter that I cook until it has a nice dark color, coffee powder, hazelnut powder and finally dark chocolate. The whole thing gives a very particular and unusual flavor, but completely coherent. They are ready very quickly, even though I let the dough cool at some point. A nice change from the more traditional cookies!
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No-Bake Cheesecake
I know that my cheesecake recipes on my cooking blog have been very popular with a large portion of my readers. I bet this one will take over! For once, this is a no-bake cheesecake I'm proposing. I also give you a very simple recipe for mango passion fruit coulis. So I'll warn you right now, this cake is rich, but completely addictive! The texture is rich and creamy, just the way I like it, but holds up perfectly despite the lack of cooking.
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Cinnamon Babka
I'm back from another little trip to New York where I went back to Zabar's (you can see the little report I did a while ago HERE). Many years ago, I discovered the cinnamon babka, a kind of bun of Polish origin, but which is a Jewish tradition here when it is rolled up in this shape and topped with cinnamon. After buying a lot of them, I decided to make the recipe for the blog, with as usual several tries to get the result I had in mind. The result is perfect for me: it is dense and yet soft as can be, with a delicious cinnamon taste!
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Canelés from Bordeaux
Here is the recipe for canelés (yes there is only one N!) and everything you need to know to make them a perfect success! The recipe is a bit long to read but it is the result of many tests. All the difficulties I encountered have been resolved. Here is my recipe that I kept secret for a long time. But all my secrets are here!!Bordeaux canelés are, as their name suggests, from Bordeaux. And if they are made in fluted molds, it is because of their original name (canaules) and not the other way around as everyone thinks! The canaule was a kind of bread made with egg yolks, which fell into oblivion in the 19th century and was brought up to date in the early 20th century by a pastry chef who added rum and vanilla. Given the name of the pastry, he bakes it in a fluted mold. It was not until 1985 that the second “N” disappeared from the word canelé to become canelé!
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Carrot Cake
The "Carrot Cake" or carrot cake is a sweet pastry that comes to us from the United States. It has only been famous there since the 1960s, but quickly became a standard in American cuisine. With its cheese icing (cream cheese with icing sugar) it is divine! I propose (after many tests) this recipe which contains all the essential elements for its success. Raisins, pecans, spices and of course carrots! Carrots give an extra moist texture to the cake!
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