What to cook with : Almond Extract
A delicious and elegant dessert, with hazelnut and mandarine flavors, to celebrate the beautiful swans of Bel-Air in Los Angeles !
Course: Pound Cake, Dessert, Le Meilleur Pâtissier Dessert
Difficulty: Easy
Servings: 8
Ingredients : Almond extract, Grand marnier, Mandarine, Mascarpone, Honey, Hazelnuts, Coconut, Eggs, Wafer paper,
Staples : Emissions Films, Le Meilleur Pâtissier, Lmp 9, Los Angeles, Usa
Languages: English |
Français

The Apricot Mousse Cake, a real bliss with a lime sponge, an intense almond mousse and a delicate Apricot taste !
Course: Plated Dessert, Dessert, Layer Cake
Difficulty: Experienced
Ingredients : Apricot, Tempered chocolate, Lime, Cream, Almond extract, Velvet spray, Egg yolks, Almond paste, Syrup,
Languages: English |
Français

Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)
Course: Dessert, Cake, Chocolate Cake
Difficulty: Experienced
Chef: Julia Child
Book: Mastering The Art Of French Cooking, Vol.1
Ingredients : Almonds, Coffee, Chocolate, Milk chocolate, White chocolate, Whipping cream, Almond extract, Almond powder,
Languages: English |
Français
A delicious and elegant tart, Rhubarb and Raspberry
Difficulty: Experienced
Ingredients : Almond extract, Raspberries, Eggs, Sablée Dough, Shortcrust Pastry, Almond powder, Rhubarb,
Staples : Bugey, Clara, France, Nantua
Languages: English |
Français

A delicious Rhubarb Tart by French Pastry Chef Philippe Conticini
Difficulty: Experienced
Chef: Philippe Conticini
Book: Sensations
Ingredients : Almond extract, Neutral gel, Shortcrust Pastry, Almond powder, Rhubarb,
Languages: English |
Français
A great recipe from Pastry Master Pierre Hermé, for a creamy custard based Creme brulée and Pistachio lovers
Course: Crème Brulée, Dessert
Difficulty: Easy
Yield: 6 ramekins
Servings: 6
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Chef: Pierre Hermé
Book: Plaisirs Sucrés
Ingredients : Whipping cream, Almond extract, Egg yolks, Pistachio paste, Pistachios,
Languages: English |
Français

PIstachio pastes can be expensive and not too good, so why not make your own ?
Course: Base, Pistachio Paste
Difficulty: Easy
Yield: 450 grams
Preparation Time: 20 Minutes
Chef: Pierre Hermé
Book: Plaisirs Sucrés
Ingredients : Almond extract, Pistachios, Almond powder,
Languages: English |
Français
