What to cook with : Almond Extract

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
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
Languages: English |
Français

A delicious Rhubarb Tart by French Pastry Chef Philippe Conticini
Difficulty: Experienced
Chef: Philippe Conticini
Book: Sensations
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
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
Languages: English |
Français

