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    What to cook with : Almond Extract

Nantua’s Tart (Rhubarb Raspberry) Posted on: Saturday July 20, 2019  

A delicious and elegant tart, Rhubarb and Raspberry

Course: Dessert, Tart

Difficulty: Experienced

Languages:  English  |   Français

Philippe Conticini’s Rhubarb Tart Posted on: Thursday June 20, 2019  

A delicious Rhubarb Tart by French Pastry Chef Philippe Conticini

Course: Dessert, Tart

Difficulty: Experienced

Chef: Philippe Conticini

Book: Sensations

Languages:  English  |   Français


Pierre Hermé’s Pistachio Crème Brûlée Posted on: Sunday January 29, 2017  

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

Pierre Hermé’s Pistachio Paste [BASE] Posted on: Monday September 12, 2016  

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