Chestnut Pie like Pierre Hermé
«...best recipe I've ever found on any website»
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Home >> Tags >> DessertListing articles 1 to 15 of 38 articles with tag ‘Dessert’  Oldest articles first. Sort by: Popularity ¦ Date ¦ Tags  Bubble gum ice cream Popular
This ice cream by Alain Ducasse is flavoured by the king of the French bubble-gums, the Malabar.  Cactus Sorbet
Amazing sorbet made from the fruits of the pear cactus, opuntia ficusindica.  My Boyhood's Hungarian Plum Dumplings
I had eaten these dumplings only once, when I was 12, but boy did they make an impression! Such a rich combination of gorgeous juicy sweet prunes covered in a soft potato-based simmered dough.  Pasta for Dessert I
My painstaking preparation of homemade ricotta-filled raviolis in a honey-quince sweet white wine sauce was my first test of dessert pasta.  Pasta for Dessert II : Chocolate Tagliatelle
A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.  Black Truffle Soufflé
How you can make this astonishing dessert from La Truffière, a Paris restaurant specialized in black truffle.  Ginger Allspice Banana Fritters
If you are not afraid of deep-frying these gorgeous fritters are for you. They can be prepared in minutes and are great both for tea or breakfast.  Chestnut Pie like Pierre Hermé
The most sophisticated chestnut pie in the world.  Pistachier at Lenôtre
A pistachio-flavored little cake served with coffee in French gastronomic restaurants. If you get the pistachio paste, you can make it too.  Evian Chocolate Sorbet
One of the simplest sorbet you can make and yet a memorable, intense chocolate delicacy with no sticky aftertaste.  Roasted Vanilla-Caramel Pineapple
This spectacular recipe by French pastry honcho Pierre Hermé is guaranteed to be the talk of the party.  Scandinavian Sour Cream Apple Pie
This gorgeous, juicy vanilla-flavored apple pie is said to have been winning pie contests in the Midwest for decades. One of the first recipes I ever found on the web!  Making Your Own Meringues Popular
Meringue is the most obvious pastry to bake when you have too many egg whites, and yet many home chefs are frightened to try homemade meringues. See how easy they are if you go by the book.  Tussilago Flowers Sorbet
Coltsfoot has been used for thousands of years to heal cough. French chef Marc Veyrat uses its flowers to make a delicious sorbet.  Pistachio Ice Cream From Scratch
Starting with raw pistachios from Istanbul, I made delicious pistachio ice cream from scratch using directions from French pastry chef honcho Pierre Hermé. Nothing like industrial ice cream! |
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