Listing articles 1 to 15 of 25 articles with tag ‘Pastry’
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Last week I had tea with Sir Hugh and his lovely wife Gaynor in one of their favorite haunts in London - a uniquely British experience.
For my first video I show you how to bake a simple but original and highly colorful cake using French almonds with a long pedigree: praslines.
The most popular Swiss country fair cookie, Magenbrot, is a light gingerbread supposed to be a friend of the stomach. He is my friend too!
A sweet tart made from white wine and sugar, very popular around my parts.
A seriously delicious French rhubarb pie for the patient chef.
No need to be nuts about pepper to enjoy these amazing pepper-flavored gingerbreads. Hugely popular in my parts of the Alps!
A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!
One of the most modern industrial pastry plants in Switzerland allowed me to spend a morning with them - with my camera. Feel like making 7000 Napoleons? Follow me in.
My springerle cookies made with an antique wooden mold of the snowman being devoured by the Sun, bringing the rebirth of nature. Mighty fine pagan dessert.
Fruitcake extraordinaire prepared from Philippe Rochat's own recipe.
Beautiful Italian Christmas sweet prepared from scratch using unshelled almonds, honey, lemon and bay leaves. A hit for the last 2000 years!
Candied angelica stalks are sold in top French confectionery shops. This gorgeous plant has been used as a medicine and food for over 2000 years. Watch how you can use it to make a delicious pie.
Homemade Pistachio Paste Popular
Pistachio paste is used to flavor ice creams, pastries or custards. Yesterday, I made my own from scratch using Pierre Hermé's instructions. Amazing!
These simple Italian cookies, also called zalettini, use corn flour for crunchiness and color.