One of the most popular Christmas desserts in the world is the yule log, a long rolled cake usually filled with cream or jam: this year I was seduced by the recipe of World Champion Christophe Michalak. Here is my “Totally hazelnuts” Christmas yule log with praline mous...
Red grapefruit and mango press, ginger ice cream, ricotta cake and almond brittle by Frances Atkins British summer Recipe Collection The French food revival: Steeven Gilles at Céleste by Great British Chefs Pan-fried lamb sweetbreads with pea purée, sous vide shallots and asparagus spears by ...
One recipe vanilla pastry cream, at room temperature, about 68°F (20°C) For Assembling the Paris–Brest: Powdered sugar, for dusting Directions For the Praline Paste: Lightly grease a rimmed baking sheet (quarter-size is ideal, but half-size will also work) and set aside. In a 2-...
20cl whipping cream Utensils: Stainless Steel Skimmer - Ø 8cm Elveo Rubber Spatula - 25cm Method for Mousseline Sauce: 1 Before starting this Mousseline Sauce recipe, make sure you have organised all the necessary ingredients. 2 Clarifythe butter in a small saucepan. ...
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