Brace yourselves dear readers. This is a long post. It follows on from Festive Christmas Panettone – Part I – The Fruit Mix. I have included lots of photos to hopefully make sense of what I’ve done along the way. I hope they will make it easier to follow for anyone who is not used to working with yeast or if you’ve not...
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Praline paste is an ingredient used in pastries and desserts, but commercially prepared ones are often hard to track down. It’s easy to make at home and the flavour when freshly made is so good, it’s worth the effort. Actually, it’s usually less effort than trying to find where to buy it I’ve made the praline with pistachios...
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If I’m being honest, I have to admit that my heart belongs to pandoro not panettone. Maybe it’s my Veneto roots (pandoro hails from Verona). Or because I think it’s streets ahead of panettone in texture and flavour. For as long as I can remember it’s been my traditional birthday cake. A few years ago I found a beautiful...
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On the weekend, I bought a beautiful book that I’ve been secretly lusting after for a while, Grand Livre De Cuisine: Desserts: Alain Ducasse’s Desserts and Pastries. It gave me tingles. And inspiration to make a spectacular mango dessert. There was going to be a crispy chocolate layer, macadamia praline, moulded mango jelly shapes, creamy...
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