Desserts
Kouign-Amann caramel aux pommes et au beurre salé
par Jérémie le Calvez Chef du restaurant Le Bretagne à Questembert (56) Ingrédients pour 5 pers. : KOUIGN-AMANN - 6 g de sel - 30 g de sucre semoule - 295 g de farine - 15 cl de lait - 10 g de levure - 15 g de beurre - 2 pommes golden coupées en dés - 165 g de beurre
Is there anything more fabulous than something created through the wonder and miracle of caramelization? Is there no means and ends that one won’t go to to experience that sigh with relief when one triumphantly pulls this perfectly-caramelized melange of butter, sugar, and salt out of their oven? I think not.
Kouign Amann Recipe
Kouign-Amann caramel aux pommes et au beurre salé
par Jérémie le Calvez Chef du restaurant Le Bretagne à Questembert (56) Ingrédients pour 5 pers. :
Andrew Scrivani for The New York Times A berry mélange is mashed. This was in the 1980s, when Häagen-Dazs and its ilk (remember Frusen Glädjé?) became the standard for mass-market frozen decadence. Compared with the air-filled, sugary ice creams most Americans were buying, these egg-based ice creams were just better, with a higher fat content and a dreamy, mouth-coating, dense texture.
A Good Appetite - Egg-Free Ice Cream Lets Flavors Bloom
Best puddings
Print - Basmati Rice Pudding
This smooth, creamy rice pudding is delicious and vegan. From the book Totally Vegetarian by Toni Fiore. Reprinted by arrangement with the Perseus Books Group . Copyright 2008 SERVINGS 4 to 6
Banana with Parsley Dust
Banana with Parsley Dust Loading ... It was molecular gastronomy chef Heston Blumenthal who, using molecular profiling, first discovered that banana paired well with parsley. This scientific method of food pairing is based on the principal that foods combine well with one another when they have similar molecular compounds in common. (go to “ Food Pairing in Molecular Gastronomy ”)