A premiere: a sweet recipe at Maître Philippe & Filles! The pre-Christmas period is to blame and the fact that I finally wanted to know what you can actually do with the pure hazelnut butter made from the delicious Piedmont hazelnuts. The answer: nutty oatmeal cookies with currant jelly!
Walnuts from Grenoble, butter, sugar, caramel... Can you go even richer? We think baking should be a little decadent, so we didn't hold back on this tart. The recipe was inspired by Laurent Mariotte, French gastro-journalist and popular radio and TV presenter, combined with Jamie Oliver's shortcrust pastry recipe, which always works. You will be enthusiastic!
For her birthday, our former employee Theresa Anaïs baked the wonderful original Piedmontese Torta di Nocciole, which consists of no less than 3 ingredients: eggs, nuts and sugar. And a few coffee beans to refine. And lots of love of course! So there are 5 and not just 3 ingredients... Theresa brought the recipe back from her student days in Piedmont, where it is one of the most famous dolci in the region.
Who says life isn't a cake buffet? We prove the opposite with this quick and delicious walnut cake with Armagnac, for which we use the good walnuts from Grenoble. Juicy, fluffy, aromatic ... you will be amazed! It keeps in the fridge for a few days and freezes wonderfully. However, we don't think that will happen...
The 2nd Advent is just around the corner and the Christmas season has officially begun! This means that from now until January 1st you can feast properly, and please without a guilty conscience. True to the motto "Life is short, eat dessert first", we have chosen a dessert as the recipe of the month to kick off this culinary marathon. A cake with chestnuts, walnuts, chocolate and cognac. A gluten-free sweet sin that gets us in the celebratory mood after just one bite...
