I ate a stunning Dacquoise in a pâtisserie in France very recently and I couldn’t wait to put my spin on it when recreating it back home. Crisp toasted hazelnut meringue layers are sandwiched together with a truly melt-in-the-mouth coffee buttercream, and it is topped with a very simple shiny chocolate glaze. Continue reading “Coffee Dacquoise with caramelised hazelnuts”
Month: May 2015
Mini Gluten-free Pistachio Fraisiers using left-overs!
Further to posting my version of a large Fraisier a few weeks ago, I decided to make another large one for this month’s Clandestine Cake Club – this time going for a gluten-free version. And with left over elements, I also went for mini Fraisiers. Continue reading “Mini Gluten-free Pistachio Fraisiers using left-overs!”
Easy fennel seed & smoked garlic sourdough grissini
These crisp grissini are easy to make and have bags of flavour. I often make them using some sourdough starter that I had discarded prior to feeding the main starter, just adding more flour and water to give a dough that handles well. Continue reading “Easy fennel seed & smoked garlic sourdough grissini”
Orange & cranberry macarons
After using orange, cranberry and white chocolate as the key flavours in a dessert cake I was making, I found I had a fair bit of ganache left over….so macarons were called for! Continue reading “Orange & cranberry macarons”
Easy orange & rhubarb Danish pastries
These very easy Danish pastries, using quick croissant dough, are an excellent approximation to Danish pastries that are made with traditional croissant dough. Continue reading “Easy orange & rhubarb Danish pastries”
Two flavours of savoury biscotti
As moreish as sweet biscotti unquestionably are, savoury biscotti are in a slightly higher league for me, but then more-ish savoury food is one of my weaknesses! Continue reading “Two flavours of savoury biscotti”
Phil's Home Kitchen 