Posts Tagged ‘egg’

Bavarois is something quite simple to make, if you have patience, passion and a predisposition to make desserts.
Patience because you need to wait, to let the cream cool before to do anything else.
Passion because you need to come up with endless parings to make astonishing bavarois.
Predisposition because if you don’t know by instinct when the [...]

Those are real bis-cotti, which in Italian means cooked twice.
The inspiration comes from Cantucci, the world wide acclaimed Tuscan biscotti, made with almonds.
Those are a little different, and they probably look like a heresy to Tuscan people
They are part of my hamper for Menu for Hope (read about the whole hamper here).
For around [...]

My dear friend Sara organized a wonderful cookies swap to celebrate Christmas!
She invited over some other girls, Italians, Americans, a French girl and we swapped all different kind of cookies.
I brought 3 different kind of cookies: simple Italian cookies in the shape of hearts, cranberries rockies and this sablée Breton.
Sablée Breton are basically made of [...]