Chocolate Macarons (Rich & Decadent!)
These luxurious, rich chocolate macarons boast beautifully crisp shells with a soft, chewy interior, all filled with a rich, decadent chocolate ganache that melts in your mouth. Macarons can be intimidating, and rightly so – there’s no denying they’re tricky to make. But don’t worry, this thoroughly tested French macaron recipe will guide you through the intricate steps of crafting perfect macarons right in your own kitchen!
Almond Croissants (Easy French Bakery Style) - Olives + Thyme
Almond croissants are an easy to make version of the classic french pastry, croissants aux amandes. This quick almond croissant recipe uses day old store bought croissants, filled with a homemade almond pastry cream, topped with a sweet almond syrup.
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Almond Brioche Buns
20min · 8 servings For the Brioche Dough • ¾ cup (175g) whole milk • 3 Tablespoons (40g) unsalted butter, cut into small cubes • 2 teaspoons (9g) instant yeast • 3 cups (390g) all-purpose flour • ¼ cup (58g) granulated sugar • ½ teaspoon salt • 1 large egg plus 1 egg yolk For the Almond Cream Filling • ½ cup (113g) unsalted butter, at room temperature • ½ cup (105g) granulated sugar • 1 cup (105g) almond meal or flour • 1 Tablespoon (9g) all-purpose flour • 2 large eggs • 1 teaspoon pure almond extract For Topping • egg wash (1 egg beaten with 1 Tablespoon water) • sliced almonds • powdered sugar for dusting (optional) For the Simple Syrup: • 3 Tablespoons sugar • 3 Tablespoons water
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Swedish Almond Cake - Toscakaka
This traditional Swedish Almond Cake Recipe (also known as Toscakaka) is such a delicious and easy dessert! 🇸🇪 Welcome back to episode 2 of our Nordic Food series, where we’re making Scandinavian comfort food inspired by my ancestry and time spent in Norway as an exchange student in high school!
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COMMENT “RECIPE PLEASE” for the full recipe! 🥐✨ Recipe is in the caption too! Ready to bake up some magic? ✨ This Braided Almond Croissant Danish recipe is a show-stopper! Flaky puff pastry, rich almond frangipane, and a beautiful braided design will impress anyone. Perfect for brunch or a special treat! 🥳🥐 INGREDIENTS: Almond Frangipane: • ½ cup almond flour • ¼ cup granulated sugar • ¼ tsp salt • ¼ cup unsalted butter, softened • 1 egg yolk • 1 tsp almond extract • ½ tsp vanilla ...
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Giant Almond Croissant 🥐 The perfectly crispy exterior and the delicious and decadent filling makes for a perfect pastry!! Feels like something straight from a French coffee shop but only take 30 mins to prepare and enjoy ✨ 1 sheet of puff pastry Almond Filling: 80 g almond flour 1 egg 40 g soft butter 45 g sugar 1/2 tsp vanilla extract 1/4 tsp almond extract Egg wash Combine all of the almond filling ingredients together. Place puff pastry sheet onto parchment paper or a silicone ba...
Nutty Guava Coconut Frangipane Tart with Guava Paste
A tropical bakewell tart: this guava coconut frangipane tart is a classic with a twist. The addition of guava paste is a delicious touch to this nutty tart . It's a great picnic cake, travels well. Connections are made every day. Sometimes they’re large or life... #almond #AlmondTart #bakewelltart
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Raspberry Frangipane Bakewell Tart
Step by step video of our Raspberry Frangipane - Bakewell Tart. A classic Great British dessert favourite. Sweet shortcrust pastry tart with a layer of tangy raspberry jam followed by an easy to make frangipane mixture of ground almond, eggs, almond extract filling. Topped with flaked almonds and perfectly baked in the oven. Perfect served up as part of an afternoon tea or serve warm with ice cream or custard for dessert.
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Crunchy Cream Puffs (Choux Au Craquelin) 💛
2hr · 12 servings Delicious cream puffs with crunchy cookie topper filled to the brim with vanilla custard cream. This choux will definitely be your new addiction! INGREDIENTS Craquelin: • 3/4 cup (85g) Light Brown Sugar • 6 tbsp (85g) Unsalted Butter • 2/3 cup (85g) All-purpose Flour • Pinch of Salt 1. In a mixing bowl, mash together butter and light brown sugar using a spatula until smooth and creamy. 2. Add flour and salt and mix until combined. 3. Place the dough in between 2 parchment papers and roll it out to 3mm in thickness. 4. Freeze for at least 1 hour. 5. Cut into 2-inch rounds discs (keep in the freezer until ready to use) Choux: • 1/2 cup Water • 3 tbsp (43g) Unsalted Butter • 1 tsp (5g) Sugar • 1/4 tsp Salt • 1/2 cup (64g) All-purpose Flour • 2 Large Eg