Recipes tagged with « Nuts »
Twisty Turtle Brownies
Dense chocolate brownies loaded with pecans and caramel, transformed with malted milk powder and toasted almonds. Cocoa and malted milk provide depth beyond basic chocolate. Butter-sugar hot mix develops a glossy batter texture. Caramel layer chilled until firm, yielding textural contrast. Use parchment for easy release; watch crumbs on tester, not time. Nut toast amplifies aroma, nut choice flexible. Melted butter keeps crumb tender but stable. Folding avoids gluten overdevelopment. Chill caramel to prevent melting chunks. Flavor and texture interplay through careful ingredient swaps and staged layering.
Almond Praline Choux Pastries
Choux buns baked with a crunchy praline craquelin topping. Filled with an almond-hazelnut praline cream combining pastry cream, whipped cream, and nut butters. The craquelin dough has been adjusted to include ground almonds for extra aroma; sugar swapped for light brown sugar to deepen caramel notes. Smaller and larger choux piped with strategically placed craquelin disks for texture contrast. Focus on tactile and visual cues during baking – golden with slight crackling. Cooling in the oven with door ajar to dry and firm shells. Assembly includes layering chopped toasted almonds inside for crunch in every bite. Nut swap and timing tweaks for balanced nutty aroma and optimal shell integrity.
Walnut Cream Tagliatelle Remix
Tagliatelle tossed in a reinvented walnut cream sauce with toasted pecans and aged pecorino Romano. Artichoke hearts swapped for sun-dried tomatoes for a tangy bite. Cream sauce incorporates cashew butter for added silkiness. Pasta cooked al dente, saved cooking liquid to adjust sauce texture. Garnished with crunchy pecans and extra grated pecorino at serving. A vegetarian, egg-free dish balancing creamy, nutty, and tangy notes using simple pantry staples.