Recipes tagged with « Nuts »
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.