Bake the macarons at 300 F for 15-18 minutes. For the filling, beat softened butter with powdered sugar, vanilla extract, and heavy cream until fluffy. Assemble the macarons by sandwiching ...

There are plenty of ways to add flavor to baked goods, and infusing them with liquor is a top choice. Here's guidance from an ...

Julie Hutton, owner and baker of Reve Patisserie, has made a name for herself in Santa Barbara’s pastry scene with her ...

In Persian restaurants, one usually finds only a few examples of khoresht, including fesenjoon, a recipe that can be ... The dish is filling enough as its own meal, though the cubed toast beneath ...

Paul has been creating cakes since the 1950s using family recipes and the finest ingredients ... from the minuscule - macarons and cupcakes - to tiered birthday, celebration and wedding cakes ...

Better yet, stay for a while and indulge in the Pastry Lab High Tea, inclusive of macarons, buttermilk scones ... The talented culinary team 'honour authentic French recipes while embracing innovation ...

For this recipe you will need silicone paper, a sugar thermometer, an electric whisk and a piping bag fitted with a 7mm plain nozzle. For the macarons, preheat the oven to 140C/120C Fan/Gas 1.

The roasted hazelnuts and dark chocolate make for a classic flavor combination in the filling ... Espresso and vanilla help bring out peak chocolate flavor. Note: This recipe makes enough brioche ...

Drizzle over the top of the vanilla slice and scatter with flowers if using. To serve, slice with a serrated knife. The best recipes from Australia's leading chefs straight to your inbox.

For this recipe you will need 4 ramekins or dariole moulds. For the panna cotta, soak the gelatine leaves in a little cold water until soft. Put the milk, cream, vanilla pod and seeds and sugar ...