These buttery biscuits are the perfect platform for peaches and cream. Sprinkling the tops of the shortcake biscuits with demerara sugar before baking gives them a nice crunchy texture.
This dessert looks pretty served in stemmed goblets, tall water glasses, or martini glasses that hold 1-1/4 to 1-1/3 cups.
The deep flavor of brown sugar in this syrup is the perfect complement to fresh peaches. For a simple summer dessert serve these peaches with honey whipped cream.
When serving this with marinated peaches, I prefer a delicately flavored honey, such as orange blossom or clover, because I don’t want the whipped cream to outshine the peaches. If…
Ripe, juicy peaches and honey-sweetened whipped cream are all you need to create three quick summer desserts.
A classic dessert is given a new spin with the addition of gianduia. I like this best when the mousse is cold, the puffs are room temperature, and the sauce…
The wafers for these cookies are delicious served on-their own as an accompaniment to Gianduia Mousse. See my Hazelnut Butter recipe for instructions on toasting and skinning the nuts.
The hazelnut butter in this quick-to-make, creamy mousse adds a bit of texture that’s a real palate pleaser. In addition to the serving suggestion below and my recipe for Profiteroles,…
These truffles use a hazelnut-chocolate blend called gianduia. To give my gianduia more complexity, I like to use a mix of dark and milk chocolates, but you can make the…
Choux pastry (pronounced "shoo") is a light, easy-to-make pastry that's the basis for cream puffs, éclairs, and profiteroles. The batter is quite forgiving: you can make it one day and…
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