Three Chocolate Plaisir Sucré
The blog is still so young and I’m already writing another post about another brilliant creation by the French chef Pierre Hermé. This time it’s not about macarons. This time it’s about a cake that carries the name plaisir sucré, which means “sweet pleasure”. The chef couldn’t have chosen a more accurate name for this delicacy.
Ferrero Rocher Profiteroles
In the year 1982, two wonderful events happened to my mom. After ten years of constant efforts to bring a child to the world, and after five failed pregnancies, my mom had finally delivered a healthy baby boy (me!). In the same year, unknowingly to her, another sweet little thing was born, and that was the Ferrero Rocher. Shortly after she discovered it, it became one of her favorite candies. Since then it has been a regular guest of honor in our chocolate kitchen drawer.
I never really liked hazelnuts. Whenever my mother brought back home a bag of mixed nuts from my uncle’s roasting house “King Hussein” that’s a little south of Gan-Tamar (Tamar’s Garden) in Jaffa, I would always separate the hazelnuts from the rest of the nuts and set them aside, just like an American kid separating his least favorite M&M color from the rest.
How To Peel Hazelnuts & Make Nutella Spread
I come across a lot of recipes that require peeled hazelnuts. Unlike pistachios, it’s hard to find peeled hazelnuts in the store. At least here in Jerusalem where I live. So I asked Mr. Google and discovered two different methods to peel them yourself.
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