It’s a multi-step process but completely worth it. In it you’ll master both nougat and caramel and be left with dozens of little peanut-laden candy bars. If you choose to share this bounty you’ll be met with high praise and life-long admiration for your efforts
- Yields: 3 dozen (depending on size)
As Valentine's Day draws near, the romantically inclined among you are officially in full-on scheming mode.
You could partake in a heavy, pricey, pre fixed meal with one hundred other canoodling strangers at the city's "most romantic" restaurant - or you could go the trés romantique route and woo your beloved the homemade way.
For dessert, might we propose a soufflé?
Jacques Capsouto, owner of soufflé-centric French bistro Capsouto Frères, is here to deflate the myth of soufflés as kitchen catastrophe. All that's required is a little heart, a soupçon of practice time, a foolproof recipe and someone to share it all with.
- Yields: 6 Servings
I am always looking for new (and easy) desserts to make! I am happy to report that I found a doozy!! This one is crazy good… and I mean CRAZY good! My son had a group of friends over and I decided to try this for the first time for dessert. I swear when I brought it out, it was a mob scene! The tray didn’t last 30 seconds (some even went forkless!) Needless to say, it was a HUGE hit and will be on my staple dessert list!