This very easy pistachio caramel is not only a great sweet to eat as it is, it so versatile for adorning all manner of cakes and sweet desserts: you just snap off pieces, put them in place and away you go. Advertisements
While I make croissants using commercial yeast fairly often and sourdough bread frequently, I am fairly new to making sourdough croissants. But boy have I been missing out: not only is the flavour even better than using commercial yeast, you get even crispier croissants that truly shatter as you break into them.
Recipe categories Finger food Starters, salads & soups Tarts & pies Brunch, lunch & mains Room for dessert Tea-time treats Biscuits Macarons A slice or two of cake Bread – including sourdough Viennoiserie: croissants & related pastries Preserves Home-made dairy Home-made chocolates & sweets I have graded the recipes as Easy (E), Medium (M) or … Continue reading “Recipe index”
A croissant is one of the greatest things both to bake and to eat. A crisp outer shell that rains flakes as you bite into it, revealing an open honeycombed interior structure with a buttery flavour and a lovely, almost nutty aroma. A joy!