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.
Unless otherwise stated, all recipes on Phil’s Home Kitchen (incorporating Baking Fanatic) are my own Recipe categories My recipes are listed under the following categories: Dips & 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: … 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!