Chocolate and hazelnut…..in a word gianduja…. one of the most tasting combination ever. The tart is very easy to prepare: it’s comprised of a hazelnut tart dough, a layer of cocoa and almond filling and a top layer of light and deliciously creamy hazelnut bavaroise cream. The recipes of the single 3 layers are from great italian pastry chefs…….you can’t get wrong.
A few days ago I tried this recipe for making brioche dough, by the famous itaian Patry Chef Luca Montersino:it is the best I’ve ever made. It is a particular dough, because you prepare the dough twice…..it is more difficult to explain than prepare it. Brioche dough is not so sweet and not so buttery……so you cannot feel guilty eating a slice. I tried a braided brioche, but you can shape the dough as you prefer. Try: it is healthy and delicious, for a special breakfast.
Do you hear someone refer to a “tropical fruit season”? With tropical fruits….generally we refer to summer time…….but they’re imported and are pretty much available year round, so you can use them whenever you feel. For this dessert, I wanted to highlight the sour taste of passion fruit, really perfectly balanced with mango and coconut. It has an airy ethereal texture, so it’s not nearly as heavy as you could think. Ready to cook?