#frenchbaking

[sweetsinthestreets]

Dark chocolate and orange Croquembouche

[hazelandglasz]

Giant croissant I repeat GIANT CROISSANT OMG 🥐 #foodporn #bakery #frenchbaking #croissant (à Paris, France) https://www.instagram.com/p/B5iYv_zoL4r/?igshid=qlw7osjvoad0

[leonsadler]

Indulge in the delightful combination of hazelnuts and sweet meringue with these homemade Hazelnut Macarons. These delicate French cookies are perfect for any special occasion.

Ingredients: 1 cup ground hazelnuts. 1 1/2 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. A pinch of salt. Hazelnut ganache for filling.

Instructions: Set the oven temperature to 300F 150C. Put the powdered sugar and ground hazelnuts in a food processor. Pulse until well combined and fine. Beat the egg whites with the vanilla extract, granulated sugar, and a small pinch of salt in a different bowl until stiff peaks form. To create a smooth batter, gently fold in the hazelnut-sugar mixture into the whipped egg whites. Spoon the mixture into a piping bag fitted with a round tip, then pipe tiny circles onto a parchment paper-lined baking sheet. To form a slight crust, let the piped macarons sit at room temperature for approximately 15 to 20 minutes. Bake for 15 to 18 minutes in a preheated oven, or until the macarons are glossy and smooth and have developed "feet." Take them out of the oven and leave them on the baking sheet to cool completely. After the macarons have cooled, carefully take them off of the parchment paper. Line one macaron shell with a layer of hazelnut ganache, then cover with another. Proceed with the leftover macarons. Before serving, keep the filled macarons in the refrigerator for at least 24 hours in an airtight container. Savor the delectable Hazelnut Macarons!

Prep Time: 30 minutes

Cook Time: 18 minutes

Wolfy Vart

[jessprocter]

Homemade Petit Beurre Cookies recipe - crisp, buttery, and delicious. Perfect with a cup of tea or coffee.

Petit Beurre Cookies

[ftloas]

With these delectable French sable cookies, indulge in the rich and surprising combination of chocolate and black pepper. The hint of spice from the black pepper complements the deep cocoa flavors perfectly, making these cookies a one-of-a-kind and satisfying treat.

Ingredients: 1 cup all-purpose flour. 1/3 cup unsweetened cocoa powder. 1/2 teaspoon freshly ground black pepper. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup powdered sugar. 1 large egg yolk. 1 teaspoon vanilla extract. 3.5 ounces dark chocolate, chopped for dipping.

Instructions: In a bowl, whisk together the flour, cocoa powder, black pepper, and salt. In a separate bowl, beat the butter and powdered sugar until creamy and smooth. Add the egg yolk and vanilla extract to the butter mixture, and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Shape the dough into a log about 1.5 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Slice the chilled dough into 1/4-inch rounds and place them on the prepared baking sheet. Bake for 10-12 minutes, or until the edges are firm. The cookies will remain slightly soft in the center. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Melt the dark chocolate in a microwave or double boiler. Dip half of each cookie into the melted chocolate, allowing excess chocolate to drip off. Place the dipped cookies on parchment paper and let them set until the chocolate hardens. Store the cookies in an airtight container.

Prep Time: 20 minutes

Cook Time: 12 minutes

Angela Crozier Myotherapy

[yummyssproutco]

Flaky Homemade Croissants Recipe- Easy Baking

[yumblisshuub]

Almond Cream Croissants - Flaky Pastry Delight

[lyumgleam]

Almond Cream Croissants- Flaky Pastry Perfection