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Cafe Lynnylu (1)
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This two-bite pastry is as rich as the name suggests: Its defining ingredients are almond flour and sweet butter, lightened with whipped egg whites.
The star of this almond–studded tart is the flour from Corsica's prized crop, chestnuts.
This elegant dessert uses strawberry slices to create an edible "rose" on ones plate.
Peeling the grapes for this luxurious dessert at Apicius lets the fruit absorb the flavors of honey and rosemary. The restaurant removes only the largest seeds, but we suggest removing them all.
Andrew Shotts, former pastry chef for the now closed La Côte Basque's, helped us adapt this recipe.
It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection.
The celebrated pâtissier Coquelin bought La Pâtisserie Bourdaloue in 1909, and created, among other things, this famous pear tart.
Southwestern and Italian flavors collide in these treats, which delight with chewy bits of fruit amid their twice-baked, nutty crunch. If you can't find blue cornmeal, replace it with the yellow variety. Continue...
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Source: Cafe Lynnylu
If pecan pie is too cloyingly sweet for your taste, try this traditional French walnut tart, which steers clear of corn syrup and instead gets its sweetness from homemade caramel. The process is a bit time-consuming, but the end result will be well worth the effort.
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Source: The New York Times