Blend the ice cream, cream, hazelnut praline paste (or syrup) and Musgrave Vanilla Copper on high until smooth and creamy. Divide into two glasses and garnish with the chopped hazelnut praline.

You have reached your maximum number of saved items. Remove items from your saved list to add more. This is somewhere between chocolate ganache and chocolate mousse, with a fudgy texture and hazelnut ...

Set a rack in the middle of the oven, and preheat to 375 degrees. Lightly coat two 9-inch cake pans with nonstick vegetable spray. Line the bottom of each pan with a circle of baking parchment. Sift ...

Seriously impress with this fancy French dessert of layers of hazelnut meringue, hazelnut praline, chocolate ganache and a coffee custard filling. Equipment and preparation: you will need a piping bag ...

This year Bastille Day falls on Tuesday, July 14. Nathaniel Reed Bakery in Kirkwood, MO will celebrate with a tasty French ...

If I could live off any hot beverage, it would be coffee. Being Irish, I am also an avid tea drinker, but nothing compares to that first hit of good espresso first thing in the morning. I can’t go ...

Tom Douglas is a James Beard Award-winning chef and proprietor of several popular Seattle area restaurants: Dahlia Bakery, Etta's Big Mountain BBQ, Serious Pie, Seatown Rub Shack and Fishfry, Lola, ...

Smoked Maldon sea salt works really well in this recipe. • Make the praline first by placing the sugar and nuts in a saucepan over a medium heat. Stir constantly until the sugar begins to caramelise ...