Caramel au Beurre Salé

Salted Butter Caramel, a traditional treat in Brittany for centuries, has only recently picked up popularity across the globe. It was first created by Henri Le Roux in the 1960s and later popularised by Pierre Hermé with his salted caramel macaroons in the late 1990s. Salted Butter Caramel is fairly easy to make, can store … Continue reading Caramel au Beurre Salé


Almond Flour

While almond flour is easily available in stores, I always prefer making my own. The entire process is quite easy and I can ensure high quality as well as no contamination. A lot of times store-bought almond meal and almond flour tend to have traces of other flours that have gluten in them. This becomes … Continue reading Almond Flour