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hazelnuts
Course Creative Salads
Roasted beets, cashew nut cream and halzenut praline
See recipe
Course Vegan Pastry Essentials
Hazelnut crunchy
See recipe
Course Creative Breads Using Sourdough
Bread with fruits
See recipe
Course Croissants and Vinnoiserie
Rocher Croissant Roll
See recipe
Course Croissants and Vinnoiserie
Hazelnut Pain Aux Raisin
See recipe
Course Plant-Based Ice Cream
Gianduia and Hazelnut Ice cream
See recipe
Course Homemade French Desserts
Chocolate Tart in Three Textures
See recipe
Course Homemade French Desserts
Chocolate Hazelnut Caramel
See recipe
Course Fundamentals of Chocolates
Mendiants
See recipe
Course Classic French Pastry
Paris- Brest(Cortemilia)
See recipe
Course Contemporary Andalusian Cuisine
Light porridge with fried pestiños pastries
See recipe
Course Eclairs
Hazelnut Eclair
See recipe
Course Christmas Desserts
Les Quatre Mendiants (France)
See recipe
Course Naturally Fermented Milks and Yogurts
Hazelnut milk with chocolate
See recipe
Course Naturally Fermented Milks and Yogurts
Classic hazelnut milk
See recipe
Course Vegetarian Tapas
Halloumi with Asparagus, Peach and Hazelnuts
See recipe
Course Vegetarian Tapas
Vegetarian Barbeque with Feta and Romesco Salsas
See recipe
Course Tempting Cakes
‘No Bake’ Chocolate and Hazelnut Tart
See recipe
Course Healthy Salads
Rocket, Blue Cheese, Pear and Caramelized Hazelnuts
See recipe
Course Cooking with Beef
Beef Tongue in Sauce
See recipe
Course Cooking with Beef
Beef tongue with vinaigrette
See recipe
Course Zero Waste Batch Cooking
Cod and artichoke salad and romesco sauce
See recipe
Course Zero Waste Batch Cooking
Sautéed chickpeas with spinach
See recipe
Course Zero Waste Batch Cooking
Fish stew
See recipe
Course Zero Waste Batch Cooking
Processing:
Oven: Romesco sauce
See recipe
Course Spanish Nougat
Praline Turrón: Hazelnut
See recipe
Course Spanish Nougat
Hard Nougat: Guirlache
See recipe
Course Spanish Nougat
Hard Nougat
See recipe
Course Signature Breads
Feta, green chilli and pepper bread
See recipe
Course Cooking with Seaweed
Halophiles and cauliflower salad
See recipe
Course Pastry Basics: Syrups, Mousses, Meringues and Crunchies
Garrapiñados
See recipe
Course Petits Fours
Milk Chocolate and Hazelnut ‘Peach Stone’
See recipe
Course Spanish Haute Cuisine Techniques
Chicken skin with razor clams
See recipe
Course Spanish Haute Cuisine Techniques
Calçot fritter
See recipe
Course Vegetarian Cuisine
Dukkah
See recipe
Course Tasting Menus with Lasarte
King Fish al pil-pil with clams
See recipe
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