I'm making these cookies now--just finished the peanut brittle and waiting for it to cool. I'm in the US; my All Clad 3-ply bonded stainless steel 10-inch frying pan worked perfectly for the brittle. It all came together quickly. I used a whisk to stir the sugar and was glad I did because the sugar lumped up at first (we're in Florida.) Also, I nuked the nuts for one minute and left them in the microwave so I could pull them out quickly and add them to the caramel. Because you really do need to be quick! It worked.
And David, the almond frangipane for your galette des rois is in the freezer. To be safe, I added the cornstarch. Or, er... I forgot and had to rush it out of the freezer and remix it. I am either brave or nuts for making this for the first time, for company. I'm using someone's suggestion to use a cranberry in place of an almond. Good dentists are hard to find down here.
Thank you for these great recipes with such helpful notes. Next Thursday a friend and I start the cassoulet. Also for company and also never made before, but we have faith in your instructions. I'm sure My Paris Kitchen will attain more of that "used and abused" look that indicates how much it's appreciated.
I just got Deb’s cookbook for Christmas! As for chocolate for cookies, is there a brand of chips that you think melt well? What about Guittard? It doesn’t show additives but I always wonder.
Wondering how your (not-so-new-by-now) induction stove top handled the caramel in this recipe. There's a rumor floating around that the US gov will be forbidding natural gas stoves in the near future...sooooo maybe induction will be only choice!
David, I just made these cookies! Deb is one of my faves so I used this very recipe as payment for a friend doing some techie hardware thing for me. Love your blog!
These sound delicious. Do you know how much the finish peanut brittle yields? You know, in case I want to be supremely lazy and use See’s peanut brittle. :-)
This recipe sounds delicious! Many years ago, when my son and daughter were in high school, we participated in an exchange with a school outside of Paris. When the French students came to Brooklyn, I always invited them to our home for a party which included chocolate chip cookies. Back in those days, no one was baking this type of American drop cookie, and the students went wild for them! Such a fun memory. 🍪🍪🍪
Oh, these sound wonderful, David. I've never made peanut brittle, but I remember my mother making it. She made all sorts of candy - divinity, fudge, almond bark, etc.
David, I'm also à big fan of Deb's, and even met her once in Berkekey!
Thanks for all the great "pro tips" -- YOU are the professional pastry chef! -- but I have a question: I'm also in Paris; where do I find "chocolate chunks"?
Merci d'avance.
PS Thanks also for thé links to these new cookie shops... Paris is changing fast!
I'm making these cookies now--just finished the peanut brittle and waiting for it to cool. I'm in the US; my All Clad 3-ply bonded stainless steel 10-inch frying pan worked perfectly for the brittle. It all came together quickly. I used a whisk to stir the sugar and was glad I did because the sugar lumped up at first (we're in Florida.) Also, I nuked the nuts for one minute and left them in the microwave so I could pull them out quickly and add them to the caramel. Because you really do need to be quick! It worked.
And David, the almond frangipane for your galette des rois is in the freezer. To be safe, I added the cornstarch. Or, er... I forgot and had to rush it out of the freezer and remix it. I am either brave or nuts for making this for the first time, for company. I'm using someone's suggestion to use a cranberry in place of an almond. Good dentists are hard to find down here.
Thank you for these great recipes with such helpful notes. Next Thursday a friend and I start the cassoulet. Also for company and also never made before, but we have faith in your instructions. I'm sure My Paris Kitchen will attain more of that "used and abused" look that indicates how much it's appreciated.
I live in Paris and get my real brown sugar at an Asian grocer near me, Maison HUANG. 5 RUE DE L'ECHIQUIER. Saved me during the holidays
Oh to be a baker, but alas I am too lazy. But I could ask my daughter to make these…..
And I agree I liked this cookbook too.
( I don’t bake but love to read cookbooks!)
I just got Deb’s cookbook for Christmas! As for chocolate for cookies, is there a brand of chips that you think melt well? What about Guittard? It doesn’t show additives but I always wonder.
Wondering how your (not-so-new-by-now) induction stove top handled the caramel in this recipe. There's a rumor floating around that the US gov will be forbidding natural gas stoves in the near future...sooooo maybe induction will be only choice!
David, I just made these cookies! Deb is one of my faves so I used this very recipe as payment for a friend doing some techie hardware thing for me. Love your blog!
Your cookies also reminded me of this recipe, grated apple caramel folded into the dough. Happy Belated New Year, David. From the soaked central CA coast. https://www.bonappetit.com/recipe/salted-caramel-apple-cookies
These sound delicious. Do you know how much the finish peanut brittle yields? You know, in case I want to be supremely lazy and use See’s peanut brittle. :-)
I’m just loving Deb’s new Keepers and am making dinner from it again tonight. So nice of you to give it a shout out!
This recipe sounds delicious! Many years ago, when my son and daughter were in high school, we participated in an exchange with a school outside of Paris. When the French students came to Brooklyn, I always invited them to our home for a party which included chocolate chip cookies. Back in those days, no one was baking this type of American drop cookie, and the students went wild for them! Such a fun memory. 🍪🍪🍪
Oh, these sound wonderful, David. I've never made peanut brittle, but I remember my mother making it. She made all sorts of candy - divinity, fudge, almond bark, etc.
Thanks for highlighting this recipe. Deb's new book just arrived at my house and now I think I must try this recipe soon. Thanks, David
David, I'm also à big fan of Deb's, and even met her once in Berkekey!
Thanks for all the great "pro tips" -- YOU are the professional pastry chef! -- but I have a question: I'm also in Paris; where do I find "chocolate chunks"?
Merci d'avance.
PS Thanks also for thé links to these new cookie shops... Paris is changing fast!
Yum. Now I want to make these with salted cashew (and make enough salted cashew brittle to make some sort of pralin too).