Gatonoix

by Bernard

Gatonoix

Last November, I went to Périgueux for the cookbook fair, as I do every other year. I have been going consistently since my first book in 2014. This time I tasted a walnut cake that was very similar to the one I am presenting to you today, even though it was concocted by me, with my interpretation. The result is excellent. The nut is omnipresent. In the pastry first of all with chocolate and in the filling with a little walnut wine, which gives an unexpected smoothness and freshness. From the first try, it was the one I liked (although I made several to be sure!). It will be able to be preserved several days, to see more than one week largely.
No notes yet
Type de plat Dessert
Cuisine Française
Keyword chocolat
Tried this recipe?Let us know how it was!

Gatonoix

Last November, I went to Périgueux for the cookbook fair, as I do every other year. I have been going consistently since my first book in 2014. This time I tasted a walnut cake that was very similar to the one I am presenting to you today, even though it was concocted by me, with my interpretation. The result is excellent. The nut is omnipresent. In the pastry first of all with chocolate and in the filling with a little walnut wine, which gives an unexpected smoothness and freshness. From the first try, it was the one I liked (although I made several to be sure!). It will be able to be preserved several days, to see more than one week largely.
No notes yet
Type de plat Dessert
Cuisine Française
Keyword chocolat
Tried this recipe?Let us know how it was!
La cuisine de Bernard
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