Posts Tagged ‘custard’

Cherry, Chocolate & Hazelnut Napoleon

In chocolate, custard, fruit, nuts, pastry on June 15, 2010 at 08:49

Week 18 | 6.14.2010

I spent the past week waging war on the blistering heat with ice cream experiments. That leaves me LOTS OF EGG WHITES. Not quite ready to launch into another round of macarons, but a light meringue speckled with some chocolate cake crumbles and toasty hazelnuts might be just the thing. It seems condemnable to rely only on nuts and chocolate when the markets are overflowing with ripe fruit. I’ll find a way to sneak some cherries into the mix.

Tartlette pics from last week soon to come!

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Chocolate Eclairs

In chocolate, custard, pastry on March 28, 2010 at 09:37

Week 7 | 3.29.2010

Let’s talk eclairs. I love eclairs. I don’t remember how I first came across them – something along the lines of my mom bringing home a fancy treat for us kids to try…

Not all eclairs are made equal. The variations appear in endless combinations of cream-filled ugh, and custard-filled, chocolate or vanilla, glazed with fondant or glazed with ganache, skinny and fat forms… A few years ago I scouted out a perfect eclair, a pretty stellar creation from the iconic Tartine Bakery of the SF Mission district. Puffy, eggy choux dough, runny vanilla custard, thick and dense dark ganache, and a sprinkling of cocoa for some glamor. Read the rest of this entry »

Buttermilk Custard Tartlette

In custard, tart on March 15, 2010 at 08:05

Week 5 | 3.18.2010

Has it already been a month? Focusing on making one item each week is wonderful. I look forward to Thursday mornings when I sample a freshly baked up treat of the week that you guys will enjoy later that day.

Silky custard pie. That sounds like a tasty mouthful. I mentioned a few weeks ago that tarts are one of my favorite desserts. I used to be a cake person – chocolate ganache cakes and vanilla sponge with cream and fresh fruits for my birthdays. But my sister’s birthday request was always the same fresh fruit and custard tart. She was onto something way before I was. So let’s turn this tangy traditional Southern pie into a tart. Read the rest of this entry »