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Just a little bit about me and why I started this blog. I’m a middle-class, middle-aged (ok-maybe Late-aged!), mid-western retiree, and I can tell you why I’m doing this in just 2 words. Bucket List. Yep. I always wanted to learn to make exquisite little desserts to WOW my friends and family….so I better get at it before it’s too late !
I picked the recipe book “Modern French Pastry” by Cheryl Wakerhauser for 2 reasons. One, it’s only 41 recipes. Do-able (I hope). And Two, each recipe is rated by difficulty. Although the book is laid out by category chapters, such as Cakes, Tarts, etc…… I intend to do them in order of difficulty, starting from least difficult to most.
Each week I will try to recreate these recipes, starting with the picture from the book, of how it SHOULD look, following by one of how it turned out, along with comments from my tasters, any problems,and tips! Let’s start this journey !
This recipe is pretty self explanatory. Eclairs. With bourbon pastry cream. The only difficulty with this recipe was using the chocolate transfer sheets for the pretty tops. Here is what they should look like….. You can buy all types of designs. I decided to keep mine close to the original recipe’s design. I do thinkContinue reading “30th Recipe: Bourbon Eclairs”
Well, here we are at the second to highest difficulty level. 2 1/2 macarons. There are only 3 recipes in this level. and there are a full 10 in the highest difficulty level. Do I sound intimidated ??? I feel this one went really well, in spite of my fear. Here’s the pic of howContinue reading “29th Recipe: Moulin Rouge”
Pretty self-explanatory, uh ? Here’s the pic….. This is the last recipe in this difficulty group of 2 Macarons. Next one up will be in the harder category of 2 1/2 macarons. I again was not quite sure why this one was labeled with this degree of difficulty, unless maybe they considered the chocolate curlsContinue reading “28th Recipe: Beer Float”