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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 !
CHAUSSON AUX POMMES
“Chausson aux pommes” pretty much means “apple pastry”. So very much like a small apple turnover….yet prettier. This recipe calls for granny smith apples cooked with cinnamon, brown sugar, and a touch of spiced rum. Yum !!! Here’s how they are supposed to look….. Just gorgeous little gems, aren’t they ? You start with traditionalContinue reading “CHAUSSON AUX POMMES”
TART TROPEZIENNE
This pastry, (tart, cake, bread, whaaaat?) is not easy to describe so I will start with the picture…… Pretty ! Having company for lunch….I wanted to make something that was visually pretty, but bland after spicy food. I picked this because it was basically bread with vanilla pastry cream. The main body is a roundContinue reading “TART TROPEZIENNE”
QUICHE LORRAINE
Happy Easter everyone ! Well this was an easy decision this week . Could a recipe be more perfect for Easter? I have made many quiches in my kitchen, but when I saw this traditional recipe in the book…..,I couldn’t resist. Let’s go right to the picture…… As per the French….this recipe is ALL calories,Continue reading “QUICHE LORRAINE”
