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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 time I’m going to show you the picture first. It will be easier to explain. What you see here, (or don’t see) is a stack of “Genoise” cake supporting the spiced cookies,with chai cream poured around the cake, and an orange Chantilly cream on top. Genoise cake is a cake made with no leaveningContinue reading “14th Recipe: Chai”
Well, lucky #13. A lot of components (a trend, I fear) to this recipe also. You have a disk of heavily spiced cake at the bottom, a dark spiced rum sauce over that, with a main body of coffee cream (yum) , then a layer of a cookie-like streusel, topped off with an orange whippedContinue reading “13th Recipe: Spanish Coffee”
Whew! What a lot of work these were for very little taste! Here’s the pic of them…. Cute, huh? The first thing you’ll notice are the egg shells they are served in. That means buying an egg decapitator. Honestly…who has one of these??? This is what it looks like— Then you need to practice. ALOT.Continue reading “12th Recipe: Baker’s Dozen”