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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 !
Pronounced “queen-amahn”, this is a sugary, yeast pastry that is much like puff pastry, only heavier. It has layers that should be flaky and buttery. The story of it’s origin is that a baker, during the war in France, ran out of almost everything to bake with. He only had butter, sugar, salt, flour, andContinue reading “KOUIGN AMANN”
Today I’m going rogue ! Off the beaten path. I’m not using anyone else’s recipe….just me. My lovely sister saw these cake pans on sale, bought them for me, stating, ” I thought you maybe could use these for one of your desserts”. So of course, my first cake out of them had to beContinue reading “PB&J 4 LAYER CAKE”
I decided to combine these 2 recipes because the base of each is Pate a choux. If you’ve followed me at all, you’ll remember that Pate a choux is my favorite pastry to make because of it’s versatility. Eclairs, cream puffs, churros, cheese puffs and those giant caramelized towers called Croquembouche are all different adaptationsContinue reading “COFFEE ECLAIRS AND PARIS-BREST”