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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 !
36th Recipe: Chocolate Pandemonium
This recipe was all about the Chocolate !!! There was chocolate meringue straws, layers of chocolate ganache, and a trio of chocolate mousse…white, milk and dark chocolate. Here’s the picture…. Another special mold was needed for this. Since the recipe made enough for two of these, I chose not to buy 2 molds, but instead,Continue reading “36th Recipe: Chocolate Pandemonium”
35th Recipe: The Royale
The difficulty in this recipe lies most with getting them to look as beautiful as the picture in the book. Being slightly artistic in nature…I couldn’t wait to try. And I was so disappointed when I fell short. But on a brighter note…they tasted great, and the attempt was fun anyway. Here’s the pic…. TrulyContinue reading “35th Recipe: The Royale”
34th Recipe: Jerez
The author explains that the name “Jerez” represents a region in Spain that is known for their sherry. Sherry wine has a pretty broad taste spectrum. There are dry, sweet, and nutty varieties. I used a cream sherry; dry and sweet. Here is the picture in the book…. That’s caramelized pine nuts you see, surroundingContinue reading “34th Recipe: Jerez”
