Author Archives: fancyfrenchfilly

Can you believe we’re almost half way through? This was the perfect celebratory dessert! So colorful ! So Springy ! The colored balls are balls of pate a choux (think Cream Puffs) filled with a fresh mint crème legere that sit on a layer of tart pastry. This is the top layer of 2 layers;Continue reading “20th Recipe: Confetti”

This recipe deserves the picture first…. Right? So easy looking, so tasty looking! And here’s the kicker….they ARE !! I’m not quite sure why they were ranked so high in difficulty, but I was grateful for something that took so little time and was so good. Literally 4 ingredients. The brittle, which is made upContinue reading “19th Recipe: Chocolate Nougatine”

With this recipe we enter a whole new realm of difficulty(fresh hell?). It is the beginning of the 2 macaron level; only 2 more difficulty levels–2 1/2 macarons and 3 macarons are remaining after this. When I tackle these recipes, each one takes me more than a day, sometimes several. I (mistakenly) always assumed thatContinue reading “18th Recipe: Bastille”

Cherries and Chocolate….what’s not to love ? This recipe called for fresh cherries. There are none to be found this time of year. I would have stalled longer, but this is the last recipe in this group’s difficulty level; (one and a half macarons). So I substituted a jarred dark sweet cherry. Here’s the picContinue reading “17th Recipe: The Cha-Cha”

Hope everyone had a nice Easter ! I had a great deal of issues with this recipe. Here’s the picture so you know what we’re talking about…. First off–I love the chocolate curls—hate the whole banana stuck in the tart. That’s got to go. There’s a chocolate crust filled with a pastry cream that hasContinue reading “16th Recipe: Going Bananas”

First off, I need to thank all of my readers. This blog has become my lifeline, helping to keep me strong throughout this pandemic. The baking and subsequent writing have filled my days, and given me a drive and purpose. So Thanks Guys !!!! Now, on to the recipe. This recipe can’t help but makeContinue reading “15th Recipe: Soliel”

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”

This recipe had 4 different elements. The shortbread-like tart crust, the lemon curd, the raspberry gelee and the lemon mousse. 5 if you count the candied lemon peel. Although each component was relatively easy, the shear amount of time put in was enough that I would have rated it more difficult. Here is the pic….Continue reading “11th Recipe: When life gives you lemons…”