37th Recipe: Pe`tanque

Petanque is a game much like bocce ball. Obviously played in France. To quote the recipe book…”This is the most time-consuming dessert to make in this book.” That certainly turned out to be true!! There are so many components in this dessert. Hazelnut cake, A hand-made chocolate box, hazelnut-almond praline, praline pastry cream, chocolate “gravel”(theContinue reading “37th Recipe: Pe`tanque”

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”

32nd Recipe: Lemon Poppy Seed Macarons

Oh! Soooo exciting ! I’ve been waiting to learn to make these ! They are the utterly classic epitome of a good pastry chef. So easy that they’re hard. Only 4 ingredients–powdered sugar, egg whites, sugar, and almond meal; used as a base for so many variations of color and flavor. The classic cookie. Here’sContinue reading “32nd Recipe: Lemon Poppy Seed Macarons”

30th Recipe: Bourbon Eclairs

This recipe is pretty self explanatory. Eclairs. With bourbon pastry cream. The only difficulty with this recipe was using the chocolate transfer sheets for the pretty tops. Here is what they should look like….. You can buy all types of designs. I decided to keep mine close to the original recipe’s design. I do thinkContinue reading “30th Recipe: Bourbon Eclairs”