9th Recipe: “I pity the fool….”

They have such creative names for the recipes in this book! I’m assuming the rest of that line would be ..” who never tasted homemade Nutella.” This is how it looks in the book…. The bottom layer is a homemade chocolate-hazelnut ganache. This time the caramel syrup did add something to the recipe.(referring to theContinue reading “9th Recipe: “I pity the fool….””

8th Recipe: Blue Cheese Truffles

Again…I am not a fan of Blue cheese. That being said, other non-fans who tried these; enjoyed them. The taste was mild. Reminiscence of cream cheese. Although people enjoyed these, and they were not terribly hard to make….I would NOT make this recipe again. I would make Blue cheese truffles-just not this recipe. I haveContinue reading “8th Recipe: Blue Cheese Truffles”

7th Recipe: Chocolate & Churros, Frenchie Style !

Apparently, the Spaniards eat this after a late night of drinking! Their version has the chocolate sauce thickened with cornstarch, like a pudding. The author has “Frenchified” it by making it a “Chocolat Chaud”, which is more like a chocolate ganache. Yum! Looks like this in the book….. I also made a change to theContinue reading “7th Recipe: Chocolate & Churros, Frenchie Style !”

6th Recipe: Frou-Frou

The book’s subtitle for this recipe is….”Fancy Treats for Fancy People.” Well I don’t know about THAT, but it IS a pretty simple dessert that really looks inviting. Here’s how it looks in the book….. Again….another crème legere. This time with white chocolate added to it, and then it was folded into an Italian meringue.Continue reading “6th Recipe: Frou-Frou”

4th Recipe: Earl Grey Napoleons

First off, I apologize for the delay! No-it wasn’t the difficulty of the Napoleons. Just the difficulty of writing about pastries when you have the flu! But bear with me, and I’m sure my zest will return! Here is the picture in the book…… These Napoleons consist of an almond/chocolate pastry crust paired with anContinue reading “4th Recipe: Earl Grey Napoleons”

3rd Recipe: Raspberry Almond Tea Cakes

Now these little gems…..really are something wonderful ! Sooooo easy to make , and a real explosion of taste. There is very little flour in this recipe, and a lot of ground almonds. Which makes for a beautifully heavy almond presence, which pairs so well with the brightness of the fresh raspberry. Besides the raspberryContinue reading “3rd Recipe: Raspberry Almond Tea Cakes”

2nd recipe: Crème Brulee Cookies

This recipe involves making a sweet pie crust or tart crust basically; called a “pate sucree” and topping it with a dome of crème brulee. after another trip to the liquor store, (the brulee calls for a touch of Grand Marnier), I made them with surprising ease, considering the visual impact they make. Here isContinue reading “2nd recipe: Crème Brulee Cookies”

1st recipe: “get the door. Pedro’s here.”

This recipe is named after “Pedro Ximenez” sherry poured over a blue cheese and dark choclate ice cream. This is the picture from the book: Well, Pedro couldn’t make it. My first problem was finding the sherry. So I subbed a good sweet sherry.The blue cheese type was not specified, so I left that upContinue reading “1st recipe: “get the door. Pedro’s here.””