Archives Under "pate choux" (RSS)
Ten-01 Desserts…or Chocolate Cake and Friends
13 January 2008 | Ten 01, pate choux, plated dessert | 1 Response
The Chocolate Whiskey Cake with Brown Butter Caramel, pictured above, is fliying out the door. Thanks Tony for teaching me how to make those chocolate flags, and of course the flourless cake. First night comments included “This is the best thing I have ever eaten,” and “Exceptional flavor.” One guest simply crossed himself. Complaints: Too Moist. (WTF?) Esspresso Creme Brulee is a no-brainer, a solid choice for coffee/hazelnut/chocolate lovers. Chocolate Hazelnut shortbread cookies sells it. This will be the first thing I change, as I find it kind of “ho-hum.” To scratch that deep frying itch, I’ve got Olive Oil Beignets with Lemon Sage Anglaise. The beignets are made from pate choux that subs evoo for butter. The anglaise has got this cool greenish color, and the herb/citrus combo nails that sweet/savory niche. I learned that sauce from Heidi at Fenouil. For tree fruit lovers we’ve got the Apple Tart, with Pate Sucree Crust, Frangipane, and Granny Smith Apples. This is served with cinnomin ice cream and an almond tuile cookie, check it out below. I’ve also been working on new truffles, pate fruits and caramels for mignardes.
Butter Poaching
13 August 2007 | delicious, fat, food, food porn, pate choux, pictures, pig | 2 Responses
Here is a couple of pork loins that Jaybill and I butter poached. We used an infused clarified butter to poach, and then seared them on a hot griddle. The infusion of shallots, sage, peppercorns, garlic and bayleaf imparted such a great flavor to the butter during clarification that we have been using as much as possible over the last week. Roux, garlic bread, pate choux, poached eggs, yum yum yum yum yum. I can hear my fat…it says…butter poach bacon.
Replate!
7 August 2007 | blueberries, custard, dessert, fenouil, funnel cakes, pate choux, plated dessert, tasting | 1 Response
I did some refining to the funnel cake concept. One reason is I knew I could get in cleaner, and another is that as much as I love stinky cheese, tallegio mousse is just gross. So I went with a butternilk custard instead, and it turned out quite nicely. Getting there!! Keri’s picture is practically edible.
PuniChoux
6 August 2007 | dessert, funnel cakes, pate choux, pictures | 1 Response
Just did 12 hours in the test kitchen…and when I saw this ominous symbol rise from the bottom of the fryer, I knew it was time to pay…
