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.