Wednesday, September 8, 2010

Eat Your Tart Out

This week in class we made tarts. My favorites were the fruit, lemon curd, and chocolate. The fruit tart is made with Pate Brisee, a light and flaky crust, then filled with pastry cream and decorated with fruit. The chocolate tart is made with Pate Sablee, a rich and crumbly crust, then filled with a rich ganache and topped with a hazelnut and chocolate shavings. The lemon tart is also made with Pate Sablee then filled with lemon curd and finished with meringue. I thought they all turned out to be adorable and great for many occasions.

Monday, September 6, 2010

Dessert Date

There is nothing I love more than dessert date nights. Tonight my husband Jordan took me to Momofuku Milk Bar, one of my favorite dessert spots in NYC. Momofuku Milk Bar works wonders with their ability to mix the sweet and salty combinations, in some of the most innovative and delicious ways. They are fantastic at preserving the textures of the key ingredients in their desserts. For example, the banana cake bite inside was light and moist and the cornflakes in the cookies still had their CRUCH when I bit into it. My favorite menu items are the cinnamon bun pie, grasshopper pie, and the cornflake-marshmallow chocolate chip cookie.

Candy Bar Pie
(chocolate crust, caramel, peanut butter nougat, pretzels)

Banana Cake Truffle
(banana cream, hazelnut crunch, gianduja fudge)

Cornflake-Marshmallow-Chocolate Chip Cookie