Chocolate-almond gelato
Archive of posts from July 2005
Pastry 6: More tarts
For the last class, we began by rolling out a batch of sweet dough that we had prepared and frozen last week. Again, the warmth of the lab made the task more difficult, but I managed to fit the dough into 15 mini tart molds, with plenty left over. Chef demonstrated the crème b...
Beet Ice Cream
Recipe calls for 3 “large” beets: a large beet is about 8oz/220g? Made a half recipe (about 3/4 quart) because I only had a handful (8 oz) of small beets. Roasted beets in a loosely covered shallow pan with a little water for about an hour and strained most of purée through si...
SHF #10: Fresh Cheese and Honey Tartlets
This is my first contribution to Sugar High Fridays, an online food blogging event. SHF #10 is hosted by Nic at bakingsheet and the theme is honey.After searching through my baking books, I decided on Fresh Cheese and Honey Tartlets from The Foods of the Greek Islands: Cooking...
Pastry 5: Apple galette
We spent another sweltering evening in the baking lab making apple galettes, a flat free-form pastry. I wasn’t too excited about this class, as it didn’t seem that there would be much to learn. We made up a large batch of all-butter pie dough, using milk instead of water. I do...
Almond financiers
Enough batter to fill a quarter sheet pan, albeit a bit too thin. Some of the browned bits from the beurre noisette are noticeable in the cookies. A bit too chewy, with an eggy and nutty taste. Could cut back on the sugar. Didn’t follow recipe exactly (one extra egg white, a b...
Pastry 4: Chocolate tarts
I was 15 minutes early for class tonight and was surprised to see so many classmates there already, helping to scale ingredients. When you see blocks of Lindt chocolate and raspberries on the work bench, you know whatever you make will be yummy! Since my partner hadn’t arrived...
