Posts Tagged ‘pastry’
Chocolate Mousse and Cake with Caramelized Pears
Posted by Sweetthea
Bittersweet chocolate caramel mousse and flourless chocolate cake with golden rosemary infused caramelized pears, earl grey tea crème anglais, apricot fruit sage coulis and filo.
Served at Sooke Harbour house April 2004.
Hazelnut Cake with Wildflower Honey Frozen Mousse
Posted by Sweetthea
Brown butter hazelnut cake with wild flower honey frozen mousse, blackcurrant grand fir sorbet, marionberry compote and whipped crème freche.
Served at Sooke Harbour house March 24 2004.
-->The Notebooks of Michel Bras: Desserts
Posted by Sweetthea
The Notebooks of Michel Bras is a book about inspiration, and isn’t really a recipe book or a typical food book (although it does contain almost 90 recipes and lots of culinary suggestions). It functions mainly as a diary of this Master Pastry Chef’s creative process, as he documents his unusual ideas and concoctions, from [...]
The Advanced Professional Pastry Chef
Posted by Sweetthea
‘The Advanced Professional Pastry Chef’ is a reference book – an advanced pastry textbook – and as such is a very handy book to have in your kitchen. It provides a wealth of quality information and a wide range of basic techniques with very practical applications, especially for a beginner without formal training in [...]
Au Coeur Des Saveurs (by Frederic Bau)
Posted by Sweetthea
This book is a passionate work by a skilled and imaginative chef, Frederic Bau. He is an expansive writer – he goes through every ingredient and how it is useful, explains how to look for the best quality, what to look for in the product, components, qualities and so on. He also expounds on important [...]
Molasses Ginger Cake with Caramelized Apple
Posted by Sweetthea
Molasses ginger cake with warm pineapple sage caramelized apples, Late Harvest Riesling and lemon thyme sabayon, toasted pumpkin seed crème anglais, and a sugar twist.
Served at Sooke Harbour house Friday September 26 2003.
Pear Struedel with Hazelnut Parfait
Posted by Sweetthea
Caramelized pear strudel with a frozen hazelnut parfait, chocolate, sweet marjoram foam, and Grand Fir caramel sauce.
Served at Sooke Harbour house Friday October 3 2003.
Chocolate Truffle Cake with Licorice Spice Ice Cream
Posted by Sweetthea
Warm chocolate truffle center cake with pumpkin, licorice spice ice cream, coffee cream and Grand Fir caramel.
Served at Sooke Harbour house Saturday October 4 2003.
Apple Cider Glazed Ginger Pound Cake
Posted by Sweetthea
Apple Cider Glazed Apple Ginger Pound Cake with yogurt sorbet, blueberry, fruit sage compote, and blackcurrant, Grand Fir syrup.
Served at Sooke Harbour house Thursday April 8 2004.
Blueberry Financier with Blueberry Sorbet
Posted by Sweetthea
Blueberry financier, with blueberry sorbet and mousse, with apricot coulis.
Served at Sooke Harbour house, fall 2003.
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