Cream Biscuits, originally uploaded by Theresa111.
It would be so enjoyable to select a few of these delicious biscuits and spread butter and jam in the middle. I can almost taste the sensations my mouth and brain would endure and it is with reluctance that I choose not to eat this type of Sunday morning breakfast food. Mm. I will enjoy it in my mind and partake of a green salad instead.
Unbaked Apple Tart, originally uploaded by Theresa111.Yummy for the tummy. Just thought I would leave you with some inspiration to pull out your cookbooks and make yourselves a quick apple tart. Vanilla ice-cream is a perfect compliment to this lovely apple treat.
Rothschild and Gerbet Macaroons, originally uploaded by Theresa111.
What wonderful names for these delicious and chewy cookies. They are delightful and melt-in-your-mouth scrumptious. Reminds me of Christmas and festive things. The really delicate flavor of almond flour delivers a pleasurable explosion once you bite down and the fillings are creamy. A perfect compliment to the pale blond crunch.
Happy Thanksgiving to everyone and here’s hoping we all do something really nice for those around us.
Cheese Straws, originally uploaded by Theresa111.
Roll out puff pastry leftovers. Dock and brush with clairified butter. Sprinkle a little salt, herbs and gently press cheese onto its surface. Using a very sharp knife or pizza wheel, cut equal strips and taking both ends, twist, ever so gently and place onto parchment lined sheet pan. Press the ends down firmly. Bake in very hot oven and they puff up beautifully. What a satisfying crunch. Eat them as is or dip into something tasty.
Croissants…Butter, Chocolate and Apricot, originally uploaded by Theresa111.
Traditionally, these pastries are baked to a darker golden brown. The ones you find in the supermarket are intentionally under baked, in order to stay on the shelf longer.
Suggestion: Heat your oven and bake them a little longer, until the outside is darker and crispy, not soft. They will remain moist inside and your reward is more satisfying, when you break the bread open.
As I am sitting here enjoying my Sunday coffee, I am wishing for a delightful treat. Unfortunately, it will not be something like these beauties because they are off my food list, for a while.
What a way to start off your morning. Choosing the perfect croissant to eat and biting into one. The crunch and delicious inside of the pastry is something to roll your eyes heavenward. Especially, the almond or dark chocolate ones. You might choose the all butter croissant to spread some freshly made jam or marmalade, on its many layers.
This is one of the most perfect French delicacies. My nephew, Matthew is stateside for a while, before returning to Paris. He has lived abroad for the past four years and tells me about the relaxed European life. The character of the cities and the different cultures he encounters. Time for a European holiday!
Brioche Parisienne Loaf, originally uploaded by Theresa111.
Bread must be one of my all time favorites. The aroma of freshly baked bread is enticing and mouthwatering. This Parisienne loaf is ready to pull apart, that is what is was designed to do. Tear off a piece and spread it with butter or jam. I know I cannot resist the delectable flavor of brioche and it is also great with cheese and wine. The next day, you couldn’t go wrong making French Toast with the leftover slices.
Madeleine’s, originally uploaded by Theresa111.
Petit Fours Cookies
Madeleines
These cookies may be flavored and made so many different ways. The cookie is like a tiny mouth-sized cake. I cannot get tired of this delightful treat. The presentation possibilities are numerous. You can even make savory Madeline’s.
This cookie is so distinctive that it has its very own cookie mat, just like a muffin tin with special characteristics. They are shaped like a shell on the front and a hump on the back. After you prepare and pipe this batter, any leftover batter needs to be refrigerated. Take it out to use as needed everyday, for up to a week. Before piping the batter into the cookie mold, be sure to allow the batter to warm up first.
Grease the pans prior to flouring them. A very easy way to dust the tins is to put the flour into a bag and then insert the baking tin. Shake the bag about and then you need only shake off the excess flour, from the tin. Now Pipe the batter 1/2 to 3/4 full, using an up and back motion.
8 oz butter softened
8 oz sugar
1 t vanilla
1 t lemon zest
4 large eggs
1 egg yolk
12 oz AP flour
pinch of salt
2 1/4 t baking powder
Finish with 10 X sprinkled on top
1) Cream butter, sugar, zest and salt.
2) Sift baking powder and flour together.
3) Combine the ingredients. Alternate the dry and eggs, ending with the dry.
4) Stir until well combined.
5) Pipe batter into mold with #5 tube about 3.4 full. Start at the base, go up and come back. Refrigerate any leftover batter.
Bake 375º for 8 to 10 minutes. The will puff up a bit and be golden brown on the backside. Remove from pans immediately by tapping the mold and they will fall out.
Serve plain, with 10 X sugar, a lemon glaze or with tempered chocolate. Be sure to let the edges show. Serve fresh out of the oven in a warmed container.
Freezes nicely.
Cheese Souffle`, originally uploaded by Theresa111.
Cheese Souffle`
Prepare 1 1/2 to 2 quart mold beforehand by heavily buttering the bottom and sides and dusting with either flour or fine bread crumbs. Chill before using. The nutmeg is bitter against the sweet of the cheese…a perfect compliment.
(Beshamal)
1 1/2 oz butter (moderate heat)
1 1/2 oz flour
1 c hot milk
seasonings; salt, pepper, nutmeg, mustard
————–
4 egg yolks
7 egg whites
3 oz grated Guyere`cheese
1) Heat the milk.
2) The thickening agent is the rue. Heat the butter and the flour, stirring constantly until you have achieved a blond rue.
3) Add the milk to the rue and blend together. Pour into a bowl and set aside to cool.
4) Enrich the mixture with the egg yolks but be careful not to cook the yolks.
5) Add seasonings.
6) Whip egg whites in mixer on highest speed about half way, or until softest peaks.
7) Add cheese to the egg and flour base. 
Fold in light to heavy and heavy to light, whites to egg base.
9) Pan batter into the mold.
Bake 375º to 400º 25 to 30 minutes. NEVER OPEN THE OVEN DOOR! The souffle` will appear brown and caky on the top. If you tap the side there should be just the slightest jiggle.
Serve immediately. Using two large spoons open the souffle` in the middle at the top. Spoon from the side onto the serving dish and spoon out some sauce. A souffle` sauces itself.
