Brioche Nanterre Loaf

Brioche Nanterre Loaf, originally uploaded by Theresa111.

One of the most satisfying thing to prepare in the kitchen is brioche and then after the rising process, to bake it off. Tear this apart.  It is so delicious you don’t need to put anything on it. It also makes the most wonderful French toast. Simply slice the day old brioche and dip it into an egg batter, just prior to frying. Dust with 10X (powdered) sugar.  It’s heavenly.

French Toast

1 loaf brioche (a day old)
6 large eggs
2 to 3 cups half and half
Vanilla, Grand Marnier, Cinnamon (to taste)
maple sugar or 10X sugar

1) Put clarified butter into a heated skillet
2) Slice the loaf 1 1/2″ thichness
3) Quickly dip slices into egg mixture, coating both sides
4) Place into skillet and allow to cook until golden brown
5) Using an egg turner flip the slice over and repeat cooking
6) Sprinkle with maple sugar or sprinkle with 10X sugar
7) Serve immediately

Yields about 10 to 12 slices

Apple Tart Normande

Apple Tart Normande, originally uploaded by Theresa111.

Pate brisse with egg is a flaky crust.  The unbaked shell is filled with pastry cream Normande, which is a very rich. It is prepared mostly of heavy cream and egg yolks, sugar and a tad of calvados or brandy. Sliced apples are placed on top, then dotted with butter and sugar. It is baked and then brushed with hot apricot glaze. Let it sit thirty minutes before slicing. I understand … it will be hard to wait, but oh, so worth it.

Danish Brioche Swiss II

Danish Brioche Swiss II, originally uploaded by Theresa111.

Danish - Sweetened Brioche` rolled up and placed into a bottom layer of brioche`. Baked and then brushed with hot apricot, rum & 10X icing. Finished by sprinkling lightly toasted, sliced almonds on the top.

After it is a tiny bit cooled, you actually tear off your portion, instead of using a knife to cut. The rough appearance only lends to the beauty of this tasty morning delight.

My Pastillage`

My Pastillage`, originally uploaded by Theresa111.

Made from a few ingredients which harden but is still extremely fragile, pastillage` is used to create a centerpiece or a holder for desserts. I am quite pleased with this piece.

I use this photo as my Avatar. The fruit is colored marzipan. My grapefruit is rather large though. Artistic License! February 2005.

Praline Japonaise Gateaux

Praline Japonaise Gateaux, originally uploaded by Theresa111.

2 9″ japonaise or dacquoise round disks, fully baked
1 9″ 1/2 ” slice of genoise cake
1/2 butter cream recipe
3 T praline paste, to taste
2 cups rum syrup
3 c toasted sliced almonds
pink fondant for decor finish

Assembly:
1) Anchor nut meringue to the plate. Spritz with rum syrup.
2) Spread praline butter cream over the bottom layer.
3) Spritz both sides of the slice of genoise cake and place on filling.
4) Add another layer of praline butter cream.
5) Cover with top layer of nut meringue.
6) Ice entire cake with butter cream.
7) Pat toasted sliced almonds against sides and top of cake. Pipe pink fondant on top and center of cake. Classic finish.

Yields 20 slices. Serve fresh.

Ganache Japonaise Gateaux

Ganache Japonaise Gateaux, originally uploaded by Theresa111.

Two Japonaise meringue disks are slow baked and completely dried. Dark chocolate ganache is piped with a large star tip and sandwiched in between. 10X sugar is sifted over the top. It’s so rich, the crunch of the disk and the smoothness of the ganache is a great combination.

Mini French Buffet

French Buffet Phase I, originally uploaded by Theresa111.

This makes my mouth water as my brain drinks in the aromas, whilst my eyes devour the joy of the delicate flavors, creamy textures and the appropriate crunch of crust, precisely baked choux buns, cookies and coconut macaroons. The Madeleine’s are the perfect size of cake; two bites.  Whereas, the toasted almonds provide nutty accompaniment after being sprinkled to stick atop hot apricot glaze. Everything works together.  Raspberry, cherry, lemon, almond and pistachio flavors enhance each flavor-filled mouthful.

It literally took days to prepare for a big event and the pastry kitchen was an intense place to be. The hands of the students purposefully going through the exercises to make sure all of the differing components be in place and at the ready when assembly time arrived. Then we all marveled at how the recipes, many of which could stand on their own, were combined to create each little masterpiece. Oh, how I miss my French Culinary kitchen. I still dream of the glorious work of our hands and hearts.

 

Lemon Mirror with Lady Fingers

Lemon Mirror w/ Lady Fingers, originally uploaded by Theresa111.

Um, yummy for the tummy. Having always cherished lemony things and especially the flavor, I highly recommend this decadent dessert. I can almost taste it just from looking at the photograph. I would have chosen a shiny black platter for the presentation and set small spray of violets and pansy’s alongside the base.

One day I will own my own Jazz Cafe` presenting an array of French Desserts and fine drink. My husband and I know so many musicians we will always have a grand mixture to choose from. It’ll be like having small intimate parties five days a week. Tuesday - Saturday.  I picked out a name and have kept it hidden away for over ten years. I can envision the light blue neon light emblazoning the name into the night and the lay-out of the interior design.

Someday is getting closer all of the time. Don’t you love dreaming and making goals? Believe it and achieve it! Wonderful words I heard someone say recently. Vivid visualization makes it so. Just hold on to that thought.