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

Early Afternoon Brunch

Crepes filled with raspberry jam

Given my propensity for the delicious and savory, I therefore must admit to having a bit of a sweet tooth. You do not need to eat more than two of these wondrous treasures. They are quite easy to prepare and only take about ten minutes to mix, cook and assemble.

A fantastic pairing would be tall glasses of Mimosa’s to drink, or even a dark burgundy wine. Add crispy bacon alongside fluffy, swiss cheese scrambled eggs. To balance the meal might I suggest a lightly tossed salad with balsamic vinegarette, sprinkled with toasted pecans? A bit later serve a piping hot cup of chocolate, which has been infused with cinnamon stick. Enjoy.

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.

Dessert and Good Conversation

Jaconde` Chocolate Mousse` Teardrop, originally uploaded by Theresa111.

Whenever I have the opportunity to gather friends or family round the diner table I always look forward to sharing good times, catching up and finding out what is going on in our lives. This time shared is a fundamentally important part to me and when the dessert is brought round, everyone is relaxed and open to discussing the topic of the day.

The dinner table is not filled as it once was. Most everyone these days is on the run, each having his or her agenda to take care of. We seem to have turned into a nation of “See you later,” and with a quick peck on the cheek or a wave, we are off.

I have decided to purchase a dark wood dining table, large enough for 8 - 12 guests. Last year, I saw the one I wanted at Pier 1 Imports, but I got side-tracked and didn’t go back to get it. Many times I like to think about a purchase for a long time before I actually shell out the funds.

Because it is a major purchase, perhaps not to Donald Trump … in fact, most certainly not to him, I want to be certain I will be content with the style and feel of the wood. It will be a place to be used almost daily and I have found, to my chagrin, that in the past, I have been guilty of impulse buying. This is a meaningful purchase and because I anticipate many good meals being shared, I want to make sure I will be happy with my choice.

Thankfully, I wrote down the name of the set and I will attempt to track down the artisan who created it. In my minds-eye, I imagine the delicious meals and good conversations to be shared.

Freshly Glazed Danish

Freshly Glazed Danish, originally uploaded by Theresa111.

Danish treats are fun to make. The dough takes time to prepare, then rest between turns and shaping the individual Danish takes practice. The shapes, fillings and glazes are what differentiates the types there are to choose from. Here are but a few.

In my opinion, hot out of the oven is the best way to enjoy them. Yummy.

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.

Brioche Parisienne Loaf

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.

Three Creme Brulees

Three Creme Brulees, originally uploaded by Theresa111.

One of the very last projects in culinary school was to prepare one of the desserts we had at our internship. In this photograph, which I took, there are three different creme brulee’s presented.

My pastry arts classmate, Jessica prepared this plated dessert, for this last assignment. She, as were the rest of our class were at major hotels, gaining hands-on experience. She made pistachio, coffee and vanilla brulee. After the tops were torched, she added the garnish and a tiny portion of fresh raspberries and strawberries. A touch of mint and she was done.

We all really loved the flavors and congratulated her on a job well done. She is living on the west coast and doing quite well.