Lemon Curd and Fruit Tarts, originally uploaded by Theresa111.
Even now these tarts make my mouth water. I think that I will be sure to have these tarts everyday in my pastry shoppe Besides being absolutely heavenly, they are satisfying. I am pulling out my lemon curd, pastry cream and pate sucre recipes for tomorrow. I’ll just need to pop over to the store for some fresh berries.
I hope everyone has a beautiful week.
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.
Conversation Tart side view, originally uploaded by Theresa111.This was absolutely one of my favorite desserts. A conversation tart. It is composed of leftovers from the pastry shop, so the ingredients were not wasted. The flavor is divine and served with a freshly brewed coffee or brandy makes the day worthwhile.
Tonight I was sending a letter to my friend Paul and I was talking about drawing conclusions. We as web log writers and readers, have joined together to become a community of fellow human beings, who feel compelled to write and share ourselves.
What is rather wonderful is the fact that we can become totally candid and feel protected by the fact that we are a little bit incognito. We converse, indulge and wonder what our new friends are like. We are so used to being with the person we talk to that we must draw conclusions as to who looks like what, and imagine what does their voice sound like? Who is really hiding and who is only partially hidden, one might wonder.
So, my fellow readers, I leave you with this splendid conversation tart, for which I have previously posted the recipe (months ago) and the drink of your choice. Make delightful conversation, friends and enjoy our cyber space. It is as if we are totally free. Cheers!
Fraisier, originally uploaded by Theresa111.After the cake round goes on, Marzipan is colored light green, rolled out pretty thinly and cut to fit over the top. The name Frasier is written by fine piping dark writing chocolate on top. One strawberry is cliced part way through and fanned out, then placed on top. The acetate is removed from the cake and Voila!
This is the most mouthwatering delight! In fact every time I see this photograph I am transported back to culinary class and our chef has prepared this beautiful and delicious dessert. I will have to confess that what I most enjoyed about becoming a pastry cook was attending my school. The regime was very demanding and the cleanliness of the kitchens were approved by me with much gratitude. Out in the real world, the environment is not pristine, cultured or exact. In fact one usually ends up preparing many mundane desserts and the quality is so inferior to what was learned in class.
My dream is to open my own jazz cafe` in a few years and prepare the fine French desserts I was instructed in. Unfortunately, there are no places around the Washington, DC metro area which offer these fine delicacies, except for a few fine restaurants. What I envision is going to be for the everyday person who wants to spend their hard earned cash on my hard-to-prepare edible art.
A teaching facility would be forthcoming afterward and would allow anyone interested in learning this wonderful art to attend private classes. The ingredients are expensive and the creations are time consuming, so I shall have to offer them at a fair but pricey amount. The taste will be reason enough to pay for the bliss.
Busche de Noel, originally uploaded by Theresa111.
This is an edible Christmas log and with the tiny candle, one can even light it for a celebration. It makes a wonderful centerpiece and is is filled with delectable roulade, soaked in rum syrup and iced with butter cream. The designs and decorations are marzipan and meringue. Just looking at it makes my mouth water.
I want to take this time to wish all of my readers the Happiest Holiday and Winter Season. Take time to fill your heart with love and laughter. I would wish that all of our Earth’s peoples would be kind to one another.
“I leave you peace, my peace I give you.” JC
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.
Creme Caramel, originally uploaded by Theresa111.
In this photo you can see the caramel which has sauced the baked custard. The caramel is poured into the ramekin, before the custard mixture, and then baked in a Bain Marie, a water bath, at a very low temperature. When it is ready to be plated you use a sharp knife and loosen the custard. Place a clean serving dish top side toward the top of the dessert and place a hand on top, and one hand underneath the ramekin. Flip it over and then remove the ramekin.
Lady Fingers Chocolate Mousse and Ganache Sauce, originally uploaded by Theresa111.
Prepare yourself for a decadent treat to swell in your mouth and surround your senses. Be sure to have a napkin at the ready for the ganache sauce is sure to ooze from the corners of your mouth. So good.
