Bay Leaf Créme Brulee

Makes 6 ramekins
One of the most traditional of the French desserts a rich custard with a glass like burnt sugar topping!
2 cups of whole milk
2 cups of heavy cream
12 fresh bay leaves
1 vanilla bean, split and seeds scraped out (seeds reserved)
3 large eggs
5 large egg yolks
¾ cup of sugar
Pinch of salt
Bay leaf sugar (1 cup [...]

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Ginger Apple Tart Tatin

Serves 8-10
Traditional Tart Tatin are made with apples and is essentially an upside down pie!
1½ cups flour
1 tablespoon turbinado sugar
½ teaspoon cardamom, ground
2 sticks (16 tablespoons) unsalted butter, 1 stick cubed and ice cold the other room temperature
4-6 tablespoons ice cold water
5 medium tart apples (pink ladies, honey crips, jonagold or braeburns), peeled quartered lengthwise [...]

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Pain Au Chocolate

Makes 12
This version gives a shortcut to the traditional sweet Parisian breakfast treat by using already prepared puff pastry.
1 egg, beaten
1 tablespoon water
1 package puff pastry, cut into 12 rectangles
1 package puff pastry, cut into 12 rectangles
18 ounces bitter sweet dark chocolate, thin bards, cut into 1½ ounce pieces
Cardamom, ground (optional)
Preheat oven to 400°F. Line [...]

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Pear & Almond Clafouti

Serves 6
Traditionally a clafouti is French dessert made with black cherries in an excessively buttered dish in a cakey almond pudding like batter, baked and dusted with powdered sugar. This version is adapted form Julia Child’s clafouti recipe and utilizes almonds and pears.
3 bosc pears, cored and sliced thin (peels left on)
1 tablespoon lemon juice
1 [...]

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