by Brian | Apr 14, 2017 | Dessert Digest, Recipes, Uncategorized
This wonderful creamy treat is found in high-end bakeries around the world. The recipe itself here is quite simple, but it does require you have on hand some cream au beurre which is made with crème patissiere and some choux pastry on hand. So, no, this is not...
by Brian | Mar 29, 2017 | Dessert Digest, Recipes, Uncategorized
Often we have roulades during the holidays: a chocolate sponge cake filled with whipped cream, perhaps surrounded with a chocolate glaze. Roulades are far more than holiday food and can be enjoyed year-round in great variety. The cake can be vanilla, as it is here, or...
by Brian | Mar 28, 2017 | Dessert Digest, Recipes, Uncategorized
In her magnificent latest book, Flavorful, Tish Boyle goes to the max in fashioning grand desserts. The book is devoted to her, and probably yours, favorite flavors. We all seem to tend to vanilla and coffee and caramel. And apple. Bread pudding began as a sort...
by Brian | Mar 26, 2017 | Dessert Digest, Uncategorized
Fear not, for you can do this. In Patisserie Maison, Richard Bertinet shows you a path to dessert elegance. This classic recipe is deceptively easy, especially if you already have on hand some chocolate genoise sponge cake. A bakery shop make components,...
by Brian | Mar 21, 2017 | Cookie Jar, Dessert Digest, Recipes, Uncategorized
In the wondrous Gâteaux, authors Christophe Felder and Camille Lesecq present a fabulous array of treats: large cakes, small cakes, celebration cakes, tarts, and fruit happiness. Oh, and cookies. Felder is from Alsace, a region of France on the German border...
by Brian | Mar 19, 2017 | Dessert Digest, Recipes, Uncategorized
In her magnificent latest book, Flavorful, Tish Boyle goes to the max in fashioning grand desserts. This is the most complex recipe in the book and is truly a master work of dessert craftsmanship. Yet, Tish has written this for you, the American home cook, and she...
