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Caramel Tart-Caramel Tarts-Chocolate Tart-Chocolate Tarts-Pasta Frolla. Posted by Grace Massa Langlois on Friday, 8th July 2011 When I finally decided on Lemon Meringue Tarts for the holiday weekend I knew I would have to offer another choice because not everyone in my family is a fan of citrus desserts.

Caramel Tart-Caramel Tarts-Chocolate Tart-Chocolate Tarts-Pasta Frolla

It didn’t take me too long to decide on the other option because everyone in my family loves chocolate. I decided immediately to pair the chocolate with luscious caramel. I also wanted to add a few different textures and flavours. I present to you pure indulgence, Chocolate-Caramel Tart – crispy, hazelnut sweet short pastry with four layers of goodness – caramel, toasted hazelnuts, dark and milk chocolate ganache, and milk chocolate glaze. I could have stopped with the dark and milk chocolate ganache layer but the chocolate lover in me took over. Wow! The classical pairing of chocolate and caramel is one of my favourites but adding toasted nuts brings any dessert to another level for me. I wish the kids enjoyed the pairing as much as I do. Comments (57) Our Red Velvet Cake Obsession - A Recipe. Red Velvet CakePrintable recipeAdapted from recipe taken from the Hummingbird bakery website.

Our Red Velvet Cake Obsession - A Recipe

By Pig Pig's CornerPrep time: 15 mins Cook time: 65 mins Yield: Makes a 6" cake, 2 tiers. I halved the recipe and made a 3rd tier. The original recipe yields 12 cupcakes. Ingredients: For the cake:60g unsalted butter, at room temperature150g caster sugar1 egg10g cocoa powder20ml red food colouring (preferably Dr. The Ultimate Cinnamon Rolls. Ul⋅ti⋅mate [uhl-tuh-mit]–adjective 1. last; furthest or farthest; ending a process or series: the ultimate point in a journey 2. maximum; decisive; conclusive: the ultimate authority; the ultimate weapon. 3. basic; fundamental; representing a limit beyond which further progress, as in investigation or analysis is impossible 4. not to be improved upon or surpassed; greatest; unsurpassed: the ultimate recipe; the ultimate cinnamon roll.

The Ultimate Cinnamon Rolls

In every aspect of the word, ultimate is the right descriptor for this recipe. It was the first recipe I have tried for cinnamon rolls and it will likely be the last. I could not imagine wanting anything more out of a cinnamon roll. This perfect bun satisfied each sense: fragrance in through the nose, the variant warm colors, the squish of the fork, the warmth of the soft roll, the sweet cinnamon-y flavor and the sound of silence as you take a moment to revel in its perfection. Chocolate Éclairs with Vanilla Bean Crème Pâtissière Recipe. Posted by Grace Massa Langlois on Thursday, 21st October 2010 These sinfully delicious Chocolate Éclairs with Vanilla Bean Crème Patissière and Chocolate Ganache Glaze are sure to win the heart of any chocolate lover.

An éclair is an oblong shaped pastry made with pâte à choux (choux pastry or pasta choux) and is sometimes filled with cream. Crème pâtissière (crema pasticcera) is my all-time favourite. I could eat a whole bowl in one sitting! Other fillings include sweetened whipped cream or custard. If you’ve never had the pleasure of indulging in a chocolate éclair you are missing out! I personally cannot imagine life without chocolate, but if you’re not a big chocolate lover, Patricia from Technicolor Kitchen posted an amazing quick and easy recipe for Lemon Cream Éclairs (can’t wait to try this).

Sure you can buy these at the local pastry shop or a version of them at the donut shop, but surprisingly Éclairs are very easy to make at home. To shape Éclairs Puffs (from Martha Stewart) Strawberry Cream Cheese Tart » Annie's Eats. Japanese Strawberry Shortcake, Recipe Japanese Strawberry Shortcake. The Japanese do some amazing things with cake and pastry.

Japanese Strawberry Shortcake, Recipe Japanese Strawberry Shortcake

They have embraced many Western desserts and made them uniquely their own in many ways. I love a good Japanese sponge cake—moist, light and airy, and not overly sweet. A while back I received an email from Eliane, an LFM reader, who asked me to share a Japanese sponge cake recipe. At the time, I didn’t have a favorite recipe, but told her that I would work on it. After a bit of looking around and not finding anything I was happy with, I turned to a trusted recipe source, my friend Noriko. First you make the cake, which is a simple process of beating egg whites and sugar together until stiff and glossy, and then gently folding in the rest of the ingredients. After the cake is made you make your whipped cream. After your whipped cream is ready, all you have to do is cut up some fresh strawberries and slice your sponge cake into slices (2 or 3), build your strawberry shortcake, and then frost it!