Mercredi 21 septembre 2011 3 21 / 09 / Sep / 2011 06:00 Clic to go to english version La poire, c'est le fruit phare de la fin de l'été et du début de l'automne pour moi: j'adore ce fruit à la chair douce et sucrée. J'ai reçu mes beaux-parents ce week-end et il m'ont ramené quelques poires de leur verger, elles étaient bien mûres et il fallait les consommer rapidement, l'occasion donc d'enfiler son tablier et de créer un petit dessert gourmand et rapide! La poire est un fruit modérément calorique, ce qui en fait dessert ou en-cas léger (seulement 47 calories/100 g), donc pas remord à lui ajouter quelques éléments plus riche pour un dessert très gourmand!
Make-Ahead Chocolate-Orange Souffle - Recipes — Cooking Ideas — SFGate Food & Wine This recipe, adapted from "The Dessert Bible," by Christopher Kimball, can be made couple days ahead and frozen before baking. Key steps include beating the egg yolks with hot sugar syrup, cleaning the rim of the ramekins and baking the souffle straight from the freezer. You can also tie a paper collar around the ramekins if you want the souffle to rise even higher, in which case this recipe will make 4 souffles (see option).
These pancakes are a Chinese favourite and are popularly served as dessert in Chinese restaurants, usually with another sweet dessert soup like red bean soup or sweet peanut soup. I thought my pancakes were not crispy enough but surprisingly one of my guests preferred it this way. These pancakes are usually made with red bean (azuki) paste but since I still have an almost whole packet of lotus paste from my steamed buns I decided to use lotus paste instead. Both work equally well in my opinion.
Come to think of it, I've been in love with entremets for a year or so. Or should I say, I've only discovered the existence of entremets since a year ago. (Yeah, apparently for a dessert lover, I'm kinda a slow learner.)
These things are quite possibly one of my favorite things to bake ever. They are so deceptive. Look at them, just look at them.
Welp, that’s all the fun we’re going to have for a while now, folks. The holidays have come and gone, we can’t legitimately say “Happy New Year!” to strangers anymore, and Valentine’s Day has fizzled out and left us all with killer chocolate hangovers. Now it’s just…winter. Bah.
What's a financier? It's not just a person who handles lots of money, it's also the name of a lovely little French treat! This petite cake would be a great make-ahead item for a brunch, shower or tea party.