This delicious tart takes a little bit of planning, First you poach the pears, which is a no-brainer. Then you make the shell, add the toppings and bake it again, et voilà – a beautifully golden colored, nicely caramelized tart!
Continue reading “Recipe: French Almond Pear Tart”
I make a really good almond cake.
These thin wafer cookies, shaped like a tile, are light and take little effort to make.
It is the perfect dessert for a holiday party. Continue reading “Tuiles – French Almond Wafers”
Two things I miss most from visiting b.patisserie in San Francisco: one is chef Brenda Leong’s delicious kouign amann – I have yet to find anything like it in Seattle. The other is Bostock.
Bostock is toasted brioche soaked in pastry syrup, topped with almond cream(frangipane) and sliced almonds. It is quite easy to make, as long as you have day-old brioche. I didn’t have day-old brioche at hand, so I made one from scratch and waited till the next day to make bostock. I know it sounded like wasting a good loaf of freshly baked brioche. But when one wants a bostock, one must have it!
Ingredients:
Orange Pastry Syrup
2 cups water
1 cup sugar
orange juice, Grand Marnier, Cointeau or Triple Sec (to taste)
Combine water and sugar in a small saucepan. Bring syrup to a boil. Once sugar dissolves, remove from heat and cool. Add orange juice or liquer to syrup. Syrup keeps up to one month in the refrigerator. Continue reading “Bostock”
