- a French salad consisting of canned tuna, green beans, hard boiled eggs, tomatoes, anchovies,onions, black olives and potatoes.
Sunday, November 3, 2013
La Religieuse
La
Religieuse is a French pastry made up of two choux puffs, with one on
top of the other and are filled with Crème Pâtissière.
Saturday, November 2, 2013
Classic French Croissants
A rich,buttery,crescent-shaped roll of yeasted dough eaten for breakfast.
Petits pains au chocolat
A rich,buttery,chocolate sandwiched roll of yeasted dough eaten for breakfast too.
Tuiles
These are beautiful chocolate and vanilla french wafer-like biscuits. The biscuits are baked quickly and shaped as soon as they come out of the oven.
A tuile to complete my dessert of red wine poached pear and ice cream.
Sunday, October 6, 2013
Vol-au-vents
Vol-au-vents are small hollow cases of puff pastry with either sweet or savoury fillings.
Vol-au-vents with crème patissière and fresh raspberries.
Mille-feuilles (Napoleons)
This a a French patisserie classic made up of layers of buttery puff pastry and crème patissière.
Assembly#1 Raspberry mille feuille:
3 layers of puff pastries with 2 layers of crème patissière with fresh raspberries.
Assembly#2 Classic mille feuille:
3 layers of puff pastries with 2 layers of crème patissière and topped with glacé icing.
Thursday, September 12, 2013
Quenelles
Quenelles can be made with minced fish, chicken, meat or vegetables.
This oval-shaped dumpling is bound together with a cream paste.Usually served with a special cream sauce; Lyon is famous for their quenelles. Adapted from Raymond Blanc's Quenelles of Pike with Crayfish Sauce , I made this fish quenelles with butternut squash cream.