Milk Bar’s Birthday (or Mother’s Day or Any Day) Cake

Christina Tosi from Milk Bar loves classic, sweet, indulgent and at times industrial (oh no!) desserts. At least that is what she claims. I really have my doubts about that. You know, about her actually enjoying the shitty cake that comes out of a mix box tasting of chemicals and sugar. I digress, regardless ofContinue reading “Milk Bar’s Birthday (or Mother’s Day or Any Day) Cake”

Panforte di Siena with Chocolate and Rum Raisins

As I type this I am still munching on more of this goodness that i baked about two weeks ago now. This Holiday pastry is a “bread” in as much as “short bread” is bread. It’s a delicious, nutty, spicy and chewy candy almost more reminiscent of Spanish turron than a bread or cookie. WhateverContinue reading “Panforte di Siena with Chocolate and Rum Raisins”

Plum Tart with an Almond Crumble

Summer is winding down supposedly, even though it is still close to 100 F out there. I do not much like summer in Houston. It’s too hot, too humid too…sunny. Autumn is by far my favorite season and I look forward to its -hopefully- lower temperatures and cooking. Summer does have some things going forContinue reading “Plum Tart with an Almond Crumble”

Pierre Herme’s Awesome Rich Chocolate Cake

Pierre Hermè makes desserts with flavors that really pop. If it is a fruit dessert then it sure tastes like that fruit. If it’s a rose litchi macaron then it is the essence of the flower and the tropical fruit.  His book on chocolate desserts with Dorie Greenspan is a classic and I’ve been cookingContinue reading “Pierre Herme’s Awesome Rich Chocolate Cake”

The French Laundry: Pear Strudel with Chestnut Cream and Pear Chips

Back to that endless well of inspiration and technique, The French Laundry Cookbook. It’s like a small mini cooking course for every…course. I refine, learn and always end up with an awesome dish or two. This dessert was from a couple months back when pears were at their most abundant. I had some of theContinue reading “The French Laundry: Pear Strudel with Chestnut Cream and Pear Chips”

Naturally Leavened Panettone

This is another recipe from this past holiday season and it is worth recording for reference (and I got it posted before the end of January!). It worked very good but I will need to change a few things next time around, so a quick record of it is a good idea. Usually I makeContinue reading “Naturally Leavened Panettone”

Plums and Pistachio: Dacquoise, Blueberry Poached Plums, Ice Cream, Chantilly Cream

This is a very good combination of flavors that I tried out in two separate desserts, both are delicious, both imperfect and need some tweaking. The first one is another lift from Daniel Bouloud that features a disk of crunchy chewy pistachio dacquoise with whipped cream and poached plums with a scoop of pistachio gelato. TheContinue reading “Plums and Pistachio: Dacquoise, Blueberry Poached Plums, Ice Cream, Chantilly Cream”

Cronuts at Home

According to Chef Dominique Ansel when he created the Cronut he had no clue it would be such a huge phenomenon. He wanted to put a donut on his pastry shop’s menu and figured he’s put a spin on it, thus the Cronut was born. If you have never heard of a Cronut (never heard ofContinue reading “Cronuts at Home”