Rhubarb-White Chocolate Soufflé
The markets are being flooded with fresh spring produce and i make it my personal goal to use as much as possible in the next few weeks. The latest discovery were young, tender stalks of fresh rhubarb....
View ArticleChocolate Soufflé for Valentine’s Day
Here’s for you, little lovebirds. A chocolate soufflé for two, served in a pot. How about that to impress your Valentine? Of course, I would avoid grandma’s rusted old pot and invest in a nice little...
View ArticleChocolate-Caramel-Nougatine Tarts
I spotted this recipe by Francois Payard a while back in a cookbook and what immediately drew my attention to it is the nougatine part. A nougatine is a confection similar to praline made from a light...
View ArticleGianduja Chocolate Kulfi w/ Caramelized Banana, Cocoa Nibs & Popcorn
Welcome to my post-apocalyptic version of a chocolate dessert. So dramatic. The one that ends it all. Kulfi is an Indian ice cream that’s not quite as romantic as gelato but has its own charms,...
View ArticleGianduja Mousse, Cocoa, Feuilletine
I can’t think of a name for this dessert so I need you to imagine a finely broken-up caramelized gaufrette fan wafer sandwiched between a luscious gianduja mousse, a chocolate brownie and cocoa powder....
View ArticleHot Chocolate Mousse, aka “ChocoBubbles”
Back in 2006 I was partner in an avant-garde dessert bar called “Room 4 Dessert” in New York. It was a molecular think-tank for people with a sweet tooth and while things didn’t always run smoothly it...
View ArticleNutella – Sour Cherry Tart
When Pierre Hermé calls a recipe “Nutella tart” you can assume it’s a little bit more involved than just scooping Nutella out of a jar and into a tart crust. His version consists of a layer of Nutella...
View ArticleBlack Truffle Sponge Cake
A few weeks ago, Tina of Wandering Eater talked about an advanced copy of Pierre Hermé new book “Pastries” she received. I didn’t even know that Pierre Hermé was coming out with a new book so, my...
View ArticleCheesecake Mosaïc
This is an interesting and delicious variation on cheesecake, a recipe by pastry wiz Pierre Hermé in his latest book “Pastries”. The base is made with a sweet pastry dough turned into a powder and used...
View ArticleCarrément Chocolat
If you believe the Mayan calendar, the end of the world is near. In about three weeks… err. Okay.. What I’m getting at is that end of the world or not you’ll need all the excuses you can find to make...
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