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Your Daily Sweets (2005-2012)

Dessert

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5794 replies to this topic

#1291 Ling

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Posted 23 May 2006 - 06:03 PM

Those mini tarts are too cute! :wub:

BTW, they look like mini quiche pans, if I'm not mistaken--the quiche pans are taller than the tart pans, but not as tall as the brioche ones. I use the same quiche pans (but mine are larger in diameter) for my tarts! :smile:

#1292 ludja

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Posted 23 May 2006 - 06:43 PM

Patrick - those are gorgeous! Which ones were your favorites? How did they taste?

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They all turned out pretty good, but if I had to pick a favorite it would probably be the chocolate-caramel tart. I love the combination of fudgy ganache, chewy caramel, and crispy sweet tart dough.

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Yeah, these really caught my eye as well. I jotted down the idea and need to try it sometime soon. Did you use your favorite caramel from Sherry Yard by any chance? (They all look really beautiful; I just was particularly intrigued by the flavors in the chocolate tart.)
"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"


#1293 Renee K

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Posted 24 May 2006 - 02:18 AM

Patrick, those tarts are gorgeous!

#1294 Ling

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Posted 24 May 2006 - 02:43 AM

Here are the chocolates from LA Burdicks I got last week. They are long gone...*sniff sniff*

(the box of chocolates had 2 layers...the flavours were all different)

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#1295 RuthWells

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Posted 24 May 2006 - 07:10 AM

I've been doing a bunch of bite-sized desserts using my little tart pans. Actually I don't know if they are supposed to be tart pans or petite brioche pans, but they work fine as tart pans regardless.


Absolutely stunning.

I'd love to hear about your technique for lining the tins with your pastry dough. I did a bunch of tartlets from Sweet Miniatures a few weeks ago and was quickly reminded of how tedious and time-consuming it is to press the dough into each little tin. How did you get such consistent results, and did it take hours?

#1296 Patrick S

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Posted 24 May 2006 - 07:33 AM

Patrick - those are gorgeous! Which ones were your favorites? How did they taste?

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They all turned out pretty good, but if I had to pick a favorite it would probably be the chocolate-caramel tart. I love the combination of fudgy ganache, chewy caramel, and crispy sweet tart dough.

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Yeah, these really caught my eye as well. I jotted down the idea and need to try it sometime soon. Did you use your favorite caramel from Sherry Yard by any chance? (They all look really beautiful; I just was particularly intrigued by the flavors in the chocolate tart.)

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That probably would work well, but instead I used a very simple caramel recipe a bit firmer than a sauce:


4T water
2T corn syrup
1C sugar
1T butter
4T cream

Combine water, sugar and corn syrup. Caramelize. Remove from heat. Add butter. Stir in cream, being very careful to avoid steam burns.
"If you are irritated by every rub, how will you be polished?" - Rumi

#1297 Patrick S

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Posted 24 May 2006 - 07:49 AM

[I'd love to hear about your technique for lining the tins with your pastry dough.  I did a bunch of tartlets from Sweet Miniatures a few weeks ago and was quickly reminded of how tedious and time-consuming it is to press the dough into each little tin.  How did you get such consistent results, and did it take hours?

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Definitely tedious and time-consuming, at least compared to just making one big tart or pie, but its not so bad once you get

For some of them I cut out circles of dough, pressed them into the tins, pressed out the sides and bottoms to as consistent a thickness as I could, and then trim the excess dough from the top using a knife. If the cut surface looked course, I would just tap it with my finger to smooth it out. For others I just took a lump of cool dough and pressed it into the tins. Of course, the more I did, the more I could kind of feel for the right dough thickness with my fingertips, and the more consistent they came out.

For blind-baking weights, I used two pennies stacked on top of a quarter, wrapped in foil to look like big Hershey's kisses (that makes them easier to add and remove from the tart tin). So, I would press the dough into the tins, refrigerate for a little bit, bake for several minutes, then add the weights (I found that if I added the weights at the beginning, they tend to get stuck in the dough), then finished baking.
"If you are irritated by every rub, how will you be polished?" - Rumi

#1298 CanadianBakin'

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Posted 24 May 2006 - 07:52 AM

Beautiful tarts! Patrick, what is the diameter of your mini pans? Are they tinned steel or did you splurge on the heavier ones?
I'm just composing a menu of mini's for a group of ladies for next week. I was going to do lemon tarts anyways, but I think I may use your ganache/caramel idea. They sound divine. Did you like them with the white pastry shell or would it have been even better with a chocolate shell?
Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

#1299 Patrick S

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Posted 24 May 2006 - 08:05 AM

Beautiful tarts! Patrick, what is the diameter of your mini pans? Are they tinned steel or did you splurge on the heavier ones?
I'm just composing a menu of mini's for a group of ladies for next week. I was going to do lemon tarts anyways, but I think I may use your ganache/caramel idea. They sound divine. Did you like them with the white pastry shell or would it have been even better with a chocolate shell?

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I haven't measured them, but I think they are about 2" at the bottom and about 3" at the top. They are very thin and light. As for myself, I prefer regular sweet tart shells to all the chocolate doughs I've tried, so that's what I would use again next time.

Edited by Patrick S, 24 May 2006 - 08:06 AM.

"If you are irritated by every rub, how will you be polished?" - Rumi

#1300 ludja

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Posted 24 May 2006 - 08:50 AM

Thanks for the caramel recipe and the mini-tutorial on your mini-tarts... :smile:
"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"


#1301 Mistinguett

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Posted 24 May 2006 - 11:22 PM

This is from a few days ago - Three Nut Praline Buttercream Torte. The name says it all: three thin layers of almond, hazelnut and walnut cake with a simple praline buttercream. Very good.

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The human mouth is called a pie hole. The human being is called a couch potato... They drive the food, they wear the food... That keeps the food hot, that keeps the food cold. That is the altar where they worship the food, that's what they eat when they've eaten too much food, that gets rid of the guilt triggered by eating more food. Food, food, food... Over the Hedge

#1302 CanadianBakin'

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Posted 25 May 2006 - 07:53 PM

Mistinguett - mmmmm you've got me drooling!
Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

#1303 rajsuman

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Posted 26 May 2006 - 01:17 AM

I don't normally bake during term time since the oven in my residence kitchen is pretty dodgy, but I made some apple tartlets this morning because this afternoon my team competes in qualifying race heats, and I thought we'd probably want a little something for afterwards. :smile:
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For those like me who don't have the Pie and Pastry Bible, here's Martha's puff pastry version as adapted by Nupur. This has been on my to-do list for so long.

Edited by rajsuman, 26 May 2006 - 01:19 AM.


#1304 oli

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Posted 26 May 2006 - 11:21 AM

This is from a few days ago - Three Nut Praline Buttercream Torte. The name says it all: three thin layers of almond, hazelnut and walnut cake with a simple praline buttercream. Very good.

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I was wondering if the recipe for your wonderfully looking Torte was posted somewhere?
Thanks

#1305 Mistinguett

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Posted 26 May 2006 - 12:12 PM

Oli, it was published in a magazine (I cut out the recipes but I think it was a MS Living issue) years ago along with my absolutely favorite chocolate torte. I'll be more than happy to p.m. you *and anyone else who wants* the recipe later in the day as I'm not sure if I can post it here.
The human mouth is called a pie hole. The human being is called a couch potato... They drive the food, they wear the food... That keeps the food hot, that keeps the food cold. That is the altar where they worship the food, that's what they eat when they've eaten too much food, that gets rid of the guilt triggered by eating more food. Food, food, food... Over the Hedge

#1306 Mistinguett

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Posted 26 May 2006 - 10:54 PM

My first Hummingbird Cake - big flop, the cake came out too dense (didn't rise as I expected). I actually cut each cake in two and layered the frosting to mellow it down. It tastes good (maybe a bit too much banana and too little pecans), the frosting definitely saved it.

Posted Image
The human mouth is called a pie hole. The human being is called a couch potato... They drive the food, they wear the food... That keeps the food hot, that keeps the food cold. That is the altar where they worship the food, that's what they eat when they've eaten too much food, that gets rid of the guilt triggered by eating more food. Food, food, food... Over the Hedge

#1307 Ling

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Posted 27 May 2006 - 06:26 PM

I had...uhm...6 desserts last night, 7 if you include the cheese course. I ate at Mistral, and it was one of the best meals of my life.

pictures here!

#1308 miladyinsanity

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Posted 29 May 2006 - 03:38 AM

Thank you, Ling, for *suffering* for us. LOL.

I've gingersnaps, very bad Egg Yolk cookies and cocoa cookies. Holidays are coming, and that means I can bake something new. Hooray!
May

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#1309 tupac17616

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Posted 29 May 2006 - 11:09 AM

I don't think I've posted to this thread before, but I'm always drooling over (er, uh, reading) it. But I figured it's time I join the fun...
Marsala Zabaglione
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#1310 Megan Blocker

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Posted 29 May 2006 - 11:22 AM

Grapefruit sorbet from Eli's!

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#1311 Abra

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Posted 29 May 2006 - 11:22 AM

I kind of hate to show such homely baking, after Patrick and Mistinguette's beautiful treats, but these were so unusual and delicious I have to share.

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A friend was making a Greek dinner last night, and I wanted to bring a non-phyllo dessert. Amazing how little I knew about Greek sweets before a long trek through Google to find these. On top you see Amygdalopita, a Greek nut cake made with 14 eggs! And no flour, just ground nuts and bread crumbs. On the bottom, Cake with Sesame Seed Paste and Orange, a vegan (!) cake made with tahini and orange juice.

Both were super-dense and rich, and unlike any other cakes I've made. In fact, while the nut cake was baking I couldn't imagine what sort of dessert it would turn out to be - it has to have the weirdest directions of anything I've ever baked. I recommend both of these to you all - I baked them just as written, except that I used ground hazelnuts instead of almonds in the nut cake, because I had that in the freezer. I don't think it made any difference in the outcome. The recipes are here Tahini Cake and Nut Cake.

#1312 Mistinguett

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Posted 29 May 2006 - 01:04 PM

Oh Abra, those look scrumptious! the tahini cake especially, got to try that.
The human mouth is called a pie hole. The human being is called a couch potato... They drive the food, they wear the food... That keeps the food hot, that keeps the food cold. That is the altar where they worship the food, that's what they eat when they've eaten too much food, that gets rid of the guilt triggered by eating more food. Food, food, food... Over the Hedge

#1313 Ling

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Posted 29 May 2006 - 02:30 PM

Thank you, Ling, for *suffering* for us. LOL.

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Oh yeah, I forgot about the lemon bar and the slice of coffeecake I had for breakfast that day. Brings my dessert total up to 9! :wink:

Yesterday I had coffee ice-cream for dessert...today I'm baking a chiffon cake.

#1314 Patrick S

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Posted 30 May 2006 - 06:11 AM

This is an El Rey white chocolate mousse with warm, thickened passion fruit sauce on top. The mousse recipe is from Sherry Yard, and is egg and cream-based. The sauce is simply sweetened passion fruit puree thickened with a little cornstarch. The picture is a wee bit overexposed.

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"If you are irritated by every rub, how will you be polished?" - Rumi

#1315 Desiderio

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Posted 30 May 2006 - 05:07 PM

Yummyyyyy!!! :biggrin:
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#1316 gfron1

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Posted 30 May 2006 - 08:08 PM

Maybe overexposed but looks great Patrick.

I made Filipe's Portuguese Custard Tarts which at every stage I thought was going to be a failure and turned out deliciously.

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#1317 oli

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Posted 31 May 2006 - 07:06 AM

Sometimes underexposed or overexposed will give a more dramatic feel to the picture. I think the underexposure give the dessert a lightness as if one is trying to convey this is something one has at breakfast.
Nice

#1318 Eden

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Posted 31 May 2006 - 09:02 PM

No photo because it was not the most visually appealing, but tonights eventual desset was a real winner for taste.

After seeing the Strawberry Bruschetta thread I decided to try it. not the greatest ever since the berries weren't the best, but the grilled pound cake and a a dollop of sweetened sour cream made for a nice enough combo. However we then added a scoop of home-made basil ice-cream & suddenly WOW! the warm berries against the sweet cold basil were plate licking good :raz:

I will have to revisit this later in the summer when we actually have decent berries available.
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#1319 Abra

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Posted 31 May 2006 - 09:38 PM

Eden, are you going to tell us how to make the basil ice cream? I've got my basil planted...

#1320 FWED

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Posted 31 May 2006 - 10:40 PM

Since this is the start of the berry season here in the Pacific Northwest I got an early start on it and made a Fraisier this weekend. The original recipe came form the book Dessert Circus by Jacques Torres. It is composed of: layers of biscuit cake sweetened with a sauce made of strawberry puree, simple syrup, and raspberry liquor; fresh raspberries and strawberries; and held together with a strawberry buttercream frosting. Needless to say a small slice goes a long way.

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