SweetSide

Black Forest cake....

Beautiful and well done! I would love to try that plate of goodies and experience the tastes of another world!

Cream cheese is one of those things that are heaven sent (guess that's why they use the angels in those ads!). Those salmon cornets above have me drooling on my keyboard. Bagels with gobs of cream cheese -- YUM! Cheesecake -- be still my heart. The one exception for me is chocolate cheesecake -- I just don't care for it much. I don't like the tang of the cheese with the chocolate.

Thanks for all your suggestions! It's tough to choose, but in the France forum, the idea of the Galette de Rois (Kings cake) was also mentioned and struck a chord with me. I love the idea of the little feve in the cake for the kids to find. And, it is definately a very seasonal cake. Funny how we don't celebrate the Epiphany here in the US, but I did make one of these in pastry school and loved it. Thanks for the other ideas -- if my daughter nixes this one (better not!) at least I have others to choose from.

Beautiful! Thanks for the Galette de Rois idea. Funny how we don't celebrate the Epiphany here in the US, but I did make one of these in pastry school. Forgot about it until now -- I loved that, and the kids will love finding the feve. I'm excited now!

WHAT are the grains? I've made mousse a time or two where my cream was very cold and caused the chocolate to set too fast making little "chips" in the mousse. What filipe was referring to when the chocolate+milk+gelatin sets up more than desired.... But, I never use gelatin in chocolate mousse, so I KNOW mine was the chocolate and not the gelatin.

(also posted in the France forum) My daughter is having a party in her French class at school and I need to prepare a dessert for the class that would traditionally be served in France during the Christmas season. However, the Buche de Noel has already been "taken" by another student, so that one is out. As for other things, while I can name and prepare a long list of French pastries, I haven't a clue as to what would be most popular during the Christmas season. Thanks for your suggestions!

My daughter is having a party in her French class at school and I need to prepare a dessert for the class that would traditionally be served in France during the Christmas season. However, the Buche de Noel has already been "taken" by another student, so that one is out. As for other things, while I can name and prepare a long list of French pastries, I haven't a clue as to what would be most popular during the Christmas season. Thanks for your suggestions!

I have almond flour and I have powdered sugar, so along your lines, I was planning on making the TPT by taking 25g almond flour and whisking it with 25g powdered sugar. I pay the same price per pound for almond flour and slivered almonds and sliced almonds... so there is no reason for me to do more work than I have to....

I third the e guittard and will also say that I don't particularly care for the Scharffenberger either. I also prefer Cacao Barry over Callebaut -- same parent company, and I get them for the same price. I think the Cacao Barry has a better texture and flavor profile.

Thanks everyone!

I was just reading a new recipe and it called for 50 grams Almond TPT. I'm looking for some clarification on this -- wasn't taught it in school. I believe I've read that TPT is "tant pour tant" or equal measures of something. And is it equal measures of almond flour and powdered sugar? It would appear that in the recipe -- for a tart dough, that this would be the case. Thanks!

Nice explanation -- I knew a little made it seize, a lot was ok, but this explanation made it suddenly become clear (at least for me) the process going on in there!

I haven't even seen it, but I so want to eat this dessert! There is a beautiful tea from Harney and Sons -- if you have time to order with express delivery -- that would be wonderful: White Christmas Tea Flavored with almonds, vanilla, and cardomom. Mmmm....

I think K8 summed it up pretty well with that line! It is truly a festive dessert, and those curliques so remind me of the streamers in Times Square being thrown from the windows above. That dessert is cool, light, and very refreshing looking -- just what is needed after a long holiday season of rich food. Beautiful Michael!