filipe

try http://parishomes.free.fr or maybe http://mapage.noos.fr/dbrc/indexenglish.htm

Sure I will and I'll share the pics with you guys on the forum. You'll see the pics, I'll taste the goods

Amazing Patrick. I haven't been following this thread with much attention, but each turn I look at it there's allways some amazing new stuff made by you. I had never baked anything from PH. I've only tried a similar version of his "matcha green tea chocolate truffles", from the latest collection. In two weeks I'll be trying the originals in Paris. Nham nham

I will try the nori with the sweet rice "pudding" and get some victims to taste it... One of my other options to achieve a similar effect was to make a thin black jelly sheet, using agar agar flakes - so that the cool rice won't spoil the solidified jelly. Do you think that this might work? Any ideas on how to dye the jelly in black?

I don't eat/like sushi so I'm not familiar with nori seaweed's taste. I was thinking on trying some sushi-like deserts using a typical portuguese desert of sweet rice, replacing the sushi rice by this one and do the rolling as if it was sushi. I thought on diping the nori sheet in some syrup flavoured with cinamon or lemon. Do you think it might work? Or would the nori get so wet that it won't be able to be rolled properly?

Has anyone used nori seaweed to do any pastry items? Which sweet flavours do you think will make a good combination with it?

And here are the ORIGINALs

While talking with a spanish friend this morning I asked him what spanish dessert he would make for 500 americans after a tapas menu. He gave me some options, suchs as Huesos de Santo http://www.geocities.com/cocinafamiliar/po.../huesosanto.htm Perrunillas http://www.ciberjob.org/cocina/espana/perrunillas.htm Yemas de Santa Teresa de Avila http://www.nutricionyrecetas.com/recetas/galletas/6621.htm I took a look on Ferran Adriá's last El Bulli 2003-2004 books...but no "typical spanish" deserts there...as expected He had there what seemed to be an awesome "rice with azafran"...although the azafran is a typical spanish product, the final result its not much of a spanish desert and also not easy to serve at a cocktail party.

It's hard to imagine a tapas menu at Eleven Madison Park My choice would fall on the "Crema Catalana" and the "Gateau Basque", those are really spanish deserts.

Why don't you add Blue Curacao? Blue Curacao is a sweet blue liqueur, distilled and flavored from the dried peel of bitter oranges. It can also contain distillates of lemons and curacao fruit, sugar and wine. The Caribbean island of Curaçao is host to much of the fruit used in these liqueurs. It is often used to induce color into cocktails and other mixed drinks. Be carefull with children anyway...

As I've told this one is a bit too sweet. But I prefer this one to the one I've posted on eGullet on what concerns to the softness of the custard. Anyway, I forgot to mention that instead of the 1 1/3cup of milk only I've replaced half of it by cream That, the corn starch and not using the cinnamon stick were the only things I've changed from the original David leite's recipe. Anyway, I've already ate 4 eheh

Working on this recipe. Bring the sugar, cinnamon (I've replaced cinnamon for lemon, just to flavour the syrup, I prefer the fresh cinnamon taste only on the outside, not in the custard itself), and water to a boil in a small saucepan and cook until an instant-read thermometer registers 220°F (100°C). Do not stir. Meanwhile, in another small saucepan, scald the remaining 1 cup milk. In a medium bowl, whisk the flour and 1/4 cup of the milk until smooth. (Instead of 3 Tsp wheat flour I've used 2 Tsp wheat flour + 1 Tsp corn starch) Whisk the flour mixture into the hot milk. Pour the sugar syrup in a thin stream into the hot-milk-and-flour mixture, whisking briskly. Set aside on a cold bowl. Don't forget the yolks should be stired while it's still warm, but I'll go there further. I've used frozen puff pastry, I didn't make mine. Overlay the several sheets of puff pastry, rubbing some soft unsalted butter in between them. Make them double their length and then roll then. Cut it 12 similar pieces. Put each slice of the puff pastry roll in a previously greased (with unsalted butter) mini-muffin pan and let it rest for 2 hours. Have a small cup of water nearby. Dip your thumbs into the water, then straight down into the middle of the dough spiral. Flatten it against the bottom of the cup to a thickness of about 1/8 inch, then smooth the dough up the sides and create a raised lip about 1/8 inch above the pan. The pastry sides should be thinner than the bottom. Fill each cup 3/4 full with the slightly warm custard. Bake until the edges of the dough are frilled and brown, about 8 to 9 minutes. (I'll say 15 to 20 minutes at 250ºC) And this is what you'll get : I did like the final result, altough it is a bit too sweet. But the custard cooked very well and looked lovely.

Will bake some tonight and probably will do a step-by-step photo shooting. I guess I will try David Leite's recipe this turn - not the one where he uses heavy cream, but this one -so that I can give Ling my comparing review. As he says on his other recipe with heavy cream, the one I'm baking today that's more similar to the famed pastéis found at the Antiga Confeitaria de Belém.

Well Neil, they're very soft and light...and sweet as well (that's why eating them with some citrus fruit or flavour at the side is a very nice combination) They're almost jelly-like. They seem like plastic layers. But they taste all but plastic

PatrickS: Wow, your photo is amazing (as usual) Glad you like them Did you sprinkle some cinamon over them before you ate them? I'm not very convinced about the result obtained when using cupcake wrappers... how do you spread the puff pastry? you have no surface against which you could press... (some lousy english this last one...sorry) Ling: I haven't tryed David Leite's recipe...yet But I will and let you know. In the meanwhile I am planning to do a step-by-step photo shooting for this recipe next time I'll bake it.

You bet! Yesterday while I was baking them I had several ideas as well...for example to replace some jelly layers on some truffle cakes for it, or to use them in petit-fours alternating layers of egg wraps with some lemon mousse for example. One of my purposes with sharing this recipe here was exactly to achieve new ways to apply it

I've decided to bake half recipe tonight. And here is the promissed "step by step". My cam's baterry got exhausted so I didn't had a chance to get some pictures while wraping them, but that's easy to do. Hope this to be helpfull.

You're right Rachel, when you drop a small amount of yolks in the syrup the yolgs start to clot, forming sheets. I'll do a step by step photo session and I'll post it, but for that I need to have someone else in the kitchen to make the photos

This one is another typical portuguese dessert. Along with the Custard Tarts this is one of our most well-known pastry items. It has its origin - along with almost every egg dessert here - in the old monasteries and convents. Click here for the recipe

Portuguese Egg-Wraps ("trouxas-de-ovos") This is one of the most known portuguese desserts step-by-steppictures can be found here. 18 yolks 2 egg withes 1 kg white sugar 300 ml water Let the sugar+water boil until reaching 29º Baumé/ 103ºC. In the meanwhile pass the youlks through a "chinois", being carefull not to foam. Then mix the yolks with the whites gently until it gets uniform. When the syrup reaches the desired boiling point you should drop a small amount of the yolks into the syrup and let it stay in the heat. You should obtain a thin layer of clotted yolk. Take it out of the syrup with the help of a spatulla or a skimmer and repeat this operation until you have no more yolks. While doing this be carefull so that the syrup doesn't loose the desired density. You may sprinkle some cold water in it to avoid this to happen. Take two layers at a time and wrap them together with the glossy side turned outside. Let them rest in some of the remaining syrup so to keep them wet. Serve them with syrup and a slice of orange. Or with some lemon sorbet (my favourite) Keywords: Dessert, Expert, Plated Dessert, Spanish/Portugese, Cocktail ( RG1593 )

TASTE THE CINNAMON? you only use the cinnamon to sprinle them after they've come out from the oven, not while making of the custard Try my recipe, with that one you won't have problems with the sugar.

Although I didn't dislike the mix between banana & chocolate I guess that Spring was the less successfull one - what didn't work at all was the mix between banana and the red fruits jam Autumn was a really nice surprise - if you eat it while hot the contrast between the soft and light texture of the chiffon cake and the crispy puff pastry will surelly delight you Summer was also very nice, although I might try a different sorbet/ice cream next time. Lemon and chocolate is a nice flavour combination, but yuzu and chocolate would be even better. Just need to find some yuzu.... Winter becomes better the day after, after the cake gets all the moisture from the ganache. Every version is very easy to do, so you could check them by yourselves and maybe you'll reach a different conclusion

I did it again tonight Getting addicted to this cake But tonight I've decided to create (beside the main big cake, of course) 4 muffin-size versions, which i called as the Four Seasons Cocoa Chiffon. What do you think of them? Starting with Winter, with a dark chocolate rain wetting it Then Spring, seasoned with red fruits jam and banana slices Then Summer, with a "heart" of lemon sorbet And finnaly Autumn, rolled with puf pastry and seasoned with a chocolate sauce

The one I feel (until now) most authentic is the one I've posted on RecipeGullet

If you sell them individually you'll get the risk of just selling one-by-one. If you sell packs of 6/10/12 (i don't know what cookies you bake neither their sizes, so it's hard to imagine) you'll have more chances to make some profit... Why don't you get some industrial packages - for example those aluminium foil boxes with plastic or card covers, used by take-away food suppliers - and then add a personal/design touch with a logo/brand, by using a coloured ribbon around it, to close it and to make it look nicier? Check my blog for some chocolate boxes I've made using that method. I guess the result it's not that bad, even with the industrial look added by aluminium foil packs.