Your Daily Sweets (2005-2012)

[Patrick S]

Great photos, Patrick! Could you tell us more about the Halsey tart?

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Sure. The recipe is from Sherry Yard's book, The Secrets of Baking. Well, sorta -- the recipe and the photo in the book portray two different assemblies, and I assembled according to the photo. From top to bottom you have a chocolate short dough, a whipped caramel cream made with Yard's caramel sauce, a chocolate glaze, and a vanilla tuile garnish.

[alanamoana]

bottom to top?

edited to add: i'm going to have to hire you to take pictures of my desserts one day! great photos as usual.

Edited April 26, 2006 by alanamoana (log)

[CanadianBakin']

Patrick - where are the Citrus Bars from and are they that much better for having the cream cheese icing?

Edited April 26, 2006 by CanadianBakin' (log)

[Patrick S]

Patrick - where are the Citrus Bars from and are they that much better for having the cream cheese icing?

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The citrus bars are from the book Celebrate with Chocolate. They are flavored with lemon juice, orange zest, and lime zest. I deviated from the recipe by using the crust from CI's lemon bars, and leaving the lemon balm out of white chocolate cream cheese icing. These are my favorite as far as lemon/citrus bars go (these are lemon+), but let me warn you in advance that many people would probably find them too sweet. I also love the icing.

[RuthWells]

I haven't done anything very new or exciting lately, just a few things for easter.

Yum! I think I have to make lemon bars tonight and it's all your fault.

[Cook456]

I'm having one of Ina Garten's fabulous Coconut Cupcakes with Cream Cheese Frosting and Coconut! They are from the Barefoot Contessa Cookbook.

[Ling]

Valrhona 71% Noir Amer bar

[RuthWells]

I've embarked on bread baking for the first time this week, and have been eating ciabatta for dessert. Does that count?

[Alinka]

RuthWells

You must spread some jam, or honey, or at least Nutella on it for it to count as dessert.

Patrick, those caramel brownies are beautiful. Can you share the recipe?

[Nina C.]

Last night, with barely anything sweet in the house and working on a deadline, a craving for dessert hit. So while some might consider it sacrilege, a tortilla got slathered with nutella, folded in half, and fried up in a pan. Delicious!

And then I still ate some more nutella straight out of the jar.

Edited April 27, 2006 by Nina C. (log)

[Ling]

Last night, with barely anything sweet in the house and working on a deadline, a craving for dessert hit.  So while some might consider it sacrilege, a tortilla got slathered with nutella, folded in half, and fried up in a pan. Delicious!

And then I still ate some more nutella straight out of the jar. 

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I've done the tortilla and Nutella thing before, but I crisp up the Nutella in the pan first, with lots of butter. Also good with cinnamon and sugar.

And Nutella from the jar is almost a daily thing for me.

[Ling]

I've embarked on bread baking for the first time this week, and have been eating ciabatta for dessert.  Does that count? 

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Ferran Adria has a dessert "recipe" where he melts dark chocolate and olive oil over bread, and I think he adds a sprinkle of fleur de sel or something on top too. I've tried the combo, and it's good.

[Abra]

Tonight, for my son's birthday, it's going to be

He wanted very little dairy for himself, gluten-free for one guest, and no nuts for another. Grrr! This is a lemon chess tart on a gluten-free gingersnap crust.

Patrick, your layers are always so perfectly level. How the heck do you do that? And that translucent caramel?

[Megan Blocker]

I've embarked on bread baking for the first time this week, and have been eating ciabatta for dessert.  Does that count?  

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Ferran Adria has a dessert "recipe" where he melts dark chocolate and olive oil over bread, and I think he adds a sprinkle of fleur de sel or something on top too. I've tried the combo, and it's good.

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One of the very best picnics a friend ever brought me on was a bread, cheese and chocolate picnic.

[Parmhero]

That's a lovely looking lemon tart, Abra. And beautiful floral decoration. Did you make the decoration yourself?

[miladyinsanity]

Great photos, Patrick! Could you tell us more about the Halsey tart?

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Sure. The recipe is from Sherry Yard's book, The Secrets of Baking. Well, sorta -- the recipe and the photo in the book portray two different assemblies, and I assembled according to the photo. From top to bottom you have a chocolate short dough, a whipped caramel cream made with Yard's caramel sauce, a chocolate glaze, and a vanilla tuile garnish.

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I saw an equally pretty one on Kuidaore just a few days ago. Seems that the Tart is named for a retired chocolatier who worked at Mars.

I'm drooling over the brownies.

Edited April 28, 2006 by miladyinsanity (log)

[Abra]

I made the white chocolate leaves, but the flowers are gumpaste. The tart was actually very good, despite all its limiting factors.

[gfron1]

Mango curd atop a pistachio paste disk with a flower made of sugar dried pinapple with pistachio paste petals (the flower was very fun to make).

[kaneel]

That combination sounds sooooo good............

That's interesting way to make the flower

[Abra]

gfron1, that is a beautiful flower! Will you tell us more about how you made it?

[gfron1]

gfron1, that is a beautiful flower!  Will you tell us more about how you made it?

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I adapted Pierre Herme's Dried Pineapple recipe from the Gourmandise (p. 49 of Desserts by Pierre Herme). 1/8" thick cut pineapple slice dried in paper towels, then dusted with confectioner's sugar on both sides. In preheated oven (200 F) dust the sugar on a baking sheet and weight with another baking sheet on top. Bake for about 1 hour.

The flowers were a fortunate rescue of a mistake. My pineapple slices stuck to the pan because I didn't dry them out enough. So as they were disfigured when I tried to remove them, I had the idea to push the center into a shot glass. The result is actually better than the picture - I have a new camera that I haven't figured out yet.

[Papaya]

gfron1, can you give us the recipe for the dessert itself please? It looks and sounds amazing!

[Woods]

Inspired by the "What's for Dinner?" and "Breakfast -- The most important meal of the day" threads in the "Cooking" forum, I ask you...

What are you cooking for dessert for yourself?

I just pulled a strawberry/blackberry crisp out of the oven.  Cinnamon, brown sugar, and St. Brendan's Irish Creme was mixed in with the fruit.  The crisp topping contains a buncha butter, brown sugar, toasted coconut flakes, flour, and rolled oats.

Smells amazing.  I'm about to go try it now that's it's cooled down a bit.

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I made Fondant a la Creme de Marrons et au Chocolat with the addition of 70ml of kaluha and 1 T instant espresso. It is incredible. What I would call a sophisticated dessert if served with a little whipped cream. woods

[Ann_T]

Patrick, I keep coming back to look at your photos. Shouldn't do that so early in the morning. I'll be craving chocolate all day now. Could you please tell me where I can find the Caramel Brownie recipe?

Thanks,

Ann

[Patrick S]

Patrick,  I keep coming back to look at your photos.  Shouldn't do that so early in the morning.  I'll be craving chocolate all day now.    Could you please tell me where I can find the Caramel Brownie recipe?

Thanks,

Ann

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Ann, I'll PM the recipe to you. I would post it here, but it would be a pain to rewrite the whole thing in a copyright-friendly way.