Your Daily Sweets (2005-2012)

[E.T.]

Those look amazing! I wish my chocolate looked like that when it has tempering problems I don't see any streaks or spots on the shells.

Cinnamon/calvados milk & dark chocolate ganache with whole walnuts in a dark shell. Tempering was real tricky, I tried out a new chocolate - and it just wouldnt temper properly, on my 3rd try I decided to use mould anyway. The flavour turned out really nice though:)

Lemon / mint ganache from Grewelings book. I used the same batch of cocolate here for the mould, thus the tempering problem - but the flavour and texture turned out really well.

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[E.T.]

A couple of chocolatey treats I made recently ...

Amaretto mousse in almond tuile cups

Chocolate pots de creme with vanilla meringue kisses

[Lior]

Dear Lior,

I mean 42g gelatin which you then hydrate. I.e. if using powdered, the gelatin is hydrated in 210g water or if sheet, soaked and squeezed. As normal, the weight is the dehydrated weight. Is that clearer? Send a photo of whatever you make!

R

I see! Thanks!I will try and hope it is as nice as yours! I will send a picture for sure! Thanks!

[Lior]

E.T. ! beautiful! Great photography!

Edited September 1, 2010 by Lior (log)

[E.T.]

Thank you, Lior!

I can't wait to try out the halva recipe that you guys posted a few days ago. It's one of my favorite confections!

[tarko]

My first attempt a baking a Tarte Borguignione, a classic tarte Bordaloue with a twist - fine chocolate sweet crust pastry (I did a regular sweet short crust pastry) filled with chocolate almond cream and baked with red wine poached pears. Hopefully they will appreciate it at work tomorrow...

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[Aloha Steve]

My first attempt a baking a Tarte Borguignione, a classic tarte Bordaloue with a twist - fine chocolate sweet crust pastry (I did a regular sweet short crust pastry) filled with chocolate almond cream and baked with red wine poached pears. Hopefully they will appreciate it at work tomorrow...

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If they don't appreciate it at work, please allow me to give you my address

[janeer]

Nice flavor combo, looks fabulous.

[Lior]

my address?

[tarko]

2 tartes have just been posted, 1 to honolulu and the second one to ashlekon:)

[David Ross]

Huckleberry Turnover. Fresh Huckleberries off the mountains. The crop isn't plentiful this year-small berries and very tart-yet still delicious and the scent wondrous. Selling at $39.99 for a gallon bag at the Farmer's co-op. I'm sure the Grizzly Bears will be grumpy at the slim pickin's in the forest.

[TeakettleSlim]

Ok, it's not a really a sweet, it only looks like one. For a potluck I'm attending today, I couldn't decide between making cupcakes and making my pasta salad...so I compromised. Basil sweet-corn mini-muffins with chevre-tomato 'frosting'. Toasted pine nuts for garnish.

[Kim Shook]

Oh, Teakettle - that is just the greatest idea EVER!!!

[deensiebat]

Futzing around with Rosh Hashanah apples-n-honey dessert idea, and came up with this galette. Honey and rosemary in both the frangipane underneath, and the drizzled glaze on top.

[Kerry Beal]

Finally got around to making the green olive macarons. Turned out just as tasty as I'd hoped. Nice chunks of chopped pimento stuffed olives in the buttercream.

[Darienne]

Finally got around to making the green olive macarons. Turned out just as tasty as I'd hoped. Nice chunks of chopped pimento stuffed olives in the buttercream.

Looks lovely but fair to boggles the mind. Are these sweet cookie layers with a savory filling? Obviously it works if you like it, but I am at a loss...

[Kerry Beal]

Actually the filling is sweet too - just has olives in it!

[Chocolot]

Those are absolutely beautiful!!

[janeer]

I don't know why I never post to this thread, I bake all the time. So: cheesecake.

[chocoera]

those are gorgeous kerry! inspirational mmmmmmmmmm

[chocoera]

a few things i did a couple weeks ago....mini lemon tartlette with italian meringue, a throwback to pierre herme's "sweet pleasure" dessert, raspberry cloud which is a vanilla sponge with raspberry mousse, raspberry compote and creme chantilly with white choc cage and a berry mint glace' which is chocolate sponge, chocolate mint mousse with raspberry cream core covered in our own richard's mirror glaze thanks richard!!

[RobertM]

Absolutely and with no doubt - some of the most beautiful things I've ever seen - I can literally taste them with my eyes - Send me one, no two (maybe three) of each - PLEASE

[Kerry Beal]

Erika - you do GOOD work!

[chocoera]

aww, thanks guys and robert, iowa is not tooooooo far from virgina :

[Tri2Cook]

Very nice chocoera. It's kinda interesting watching this thread evolve, that particular glaze was posted in this very thread by Rob (gfron1) almost exactly 3 years ago and now it's been discovered again by someone new to inspire people once more. It's a fun glaze to play with and very forgiving. If it doesn't turn out the way you want, you can pretty much just lift it off and do it again. Although requiring more expensive ingredients and being a little less forgiving to work with, I personally like the taste of dejaq's glaze more than the gelatin/cocoa glaze but it is still a very nice glaze.

Kerry: green olive macarons? Seriously? That's f'ing awesome!