Tag Archives: entertaining

Banana Caramel Tart with Rum Pastry Cream and Praline

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Banana Tart with Rum Pastry CreamI was recently asked for a “New Orleans type dessert” at the restaurant. I was excited to come up with these Banana Caramel Tarts with Rum Pastry  Cream and Pralines.  The first bite will take you to Mardi Gras.

This praline is to one of the best things I have ever eaten. And eat it I did!  Once it cools, it has an opaque, almost grainy look.  When the pecans have been added, the candy sets up almost immediately,  so get it onto the prepared sheet pan and spread it out right away.

These tart shells are of the “cookie crust shells”.  We used this recipe at the bakery for our 11″ tart shells as well as individual shells.  The reason I liked them is they didn’t require rolling out.  They are crisp and stay that way.  We would press these into shells at the bakery, bag them and store them in the freezer to be baked off later. Do not try to freeze the baked shells as they will crack in the freezer if not filled.  This is one of the main shells in my book, “European Tarts”. Continue reading

Salmon Wellington with Lemon Asparagus Risotto Cakes

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Baked and cutThe recipe for the Salmon Wellington  is based on one that Marlene Sorosky, a food writer I have long admired, developed long ago.  I have changed a few things about how it is put together mainly to remove some of the bulky dough when it is folded over.  The combination of artichokes and mushrooms is a sure winner wherever it is used but by putting the salmon under it, is inspired.  Being a baker, I love the idea of wrapping anything in dough.  It’s like a surprise package for your mouth!  Because of all the wrapping, turning and cutting, I have included a ton of pictures to help guide you.  This may seem like a lot of work, but it is actually done over several days and is amazingly easy for such a fantastic presentation.

These are particularly good for entertaining as they must be frozen solid –  so you can make them a month in advance, wrap well and tuck away in the freezer.  By freezing them solid, the salmon won’t  overcook in the time it takes to bake the puff pastry.   It makes a perfect entrée for entertaining.  Thank you Marlene!

I am including the recipe for the Lemon Asparagus Risotto cakes I designed to go with the Salmon Wellington for a completely make ahead entree.

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