There’s a marvelous story about how Tarte Tropezienne came about as told by Dorie Greenspan. It’s worth the read and I encourage you to take a look. However, I don’t use her recipe. I use my Sixty Second Brioche which goes together so much faster without burning out the motor of your mixer. Continue reading
The Italians call them crostatas and the French call them croustades but they are basically the same item. Individual Apple Crostatas with Pastry Cream is a meeting between the pastry worlds of Italy and France.
Traditionally, a butter crust that is pleated is used as the vessel for the apple crostatas but in researching this, phyllo seems to be a second choice. When it comes to the restaurant, I stick with tradition when making the crostatas. Tony’s serves them with vanilla ice cream and caramel sauce. While I love this version, my accompaniment of choice is pastry cream piped into the warm crostata. The chill of the pastry cream softening in the warm apple pastry is truly special and looks so much more difficult than it is. Continue reading
Many years ago when I was visiting my son in LA, Eric, Jolene and I went to Il fornio restaurant. I don’t remember what I had as an entree but I sure do remember the Milk Chocolate Creme Brûlée. If memory serves me right I had two! A year or so later when I went for another visit, Jolene and I would go back for more. When they had no tables, we were very happy to sit at the bar so long as we could have our creme brûlée.
The Milk Chocolate Creme Brûlée is inspired by the one I so loved. There is a hint of fennel and orange, a classic Italian duo along with milk chocolate. However, I warn you this is a once in a while treat. I don’t think I have ever made anything with so much fat in it. From 40% or heavy cream, to half and half, egg yolks and then, of course, the chocolate – milk chocolate no less. Continue reading