No-Bake Double Chocolate Pudding Pie

Untitled-1Chocolate lovers rejoice! This amazing no-bake pie explodes with chocolate flavor and is sure to be loved by any chocoholic. Seriously, what is not to love about an Oreo cookie crust filled with rich and creamy chocolate pudding spiked with a (optional) hint of Kahlua. That’s what I thought…nothing!

20170610_135838Chilled desserts like puddings, pies, ice creams, and sorbets are naturally summer dessert favorites by helping the body stay cool. Additionally, no-bake items are also summer favorites because you do not have to heat up the oven that will make the A/C work that much harder or *gasp* heat up the oven when you don’t even have A/C to cool the house back down.

20170610_135747This chocolate pudding pie is quick and easy to prepare and can be adapted to the tastes of the audience it is serving. For example, if this pie is being served to a grown-up crowd, go ahead and spike the pudding with a shot of Kahlua or white rum for a boozy kick. If the pie is going to be hitting the taste buds of the younger crowd or a mixture of both young and old you may want to skip the shot of alcohol and keep things vanilla with none other than a shot of vanilla extract. Either way you make it, this pie is to die for and you will not regret giving it a try this summer!

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No-Bake Double Chocolate Pudding Pie

Ingredients:

  • 1 (8 in.) prepared Oreo Cookie Pie Crust
  • ¾ cup Granulated Sugar
  • ¼ cup Cornstarch
  • ¼ cup unsweetened Cocoa
  • ¼ tsp. Salt
  • 1 ¾ cups Milk; divided
  • 2 large Egg Yolks
  • 4 oz. Bittersweet Chocolate; finely chopped
  • 1 tbsp. Kahlua (or 1 tsp. Vanilla Extract)
  • ½ cup Fresh Raspberries (optional)
  • Whipped Cream; for topping (optional)

 

Preparation:

  1. Place prepared Oreo crust in the refrigerator for 15 minutes to chill. Meanwhile, prepare the filling.
  2. In a large saucepan combine the sugar, cornstarch, cocoa, and salt; stir with a whisk. Add half of the milk and the 2 egg yolks. Stir with a whisk until smooth. Add the remaining milk and stir until combined. Cook over medium heat for 5 minutes or until thick and bubbly, stirring constantly. Remove from heat.
  3. Add the 4 oz. of chocolate and stir until smooth. Stir in the Kahlua (or Vanilla). Pour filling into the prepared crust and cover with plastic wrap. Place pie back in the refrigerator and chill for 4 hours or until set. Serve with raspberries and whipped cream.

 

RECIPE ADAPTED FROM: JEANNE KELLEY
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

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Skinny Raspberry Linzer Heart Cookies

2I must admit the month of February has not been very good to my family thus far. We have all been struck down at some point with a cold that seems to linger on forever. Just when you think you are recovering…BOOM you get hit with another round of symptoms. This caused us to eat out a little bit too much leading up to Valentine’s Day simply because I did not have any energy whatsoever to cook and most of the time one of us didn’t even feel like eating anyway.

1Of course the worst of it had to happen right before Valentine’s Day. We opted to not go out to dinner due to all of the times one or all of us consumed take-out during the week prior. My daughter and I continue to run a fever while the rest of the house is slowly on the road to recovery. These cookies were our touch of Valentine’s Day in the house since we did not have a formal celebration.

3Not only do these cookies make a great gift for a special someone but they also look spectacular as centerpieces on a holiday table. This recipe is very adaptable to all seasons and tastes so be sure to save it for any special occasions. I particularly love them for Valentine’s Day and anniversaries, but Christmas is another great option as well. You can accommodate any holiday really by simply changing out the cutter shapes and even the color jam you use. Now, if you tend to give cookies as gifts then you already know the horrible feeling of slaving over a kitchen and not being able to taste the end results. If you fit that description then you will be delighted by this recipe. Since you cut out the centers of one portion of dough you will be left with many small hearts. You can go ahead and bake up these hearts, sandwich them with jam, and dust with a bit of powdered sugar to create mini treats for yourself. It is a gift that keeps on giving!!!

4To make these cookies a leaner (skinny) option compared to traditional raspberry linzer recipes, flour and butter are cut in half. Half of the flour of traditional recipes is replaced with ground almonds that lend hearty taste plus a bonus bit of crunch. In comparison, a traditional raspberry linzer cookie offers 240 calories and 13 grams of fat PER COOKIE. This recipe offers up only 96 calories and 5.1 grams of fat per cookie. HUGE difference, especially if you are like me and tend to never stop at just one.

So go ahead and make a batch to share with someone you love. There is no reason to wait because you won’t feel guilty serving them these sweet little bites!!!

Skinny Raspberry Linzer Heart Cookies

Ingredients:

  • 7.5 oz. All-Purpose Flour; divided
  • 1 cup Whole Blanched Almonds
  • ½ tsp Baking Powder
  • ½ tsp. Ground Cinnamon
  • ¼ tsp. Salt
  • 2/3 cup Sugar
  • ½ cup Unsalted Butter (1 stick); softened
  • ½ tsp. Pure Lemon Extract
  • 4 Egg Yolks
  • Raspberry Jam
  • Powdered Sugar

Preparation:

  1. Weigh 2.25 oz. of flour and place in a food processor. Add almonds to processor and pulse until finely ground. Weigh the remaining 5.25 oz. of flour in a bowl. Add the almond mixture, baking powder, cinnamon, and salt. Stir well with a whisk to combine.
  2. In another large bowl or the bowl of a stand mixer, add the sugar, butter, and lemon extract. Beat with a stand or hand mixer on medium speed until the mixture is light and fluffy. Add the egg yolks and beat until well combined. Reduce the mixer speed to low and gradually add the flour mixture. Beat just until the mixture forms a soft dough. Place the dough ball onto a piece of plastic wrap. Knead gently until smooth (about 3 times). Divide the dough equally into 2 portions and wrap in plastic wrap. Chill dough for at least 1 hour.
  3. Preheat oven to 350°. Roll first dough portion to 1/8 inch thickness on a floured surface. Cut with a 2 inch cookie cutter of your choice (Fluted Heart by Wilton pictured above) to form approximately 36 cookies. Repeat procedure with the remaining dough portion, using a 1 inch cookie cutter of the same shape to remove the centers of the second set of 36 cookies (72 cookies total from both dough portions, 36 with centers removed). Place cookies 1 inch apart on baking sheets lined with parchment paper. Bake cookies for 10 minutes or until the edges are lightly browned. Cool cookies on pans for 5 minutes. Remove cookies from pans and place on wire racks to cool completely.
  4. After cookies have cooled completely, spread the center of each whole cookie with approximately ½ tsp. raspberry jam. Sprinkle cutout center cookies with powdered sugar. Place 1 cutout cookie gently on top of each whole cookie. Serve.

NUTRITIONAL INFORMATION

(1 Cookie)

Raspberry Linzer Hearts NutritionLabel

 

 

 

 

 

 

 

Weight Watchers: 4 Smart Points, 3 Points Plus, or 2 Traditional Points

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Mini Raspberry Linzertortes

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This past weekend my family celebrated a holiday. Most of you are thinking it was the obvious Cinco de Mayo celebration which, although was indeed Sunday, was not the only holiday of the day. For those of the Greek Orthodox faith it was Easter Sunday and in my house we were making Easter dinner with some Easter treats. I know what most of you may be thinking… Easter was a long time ago but that is not the case for the Greek Orthodox Christians as they follow the old calendar and not the new of the western world. Therefore, some years Easter will coincide and other years it will not. This year was one of those years.

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With that said I was in the kitchen making lamb and a slew of other yummy’s when I decided to make a new pastry for the family to try rather than the traditional Pasta Flora. I thought I would try a Linzertorte which surprisingly ended up being similar to the Pasta Flora of Greek Easter tradition. Both pastries are more crust/dough then filling, the dough’s are both lemon based, creating a smell I recognized from Pasta Flora as I prepared the Linzertorte. The only noticeable difference at that point was in texture. Lastly, both pastries are filled with a jam center.  Although these mini Linzertortes are much simpler than the traditional formulas from Austria, it is still a bit more tedious than the Greek Pasta Flora.

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The crust is made up of hazelnuts and almonds for a balanced nut flavor without bitterness. Traditional formulas ask for a hard boiled egg which is not only bizarre but time consuming. Time which a new mommy doesn’t have!!! Not to mention the hard boiled egg actually does too good a job at making the dough tender. A raw egg moistens the dough and brings it together just fine. For the final touch on the crust, cinnamon and allspice is added for spice. Once mixed up and flavored, the hardest step of the Linzertorte comes next… forming the crust in the tart pan with the rather sticky dough.

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I found the easiest way to do this is chill the dough until firm yet still malleable. Then divide the dough in two and roll each disk out between plastic wrap to prevent the dough from sticking to the rolling pin. Be sure to chill the dough if at any point it gets too sticky to work with. When laying the lattice strips, be very careful as the dough softens and breaks easily. Also the jam center prevents the strips from being repositioned once initially laid down so study the instructions carefully before laying the first strip as it can be difficult to fix mistakes after beginning. If at any time the lattice strips tear or crack, don’t despair. Just piece them back together the best you can. Once you baste the dough with the cream and sugar, any cracks will be almost unnoticeable after baked. Once out of the oven, the traditional accompaniment is lightly sweetened whipped cream flavored with kirsch or framboise but you can use vanilla if you do not want to use alcohol. Or of course you can skip the whipped cream and eat as is. The tarts keep very well for about 2 days at room temperature in a tightly sealed container. The following formula makes two small tarts and one pan of mini tartlets or one 11 inch Tart that serves 10 to 12.

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Mini Raspberry Linzertortes

 

 

Pastry Ingredients:

  •  1 cup (5 oz.) Unblanched Hazelnuts
  • ½ cup (2 oz.) Blanched Almonds
  • ½ cup plus 2 tbsp. Sugar
  • ½ tsp. Grated Lemon Zest
  • 1 ½ cups (7 ½ oz.) Unbleached All-Purpose Flour
  • ½ tsp. Ground Cinnamon
  • 1/8 tsp. Ground Allspice
  • 12 tbsp. (1 ½ sticks) Unsalted Butter, cut into pieces and kept chilled
  • 1 Egg
  • 1 tsp. Vanilla Extract

Filling:

  • 1 ¼ cups (13 ½ oz.) Raspberry Preserves
  • 1 tbsp. Lemon Juice

Glaze:

  • 1 tbsp. Heavy Cream
  • 1 ½ tsp. Turbinado or Demerara Sugar (optional)

 

 

Formula:

  1. For the Pastry: Adjust the oven rack to the lower-middle position and heat oven to 350°. Toast nuts on a rimmed baking sheet, stirring once, until lightly browned and fragrant, about 8 minutes. Cool nuts to room temperature. Do not turn off the oven.
  2. In a food processor, pulse cooled nuts, sugar, and salt until very finely ground, about eighteen 1-second pulses. Add lemon zest and pulse to combine. Add flour, cinnamon and allspice and pulse to combine. Scatter the butter pieces over the flour mixture and pulse until the butter lumps are no larger than peppercorns and the mixture resembles coarse meal, about twelve to fifteen 1-second pulses. In a small bowl, whisk lightly to combine the egg and vanilla. With the food processor running, pour the egg mixture through the feed tube and process until the dough forms a large ball, about 10 seconds.
  3. Turn the dough out onto a clean work surface and press together to form a cohesive mound. Divide the dough into 2 pieces. Flatten each piece into a disk and wrap in plastic wrap. Chill the dough until firm but still malleable. If not using right away you can keep the dough in the refrigerator for up to 48 hours.
  4. Cut a parchment round to fit the tart pan or pans size that you are using. Spray the bottom and sides of the tart pan(s) with nonstick cooking spray. Separate the bottom from the sides of the tart pan(s) and line the bottom with the parchment round and spray the parchment with cooking spray. Roll out the dough into disk(s) between plastic wrap to a size just shy of the edges of the pan bottom. Place the dough on the pan bottom(s) and drop into the fluted ring(s). Using hands, press the dough into an even layer until flush with the sides of the tart pan(s). Using a fork, poke holes uniformly in the dough and set the tart pan(s) on a baking sheet. Bake until beginning to brown around the edges, 15 to 18 minutes. Set the baking sheet on a wire rack and cool to room temperature.
  5. Pinch pieces of dough from the remaining disk and roll with hands on a work surface to form a  rope. Place the rope against the side of the cool prebaked tart pan(s). Repeat with additional dough (you will have some dough left over for the lattice), connecting the ends of the ropes. When the entire inside wall of the tart pan(s) have been lined, use your fingers to gently press the rope into the flutes of the pan(s), creating walls about 5/8 in. high (walls should not be as high as the rim of the tart pan(s). Set the tart pan(s) aside on the baking sheet.
  6. Reshape the remaining dough into either one large 12 in. round if using a large tart pan or two 6 in. rounds if preparing two mini tarts. Dough should be rolled to 1/8 in. thickness between two sheets of parchment sprayed with cooking spray. If the dough becomes too sticky to work with, refrigerate or freeze it until firm but still malleable. Peel off the top layer of parchment. Using a ruler sprayed lightly with cooking spray and a pastry cutter, pizza cutter, or chef’s knife, neaten the edge of the dough round(s), then cut round into strips. You will need 10 strips for each tart. Slide parchment with dough onto a baking sheet and cover loosely with parchment. Freeze for 20 minutes or refrigerate for 40 minutes until firm but not fully stiff.
  7. For the Filling: While the lattice chills, in a small bowl stir the raspberry preserves and lemon juice together. Spread the preserves evenly in the tart shell(s).
  8. To Assemble, Glaze, & Bake: Invert the dough strips sandwiched between parchment and peel off the top layer. Using an icing spatula as needed, lift one of the longest strips from the center of the round and lay across the center of the tart at the 1 o’clock/7 o’clock position. Lift the second longest strip and lay across the center of the tart at the 3 o’clock/9 o’clock position. You should have an X formed across the tart at this stage. Lift a short strip and lay across the tart parallel to the first strip, near the edge of the tart. Working clockwise, repeat the positioning of outer strips parallel to the central strips. There should now be 6 strips in place. Lift one of the remaining strips and lay across the tart parallel to and equidistant from the central and edge strips. Working clockwise, repeat until lattice is complete with 10 strips. Press any excess dough against the rim of the tart pan to neatly trim. Repeat process with remaining tart if making two mini tarts.
  9. Gently brush lattice strips with heavy cream and, if using, sprinkle with sugar. Bake tart(s) on baking sheet until deep golden brown, about 50 minutes for one large tart or 20 minutes for mini tarts. Cool on baking sheet on wire rack to room temperature, about 2 hours.
  10. To Serve: Remove outer tart pan ring. Slide a thin metal spatula between parchment paper and bottom of crust to loosen. Slide tart onto serving platter. Cut into wedges and serve with flavored whipped cream if desired.

 

SPECIAL THANKS TO:

 

PETER MENDOROS – PHOTOGRAPHY  

RECIPE ADAPTED FROM COOKS ILLUSTRATED

 

 

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2013

Cherry Almond Cookies

I hope everyone survived our first wave of the holiday season and enjoyed their Thanksgiving. I made it through but I will admit was super tired and have practically slept my days away since. Being seven months pregnant and preparing an entire holiday meal did take its toll on me more than I anticipated but it sure did make a little girl in my belly surprisingly happy to eat thousands of calories. Hopefully all of you had a wonderful meal like she did without packing on too many unwanted reminders found in pounds on the scale the next day. I have fared pretty well so far but am a bit worried about Christmas… where more tempting goodies await me. Which leads me to another installment of my 2012 search for new and unique cookies to introduce to all of you readers, so that you can possibly add these new finds to your own holiday baking list.

My previous post featured the delicious Nutella confection Hazelnut Chewies. Today I introduce to you a sandwich cookie that can rival Oreo itself… the Cherry Almond Cookie. This delicious confection begins with the most simple cookie dough you will ever create and no better time than the holidays to have an extremely simple recipe when you have so many other items to be preparing. Every ingredient is dumped into the food processor and given a twirl until the dough forms. This process only takes a few short minutes and then the dough is ready to be rolled out and cut into shapes. I used a simple round cutter with a fancy edge however if you want to be more in the holiday spirit you could maybe use a holiday cutter. I wouldn’t attempt to use any complicated shapes though because the cookie is very delicate and is prone to break and probably wouldn’t hold up to any intricate designs. You are welcome to try but I don’t want to recommend anything too complex and lead you to disaster on Christmas or whatever holiday your family celebrates. Even without a holiday cookie shape, the color of the jam, whether you use cherry or my other recommended flavor, raspberry, both provide the signature red color of the holidays and will bring the festive holiday spirit to your dessert table.

With that said let’s talk a little bit more about the filling. The almond cookie is so delicate it literally melts in your mouth when you eat it. Not to take anything away from this tender confection, you want a filling that will compliment the almond flavor without overshadowing it but also manage to glue the two delicate pieces together into a sandwich. I chose a cherry preserve because cherry is a favorite flavor of mine and also compliments the almond flavor of the cookie. Another filling that I recommend if you don’t prefer cherries is raspberry jam, as it also compliments the almond flavor profile of the cookie. If you choose to follow this formula for the cherry preserves, make sure to avoid the large chunks of cherries as they will not allow you to press the cookies together firmly. If using raspberry jam then you have it a bit easier 😉 Also be sure to work quickly spreading the preserve or jam once the cookies come out of the oven. If you wait for them to cool they will not stick together as firmly and the cookies won’t absorb some of the flavor from the filling. The final touch I give the finished cookie is an ample sprinkling of sugar on top. I used vanilla sugar but regular sugar works just fine too. If you desire to use vanilla sugar, you can either by a jar carried at most specialty spice stores or make it from scratch using a vanilla bean placed in some sugar for a few days.

One final note: If you don’t have slivered almonds on hand or would rather purchase sliced, you can substitute but make sure you use 1 ½ cups sliced almonds not the 1 ¼ called for in the formula. The following formula produces approximately 2 dozen cookies.

 

 

Cherry Almond Cookies

Ingredients:

  • 2 cups All-Purpose Flour
  • 1 ¼ cups Slivered Almonds (see above for alternatives)
  • 1 cup Sugar
  • 16 tbsp. (2 sticks) Unsalted Butter, cut into ½ in. pieces; chilled
  • 1 tsp. Vanilla Extract
  • ½ cup Cherry Preserves (see above for alternatives)

 

Formula:

  1. Adjust oven racks to upper-middle and lower-middle positions. Heat oven to 350°. Line 2 baking sheets with parchment paper. Process 1 cup flour and almonds in a food processor until finely ground. Add ½ cup sugar and remaining flour. Process until combined. Add butter and vanilla to food processor and pulse until dough forms. 
  2. On a lightly floured surface, roll the dough to ¼ in. thickness. Using a 2 in. round cookie cutter (or your desired shape: keeping in mind a larger cutter will result in a lower production amount), cut out cookies, gathering and re-rolling dough as needed. Place cut cookies 2 inches apart on the prepared baking sheets. Bake until light brown around the edges, about 15 minutes, making sure to rotate pans halfway through the cooking time. Cool cookies on the pan for 5 minutes, then transfer to a wire rack.
  3. Place remaining sugar in a bowl. Working quickly, spread 1 tsp. jam on the bottom halves of the warm cookies, then press the remaining cookies onto the jam, forming a cookie sandwich. Sprinkle the cookies with sugar to coat. Cool completely on a wire rack. Repeat with remaining dough. Cookies can be stored in an airtight container at room temperature for 3 days.

 

 

 

 

SPECIAL THANKS TO:

 

PETER MENDOROS – PHOTOGRAPHY  

RECIPE ADAPTED FROM BRIDGET PETERSON

 

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2012

Dessert Plating: Non-Traditional Napoleons

Happy Monday everyone! This past week has been very busy for me. I just began my final class at Le Cordon Bleu College of Culinary Arts Orlando. This class is Dessert Plating and it is a very demanding course to say the least. Not only is it crucial to understand all of the elements which are important to plating a high end dessert but also we have to create our own flavors and they must be creative and a bit risky. It has been difficult because in all of the previous courses students are held on a tight leash when it comes to what we would make in class. We had to follow the recipe in our textbooks or whatever Chef declared we must follow and we couldn’t deviate much from that in the ways of presentation or flavor options. With this class they basically throw you to the wolves and chef gets to sit back and watch with a grin.

 In week one of Dessert Plating, our simple instruction was to create a a few dessert sauces with our own flavor choices which would compliment our finished plates of non-traditional Napoleons due on friday. The first order of operations was to choose my two flavor stars for each plate. My first star I chose was Pumpkin. The second was Peach. Let’s start with my first plating: The Pumpkin Praline Napoleon. For the first Napoleon, I was instructed to use sheets of Phyllo dough and enhance them in any way I chose. To do this I first melted some butter and added a praline flavor compound by Amoretti to enhance the butter with flavor. I delicately soaked my first layer of phyllo with the enhanced butter and spread a Praline mixture I created over the buttered phyllo sheet. My Praline mixture consisted of pecans, brown sugar, honey, and vanilla. I continued the layering process until I had about five sheets of Praline enhanced phyllo melded together. Before baking, I cut the phyllo layers with a metal fluted cutter to create the non-traditional circle shape. Once strategically placed on the baking sheet, it was to the oven for the phyllo. About 7 minutes later, caramel crisp goodness emerged and wafted in my direction.

Once the phyllo layers were completed it was time to focus on filling options. I chose to flavor a basic pastry cream with Pumpkin and its complimentary warm spices of ginger, nutmeg, and cinnamon. To assemble the napoleon, I placed one layer of praline enhanced phyllo on the plate and used a pastry bag fitted with a star tip to pipe a round of pumpkin spice pastry cream in the center of the phyllo circle. To prevent any leaking pastry cream while waiting to present my plate, I lined the outer edges of the enhanced phyllo with fresh cut raspberries. This created a dam for any running pastry cream and also added complimentary flavor and texture. I repeated the process once more before placing my final round of praline enhanced phyllo on top.

With the napoleon constructed it was on to decorative sauce creation and adornments for the presentation. To compliment the raspberries I added to the napoleon, I created a Strawberry Rhubarb Rum Coulis. I placed four rounds on the plate all leading the eye toward the napolean. To add contrast to the red colored coulis and compliment the pumpkin spice pastry cream filling, I created a Maple Nut Creme Anglaise. I placed four rounds between the Coulis and drew a bamboo skewer through both sauces to add a finishing look to the plate. For the final adornment, I simply utilized leftover praline to prevent further waste. I shaped the praline mixture into a mound and topped it with a fresh blackberry. This added height, color contrast and it complimented flavors within the dish, which is of course important.

 Now that the first plate was complete it was on to number two: The Spiced Peach Napoleon. For this napoleon I had to utilize puff pastry and again enhance it. I laid out a sheet of puff pastry and cut it into rounds again using my fluted metal cutter. When melting the butter I enhanced it with a dash of cayenne pepper to add heat which would later compliment the sweetness and other spices. Once the butter was melted I brushed it over the sheet of puff pastry in order for my enhancement to stick…that being Toasted Cayenne Coconut. Once the puff pastry had fully baked and cooled, I proceeded to use a bench knife to cut each circle in half. This created another non-traditional shape, that being a half moon. To fill the puff pastry layers I opted for a Peach Mousse. To assemble the napolean I placed one puff pastry moon on the plate and again used a disposable pastry bag fitted with a star tip to pipe a small amount of peach mousse onto the pastry. I then topped the mousse with a spiced poach peach, which I will describe in a moment. I repeated the process once more but alternated the direction of the half moon. After placing the final layer of puff pastry, again alternating the direction for an even more noticable non-traditional shape, I piped a rosette of peach mousse and topped it with some of my remaining Toasted Cayenne Coconut.

As for the decorative elements to this plate, I made sure to incorporate sauce and fresh fruit for added textures, tastes, and colors. As mentioned previously, I created Spicy Poached Peaches not only for the napoleon but also decor. I poached the peaches in red wine with whole allspice, black peppercorns, and a cinnamon stick until tender. For plating I aligned three peaches to create an abstract basket to hold the fresh blackberries. This created additional color, shape and complimentary flavors for the rest of the plate. This all leads to the final element on the plate, the sauce. The sauce I chose to create was chocolate. This added a distinct color which popped off the white plate and also added contrast to the other colors. To make the chocolate flavor meld with the rest of the plate, I enhanced it with Tangelo and Orange Blossom extracts made by Amoretti. These are wonderful jewels to have in any pastry kitchen as they give great options for creating epic flavor profiles in any dish, whether culinary or pastisserie. I placed the chocolate sauce in three simple dots on each side to draw the eye back and forth between the bushel of peach and berries to the napoleon.

 After this first week of non-traditional Napoleons, I realize what is ahead of me for the weeks to come. This week I will be creating custards with my own flavor profiles. My options are Panna Cotta, Creme Caramel, Creme Brulee, and Bread Pudding which I will contruct my own of each. I will also be required to create decorative adornments such as flavored pate a choux filigree and Florentine or Tuille cookies. It shall be interesting. I will be sure to post the finished products. Until then….have a good rest of your week. Enjoy the fall weather as I am from Florida 🙂

 

All content © Honeybee’s Patisserie 2011