Please join me at my new blog, www.pastrieslikeapro debuting with this Chocolate Strawberry Mousse Torte. This blog is completely devoted to pastries and baking both sweet and savory. It’s the culmination of 23 years of owning my bakery and my experience as the pastry chef at Tony’s, St. Louis’ most acclaimed restaurant.
On page 5 of European Tarts there is an error. In the third paragraph (after the ingredient list) it says, “Divide the dough in half (175 grams or 6 ounces). Divide one piece in half again (85 grams or 3 ounces). Roll one quarter of the dough (85 grams or 3 ounces) evenly into a rope”.
The correction is in the weights. It should read, “Divide the dough in half (220 grams or 8 ounces). Divide on piece on half again (110 grams or just short of 4 ounces). Roll one quarter of the dough (110 grams or just short of 4 ounces) evenly into a rope.”
Please make the correction in European Tarts. I am sorry for an inconvenience.
To get the recipe for this Orange Almond Teacake or Madeleines, please go to http://www.flourmewithlove.com/2013/04/orange-almond-teacake-or-madelienes.html to view a guest post I did for this blog. We served the orange almond madrilenes as petit fours at the shop. They were always hugely popular.
I 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.
The New Orleans Praline below is the only recipe not in the European Tarts book. The pastry cream is increased by 1/3 and dark rum is added. Just use the ingredients given here and the instructions for Pastry Cream in the book and on the blog.
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.
This tart can be executed in steps. The tart shells can be made a day or two in advance as can the pastry cream. The caramel and praline can be made a week ahead of time. However, these Banana Caramel Tarts with Rum Pastry Cream and Pralines should be assembled the morning of service.
Place the cranberries in a rimmed baking sheet and pick over the cranberries. Discard any that aren’t plump and perfect.
Bring the water and sugar to a full boil.
Wash the sides of the pan down with cold water.
Pour over the cranberries.
Weight the cranberries down with a plate or two to keep them submerged below the sugar syrup.
Add water to the bottom pan just below the cranberries. Cover the pan.
Bring the water to a simmer and keep it at a low simmer for 15 minutes. Do not let the water boil as the berries may pop and you want to keep them as whole as possible. Cool completely.
If making these in advance, store in the refrigerator in the syrup.
Place the water, sugar and corn syrup in a 2 quart saucepan.
Stir over heat until the sugar is dissolved completely. Bring to a boil; wash sides of pan down with a natural bristle pastry brush (Do not use a plastic bristle brush as it can melt) dipped in cold water,
Off heat, immediately add the butter and stir until is melted.
Pour the cream in all at once and stir. If some of the cream lumps up don’t worry, it will melt down over the heat.
Return to medium high heat and bring to a boil. Boil to 230 degrees on a candy thermometer.