CANNOLI
I made some cannoli filling that didn't turn out so hot. Since the recipe wasn't such a success (I don't think executed the recipe correctly) I'll just show some pictures I took of the process.





I think I'll know what to do the next time I decide to make this...
TARTS
I've been doing a lot of research for work and wanted to test some recipes out. One was a lemon tart and the other was a nectarine tart.
The lemon cream I made I found on Dorie Greenspan's website. She adapted it from her pastry hero, Pierre Herme. It's seriously, the best lemon cream I've ever tasted. Mind you, I haven't had too many but I love that it's not overwhelmingly tart. A great word to describe it is that it is LUXURIOUS. Oh so very creamy... even though the only dairy in it is butter.
Here's the link for the recipe: Pierre Herme's Most Extraordinary French Lemon Cream Tart.
Some pictures I took as I made it:


A few steps and an overnight chill in the fridge later..

Next is a nectarine tart. I didn't document any of this process.. only the final thing.

All in all.. pretty yummy despite the broken pastry cream for the fruit tart and an incredibly thick tart crust. There goes my diet for the week...
hey nads..that nectarine tart looks so good! can you make albert some next time..haha...really.
ReplyDelete