Trying a meatloaf recipe for the first time. Not super subtle but delicious comfort food.
One of my favorite pastry chef just turned 30 so I figure it would be a good opportunity for me to bake something for the party. I believe she was pleased.
The stripes on the side are a bit more subtle than I wanted though.
Lemon zest genoise filled with a mix of lemon buttercream and lemon cream.
Top with yellow almond paste and orange tuiles.
I also made some meringue, sugar work and other tuile cookies but ended up not using any of that really.
Apparently “Friendsgiving” is a thing.
Baking “Date & Pecan” Pie & Lemon Meringue Pie.
I followed this recipe which is pretty good: http://www.foodandwine.com/recipes/brown-butter-pecan-pie-espresso-dates
As always for the Lemon Pie I used Pierre Hermé’ sweet dough & lemon cream recipe and added Swiss meringue on top.
Trying out Christophe Adam’s recipe for Choux Pastry. Cooked at 350F for 30 minutes.
Milk – 320ml
Water – 320ml
Salt – 8g
Sugar – 24g
Butter – 320g
Vanilla – 8g
Flour – 320g
Eggs – 560g (10)
I’ll try a slightly softer dough next time (either more milk or more eggs) – Also need to crack the oven door open after maybe 20 minutes to remove the steam and see how it goes…