APRICOT GALETTE

APRICOT GALETTE

Apricots are available anytime and everywhere – as apricot jam/preserve and dried apricots – but fresh apricots, which have a very short season, are not. I missed out on getting fresh ones the past couple years, but this summer I got them right on time. A farmer at my...

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PANNA COTTA – Cooked Cream with Almond-Vanilla Flavor

PANNA COTTA – Cooked Cream with Almond-Vanilla Flavor

Panna cotta “Cooked Cream” is an Italian dessert that is easy to make and great for spring and summer. It has a custard-like texture but contains no eggs, so using good quality cream is essential. There are many recipe variations, but traditionally it contains cream,...

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Fresh Berry Tart

Fresh Berry Tart

In the Bay Area, we are still enjoying a long, mild spring. Normally the hills are already completely dry by now, like a golden carpet of rolling hills, but not this year. Green grasses are still all over. However the temperature is warming up; summer is in the air...

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Savarin au Chantilly – Savarin with Chantilly Cream

Savarin au Chantilly – Savarin with Chantilly Cream

I don’t see savarin or baba au rhum often in pastry shops in America, but baba au rhum has been my favorite (with chocolate eclair a close second) since I was a kid. It’s an irresistibly moist cake that has been soaked in plenty of liqueur-flavored syrup and often...

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Fraisier – French Strawberry Cream Cake

Fraisier – French Strawberry Cream Cake

Fraisier, the elegant and colorful traditional French strawberry cream cake, is available all year round in Paris, but it is especially luscious in late spring and early summer, when local strawberries are in season. If you love strawberries, this is the cake for...

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