These delicious Chocolate Madeleines are rich and brownie like in taste. When baked in a heart-shaped madeleine tin (source below) they make an excellent dessert for valentine’s day. The filled molds can sit in the refrigerator for several hours prior to baking allowing you to get all the work done…
Profiteroles, small choux puffs filled with vanilla ice cream and draped with a bittersweet chocolate sauce, are a fabulous dessert to have in your repertoire. They are equally wonderful for a large dinner soiree as they are for an intimate dinner for two. The puffs, crafted from the same Pâte…
Croquembouche is one of the many classic French pastry dishes attributed to Antonin Carême, known as the “king of chefs and the chef to kings.” He served as chef to French, Russian, and English royalty and aristocracy in the late 1700’s and early 1800’s. A recipe for this unique pastry…
Trifle can be traced back to mid-nineteenth-century England as a dessert consisting of biscuits soaked in wine, layered with custard, and topped with whipped syllabub–a sweet cream with added acid. Today there are countless versions of Trifle, many incorporating fresh berries for color and taste. In the place of the…
This wonderful gâteau is an example of how the addition of a single element to a classic cake elevates it to another level. In this case we add a layer of flourless Chocolate Soufflé Sheet toto our Dacquoise, serving two purposes. One, it provides additional complexity, with the soft and…
For those who grew up with the occasional bakery treat of a Black and White Cookie, this recipe should bring a smile to your face. There is something about this cake-like cookie, with the sweet vanilla and chocolate icing, that is simply fun to eat. In my version below, the…
Center City Philadelphia of the 1980’s had a wealth of very good restaurants. For classic French cuisine, there was Le Bec Fin and La Panetière. In Season and Friday Saturday Sunday (still in existence) featured innovative American menus. The Garden in a beautiful townhouse on Spruce, offered country French cooking…
Martha’s Vineyard in the fall has its own unique beauty and seasonal rhythm. The crowds thin out, up-island beaches no longer require permits and driving to down-island towns no longer demands careful time planning. In the 1980s at Morning Glory Farm in Edgartown, there was a pot of clove-laden apple…
The Friday Baking Project
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