- Joined
- Jun 22, 2017
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So I was invited to a dinner party initially for four dinner guest, then a few days before doubled to 8 guests. Since I was bringing dessert I threw open the cupboard to see what I could bake on the fly. Since I had the ingredients on hand I decided to make a orange chocolate cake with a traditional pecan filling, iced in chocolate SMBC.
So after I baked and decorated this cake I go to get my cake carrier and cannot locate it anywhere. And then I remembered it was at my sisters house the next county over.
My sister was kind enough to stop at a bakery on the way to the dinner party to purchase a cake for dessert.
I tried a new gluten-free recipe from a recently released cookbook, Patisserie Gluten Free. I made the lemon tart, which is based on Pierre Herme’s lemon tart. The author, Patrica Austin, was a recipe tester for Herme. While the gluten-free version of the pate sucree was meh, that lemon cream filling was bright and fresh with lemon flavor. Reminding me again why Herme is the god of pastry. I ate two slices of the tart, eating just the filling and leaving that gluten free crust on the plate. I’m thinking of using that lemon cream in eclairs for a Easter egg coloring party and luncheon I’m going to in a couple of weeks.
Even thinking about converting it to lime cream to replace in my two layer key lime pie.
So after I baked and decorated this cake I go to get my cake carrier and cannot locate it anywhere. And then I remembered it was at my sisters house the next county over.
My sister was kind enough to stop at a bakery on the way to the dinner party to purchase a cake for dessert.
I tried a new gluten-free recipe from a recently released cookbook, Patisserie Gluten Free. I made the lemon tart, which is based on Pierre Herme’s lemon tart. The author, Patrica Austin, was a recipe tester for Herme. While the gluten-free version of the pate sucree was meh, that lemon cream filling was bright and fresh with lemon flavor. Reminding me again why Herme is the god of pastry. I ate two slices of the tart, eating just the filling and leaving that gluten free crust on the plate. I’m thinking of using that lemon cream in eclairs for a Easter egg coloring party and luncheon I’m going to in a couple of weeks.
Even thinking about converting it to lime cream to replace in my two layer key lime pie.