Tuesdays with Dorie BCM: Cold Chocolate Crémeux, Wine-Poached Cherries and Lots of Crumbs

August 14, 2018 at 12:01 am | Posted in BCM, cookies & bars, groups, jams & preserves, other sweet, puddings, custards, mousses, sweet things, tuesdays with dorie | 10 Comments
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cold chocolate crémeux, wine-poached cherries and lots of crumbs

If Cold Chocolate Crémeux, Wine-Poached Cherries and Lots of Crumbs sounds pretty cheffy, that’s because it’s inspired by a dessert Dorie had a bistro in Paris. A crémeux is essentially a custard that’s thickened with gelatin. It’s not hard to make and sets up dense and rich, especially when it also has a lot of good dark chocolate blended in! The crumbs are cocoa-flavored streusel bits, and wine-poached cherries are just what they sound like…I used an Aussie shiraz in my poaching liquid. Serve this dessert in a cute little bowl…you’ll have a combination of textures and sweetness levels.

Like most desserts with multiple components, it helps when you can get some of them out of the way ahead of time. The cherries can be poached well in advance and kept jarred in the fridge. The cocoa crumbs, too, but I’d keep them in the freezer for longer-term storage. Any extra cherries and crumbs you may find yourself with will be good toppings for an ice cream sundae later…just sayin’.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Chocolate Crème Caramel

February 27, 2018 at 12:45 am | Posted in BCM, groups, puddings, custards, mousses, sweet things, tuesdays with dorie | 5 Comments
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chocolate crème caramel

Whether it’s called crème caramel or flan, I am a huge fan. I don’t get people who think it’s too eggy, but I’ll just eat their portion as well, so it’s all good. Actually this Chocolate Crème Caramel doesn’t strike me as eggy at all, since it gets an extra boost of flavor and richness from a good amount of chopped chocolate. You get a smooth chocolate custard with a fabulous liquid caramel sauce. It’s an elegant classic– so easy to make, and doesn’t use any cream! It just may create some new flan fans.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.

Tuesdays with Dorie: Caramel Pots de Crème

May 31, 2011 at 5:38 am | Posted in groups, puddings, custards, mousses, sweet things, tuesdays with dorie | 8 Comments
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caramel pots de crème

Remember those ultra-luxe little custards called “Pots de Crème“?  Lucky for my taste buds, we are making them again, but instead of chocolate, this time I have Caramel Pots de Crème. I like to take my caramel fairly dark, so it’s not too sweet and has a just a hint of a bitter edge.

It was only after I baked these that I realized the recipe doesn’t include any salt.  I solved that by sprinkling a little of my precious Aussie pink salt over the whipped cream I heaped on top (as though there wasn’t enough cream in the custards!).  I fired up the oven to bake these off a few weeks ago, when it was still relatively cool out…but if I were making them in the mid-80s humidity-a-thon we in the middle of now, I think pots de ice cream à la Mike would be the ticket.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Peggy the Baker, as Peggy picked it this week.  Don’t forget to check out the TWD Blogroll!

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