Tuesdays with Dorie BCM: Tea and Honey Pots de Crème

May 26, 2020 at 12:01 am | Posted in BCM, groups, puddings, custards, mousses, sweet things, tuesdays with dorie | 5 Comments
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tea and honey pots de crème

We’ve made several versions of pots de crème during our TWD journey, but these Tea and Honey Pots de Créme might be my favorite. Shocking since no chocolate is involved. Haha. I steeped the cream with a tea from Kusmi called Sweet Love that I originally got as a small sample tin, but I liked it so much that just yesterday I ordered a big one. It’s a black tea with things like cardamom, cinnamon, liquorice and pink peppercorn, and it went really well with the rose extract Dorie suggests adding to the honey-sweetened tea base. It was really flavorful and this round of PdC for some reason baked nicer that my last one, which developed something of a fatty skin on top. I didn’t even feel the need to decorate these with whipped cream and sprinkles! I baked them off in some cute little teacups that I got when we lived in Sydney. I’m down to only three of them now though– broke one during wash-up in the kitchen sink! Oopsies. Stuff happens, I guess, and they weren’t expensive (although this is the third thing I’ve shattered in the last couple of weeks, so maybe I need to be better focused).

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: Lavender-White Chocolate Pots de Crème

February 11, 2020 at 9:27 am | Posted in BCM, groups, puddings, custards, mousses, sweet things, tuesdays with dorie | 8 Comments
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lavender-white chocolate pots de crème

Floral and delicate, yet rich and elegant, Lavender-White Chocolate Pots de Crème may be the answer to, “what the heck should I make for Valentine’s Day dessert?” We made another version of pots de crème not too long ago, and these little baked custards are equally luxurious.

The only lavender I usually have at home is in a potpourri sachet in my sock drawer. Thinking better of breaking it open for this recipe (eww– I would never!), I almost made the mint Bonne Ideé version. Then I remembered that the pastry chef at work candies lavender buds for a bar cocktail, so I asked her for a few spoonfuls to take home for both these and the upcoming sablés for DC. In the finished pots de crème, I found the lavender flavor to be subtle and the white chocolate added even more richness and smoothness to the creamy texture. To help disguise the fact that mine got a bit of a darker yellow layer on top, I decorated these with a bloop of whipped cream, some candied lavender bits and a few white chocolate pearls…btw, looking at the last PdC we baked makes me realize I’m a one trick pony when it comes to food styling!

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: Caramelized-Coffee Bean Pots de Crème

November 26, 2019 at 12:01 am | Posted in BCM, groups, puddings, custards, mousses, sweet things, tuesdays with dorie | 7 Comments
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caramelized-coffee bean pots de crème

Pots de crème are luxurious baked custards (pots of cream! and egg yolks!), and these Caramelized-Coffee Bean Pots de Crème are flavored with cracked coffee beans further roasted and toasted in caramelized sugar. Pots de crème are rich, and a small-ish serving will do. I baked these babies off in some cute little French yogurt pots that I had to go all the way to Europe to collect! Turns out it was worthwhile trip. I served my cream pots with a little whipped cream and some chocolate covered espresso beans.

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: 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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