Tarte bourdaloue….a french popular tart that gets the name from a street in Paris, rue Bourdaloue. A crispy pastry shell, almond filling, similar to frangipane and poached pears. I add almond flakes for an extra texture. I decided as well to use Amaretto liqueur instead of Rhum….. Best to taste the day you prepare, warm or room temperature…..
Toast or sandwich bread…..or simply for breakfast….with butter and jam Soft and tasty, with butter and milk in the dough. You can store in freezer….. What else? To try.
An apple cake is not the perfect Fall dessert only……..it can be prepared along all the year. Each home baker has a secret recipe for the “best” apple cake….. This cake is the best apple cake I can remember. Super soft, thanks to the dough: infact the recipe calls for pastry choux recipe……but the proportions are different. I suggest you to try it: served plain, or with a scoop of vanilla ice cream or a dollop of softly whipped cream.
Yogurt and cocoa brioches: beautiful, delicious, and surprisingly simple to make. The dough has cocoa powder, so not so sweet, and thanks to yogurt inside, they are not so buttery. You can add to the recipe one tablespoon of sugar if you prefer a sweeter taste. For breakfast or every moment during the day.
Another single portion, another different glaze … ..red berries glaze. A white chocolate panna cotta. A light one, not so thick like I wanted it to be, but a glaze able to give a pleasant taste and a nice color. The cranberries shortcrust pastry is the perfect combination with the not too sweet panna cotta, giving a little “crispness” to the dessert. A simple but tasty treat.