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http://skdd.wordpress.com
As a professional vocalist, licensed broadcaster, artist, published poet, lyricist, writer, essayist, critic, animal lover and budding pastry chef, my blogs are intended to be conversational, thought provoking, interesting, mostly humorous and sometimes serious.
Please join me on my quest to make “Sleeping Kitten – Dancing Dog!” a favorite of yours to visit. My virtual cafe` where you can relax and read.
Cloud 9.5, originally uploaded by silverlily. One day I plan to have an owner operated French Bakery and the windows and cases will be filled with gorgeous desserts, like this one. Here is my recipe for Chocolate Pate Sucree. Chocolate Pate Sucree T (read full article)
This is the French mini pastry buffet we students prepared for the dedication of The Roland Mesnier Pastry Kitchen, at L’Academie de Cuisine, February 2005. He worked as the White House Executive Pastry Chef, for twenty-six years before he reti (read full article)
I brulee’d in the dark and didn’t get around the edge. I was in a hurry to climb the spiral stairs to the loft. this is now an empty dish. Even Bobby, my kitty licked the bottom. So easy to make … easier to eat. Yummy! (read full article)
Japonaise Praline Gateau 2 9″ japonaise or dacquoise round disks, fully baked (see below) 1 9″ 1/2″ slice genoise cake 1/2 butter cream recipe 3 T praline paste (to taste) 2 cups rum syrup = simple syrup 1 part s (read full article)
Umm … this would be so good to eat with morning coffee. Do I go down the spiral staircase to make this or not. Decisions, decisions. I do have a brand new rolling pin that Rachael and Will gave me for Christmas. Plus, I actually have everything (read full article)
Genoise Chocolate, originally uploaded by Theresa111. Cakes Genoise / Vanilla and Chocolate This is a whole egg sponge cake. Genoise au Beurre is made with butter, has a richer taste and texture. Genoise Ordinaire has no butter. Both are incr (read full article)
Viennoisserie Domes, originally uploaded by Theresa111. Danish from the dough two blog posts down. You can make so many varieties of pastries. These have been depressed in the middle, pastry cream piped into the well and different fruits placed on (read full article)
mille-feuille, originally uploaded by super charz. Puff Pastry is key in so many French desserts. When made by hand it literally takes hours to bring it to a point where it may be baked. I suppose this is the reason Pepperidge Farms makes so much (read full article)
On Saturday I ground up almonds to make almond flour and prepared frangipane. I sealed it in a storage container and placed it into the fridge. Afterward, I prepared pate brissee with egg, which is a flaky crust. It may be used for quiches, pies (read full article)
Raspberry Mousee & Charlotte Royale, originally uploaded by cupcakeamour. French Pastry and Desserts are my favorite things. I have been toying with the idea of opening up my very own patisserie within a few years. There is so much planning t (read full article)
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