Vegetable Garden

Thursday, June 9, 2011

Puffs Continued

Today might just be the hottest day of the year in New York.  Nonetheless it was still a fantastic day in the sweet-kitchen.  This is the first time that I am making a Nepoleon like this one and I like it a lot.  The contrast in crunchy texture of the puff pastry and creaminess of the pastry cream (especially when chilled) is absolutely pleasing.

Mille-Feulles De Forme Ronde
(Round Mille-Feuilles)

Slice of Mille-Feuilles

(Round Puff Pastry Cases)

Bye-bye Pepperidge Farm!  I shall from now on, stop buying puff pastry shells at $0.60/piece.  It's really quite a liberating feeling....

(Fruit Strip/Bar Tart)

This might just be a lower (note it's "lower" and not "low) calorie dessert.  It is satisfying without being OTT.

1 comment:

  1. The Napoleon was delicious. I liked the flaky crust and the light sweet filling. How did the French come up with so many mouth-watering desserts? For you non-neighbors out there -- Sharon's routine wardrobe for delivery is an apron.