Monthly Archives: October 2018

Caramel Sauce with crème fraîche

Caramel sauce can at times be cloyingly sweet and one dimenstional. Adding crème fraîche gives it a bit of tang and cuts the sweetness. It’s delightful served along side a slice of apple tart or topping off a scoop of ice cream.  1 cup (7 oz / 200 g) granulated sugar About ½ cup or […]
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Perfect Sugar Cookies

This recipe makes the perfect sugar cookie and by perfect I mean the dough doesn’t slide outside its edges when baked.  After they cool they’re an excellent canvas for decorating with royal icing. If you decide to forgo the decorating pastry bag they are equally delicious and still melt in your mouth. 2 cups (9 oz […]
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Butter Cookie or Sablé Breton

Salted butter (le buerre salé) is the name of the game when baking this popular French cookie. They hail from Brittany (“Bretagne” in French), a region where butter reins supreme. And, sablé translates to sand as they have a crispy, melt in your mouth texture. Getting the cookies to the exact same size is easy. […]
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Salted Cultured Butter

I make crème fraîche a lot because it’s delicous as a dollop and as an ingredient. Serve it next to a slice of fruit tart, Gateau Basque, chocolate dessert, or add it to the filling of this Pumpkin Tart. I even include it as part of an ice cream base. You get the idea just how much I enjoy […]
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