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8 c crème fraiche
8 c whole milk
200 g flour
1 T pepper
2 t salt chopped herbs
|Whisk all ingredients together.
Your shell should be pre-baked relatively pale.
Bake at about 400°F until still jiggly, but set.
In the shell, we normally put down a layer of cheese,
then the actual filling variations like stinging nettle, ham,
mushrooms, green garlic and bacon, etc.
then poured the mixture over it all, as full as it would
go, without spilling, and then sprinkled a little more cheese on
top. Get creative!
This filling should last almost a week in the
|Savory Bread Pudding Mixture
4 c cream
1 ½ t salt
1 ½ t pepper
¼ t nutmeg
24 oz stale bread
Whisk all ingredients except for bread
bread with caramelized or sautéed onions, ham, cheese, veggies,
etc and then stuff into baking vessels.
Pour mixture over bread and let sit overnight.
Top up with mixture again in the morning before baking.
Bake at 400° F until set.
Use stale sour dough type or levain type bread.
It has the most flavor and texture and is more absorbent
when really stale. Just
like the quiche, you can toss the bread with any kind of
To test for doneness, poke into the middle
with a knife and push back to see if there is still liquid
mixture flowing in the center.
Once the filling looks thickened like pastry cream, it is
done. It will still
cook a little from the carry-over.
You don’t want it to be totally set in the middle like
We used to cook giant puddings in a big pot, but I
think it takes too long to cook, the top gets burnt unless you
cover it, etc, etc. Instead,
you can cook it in ceramic bowls for individual servings.
Bake it off in the morning and then reheat before
|5 c nonfat milk
20 oz butter
4 t salt
22 oz all purpose flour
2 T black pepper
|Crack eggs into a pitcher and set aside.
Bring milk, butter and salt to a boil. Add flour all at once
and stir until it comes to a ball and pulls away from sides.
Continue to dry the dough over heat, stirring vigorously, until
a film forms on the inside of the pan.
Transfer dough to mixer and beat with paddle attachment. Add
eggs slowly, holding a couple back to get the right moisture
content. Add cheese, black pepper and chopped herbs and mix
until fully incorporated.
Scoop onto parchment lined baking sheet, spacing out to allow
for expansion. Brush with egg-wash and top with a little grated
Bake at 400° F to 450° F until fully brown.
|Notes: This is made just like pate à
choux. It's really important to dry out the dough so you can
incorporate as many eggs as possible for maximum lift. It is
also good to beat the dough for a while once the eggs are added
to insure that the glutens are formed and the dough is quite
When scooping out, we used to use the "big gray
scoop," like for ice cream. It made fist sized gougere.
The egg-wash is important for shininess and browning. The
extra cheese is for crunch. These were baked a shade less than
mahogany, pretty brown. That made it nice and toasty outside,
but kind of scrambled-eggy inside. Sometimes if we were really
hungry, we would stuff them with ham and eat them as breakfast
|1 ½ # flour
4 oz sugar
1 T baking powder
¾ t baking soda
1 ¼ t salt
9 oz butter
1 ¼ c buttermilk
lemon or orange zest
¾ c dried fruit
|Combine all dry ingredients and zest. Cut butter
into mixture, leaving ½" chunks of butter. (This will help
keep them a little flaky.) Stir in buttermilk until just
incorporated. Quickly mix in fruit.
Form scones by shaping the batter into a log, 1 ½"
thick and 4" wide. Brush entire thing with egg-wash and
then sprinkle liberally with coarse sugar. Cut log at angles
width-wise to form vaguely trapezoidal scones. This should yield
at least a dozen.
Bake at 325°F in convection oven or 350°F regular.
Scones should be slightly browned and just cooked through the
|Notes: It is really important not to
over-mix this dough or it will become tough and not as flaky. We
used a Hobart with a cutting tool, but it can easily be done by
hand. Cut the butter into large chunks and then
"sable" into ½" chunks. This mixture might need
a little more or a little less buttermilk, just to get all of
the dry stuff incorporated.
The zest is best obtained with a micro-plane.
You can use dried or fresh fruit with the scones, but it is
difficult to get the fresh fruit mixed in without squishing it
all. Perhaps using frozen fruit instead of fresh fruit would be
To test doneness, pull a scone apart to see if the inside is
cooked. It is best to catch it just as the center is cooked
This recipe was used at my tea party.
|Sweet Bread Pudding
|1 gallon milk
3.5 c sugar
2 t salt
2 T vanilla
Toasted white bread or brioche
|Mix all ingredients except bread together until
Assemble toasted brioche slices standing vertically in a loaf
pan. Pour mixture over bread to top of pan. Weigh down the bread
with a piece of parchment and a sheet-pan. Bake at 400°F until
center is set. Slice while hot.
Top with caramel sauce, chocolate sauce, sautéed fruit, etc
|Notes: This is just classic bread
pudding but you can stuff bananas or chocolate or dried fruit
between the slices of bread and then add the corresponding sauce
My favorite during the summer was plain bread pudding, topped
with strawberries, sautéed in butter and then mixed with
caramel sauce. Banana and chocolate ganache was good too.
|Chocolate Soufflé Cake
|12 oz semi-sweet chocolate
8 oz bitter (unsweetened) chocolate
10 oz butter
2 c sugar
14 eggs, separated
¼ t salt
|Melt chocolates and butter together and set aside
to cool to room temp.
Divide eggs and whip each separately with half of the sugar.
Add the salt to the whites.
Temper the chocolate with the whites and fold all together
like for mousse.
Butter and line cake pans with parchment (bottom and sides).
Fill and bake at 375°F for 10 minutes or until tops just lose
shininess. Chill until set. Can be topped with ganache (provided
you have the plastic cake band on the outside to prevent
|Notes: This cake can be luscious or
just OK. It all depends on your chocolate. I like to use
Vahlrona or Callebaut, but they are really expensive. It's good
to do some experimentation to see which chocolate you like best.
I changed the recipe to include bitter chocolate so the flavor
was more pronounced and the cake was less sweet. This cake is
very good with a tart fruit sauce or just whipped cream. It must
be served cold.
And since this cake is really just a baked mousse, it will
collapse a bit in the middle. Also, no flour! Perfect for
|Devil's Food Cake
|8 oz butter
1 ¼ # sugar
1 t salt
10 oz flour
4 oz cocoa
1 t baking powder
½ t baking soda
1 ¼ c buttermilk
|Cream first four ingredients together.
Sift all dry ingredients together in a separate bowl.
Alternately add dry ingredients and buttermilk to creamed
mixture in thirds. Bake in a buttered and floured or parchment
lined pan at 300°F until skewer comes out clean.
|Notes: This cake is a great base for
all kinds of desserts. My favorite is when it's filled with
caramel sauce and ganache and then iced with ganache. This
particular recipe makes 2 8" rounds or 1 half sheet. It
also freezes well.
This was one of the recipes I used at my tea party.
|1 c corn syrup
8 c white sugar
1 qt cream
1 # butter
1 vanilla pod
salt to taste
|Combine corn syrup, sugar and enough water to make a wet sand.
Cook to a dark caramel but not burnt.
At the same time, heat cream and butter and vanilla until
just simmering. Pour into caramel to stop coloration. This
mixture will bubble and spit a bit, just use a pot larger than
you think you will need. Once it stops bubbling and spitting,
add salt to taste.
|Notes: This particular recipe is really easy, so
it's really tricky to get right. No two batches will ever be
exactly the same. The finished result should be an almost liquid
caramel, or a somewhat stiff sauce. It's hard to get the color
just right. You want to keep a spoon nearby so you can scoop
some out to look at the color. It's also hard to keep it from
getting a little burnt. But practice makes perfect and this
caramel is really worth the effort.
We used this caramel to fill cakes, to drizzle over bread
pudding, etc. If I refer to a caramel filling for a recipe,
chances are, this is the one. I've even filled molded chocolates
with it. If you want a cutting caramel, you probably need to cut
down on the cream a little, to make it stiffer.
This was the recipe I used to fill the devil's food cake for
my tea party.
|2 c cream
½ c sugar
2 t flavoring
|Bring cream and sugar to boil. Whisk yolks in a bowl. Temper
cream into yolks. Fill ramekins and bake in covered water bath
for 25 minutes at 375°F or until just set but still jiggly.
Chill. Once cold, sprinkle with sugar and torch.
|Notes: It seems to me that there are a number of
ways to do this particular recipe and almost countless
flavorings. The trick is to not over-cook them. Then they must
be totally cooled down so they get that really good, creamy
For instance, one of my favorites is Espresso Caramel. Take a
half cup of whole coffee beans and steep them in hot cream 20
minutes. Make a caramel with the sugar and temper the hot cream
into the caramel. Strain and then temper into the whisked yolks
and make as normal.
The variations are endless and you can pretty much infuse the
cream with whatever you want to make whatever flavor you want.
Ginger, orange peels/star anise/cinnamon, black currant tea,
|Crème Patissier or Pastry Cream
|2 qt milk
1 pod vanilla
1 t salt
3.5 oz cornstarch
1 # sugar
8 oz butter
|Bring milk to boil with salt and half of sugar.
Whisk eggs with the other half of sugar, then add cornstarch and
whisk until well blended.
Temper half of milk into eggs and then dump eggs into milk
left on heat and whisk as if your life depended on it. Cook to
Immediately strain into another container.
Once room temperature, use a stick blender to mount in butter
cut into little chunks.
|Notes: I know you know how to make
pastry cream. This one is nice because you don't waste any egg
whites and if you over-cook it a little, it becomes silky smooth
with the use of the stick blender.
We used this as a filling for all sorts of things, from
éclairs to fruit tarts and folded extra butter and whipped
cream into it for a beautiful Fraisier cake.
*Recently I substituted milk with buttermilk and made this
incredible buttermilk custard. I paired it with a thick
strawberry puree and almost died. It was very much like a
light strawberry cheesecake but no crust. I guess you
could put it in a crust, but just so it's easier to get into
|18 c milk
6 c cream
1 T salt
10 oz cornstarch
6 oz cocoa
3 # sugar
24 oz chocolate
|Prepare as above with pastry cream.
While hot, jam in chunks of chocolate and then stick-blend
when the chocolate is melted
|Notes: Use good chocolate. We served it in little
cups with a dollop of whipped cream and a chocolate cookie. You
can use it for éclairs or chocolate cream pie.
3 c sugar
1.5 c lemon juice
all the zest from the lemons
1.25 # unsalted butter
|Whisk all together and then cook over bain marie,
whisking often, until thick like pastry cream.
Strain into container and cool. At room temperature, mount in
room temp butter with stick blender and chill.
|Notes: This is the best lemon cream
ever. Very rich and satisfying, but with that lemon tartness so
you don't get overwhelmed with all the butter. Fantastic in
tarts. Sets up really creamy when cold, so you have to warm it
up just slightly to get it to pour to fill your tarts.
I used this recipe for the Lemon Blueberry Tarts for my tea
|3 # flour
2 # butter
1 # water
1 T salt
|Cut butter into 1" cubes and chill,
preferably in freezer. Weigh out flour and chill.
Measure out water and chill. In large mixer with paddle or
cutter attachment, mix flour, salt and butter. Mix until you
have ¾" chunks of butter. Add water and mix just so that
all dry ingredients are incorporated. (You may need a little
Press dough into sheet pan and chill thoroughly. Once
chilled, fold dough 3 times like for puff pastry. This gives the
dough great flakiness. Allow dough to rest before rolling out.
|Notes: Great dough for any kind of
tart, quiche, etc. Freezes well.
667 g bread flour
270 g butter
200 g sugar
1 1/8 t salt
|Combine all dry ingredients in a bowl. Cut
butter into mixture until it resembles sand or fine
crumbs. Mix in the eggs quickly to not over-work the
Press dough into sheet pan and chill thoroughly.
Before forming dough, work slightly to render pliable.
|Notes: Due to the bread flour in
this dough, it is amazingly resilient, but great care must be
taken not to work it more than necessary. It is possible
to roll it very thin without tearing and trimmings can be
reclaimed to roll out again.
I used this recipe for the shells of my Lemon Blueberry Tart
for my tea party.
|Chocolate Chocolate Chip
c brown sugar
t baking soda
c cocoa (sifted)
- 2 cups chocolate chips
Cream butter and
sugar. Add eggs and mix thoroughly. Add rest of dry
ingredients except for chocolate chips and mix until fully
incorporated. Stir in chocolate chips.
Preheat oven to
375°F. Drop walnut size balls on a nonstick cookie sheet
and squash down a bit. Bake until set and tops lose
|Tea party recipe
|Maple Sugar Cookies
1 1/2 c butter
2 c sugar
1/2 c maple syrup
4 t baking soda
1 t salt
1 t vanilla
4 c flour
1/2 c coarse sugar
(Sugar in the Raw)
|Cream butter and sugar. Add eggs and syrup
and mix until thoroughly incorporated. Add the baking
soda, salt, vanilla and flour and mix until just incorporated,
but do not overwork the dough.
Chill dough for 4 hours in refrigerator (or for shorter
period in freezer). At this point, dough can be kept for a
month, rolled in logs in the freezer.
Preheat oven to 350°F. Roll into balls and roll in
coarse sugar before putting on sheet pan. Be sure to leave
at least 2" of space between cookies as these spread like
mad. Bake for 12 minutes or golden brown. (A little
more will result in a crisp cookie; a little less, a more chewy
|Notes: I got this recipe from a
favorite mystery author. This recipe easily yields 10
dozen cookies depending on size.
I used this recipe for my tea party.
400 g flour
1 pinch baking powder
200 g powdered sugar
200 g butter
4 egg yolks
20 ml water
strawberry jam or
your favorite flavor
In a bowl, combine
all of the dry ingredients. Cut in butter or gently rub in
to produce a coarse meal or sand. Make a well in the
butter crumb mixture and add wet ingredients, mixing the dry
mixture in a little at a time until a dough is formed. (At
this point, you can smear little handfuls of dough on your work
surface to insure that the dough is uniform, without kneading it
and developing gluten.)
Shape dough into a
flat disk and wrap with plastic wrap. Refrigerate until
the dough is firm enough to roll and not stick.
Roll out on a lightly
floured board, to 1/8" thickness. Cut with cookie
Preheat oven to
325ºF and bake for 10 minutes or until set and only bottom is
A tea party recipe
170 g sugar
1 pinch salt
10 g honey
5 g baking powder
180 g flour
200 g butter, melted
|Combine all dry ingredients in a bowl and whisk
together. Add eggs to the bowl, whisking slowly to fully
incorporate. Melt honey with butter and add to the
mixture. Mix well and refrigerate.
Butter and flour your molds well or else the madeleines will
not release. Preheat your oven to 375ºF. Pipe or
spoon the batter into the molds. Do not fill the molds
completely as the batter will spread and rise accordingly.
Once the molds are in the oven, turn down the heat to
320ºF. Bake for approximately 5-6 minutes and then turn
the oven off. Let cakes stand for an equal amount of time
(this causes the madeleines to have their characteristic mound
in the middle and not get too brown). Turn the cookies out
of the mold at once.
|This is one of my favorite recipes and
one I made for my tea party.
|Chocolate Chip Cookies
1 # butter
4 c brown sugar
1 T vanilla extract
2 t salt
1 T baking soda
5 c flour
|Preheat oven to 450ºF.
Cream butter and sugar together. Add eggs and
vanilla. Add all dry ingredients except chocolate chips
and stir until combined. Add chocolate chips and stir
Drop dough onto a parchment lined cookie sheet, etc.
etc. (Full sheet of 13 cookies, tangerine sized balls of
dough, takes about 9 minutes to bake.)
|Misty and I made up this recipe while
in college. Must have made it a thousand times. Did
it once at Chez Panisse.
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