As if we didn't have enough reasons to love everything French...the latest magnifique découverte (...at least for me...apparently woefully behind in the pastry du jour...)
The Cronut!
A delightful flaky concoction dreamed up by Chef Dominique Ansel that is a cross between a buttery layered croissant and a doughnut. I KNOW...right?
I am thinking Barvarian Cream filling with Raspberry Sauce...dusted with confection sugar and drizzled with dark chocolate. (recipe to follow)
"Nothing exceeds like excess."
~Evie: Scarface
I am making these for Friday's Tea.
Relax...it's a non-Fast Day.
And my Happy Thought today...only
Of course, you couldn't tell it by this morning's weather...with another 2 inches of snowfall last night...and it is drifting, blowing and cold this morning. The bulbs I am forcing, still in their plain brown wrappers, poke tentatively above the sheet moss covering them. They will green up and bloom soon.
And an exciting rêve devenu réalité for Idgy and I, in the shape of that beach-side shoppe we have often discussed. Okay, it is more landlocked...Tennessee and all...~ laughing~...and somewhat smaller than either of us imagined...but no less rustic...and it definitely doesn't come with attached living quarters or studio...but it is amazing! And the proprietor proper handles the tax issues...which is a huge plus!
Not only an outlet for our book (together) Sam Meets a Dinosaur...my words/her illustrations...and maybe a sequel before long...and my Zen Trilogy...but also our photography...her oil paintings...my soaps/lotions/scrubs and salts...our candles...hand tied fabric Christmas lights and ornaments closer to the season. A niche to decorate seasonally and for the various holidays (...which is incredible..since we share the need-to-decorate gene...)
So excited!
(...if we could add coffees, teas and pastries it would be PERFECT...)
Oh well. You can't have everything. As Steven Wright reminds us:
"Where would you PUT it?"
Maybe later down the line.
Nebulous plans for Idgy and I this year...the Shoppe...and a couple of old fashion picnics- spread a quilt on the ground or on of those road-side tables like when we were kids.
Remember those?
Otherwise we are winging it.
Oh...and a drive-by pregnant shot of Nicki
Who has now reached that (almost) 7 month...omg...I can't see my FEET, anymore, Mom...stage!
You're beautiful, honey.
Love you and Aiden
(...and can't wait to hug Emma!)
I've got to get cracking on this baby quilt...or he will be grown before it is done!
Barvarian Cream with Raspberry Sauce Cronut Recipe
Using a flaky pastry (you can use Puff...or tubed...) cut in doughnut shape or form croissants and deep fry in grapeseed or coconut oil. Remove and cool.
Barvarian Cream Filling:
(this recipe shared by a friend years ago...and the best I've ever tasted)
1 tablespoon unflavored geletin
1/4 cup cold water
2 egg yolks
1/4 cup sugar
1 pinch salt
1 cup milk
1 cup heavy cream
1/2 teaspoon real vanilla
Mix the geletin and cold water and set aside to soften.
In a separate bowl mix the egg yolks (raw) sugar and salt until smooth.
In a medium saucepan heat the milk to just boiling and add slowly to to egg and sugar mixture stirring constantly. The mixture will coat the back of a spoon like a soft custard.
Add the softened geletin water and the vanilla.
Whip the heavy cream to a soft peak and fold in to mixture.
Pipe into/onto split pastry immediately...as this sets fairly quickly.
Raspberry Sauce
I use Comstock Prepared (tinned)
Top with Raspberry sauce...then cover with the other half of the split pastry.
Chill.
Sprinkle with confection sugar (powdered)
Drizzle top with melted dark chocolate.
(...for presentation you could also drizzle serving plate lightly with raspberry sauce/dark chocolate and serve with a dessert fork...)
Bon Appetit!