Dessert

chassis wrote

Galette des Rois
King's Cake

Puff pastry with almond cream. Traditionally served near Epiphany.

This looks so good to me. I have sent a request to my wife to make it. She's asking me how in which I am deferring that question to your expertise, would you happen to have the recipe you used?

Brunoalbouze.com

Also on YouTube.

For the past week my daughter's been nonstop requesting sprinkle cookies. So finally got around to baking some. turned out pretty decent.

Three minutes in the micro and the Bombe is delicious with the chocolate and orange filling.

JP10 wrote

This looks so good to me. I have sent a request to my wife to make it. She's asking me how in which I am deferring that question to your expertise, would you happen to have the recipe you used?

A new version of this recipe just posted today on yt. This one is more challenging. An older, simpler in my view, version is on his yt and website.

Store bought puff pastry is perfectly acceptable. Self made puff pastry not strictly required.

Apple Mascarpone Mini Muffins

Glazed chocolate mousse bars with mango lime ice cream on mango brunoise
Recipe from Bruno Albouze on yt

Garnished with hazelnut praline and lime zest.

Chocolate cake

chassis wrote

Lisbon cake
Recipe from Bruno Albouze

Chocolate biscuit under chocolate ganache under chocolate mousse. Dusted with cocoa powder. Quite good.

i'm going to make this - thank you for the link info - just found the youtube video

@chassis the wife gave it her best shot at the Kings Cake. The almond filling started to overflow on the bake, not sure what caused that. Regardless it tasted great, just didn't turn out as aesthetically pleasing as your rendition lol.

She had her share of the Crème Brûlée

JP10 wrote

@chassis the wife gave it her best shot at the Kings Cake. The almond filling started to overflow on the bake, not sure what caused that. Regardless it tasted great, just didn't turn out as aesthetically pleasing as your rendition lol.

Looks great! Flavor is important, sound like it worked out.

Next time try a bit less almond filling, and be sure to seal the layers of pastry well using egg wash. Refrigerating the assembled pastry before baking also helps. Everything will be set and firm. In the oven the crust sets and edges seal quickly with the heat, keeping the filling in place.

chassis wrote

Looks great! Flavor is important, sound like it worked out.

Next time try a bit less almond filling, and be sure to seal the layers of pastry well using egg wash. Refrigerating the assembled pastry before baking also helps. Everything will be set and firm. In the oven the crust sets and edges seal quickly with the heat, keeping the filling in place.

Duly noted!

A white chocolate coating outside cake

New local bakery opened up near us with some South Asian inspired desserts:

From top going clockwise:

Ras Malai Tres Leches
Passion Fruit Cheesecake
Gulab Jamun Cheesecake

those seem just... wrong except the passion fruit cheesecake.

but how were they?

I've just had a Fb memory co me up. Three years ago my Wife, Son and I went to Geranium in Copenhagen. I think back then it was ranked about the fourth best restaurant in the World.

Amazing meal and desserts! The little black skull is given only to those who get a bit of shot from the killing of one of the main courses.

How special!

Just a cheesecake , not too bad

packet wrote

those seem just... wrong except the passion fruit cheesecake.

but how were they?

They were all surprisingly delicious. I didn't know what to expect but I'll definitely be going back.

My favorite desserts, depending on mood:

Cannolli
Napoleon
Chocolate anything, especially Black Forest Cake
Ice Cream

HFW003 wrote

I've just had a Fb memory co me up. Three years ago my Wife, Son and I went to Geranium in Copenhagen. I think back then it was ranked about the fourth best restaurant in the World.

Amazing meal and desserts! The little black skull is given only to those who get a bit of shot from the killing of one of the main courses.

How special!

Wow! Bucket list experience for sure! The only 3 michelin star restaurant I've ever been to was Alinea here in Chicago. And that was quite the experience. Can only imagine how Geranium is.