Monthly Archives: July 2013

French Silk Pie

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As of lately I’ve been desperately missing France.  I miss the beautiful patesseries filled with more Madeleines then you could dream of and Sunday falafel trips. I even miss the questionabley smelling metro cars (looking at you RER B) and the crowds of tourists outside of Notre Dame.

The best part about being back is that I can finally cook everything I ate (although I will not be trying to recreate our drunken gyro experiences). This week I made French silk pies. Although this isn’t a French dessert, I wanted to try out the miniature spring form pans I got at Dehillerin. Dehillerin was Julia Child’s favorite kitchen store in Paris, and hasn’t changed an ounce since she was last there.

Dehillerin is famous in part because they don’t post the prices on the items. Instead you have to look up the bar code in huge books. This detered me from checking the cost, and before I knew it I was 50 euros deep in miniature pie tins. Pretty good strategy to make bank on people too lazy to flip through a catelog.

Anyways back to the pie. This pie is indulgent, fairly simple and (depending on the sweet tooth of your guests) a crowd pleaser. It was also the perfect way to try out my spring form pans. I’m pretty sure miniature baked goods are on the level of puppies or babies, cuteness wise. DSC_0692

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Flan

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Three weeks ago I started a job at the National Restaurant Association. I have been so happy to work a job writing about my favorite subject; but after studying abroad in Paris, working 9 am- 5 pm has taken some getting used to. I’ve still been baking in any free time, so I have plenty of pictures just waiting to be posted.

About a month ago I made this flan. In Paris they claim to serve flan traditionnel in every patisseries but it was usually fairly dry. I vowed to make a flan absolutely saturated in caramel as soon as I had a functioning oven.

The first time I made flan was after I had gone out for a few drinks. I have a tendency to try to bake after I go out with friends. And it hardly ever turns out well (last night I had to throw out a batch of lemon bars because I thought it would be a good idea to add grenadine to them…. It wasn’t). So the first time a made flan resulted in sweetened scrambled eggs (which weren’t half bad, if I’m being honest). The second time was not at 11 pm and the end product was creamy, rich custard.

Lesson learned, although flan appears easy because of the few ingredients required, remember to watch the time, put the pan in a water bath, and attempt it stone cold sober.

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