This week we made Chocolate Teacup Cakes. They were a perfect Valentine's Day treat.
This week's recipe for Tuesday's With Dorie was French Style Lemon Squares. These were absolutely delicious.
This week's recipe for Tuesdays with Dorie was Chocolate-Chestnut Tart with Chestnut-Vanilla Syrup.
Hooray for chocolate! We were so happy that this week's recipe for Tuesday's with Dorie was Chocolate-Covered Toffee Breakups.
This week's recipe for Tuesdays with Dorie is Tiger Cakes. The Tiger Cakes were so simple to prepare and a yummy treat. (A perfect size for a lunchbox treat.)
This week's recipe for Tuesday's with Dorie is Jam Filled Cookies. We chose to fill ours with Nutella rather than jam because we prefer chocolate to jam at my house.
This week’s recipe for Tuesday’s with Dorie is Bubble Eclairs. Having never made eclairs before I was a little worried about them being too complicated. There was no need to worry, these were very easy to prepare.
On that note, I have to say what I am loving about this cookbook is how easy Dorie makes it for the home cook to make these recipes. Some things may have more steps or take more time than I would normally like, but all are totally doable for the home cook. I’m also happy to say that my daughter has tasted every recipe we have tried, even if it was something she didn’t think she’d like. Most of the time she liked what she tried. (We won't mention the panna cotta)
Back to the eclairs… The eclair dough came together easily. First we heated the ingredients over the stove top, which reminded us of making play dough. Then we dumped the mixture into the mixing bowl and added the eggs one at a time to form a perfect dough. We used a small scoop to scoop these onto the baking sheets. I don’t think we pushed all of the balls close enough together and a few came disconnected from their friends. We filled them anyway and they were delicious whether they were in strips of one, two or three balls.
We used a piping bag to fill the bubbles with the whipped cream we made. It was so fun. We could feel the bubbles expanding as the cream went in and laughed with delight as the cream would pop out of the holes because we got them a little too full.
We decided to top them with Dorie's chocolate sauce. It was a perfect flavor combination, the eclairs were light, with just the right amount of sweetness from the cream and the perfect touch of chocolate to top them off. Thankfully we only made half a batch, because these were so light it was hard to stop eating them. Especially, since I went by the idea that these would go bad if we didn’t eat them the day they were made. Thankfully we also had some good friends to share them with.
You must try this recipe. It can be found in Dorie Greenspan's book, Baking Chéz Moi.
Well, I'm happy to say that this week's recipe for Tuesday's with Dorie, was much more successful than the last one. This week we made a Cherry Crumb Tart.