Prepared with commercial puff pastry, this first recipe is the perfect primer. Nicolas used rolled sheets, which he cut into squares. The next steps were relatively simple: He topped each square with pastry cream, almond powder and apricot halves. Then he connected the two ends, brushed on an egg wash and popped the tarts into a hot oven. All that was left was to wait for the scent of golden pastry to fill the air.
Рубрика: Desserts
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Pomegranate and Blood Orange Cocktail
Want to unwind this winter with a seasonal cocktail? Crimson with pomegranate and blood orange, this drink brings some winter fruit fizz with bubbles, rum and festive spices.
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Pear Marquis
“This fun, elegant, pour-and-serve cocktail is made for entertaining. And after the party’s over, enjoy the leftover pear liqueur another day with lots of fresh lemon over ice as a light, refreshing aperitif or digestif.» — Étienne Marquis, chef
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Blueberry Cornmeal Cake
Use your fresh summer blueberries in this recipe for delectable and crumbly cornmeal cake.
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Raspberry Summer Pudding
This classic British fruit dessert is the perfect recipe for warm summer days.
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Fruit Salad with Pimm’s Syrup
This fruit salad recipe stars all your favourite summer berries and is topped with a drizzles of reduced Pimm’s no. 1.
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Fruitcake Cocktail
«I wanted to use the flavours we find in our favourite festive foods and then put them into cocktail form. Cranberries, raisins, orange and cinnamon are mixed with rum, amaro and almond liqueur—for a hit of bitterness and to round it all out. It’s the holidays, in a glass.» Nicolas Cadrin, chef
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Apple Cider Tart
It has the tangy-sweet taste of apple pie, the smooth, creamy texture of sugar pie and the golden-brown colour of maple syrup pie. Made with no added sugar, this out-of-the-box creation is love at first bite.
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Raspberry and Mascarpone with Phyllo Puffs
Imagine a deconstructed millefeuille: Phyllo dough, mascarpone cream and raspberries are scattered on the plate rather than stacked. With every mouthful, the sweet yet sharp taste of berries mingles with delicate snaps of caramelized phyllo and unctuous daubs of cream. We upped the ante by lightly brushing each pastry sheet with honey before baking.
