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When it is scorching hot and the air is heavy, my culinary inspiration level usually hovers around zero. And as I mentioned before, pastry is not my forte but at the end of the meal most people are expecting dessert. Go figure. So on such a day baking a dessert, or anything really, is out and there are just so many times I can serve sorbet or fresh fruit splashed with Grand Marnier. Enter: Melon Soup..... Click here for entire story.
When I was interning at Pierre Hermé Patisserie here in Paris, I did everything wrong. I cut the butter wrong. I put the cookie dough on the cookie sheet wrong. I squeezed the lemons wrong. I scraped the dried cookie crumbs off the parchment paper wrong. Basically I breathed wrong there so when the subject of dessert comes up, I naturally start twitching like Pavlov's dog..... Click here to read the rest of this tail.
Mother is the necessity of invention as that oft-said saying goes and this dessert is no exception. I had already made the lemon curd, it was chilling in the fridge, so I set about to blind-bake the tart crust. As luck would have it, the edges burned to a crisp and the middle was soggy and rubbery so 2 points, in the garbage. Now what?!?! The guests at this swanky chateau where I cooked this summer had just finished dinner and were waiting for dessert! AAAK! Click here to continue reading this tart tale.
