08 octobre 2007

Tartelettes fondantes à l’orange, fond de pâte aux spéculoos, Creamy Orange Tartlets, “speculoos”-based dough

    At the “Pause-Café Bastille” restaurant, I am totally under the charm of their lemon-curd tartlet. Not for the lemon batter (excellent, though), but for the dough, which is unusually dark golden, and with a subtle cinnamon flavour. As I could not count on the Chef to enlighten me (he has joined the “I-don’t-want-to-share-my-recipes-with-you”’workforce), I had to brainstorm about it. Eureka ! Maybe adding speculoos* powder to the dough could be an interesting... [Lire la suite]
Posté par FoodieFroggy à 09:10 - Commentaires [13] - Permalien [#]