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Individual Chocolate Nut Pies

Individual Chocolate Nut Pies

| September 23, 2011 | 1 Comment

The rich filling for these little pies is a mixture of bittersweet chocolate, corn syrup, eggs, and mixed nuts. Baked in a classic graham cracker crust in individual ramekins, they are easy and delicious.

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Choux á la Crème

Choux á la Crème

| September 18, 2011 | 9 Comments

Similar to ones my mother used to prepare, these cream puffs are filled with blackberry preserves and whipped cream and served on a simple but particularly flavorful chocolate sauce.

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Crystallized Puff Paste of Orange

Crystallized Puff Paste of Orange

| September 18, 2011 | 5 Comments

Caramelized puff pastry rounds are covered with pastry cream and orange segments and finished with a glaze.

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Chocolate Paris-Brest Cake

Chocolate Paris-Brest Cake

| September 18, 2011 | 3 Comments

Resembling a wheel, this French pastry is thought to have been created by a Parisian pastry chef to celebrate the famous bicycle race from Paris to Brest, in Brittany.

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Cheesecake with Apricot-Blueberry Sauce

Cheesecake with Apricot-Blueberry Sauce

| September 11, 2011 | 10 Comments

This cheesecake recipe remains my wife’s favorite and also that of my brother, who discovered it on his first trip to America. It’s dense, rich, and yet delicate. I like it served cool, but not ice cold.

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Tarte Tatin

Tarte Tatin

| September 11, 2011 | 0 Comments

Tarte Tatin, the famous upside-down caramelized apple tart created many years ago by the two Tatin sisters, is an example of a dish that originated in a home kitchen and eventually made its way into most of the great restaurants.

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Tartelettes Aux Fruit Panaches

Tartelettes Aux Fruit Panaches

| September 11, 2011 | 0 Comments

Thin disks of dough are baked with a topping of lightly sugared apricot and plum wedges until the pastry is crisp and the fruit soft.

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