Ooh La La: The Most Extraordinary French Lemon Cream Tart

Some people I know have lemons growing right in their own backyards.
A lotta lemons.
So many lemons they don't even know what to do with them.

That just doesn't happen here in Maine. Ever.
We have lobsters everywhere you look, but no lemons.

We have to go to the local grocery and buy lemons.
So I did.

And look at the deliciousness I made with those lemons.

It's The Most Extraordinary French Lemon Cream Tart, from Dorie Greenspan's Baking.
The title is hers, not mine, but I have to agree.

If you're not familiar with Dorie, you are missing out on a world of crazy-delicious sweets. She's a cookbook author, pastry maker, cookie baker, Francophile.
This tart is filled with the lemon cream she learned from one of the kings of French pastry, Pierre Herme.

She writes:
"When we were just beginning work on our first book (together), Pierre explained the cream to me. In his typical fashion, he spoke softly, explained thoroughly and added just the meekest editorial comment: "It is nice", he said, with a sly little gone-in-flash-smile. I immediately put two stars next to the recipe, a note to myself to try it right away."

I don't know about you, but the thought of a French pastry chef whispering "it is nice" softly into my ear, makes me feel all...tart-y, among other things.

You can find the recipe by clicking on this link.

Fair warning: There are a number of tools and small appliances involved.
On a skill scale of 1-10, it's probably about a 6.5. On an Is-It-Worth-Scale, I'd give it a 9, only because it isn't chocolate.

Bon appetit, mes amies!

Just a Bite

In honor of the new look of Mignardise, I've made you a mignardise.

These petite brownie buttons are a perfect little bite of sweetness. They're great after dinner with coffee.
Or anytime you have a craving for just a taste of something sweet. Like after breakfast or lunch. Or when you get home from the gym. Or just before bed with a glass of milk.

It's sort of  like eating dessert, but not really. Because it's just a bite.

Brownie Buttons,  adapted from Dorie Greenspan's book, Baking

1/4 cup plus 2 Tbsps. all-purpose flour

pinch of salt

1/2 stick (4 Tbsps.) unsalted butter, cut into 4 pieces

2 1/2 oz. bittersweet chocolate, coarsely chopped

1/3 cup (packed) light brown sugar

1/2 tsp. vanilla extract

1 large egg

For the glaze, you'll need 2 oz. white chocolate, finely chopped.

Center a rack in the oven and preheat the oven to 350. 

Lightly butter two mini-muffin tins, each with a dozen cups, (or one with two dozen cups, like I have) and place them on a baking sheet.

Whisk the flour and salt together.

Melt the butter, chocolate and brown sugar in a medium heavy-bottomed saucepan over very low heat, stirring frequently with a heatproof spatula. Keep a close eye on it so it doesn't overheat or burn. When the mixture is smooth, remove from the heat and allow to cool a minute or two.

Stir the vanilla and egg into the chocolate mixture. When the mixture is well blended, add the flour and stir just until it is well incorporated. You should have a smooth glossy batter.

Spoon the batter into 18 of the muffin cups, filling each about 3/4 full. Fill any empty cups with a bit of water (this will allow the pan to heat evenly).

Bake for 14-16 minutes or until the tops spring back when touched. Transfer the pans to cooling racks before carefully releasing the buttons. Cool to room temperature.

To make the glaze,

Melt chocolate in a small heatproof bowl set over a saucepan of simmering water. Stir constantly, and don't leave it for even a minute - white chocolate scorches easily. As soon as the chocolate is smooth, remove from heat.

Dip the tops of the brownie buttons into the chocolate, one by one. Give it a little twirl so you can get the swirl of chocolate in the center, and any excess drips back into the bowl.

You could add...

- a bit of orange zest mixed with a tsp. of sugar to the brownie batter

- some chopped crystallized ginger to the top

- some coconut on top

Or whatever comes to mind that you think will make them extra-special.

And remember, they're small, so it's ok to eat two.

Going Bananas

It feels like the perfect day to make turkey stock to use as a base for my Thanksgiving gravy. The wind is howling outside, but I have a nice fire going in the kitchen fireplace. And my dog Cricket is keeping me company. Yes, I should be making stock, but I'm not. I'm making banana coffee cake, for two reasons: I have lots of overripe bananas and I need something to serve my house guests on Friday morning, besides leftovers. This particular coffee cake is one I make a lot. It's good for people (me) who like some texture in their cakes, because it has nuts and chocolate chips. Sure my last post was about peanut butter and chocolate, but I think banana and chocolate is a divine combination too.
A long time ago, back in the early 80's, Ben & Jerry's made an ice cream called Chunky Monkey that's different than the Chunky Monkey they sell now. As I remember it, it was banana ice cream with big chunks of chocolate and maybe some almonds. I wish they would bring the original back - and Dastardly Mash too, while we're at it.
Ok that's a little off subject...I'm back now. That happens sometimes. Here's the recipe for the cake I made earlier today, adapted from one I found on Epicurious:

Banana Coffeecake with Chocolate Chip Streusel

Preheat oven to 350 and grease an 8 x 8 baking pan. In a small bowl, combine
1 cup semi-sweet chocolate chips
2/3 c. brown sugar
1/2 cup chopped pecans
1 Tbsp. ground cinnamon
and set aside.
In another bowl, whisk together
1 1/2 cups all purpose flour
3/4 sp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
Using electric mixer, beat
3/4 cup sugar
1 stick unsalted butter (room temp.)
1 egg
in a large bowl until light and fluffy.
Beat in
3 large, very ripe, mashed bananas
3 Tbsps. buttermilk
Add dry ingredients and blend well.
Spread half of batter in prepared pan. Sprinkle with half of streusel. Repeat with remaining batter, then streusel. Bake 45 minutes or until tester inserted into center comes out clean.


In a little while, I'm going to put another log on the fire and make Lots-of-Ways Banana Cake from Dorie Greenspan's Baking From my Home to Yours book. Then I'll probably get some Ben & Jerry's ice cream. I suddenly have this craving...