See me? I'm in the dome. Chocolate mousse, passionfruit curd, flourless chocolate cake and chocolate mirror glaze.
I'm not making Canelés de Bordeaux because that recipe is secret, but I am making Cannelés de Bordeaux ala Pierre Hermé. A full post will come soon. If you can't wait, click over to Syrup and Tang for an article that got me going on this journey.
And I don't think I've ever properly thanked Lois for her gift of wine made by family/friends, both of which were very nice indeed (and long since gone).
Nor did I appropriately thank Andrea for her recent gifts. The honey was the base for the stinky ice cream a couple of weeks ago and the vanilla liquor is sipping away.
Swiss Alps Bakery – Albuquerque, New Mexico
5 days ago