More Photos!
I have some more great photos of readers’ versions of my recipes. I take endless pleasure in seeing how my desserts get made and remade out there in the world. It’s really a treat.
Bea at La Tartine Gourmande strikes again, with a wonderful post about making the custard filled vanilla cakes that are pictured in the book (and which I describe how to make here). There are several beautiful photos of the final results. Here is one:
Over at Cookies and et cetera, Paul made perfect looking versions of my Almond Honey Caramel Chews. And he says they were perfect tasting as well, so I’m thrilled:
And Paul, Vivien, Eva, Michael, Claire and my dad spent an evening together making my Maple Walnut Souffles. And they even rose!
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February 7th, 2007 at 2:17 pm
Kate, thanks for stopping at my website and for suggesting variations. I look forward to trying them and other recipes from your great book!
February 7th, 2007 at 3:29 pm
Dear Katie,
They not only rose and were beautiful but slso were very delicious!!
Best wishes,
Vivien
March 1st, 2007 at 12:57 am
I finally took some pictures of something i made from your recipe!
Chocolate Caramel Pot de Crème:
pic 1
pic 2
one of our servers plated this one - i think she did an excellent job considering what little they have to work with (whipped cream, chocolate sauce, and the thin chocolate bark i made).
also, it looks like i forgot to wipe down the ramekin after i took it out of the water bath! oops!
March 1st, 2007 at 5:27 pm
I make a 4 stick of butter, a box of confection suger and 6 egg pound cake and it alway falls! what am I doing wrong?
vernon
March 1st, 2007 at 9:40 pm
Andrew: The pot de creme looks great. I like the close up so you can see how creamy the custard turned out. Let me know if you try anything else.
Vernon: I need a little bit more information from you for me to help you out. Flour? How do you combine the ingredients? Baking powder? Baking time? What exactly goes wrong?
-Kate
March 7th, 2007 at 12:44 am
I made the brown butter vanilla almond tea cake over the weekend!
We’re serving it warmed up, with vanilla ice cream and a caramel sauce drizzle.
pic1
pic2
March 7th, 2007 at 9:42 pm
Andrew,
The cake looks great. The looks light and rich — you obviously emulsified the butter well. Let me know how your customers like it.
-Kate
March 17th, 2007 at 7:37 pm
i too love Bea’s blog. lovely photographs.
Happy ST. Patrick’s Day!