Since I'm so indecisive, I think (not certain) that I'm moving my blog to here:
http://michellespatisserie.wordpress.com/
But, since I'm not very good at editing websites and everything. It may very well come back to blogspot.
xoxo
Mich
Thursday, October 11, 2012
Sunday, October 7, 2012
Post holiday lemons...
So i've been back in Sydney for nearly a month now, and how do I feel? Depressed, jealous of others, wished I was still away? Well, I already had anticipated that I would be feeling this way. But, I can't even look at my holiday photos just to avoid any of those feelings.
And, so it happens, a work colleague has a lemon tree, and randomly gave me some lemons to play around with. So, this weekend I made some lemony goodies. Lemon tarts and lemon macaroons.
I used a Pierre Herme's Tarte au Citron recipe that I found here , but was reading through it and didn't quite understand how to finish off the tart. Luckily, with my 1 hour and a half wait at the doctor's, I managed to find a cool new food blog that also made the same Tarte au Citron, and gave fairly better instructions.
But, I put a little twist to the recipe. Given that the top of the lemon curd didn't exactly turn out to be smooth , what better way to hide my flaws than to burn some sugar on top and make it creme brûlée style!
Another thing, I don't think I let the dough rest enough before I blind baked it. 2 of the tarts totally shrunk and got burnt on the edges. I never really had this problem with other tarts that I made. For this I blame PH. Like I blame him that my macarons didn't turn out last time I used his recipe.
Anyway.. tarts tasted very lemony!! yum!
With the crappy tart shells, I used the remaining lemon curd to make lemon macarons. I can finally say, the italian method of making macarons (i.e. sugar syrup) , and they turned out perfectly smooth. (yahh!!!) They are currently in the fridge getting a little sleep and soak into the lemon goodness.
xoxo
Mich
And, so it happens, a work colleague has a lemon tree, and randomly gave me some lemons to play around with. So, this weekend I made some lemony goodies. Lemon tarts and lemon macaroons.
I used a Pierre Herme's Tarte au Citron recipe that I found here , but was reading through it and didn't quite understand how to finish off the tart. Luckily, with my 1 hour and a half wait at the doctor's, I managed to find a cool new food blog that also made the same Tarte au Citron, and gave fairly better instructions.
But, I put a little twist to the recipe. Given that the top of the lemon curd didn't exactly turn out to be smooth , what better way to hide my flaws than to burn some sugar on top and make it creme brûlée style!
Another thing, I don't think I let the dough rest enough before I blind baked it. 2 of the tarts totally shrunk and got burnt on the edges. I never really had this problem with other tarts that I made. For this I blame PH. Like I blame him that my macarons didn't turn out last time I used his recipe.
Anyway.. tarts tasted very lemony!! yum!
With the crappy tart shells, I used the remaining lemon curd to make lemon macarons. I can finally say, the italian method of making macarons (i.e. sugar syrup) , and they turned out perfectly smooth. (yahh!!!) They are currently in the fridge getting a little sleep and soak into the lemon goodness.
xoxo
Mich
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Thursday, October 11, 2012
Possibly moving
Since I'm so indecisive, I think (not certain) that I'm moving my blog to here:
http://michellespatisserie.wordpress.com/
But, since I'm not very good at editing websites and everything. It may very well come back to blogspot.
xoxo
Mich
http://michellespatisserie.wordpress.com/
But, since I'm not very good at editing websites and everything. It may very well come back to blogspot.
xoxo
Mich
Sunday, October 7, 2012
Post holiday lemons...
So i've been back in Sydney for nearly a month now, and how do I feel? Depressed, jealous of others, wished I was still away? Well, I already had anticipated that I would be feeling this way. But, I can't even look at my holiday photos just to avoid any of those feelings.
And, so it happens, a work colleague has a lemon tree, and randomly gave me some lemons to play around with. So, this weekend I made some lemony goodies. Lemon tarts and lemon macaroons.
I used a Pierre Herme's Tarte au Citron recipe that I found here , but was reading through it and didn't quite understand how to finish off the tart. Luckily, with my 1 hour and a half wait at the doctor's, I managed to find a cool new food blog that also made the same Tarte au Citron, and gave fairly better instructions.
But, I put a little twist to the recipe. Given that the top of the lemon curd didn't exactly turn out to be smooth , what better way to hide my flaws than to burn some sugar on top and make it creme brûlée style!
Another thing, I don't think I let the dough rest enough before I blind baked it. 2 of the tarts totally shrunk and got burnt on the edges. I never really had this problem with other tarts that I made. For this I blame PH. Like I blame him that my macarons didn't turn out last time I used his recipe.
Anyway.. tarts tasted very lemony!! yum!
With the crappy tart shells, I used the remaining lemon curd to make lemon macarons. I can finally say, the italian method of making macarons (i.e. sugar syrup) , and they turned out perfectly smooth. (yahh!!!) They are currently in the fridge getting a little sleep and soak into the lemon goodness.
xoxo
Mich
And, so it happens, a work colleague has a lemon tree, and randomly gave me some lemons to play around with. So, this weekend I made some lemony goodies. Lemon tarts and lemon macaroons.
I used a Pierre Herme's Tarte au Citron recipe that I found here , but was reading through it and didn't quite understand how to finish off the tart. Luckily, with my 1 hour and a half wait at the doctor's, I managed to find a cool new food blog that also made the same Tarte au Citron, and gave fairly better instructions.
But, I put a little twist to the recipe. Given that the top of the lemon curd didn't exactly turn out to be smooth , what better way to hide my flaws than to burn some sugar on top and make it creme brûlée style!
Another thing, I don't think I let the dough rest enough before I blind baked it. 2 of the tarts totally shrunk and got burnt on the edges. I never really had this problem with other tarts that I made. For this I blame PH. Like I blame him that my macarons didn't turn out last time I used his recipe.
Anyway.. tarts tasted very lemony!! yum!
With the crappy tart shells, I used the remaining lemon curd to make lemon macarons. I can finally say, the italian method of making macarons (i.e. sugar syrup) , and they turned out perfectly smooth. (yahh!!!) They are currently in the fridge getting a little sleep and soak into the lemon goodness.
xoxo
Mich
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