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August 10, 2008

Comments

Stu "El Inglés" Harris

^high 5^ We had exactly that last week. A neighbour's fig tree was heavy with fruit and we were invited to tuck in. More to come, I'm sure.

You can also make a yummy entrée (in the French sense of the word) at this time of year with jambon cru, sliced figs, shaved parmesan, slight driz of olive oil.

(Credit to a small restaurant in the Marais, now disappeared).

SAS

De-gluten your pastry cream and become the best friend of celiacs everywhere! It's easy, really - and no one will ever know. :>
PS - I didn't know each chef has a "signature" pastry cream. I think I'll need to experiment, oh, with maybe a hundred flavors, let's say, to be sure I get the right one for me! If that's not enough, I'm willing to make the sacrifice and keep eating (er, experimenting!).

Ms. Glaze

SAS – You know, that's a really good idea! I don't see why rice flour couldn't be used instead. My other suggestion would be to add a few extra egg yolks to the recipe that way it will really thicken up.

And yes, I'm all for experimenting with flavored pastry cream!

Stu – Love that entrée idea. Jambon and figs are heaven. I have one that I make where I cut a little cross in the top of the fig and stuff it with blue cheese. Then wrap the bottom in jambon and broil it. Super yummy.

Het

The figs are SO beautiful. This is a stunning presentation, and it promises to be of heavenly taste. I'll give the short pastry a try... it doesn't seem to fussy.

Het

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