These Halloween treats are decadent versions of s’mores with a Speculoos cookie brim (delicious on it’s own), piped homemade marshmallow for the point and a chocolate covering to give them a wicked look.
Three months after having my first cronut I felt like the food memory was fading so of course I went for another. This time I did a pre-order which maxed out my phone bill for the month (oops!) from excessive dialing but it was worth it not to wait in line again. This time around I got to try September’s fig and mascarpone cream.
Assembling mini savarins with whipped cream and diced mango
I first discovered savarins in pastry school and fell in love with them. While their pastry counterparts, baba au rhums, have rum and raisins, I prefer the citrus notes of savarin and the garnishes of fresh fruit and whip cream. For the Bouchon Bakery recipe the interpretation is tropical with a passionfruit soaking syrup and mango, papaya and banana accompaniments.
Gougeres! Puffs with delicious gruyere cheese. They’re meant for an appetizer but I find as soon as they come out of the oven I eat them straight off the pan. If they’re not piped perfectly circular, this is an instance where it actually adds to the character of these treats. Rustic and no-fuss.
