miércoles, 30 de junio de 2010

Teurgoule (rice pudding)

Teurgoule
from leafar.

The Teurgoule brotherhood safeguard the original recipe and..... wait did i just said brotherhood?, yes there is a Teurgoule brotherhood and with that simple fact, you know that Teurgoule is special.

Teurgoule is just a rice pudding but, not just any rice pudding, Teurgoule is slow cooked for several hours getting a thick consistency and a caramelized crust, probably the best rice pudding ever.

Recipe: http://en.wikibooks.org/wiki/Cookbook:Teurgoule

More Info: http://en.wikipedia.org/wiki/Teurgoule

To listen how to pronounce Teurgoule go here:
http://commons.wikimedia.org/wiki/File:Fr-Paris--teurgoule.ogg

miércoles, 16 de junio de 2010

Canelé, baked caramelized custard goodness.



From the convent of Annonciades in Bordeaux comes something of a staple in french desserts, not only are they really good, they represent a victory for bakers “Canauliers” over the Pastry Chefs  that allowed them to use basic ingredients like milk and sugar, something that was forbidden outside of the "Pastry Corporation" registered with the parliament in 1663.

Fast forward to 1985 when the brotherhood of the Canelé of Bordeaux is created and  Canelé is established as a  a collective brand in the National Institute of the Industrial Property of France

Canelés changed with the passinsing of time time from a stick with rolled dough to the caramel custard goodness that Canelés are today.

Thanks to the wikipedia for the facts, for more history go to:  Canelé on wikipedia. 


If you want to make them, watch somebody else bake them, or simply enjoy beautiful photographs you've come to the right place:


How to make Canelés:
http://www.recipezaar.com/recipe/Caneleacutes-De-Bordeaux-French-Rum-and-Vanilla-Cakes-286400

Cannelés de Bordeaux at Rendezvous french patisserie at Salt Spring Island:




Photo Gallery:














Dark Chocolate Tart, French Canele...
from avlxyz

   
Caneles
from grongar 

















Canneles by Rosemary - Interior
from grongar 



















Canele
from grongar 
















Canele batter in the molds
from grongar 



































cannelé
from vonlohmann 




































Canelés bordelais
from fred_v

jueves, 10 de junio de 2010

Charlotte (great custard cake)

Custard, bread, sponcake, biscuit, and friut  are some of the ingredients for Charlotte, not too impressive on their own, but put them together, and you get something wonderful:

Banana Split Charlotte, No Cookie from norwichnuts

The word Charlotte posibly comes from "charlyt" (a dish of custard) or to honor Queen Charlotte

For more info on the history of Charlotte go to Charlotte (dessert) on Wikipedia.


Charlotte Recipes:

MaryJose's recipe: Charlotte with pears Part1

 

MaryJose's recipe: Charlotte with pears Part2

Wrestling with Recipes - How to make a "Charlotte" 

More Pics:

Charlotte Royale from hfb
 Charlotte Royale from hfb
 lemon charlotte  from stu_spivack