Sw’hits 2013

Favorite desserts and sweet treats of the passed year.

Three fruits and a nut. Still Summer, already Fall.
A dessert out of this world.

Pâte sablée.

Poires au vin (drunken pears).

Figues fraîches.

Caramel coated walnuts.

You’ve counted only 2 fruits ? True. There is raspberry jam hidden somewhere.

Carrot tofu pancakes and ‘caramel salé’ spread

Soft red pancakes, with a very creamy spread of caramel salé, caramel flavored with salty butter.

Tant pour tant, equal weight.
(1 : 1 : 1) sugar : cream : salted butter.
Melt the sugar into blond caramel, add in the warmed cream. Remove from stove, add butter.
See what you can do with it here, I mean besides eating it all with a spoon.
You can also continue :

To the hot tant pour tant caramel, I have mixed in 2 additional volumes of cream. It became very liquid, it has a cream textured when cooled. I have then added a few bits of rock salt.
It can be used like a jam or a spread.

The pancakes are also tant pour tant, 1:1:1. It’s flour (plus baking powder), tofu, carrot paste (grounds when I juiced kintoki carrots with mandarin oranges).

Chocolats au caramel salé (melty salty fudge choco sweets)

Decadent simplicity. Dark bitter chocolate filled with a soft salted butter caramel paste.

Tant pour tant, equal weight.
(1 : 1 : 1) sugar : cream : salted butter.
Melt the sugar into blond caramel, add in the warmed cream. Remove from stove, add butter. Let cool and whip.

Recipe credit : Catherine H.

I’ve used chips of cocoa mass (100% cocoa), unsweeted, for a happy contrast of flavors, bitterness/sweeteness, textures.

Lackered

Little fun party today : Peking duck.
Am I fooling you ? I wish it was it, but well…
Correction :
Pekinfied duck skins
But that did it for me. That was delicious.

And that’s really recycling, rock bottom level budget cooking. I kept skins in the freezer when I used duck breasts in other recipes.