Chocolate mousse with almond slices.
Yesterday Mike and I took our second French pastry class, this time making chocolate mousse and creme broulee. Mike had a lot of fun with the blow torch on the creme broulee; I think he would buy one just for fun if weren't moving. While I always thought those pastry blowtorches were expensive, it turns out you can get one for less than $10 here -- though most people use it to unfreeze their pipes in winter and not to make french pastries.
The chocolate mousse was super rich and good, better than what they serve at D & J Bistro's I think. It's amazing that all three recipes we've made so far are basically made form the same three ingredients: eggs, sugar, and vanilla. No wonder they're so good!
Creme broulee, freshly fired.
Note: don't heat a frozen gas line with a blowtorch
ReplyDeleteYum again! You both are definitely cooking when you come!
ReplyDeleteP.S. We have a small blowtorch for you to us!