Day Seventeen

These are the baked honey-wheat tuiles that we prepped yesterday.  We made thin, rainbow-shaped schmears of dough on a silpat, baked them, then quickly wrapped the crisp tuiles around a rolling pin.  Once they cool, they remain that shape.

We made madeleines today!  I absolutely love madeleines.  I’ve baked them quite a few times and sometimes they’ve turned out, sometimes they haven’t.  To make good madeleines, it’s important to rest your dough, butter and flour your pans well, and bake them in a hot oven on hot sheet pans. 



They will puff beautifully and turn a lovely golden brown.  These are flavored with lemon zest.



Here’s the chiboust I was telling you about (Italian meringue folded into a gelatinized pastry cream). 



We sprinkled turbinado sugar on top and broiled with a torch. 



This is the chiboust with a sauce made from strawberry puree, strawberries, wild strawberries, and raspberries, with a tuile on top.  Yum!  The chiboust tasted like crème brulee.


We served the madeleine with sliced roasted pineapple, mango sorbet, and a pineapple chip.  I felt like I was in Hawaii when I tasted it! 



Souffles tomorrow!  Good night, all.