Chocolaté Pretzle Tart

Chocolaté Pretzle Tart
There is just something about pretzels and chocolate…. Chocolate Pretzels Tart Makes one 10 inch tart For the crust half a bag or 8 ounces pretzels 1/4 or cup more of room temperature unsalted butter 1 cup 10x sugar 1 teaspoon sea salt Place the pretzels in a large bowl and crush with another smaller bowl, reserve 1/4 cup. Place the crushed pretzels in a mixing bowl and with the paddle, add the butter, sea salt and 10x sugar. Mix for a couple of minutes until all the ingredients are incorporated. Place the crust in the refrigerator, covered, for 30 minutes to become firm. Place the dough...
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Fresh Raspberry Napoleon

Fresh Raspberry Napoleon
What was once old is new again! This recipe was developed by Shaun Touchton who was the pastry chef at Mckendricks Steak House for many years. This raspberry napoleon is a very light dessert made of layers of baked puff pastry, white chocolate mousse and fresh raspberries. The flavor and the lightness of the pastry and rich white chocolate mousse along with sweetness of the fresh fruit makes for a magical and wonderful dessert. Working at Pano’s and Paul’s as the sous chef and pastry chef I learned to work with puff pastry. I understood that there were layers of butter and dough and when...
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Truffles

Truffles
My friend and former co-worker, Lynn Patti always reminds me of how delicious and memorable these truffles are. When we worked together in Jacksonville, Florida at the University club, I had to hide the truffles from her in order to keep her sneaky little hands out of them. I swear she would put the truffles on banquet menus just for her own pleasure. I have decided to share this simple chocolate truffle recipe in hopes many of you will indulge in this delightful confection.       Use a good chocolate such as a European chocolate, Valrhona, Lindt or Callebaut. These chocolates...
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