Search
Recent Posts
- Brussels Sprouts Braised in Red Wine with Bacon and Lentils
- Menu for Hope 6
- My Waldorf Salad: a new twist on an old classic
- Cracking the Cranberry Roll Code
- Spicy Tomato Salsa
- Salade des Landes Anglaises
- An English Salade Niçoise
- Sweet Corn Soup: the Midwest in a Bowl
- Sausage and Sweet Corn Risotto
- In defense of the humble zucchini
Powered by
Movable Type 3.35
Movable Type 3.35
Puff pastry + chocolate + almonds? I see no possible way this could be bad.
Posted by: Fae | October 29, 2004 12:08 AM
Sounds delicious, though I have to say that the photo doesn't do justice to the beauty of the recipe! One question, though: why was it necessary to melt the chocolate. Did you consider smashing it and letting the oven do the melting for you? Or is 15 minutes not long enough? Just curious....
Posted by: Meg in Paris | October 29, 2004 5:01 AM
I wanted to thin the chocolate out a bit so it had a better mouth feel. The skim milk was just enough to do the job,
That is actually the best of the photos. It's tough to get a good picture of a brown pastry with brown nuts and brown chocolate in a brown apartment and make it look anything like appetizing.
Posted by: barrett | October 29, 2004 7:20 AM