Sunday, March 25, 2012

Pastry Cream Cookies

I am back to TSOB! Finally! My new job I'm starting in April at a certain high-end grocery chain's bakery was the inspiration. I don't think I've covered the vanilla sauce (aka creme anglaise) chapter on this blog yet. I attempted to first make it at school and accidentally broke it. But in my familiar surroundings at home, I quickly knocked out a version of the vanilla sauce, making it into pastry cream.

I always thought pastry cream, the stuff inside eclairs and cream puffs, was white. Mine turned out a bit yellow, probably from the eggs, so I'm not sure if I did it 100% right. But the cookies I made from it worked out just fine. To make them, I combined the cream with crumbs from a piece of the unfrosted St. Patrick's day cake. Throw in some nuts and voila, yummy cookies.

Saturday, March 17, 2012

Happy St. Patty's Day

My first post of the year! This is the first special dessert I've made so far. It's called the Irish Car Bomb cake, since it has all three Irish liquors in it: Guinness cake, whiskey ganache, and Bailey's frosting. I don't think I would ever be able to drink an actual Irish car bomb, it just doesn't sound too good. But throw it all on some cake and it sounds fabulous.

This cake is just as rich as my birthday cake was. Moist from sour cream and rich from the ganache and frosting. I'd choose this over corned beef and cabbage any day.

Recipe found here.