Well, Construction Man was home for the weekend! We had a great time hunting, eating, shopping, and precious marriage maintenance. What’s this, you may ask? You know. All that conversation, coffee, hand holding and smooching that a couple needs to catch up on regularly. We have lots of history, 34 years worth, that is endearing to know has shaped us into the same heart. I just love that guy. I got one of the good ones… just sayin’. I am humbled and grateful for this blessed relationship.
I spent a great deal of time making my own puff pastry this weekend as well. Now, this requires quite a bit of time and work, but I’m going to tell you, it is so utterly worth the effort.
And the final result: A Napoleon!
The pastry was so flavorful. It had great texture, flaky, buttery, with a hint of salty to complement the raspberry chantilly cream of my own design.
1- 8 oz. block of cream cheese, 1/4 c whole cream, 2 rounded tbls sour cream, 4 tbls Chambord, 1 c confectioner’s sugar. Mix wet ingredients and gradually add powdered sugar. This is a bit thicker ‘cream’, but the flavor and texture is divine. Plus it spreads well atop the delicate, homemade pastry and stands sturdily under the pressure of stacking high those luscious berries.
I also made my dutch oven bread. Hey, it was a windy, chilly weekend and it felt so good to rev up the oven and alert the olfactories of heaven’s scent… baking bread!
So, now it’s Monday. I will continue to work through my new cook book: The Art of French Pastry. I have been making pate a chous for many years for cream puffs and gougeres, but that is what I will be baking up today. Look out piping bag, you’re about to get rode hard and put away wet!~~~ “Saddle up Missy! We got a trail to blaze!”