Sweet Endings

DSC_0620

This is my last post in the states till I fly away to Ho Chi Minh City. It has been a very hectic month with all the selling, packing, shipping, and moving. There have been many little bumps along the way, but with the support of true friends and understanding family, here I am now in TX spending a few days with the family. Tomorrow I have a morning flight with a stopover in SFO and Seoul before I reach HCMC.

I am not the only one looking for a change of pace and scenery. A good number of friends are making important changes in their life and I am very happy for them. Go big or go home!

I made these bite size fruit tarts beginning of August, but never got around to posting it. I bought pre-made puff pastry at Trader Joe’s. I  brushed the tops of the dough with an egg & honey wash to brown the top. Once baked, I put a dollop of Almond Pastry Cream and topped it with seasonal fruit.

Almond Pastry Cream- Pierre Herme 

Ingredients
2 cups (500 g) whole milk
4 large egg yolks
6 tbsp (75 g) sugar
3 tbsp cornstarch, sifted
2 1/2 tbsp (40 g) unsalted butter, at room temperature
1/2 tsp almond extract

Directions
In a small saucepan, bring the milk to a boil. Combine the yolks, sugar and cornstarch together and whisk in a heavy-bottomed saucepan. Once the milk has reached a boil, temper the yolk mixture by whisking a couple spoonfuls of the hot milk. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture (electric handheld mixture is great for this step). Strain the mixture back into the saucepan. Place the pan over medium heat and whisk vigorously until the mixture returns to a boil.  Continue whisking for 1 to 2 more minutes until it thickens to the consistency of your liking. Scrape the pastry cream into a small bowl and set in an ice bath to stop the cooking process. Continue stirring occasionally to make the cream a smooth consistency. Once the cream has slightly cooled, slowly begin to add the butter in three or four installments and then add the almond extract. Cover with plastic wrap and store in the fridge until ready to use.

Leave a Comment

Your email address will not be published. Required fields are marked *