Summer Lunch 4

Summer Lunch 4

Good food and great company -- my buddy Maria and her cool hubby Alec

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Uploaded on Jun 27, 2009

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Summer Lunch 3

Summer Lunch 3

Ahhhh...

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Uploaded on Jun 27, 2009

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Summer Lunch 1

Summer Lunch 1

Maria's lovely lunch -- a fresh panzanella salad and smoked salmon dip. YUM!

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Uploaded on Jun 27, 2009

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Genoise 4

Genoise 4

So, instead of using the genoise to create entremets (those pretty layered desserts with cake, pastry...

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Uploaded on Jun 27, 2009

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Genoise 3

Genoise 3

Oh, look how light and fluffy and airy this spongecake is. NOT! LOL

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Uploaded on Jun 27, 2009

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Genoise 2

Genoise 2

The genoise that WASN'T!

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Uploaded on Jun 27, 2009

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Pithivier 25

Pithivier 25

Ready to eat!

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Uploaded on Jun 27, 2009

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Pithivier 24

Pithivier 24

A close-up of the steam vent (see the apricots inside?)

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Uploaded on Jun 27, 2009

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Pithivier 23

Pithivier 23

Here's a view of the design

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Uploaded on Jun 27, 2009

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Pithivier 19

Pithivier 19

All done!

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Uploaded on Jun 27, 2009

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Pithivier 17

Pithivier 17

Wow! Look at all that butter coming out of the almond paste. Believe it or not, this is normal.

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Uploaded on Jun 27, 2009

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Pithivier 15

Pithivier 15

Ready to go in the oven!

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Uploaded on Jun 27, 2009

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Pithivier 12

Pithivier 12

After applying the egg wash, the traditional design is applied (the rays align to every other indentation)

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Uploaded on Jun 27, 2009

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Pithivier 9

Pithivier 9

The edges of the two circles of dough are pinched together (the little hole is a steam vent)...and the...

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Uploaded on Jun 27, 2009

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Pithivier 7

Pithivier 7

Ready for the larger circle of dough

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Pithivier 5

Pithivier 5

Apricots!

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Uploaded on Jun 27, 2009

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Pithivier 3

Pithivier 3

Applying the almond paste to the smaller of two circles of dough

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Uploaded on Jun 27, 2009

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Pithivier 1

Pithivier 1

Rolling out the dough -- the pithivier requires two circles of puff pastry

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Uploaded on Jun 27, 2009

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