Petite Pâtisserie by Cheryl Wakerhauser

Author:Cheryl Wakerhauser [Wakerhauser, Cheryl]
Language: eng
Format: epub
Publisher: Page Street Publishing Co.
Published: 2020-07-21T00:00:00+00:00

provence

DIFFICULTY:

Patience is a virtue. And the key to completing this recipe.

Consider this a reincarnation of the tarte au citron, or lemon tart, which reminds me of sunny Provence and its citrus and fresh herbs. We’ll make a lemon curd in the microwave (because it is faster and easier than doing it on the stove) and lighten it up with a touch of whipped cream. For meringue, we’ll go Swiss instead of French and add a touch of tarragon.

This is the dessert in the book that demands the most attention to detail and patience. It is of utmost importance to pay attention to the size of your piping. If you pipe the meringue and cream puffs too large, they will not fit on the tart ring. You will need two round pastry cutters, 4.5 centimeters (1.8 in) and 2.5 centimeters (1 in) in diameter. A very small piping tip, about 0.5 centimeter (0.2 in), is needed to fill the mini cream puffs.

YIELD: 24 PETITS FOURS

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