photos courtesy Pierre Hermé
I’m sorry, I think I am in love with Pierre Hermé……….
This is the number one week for eye candy, is it not? And, even if your love isn’t rushing out to the jewelry store to indulge in a special cushion-cut treat for you, well, I say, indulge them with a very special treat anyway!
I just spent a few moments perusing Pierre Hermés’ Pinterest page and omg – there is no other word for it than GENIUS! I think he is my all-time absolute favorite artistic wonder in the Pastry Department! https://pinterest.com/moointhefield/pierre-herme/ Warning: it may not be the best idea to do this before breakfast!
Could it be true that the best things in life come in pairs? I love the word pair. It evokes such a wide array of thoughts and deeds – when it comes to people, purchases and collections, decorating and epicurean artistry……….
Who doesn’t have their favorite pair of – sneakers, boots, shorts, black slacks, earrings? This week, we are into pairing and it is not about apparel (well, maybe) – and while it could be said to be very much about decorating, it is very much about eye and palate appeal. The pairing of foods involves the most intricate of sensibilities. In fact, the best of artistic talents and palates shine brightly in this particular genré of food artistry.
Before we move from the singular to the pair, the most popular singular food item this week is, of course, Chocolate. As we screech into Valentine’s Day weekend, pastry chefs and chocolate aficionados everywhere are in a fever pitch of high gear, producing the most appealing of eye candy. Lovers, be on alert for some of the most gorgeous treats available all year.
For me, I adore the food styling of Pierre Hermé. His posts are really the epitome of genius. I love how he works colors and whimsy into each of his creations. He is, in my humble opinion, the ultimate master. In my next life, I’d love to be the Dorie Greenspan assistant – working with him in his kitchen and writing books with him. Here is a sampling of his most recent:
photos courtesy Pierre Hermé
Closer to home and, um, reality, I have a great confession to make. I am not really the biggest obsessor over Chocolate in the world. I love it, I do. However, truth be told, my favorite way to enjoy it is by munching down a great bar, out of hand, and it would have to have nuts in it.
When it comes to the pastry kitchen, I find my palate calls for cutting, but complimenting the richness of chocolate with a balancing flavor. I have made some perfectly amazing chocolate tarts in my time, but I find they are too rich to finish a slice (really?) And so, when endeavoring to create a treat that offers balance and beauty, my number one choice is fruit. Of course, the choices here are amazing: strawberries, raspberries, blackberries, apricot, kumquats, kiwi, pears, well, what fruit doesn’t go well with chocolate? Well, apparently, according to some, there are “for better and for worse”. Here is a chart I found:
http://pregelkeyaccounts.com/keynotes/index.php/2013/06/chocolate-fruit-pairings/
We have all seen the amazing masterpieces available in the top bakeries everywhere. Making something at home, though, it another challenge. It has to be “doable”. And, when it comes to designing, or creating the perfect homemade confection, the biggest pitfall is the tendency to over do. This can be such a temptation. Here is a tart that I think is doable and beautiful:
photo courtesy Café Hoffy
http://www.cafehoffy.com/2012/03/strawberry-chocolate-tart.html
The other day when I was envisioning in citrus mode, I had the idea for Meyer Lemon Profiteroles with a laced-custard and dark chocolate drizzle. This still sounds good to me. And, while I didn’t plan it this way, I swear, I found these from none other than Chez Panisse:
photo courtesy: keepcalmandkerion
When it comes to Chocolate confections, whether or not you believe white chocolate to fit into the “real” chocolate category, it deserves to be included in the possibilities. Most of us lean toward the traditional chocolate choices from Bittersweet to Milk, and aim for the highest quality available.
I especially like pairing chocolate and fruits in tart form. Here are a few more ideas for the weekend for trying – but, go ahead and use your imagination – you can pick a classic chocolate tart with a simple crust and embellish it with whatever you choose!
Here is a particularly good list of chocolate tarts – with selections that include the traditional Raspberry, Blackberry but also include a gorgeous Pumpkin/Chocolate Tart. Take a look. http://www.topinspired.com/top-10-best-chocolate-tarts/
And, here are some others to try. I think each one is doable and not too over the top.
http://www.bojongourmet.com/2010/10/almond-plum-tart-with-cardamom-ice.html
http://www.cookstr.com/recipes/raspberry-white-chocolate-tart
And, if your pairing should involve merely the littlest hint of orange, try this one:
http://simplyromanesco.blogspot.com/2012/11/chocolate-tart-classic.html
https://www.guittard.com/in-the-kitchen/recipe-detail/blackberry-topped-chocolate-silk-tart
http://www.valrhona-chocolate.com/shop/Chocolate-Red-Fruit-Tart.php
Here is one Semifreddo: http://alimentarimag.com/recipes/desserts/white-chocolate-semifreddo-cherries/?utm_source=dlvr.it&utm_medium=facebook
You can easily make a very special gluten-free treat by making a nut crust, a simple chocolate ganache and top it with some berries. http://www.today.com/food/gluten-free-nut-crust-1D80302059
Have fun this week! After all, Valentine’s Day was created to try to make us feel happy in February!