0 Bed Side Story

I wish this was my bedroom...
I really wish I was in Bali with Julia...
Riding a bicycle...

Enroute to a date with Javier Bardem - miam, miam

But watching EAT PRAY LOVE in bed is not a bad alternative...

And I can paint onsite here in bed as well!

Jane in New Zealand of Sparrow Chatter kindly sent me her amazing picture of tarts of local cafe La Cloche...

It's on my desktop where I can gaze at it endlessly...

Next project is to paint these lovely tartes - wish me luck.

If I want a taste of Paris (my laptop is on the floor by my bed) I can visit with Inez de la Fressange

Her video jaunts around Paris are good for your accent and a delightful vicarious adventure. Do VISIT!

When your mattress is on the floor, you get a different perspective and long to re-arrange your walls etc. I did move things a bit yesterday :)

THANKS SO MUCH! for all your well wishes and curative suggestions.

I'm making a long to-do list once I'm able to tackle yoga and tai chi etc.

I heard from Rivera, one of the EMT guys at Station:

'Carol, I hope you are doing better than when I first found you! I can tell you first hand when I saw her drawings I was absolutely astounded at how spot on they were! I am sorry I have not gotten around to this sooner, but having you as a patient was absolutely the highlight of my day! One of the best patients I ever had. I actually printed out the sketch and I am trying to show everyone I know at every opportunity!You are extremely talented and I wish you the best. I forget how many readers you told me you have... but add one more in me!'

What an adventure this had turned out to be! I'm off to the Doc shortly to find out what's what with my left leg.

BONJOUR BED SIDE STORY!

0 LEMON & PASSIONFRUIT ENTREMET - THE DARING BAKERS

It makes me really angry to NEVER be able to finish my challenges before the deadline. I always promise myself to start early, yet I am by no means able to commit to it. So, this is the reason why I consistently embark on my baking adventure at the very last minute and put myself under a lot of stress. I've come to the conclusion that it is the way I function. Unfortunately, stress will everlastingly be a part of my personality...

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog "Accro". She chose to challenge everyone to make a "Biscuit Joconde Imprime" to wrap around an "Entremets" dessert.

This cold ornate dessert usually has many different layers of cake, mousse (Bavarian cream mousse or simple mousse) and is decorated with either jelly, whipped cream or a fruit coulis. It is one of my favorite sweet courses especially when it is of the chocolaty or fruity (lime, lemon, passionfruit, mango, raspberry, etc...) kind. I particularly like the dainty looks, elaborate details, freshness, lightness and exquisiteness of "Entremets".

At home we regularly ate those refined treats. My mother was not the type of hobby-baker who enjoyed preparing complex goods, she was more a person who liked to keep things uncomplicated. Baking like a pâtissier was never one of her aims. She didn't want to wander out of her comfort zone and wasn't as curious food-wise as me. Luckily for us my father happened to work just a few meters away from a very good "pâtisserie-boulagerie" (how convenients LOL) and came back home at least once a week (before he retired, he was one of their most faithful customers and also bought croissants on a daily basis) with luscious confections which we goobbled voraciously.

The day before his buying spree my father made sure to ask us what we wanted in order for him to place an order early the next morning. I remember that the prospect of eating Confiserie Ducret's amazing creations filled me with the highest joy. I can't recall how many times I ordered their gorgeous millefeuilles filled with three rich chocolate truffle mousses (black, milk & white) and their ambrosial mango or raspberry mini "Entremets". Heavenly and dreamlike, unless you remember that this might have been one of the reasons why you weren't exactly the thinnest girl at school (thankfully, I have lost those extra pounds now)...

Well, although I was looking forward to devour my "Lemon & Passionfruit Entremet", I somehow was not too excited at the prospect of putting it together as even if I'm an audacious person in the kitchen, I'm not exactly the kind of girl who is passionate about all things technical. This challenge's difficulties were concentrated on our ability to draw patterns with the cocoa paste, have measuring abilities and cut our cake with extreme precision. That is exactly everything I hate to do. It makes me panic as I know that I'm not the best in that domain and have no patience for such exercizes!

Anyway, apart from slightly burning my joconde cake (the recipe had certain flaws - the baking temperature and the amount of time during which the cake has to stay in the oven are wrong) which resulted in a not very flexible cake wrappers that tended to break every time I tried to line the mold, the whole process wasn't really as complicated as I imagined. I started baking at 7pm and ended the challenge by 9h30pm. Not a bad timing considering the fact that it was the first time that I baked an "Entremet" and had to continually wash the dishes, pans and make space in my kitchen since it is as small as a rat's hole.

What intense physical activity and mental pressure! I can tell you that after those hours of strainous spinning around the place like a wheel, working like a mad woman on speed and praying the gods of success to not let me down I was wrecked and not capable of funtioning anymore.

Thankfully, the heavens above didn't let me down nor did my "Lemon & Passionfruit Entremet" which turned out to look surprisingly presentable even if it had a few tears here and there. Overall I was satisfied with my creation as not only was it an eyepleaser, but also a delight for the tastebuds.

This "Lemon & Passionfruit Entremet" has a blissfull texture and taste. The joconde cake is pleasantly spongy and nutty, the mousse filling is mindblowingly airy, light and intensely lemony, and the passionfruit jelly topping is constrastingly firm and exhaliratingly fragrant. A combination that cannot fail to bring a smile on the saddest of faces or to uplift the most depressed of souls!

~ Lemon & Passionfruit Entremet ~
Recipe by Chef John O. from The International Culinary School in Atlanta, Georgia USA.

Yields 1x 15cm diameter entremet .

Preparation time:
It takes about 2h30 to 3h30 (2h for the joconde and 30min - 1h30 for the filling).

Equipment required:
. Silpat
. 1/2 Baking sheets or a 13” x 18” jelly roll sheet (rimmed baking sheet)
. Mixer (optional)
. Bowls
. Knives
. Offset spatula
. Regular spatula
. Pastry comb (optional)
. Rulers
. Spring form pan
. Biscuit cutter (or ring mold, or cut PVC pipe, or whatever else you can think of to use as a mold for individual desserts)
. Torte/entremets mold/Springform pan/ Trifle dish (for larger desserts)
. Cling wrap . Parchment paper
. Gel, paste or liquid food coloring (optional)

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JOCONDE SPONGE

For one 33x46cm (13inchx8inch) jelly roll pan.

Ingredients:
3/4 Cup (3oz/85g) Almond flour/meal (You can also use hazelnut flour, just omit the butter) 1/2 Cup + 2 Tbs (2 2/3oz/75g) Confectioners' sugar
1/4 Cup (1 oz/25g) Cake flour
3 Large Eggs (about 5 1/3oz/150g)
3 Large Egg whites (about 3oz 90g)
2 1/2 Tsp (1/3oz/10g) White granulated/castor sugar or superfine sugar
2 Tbs (1oz/30g) Unsalted butter, melted

Method:
1. In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. 2. Reserve in a separate clean bowl to use later.
3. Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl.)
4. On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )
5. Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
6. Fold in melted butter.
7. Reserve batter to be used later.

~~~~~~~~~~~~~~~~~~~~~~

PATTERERNED JOCONDE - DECOR PASTE

Yields one 33x46cm (13inchx8inch) jelly roll pan (I made the half).

Ingredients:
7 Tbs (3.5oz/100g) Unsalted butter, softened
3/4 Cups + 3/4 Tbs (3.5oz/100g) Confectioners' sugar
3.5 Large Egg whites (about 3.5oz/100g)
5/4 Cup (3.8oz/110g) Cake flour
Food coloring gel, paste or liquid

COCOA Décor Paste Variation:
Reduce cake flour to 3oz/85g.
Add 1oz/30g cocoa powder.
Sift the flour and cocoa powder together before adding to creamed mixture.

Directions:
1. Cream butter and sugar until light and fluffy. (Use stand mixer with blade, hand held mixer, or by hand.)
2. Gradually add egg whites. Beat continuously.
3. Fold in sifted flour.
4. Tint batter with coloring to desired color, if not making cocoa variation.

~~~~~~~~~~~~~~~~~~~~~~

PREPARING THE JOCONDE - HOW TO MAKE PATTERNS

Method:
1. Use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one piping bag.
2. Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.
3. Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.
4. Bake at 400ºF /200ºC until the joconde bounces back when slightly pressed, approx. 10-15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully
5. Cool. Do not leave too long, or you will have difficulty removing it from mat.
6. Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

~~~~~~~~~~~~~~~~~~~~~~

PREPARING THE MOLD FOR THE ENTREMET & LINING IT

Method:
1. A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling covering the outside of the mold, placed on a parchment lined very flat baking sheet.
2. Line the inside with a curled piece of parchment paper overlapping.
3. Decide how thick you want your “Joconde wrapper”. Traditionally, it is 1/2 the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height.
4. Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler.)
5. Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough. (I I lined the base of my entremet with Joconde cake.)
6. The mold is done, and ready to fill.

Note:
If not ready to use. Lay cake kept whole or already cut into strips, on a flat surface, wrap in parchment and several layers of cling wrap and freeze.

~~~~~~~~~~~~~~~~~~~~~~

LEMON MOUSSE & PASSIONFRUIT JELLY

Method:
I filled my entremet with 1 quantity "Lemon Mousse" and added a layer of "Passionfruit Jelly" that I made with 4 passionfruits (emptied), 2 Tbs lemon juice, 2 Tbs castor sugar (mix all three ingredients together) and 2 sheets jelly (softened in cold water, strained, melted over very low heat and added to the fruit mixture which you can leave pour over the mousse - refrigerate the entremet in order to solidify the jelly).

~~~~~~~~~~~~~~~~~~~~~~

Etant donné que je suis en vacance et que je n'ai pas beaucoup de temps pour bloguer, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur le blog mentionné ci-dessous. Vous y trouverez cette recette en version française.

Chez Isa de "Les Gourmandises d'Isa" (Canada)

0 Tarte Attack!

Round #1 - the tarte wins. Lecon learned. Do not speak ill of local tartes if you value your health.

So how did a tarte put me in the back of this vehicle yesterday? Granted I am now permanently in love with FDNY EMTs! New York's finest are the greatest and the cutest! Firstly I haven't been to the pool for months. Secondly I sit A LOT, but I get up frequently. Evidently not frequently enough. Lastly my two encounters with drawing New York tartes onsite on Sunday and Monday did me in. I was so focused, so nervous, so fraught I sat drawing for 2+ hours straight and forgot to get up at all = not good for sciatica. Tense as a cat grappling with these damn tartes, my brush was my weapon. Another lecon learned. YOU MUST RELAX! On Tuesday an old sciatica nerve injury complained.. Photo by Sarmdmemt On Wednesday I started doing exercises on YouTube = bad idea when you're in pain. Wait until the pain goes away for before exercising! On Thursday I woke up in worse pain and my left leg caved like a strand of over-cooked spagetti. I had to crawl around the apartment. Time to call 911. A friend suggested I bring books and sketchpad to the ER... How right she was!

It's been a long time since I've sketched onsite except for said tartes, but this was fun and a distraction from the long wait (3-4 hours). The final diagnosis - bed rest, rehab, pain killers and a cane.

C'est la vie. I've been checking in with a few of artist friends who sketch onsite ALL THE TIME. Rick Tulka draws everyday at Cafe Le Select in Paris and has no back pains to speak of...

My cousin-in-law, William Ternay is never without his sketchbook. Bill said to me:

"You must bring to this new experience "Beginner's Mind" Give yourself permission to be uncomfortable, make errors and go with the old flow! . Easier said than done".

Time to go back to Drawing With The Right Side of The Brain - all about loosening up and getting with the flow whether you draw regularly or even draw at all!

Two drawings by a fourth-grader - before & after! This book used to be my drawing bible and I just reordered it. I need to relax and enjoy the process of drawing -

"Don't worry, Be Happy"

Tartes, I'm not done with you yet, even though you knocked me out first round, I'll be back soon and in a better frame of mind.

BONJOUR TARTES!!

0 Do The French Do It Better

More snow today. No NYC yellow cabs to brighten the view. I was thinking how the French own the tarte - this Pain Quotidien tarte is lacking je ne sait quoi when Next to the French version of a framboise tarte.

A NY tarte from Financier Pastries - looks pretty Frenchie...

Parisian Secco's tartelettes.

The French love their REDS.

Count the RED in this picture.

So why not a touch of RED on these chocolat minis?

Dalloyau does lovely RED tartes.

Gerard Mulot Berry sketch #1

Gerard Mulot Berry Sketch #2

A no-name Parisien corner patisserie makes them every day of the week. They get lots of practice. THANKS for all your kind comments and support for my new adventure - the Pastry Sketch Crawl

Bon Appetit!

0 Pastry Sketch Crawl Chez Moi

More tarte adventures today - the pastry sketch crawl continues...
It's a SNOW day in New York, so I thought I'd paint pastry at chez moi...
Last Sunday the plan was to paint onsite at Cafe Petrossian on 7th Avenue

But they were just closing so I bought the berry tarte above...

You can find candy caviar at Petrossian...

As well as the REAL thing...

You know you're in the 'Frenchie' area when you look across the street and spot La Parisienne Diner...

Then again you know you're in New York City when you get nearly run over by giant hounds...

On Monday I met a friend at another Pain Quotidien...

I thought perhaps having company onhand whilst painting might aide and abet the outcome...

No such luck malheureusement...

So today I dragged out the Petrossian tarte and went to work at home - my still life setup.

My not-so-hot results. Evidently it will take MANY tartes before I figure out how to paint these puppies. Why does that teapot look pregnant? :(

Oh dear...not there yet.

"Once more into the breach, dear friends, once more"

(many more attempts are required before I get the better of these %$#@ tartes. I ate this one. Vengence is mine! It was superbe)

One good thing about sketch crawling at home, I can get up and change my paint water frequently. And I can check the refrigerator contents - oh perhaps not such a good thing after all.

"Out, out damn snow!"

BONJOUR PASTRY SKETCH CRAWL CHEZ MOI!