Thursday, April 10, 2014

Recreating the Starring Pastry from Grand Budapest Hotel

Hi guys!

Today I decided to cook (actually, bake!) something a bit different from what I normally do.  I recently saw the Grand Budapest Hotel movie and loved it, and one of the key plotlines to the movie involves a French pastry.  The French pastry, referred to as Mendl’s pastry, looked pretty complicated but really delicious.  I found the recipe online and decided to give it a go!

 Part I

 
 
 
Part II
 
 
 
Part III



This recipe was definitely out of my comfort zone.  I’m not a huge fan of baking because it usually takes a long time and is very exact – and this recipe was no exception.  Every component took a good bit of time and it was definitely a challenge.  However the pastry was super tasty and looked beautiful.  I was pretty proud of how much it looked like the pastry from the movie! 

Thanks for watching, see you next time!
Lizzie Marie

Sunday, April 6, 2014

Pop-Up Pastry Sale!

 Wes Anderson fans can enjoy these homemade pastries featured in the Grand Budapest Hotel movie. Two of the three pate a choux layers (dessert puffs) are filled with a crème patisserie of chocolat, piped with white chocolate, dipped in icing and topped with a dark chocolate covered espresso bean.

These lovelies, 6 of them, are looking for a new home no later than Monday, April 7th. Email lizzie@lizziemariecuisine.com  for more details.



 


Friday, April 4, 2014

The Cooking In Sanity Project: Beating Stiff Egg Whites

Hey everyone!

Today on the Cooking in Sanity project I made stiff egg whites with a mixing machine.  Stiff egg whites are a very popular ingredient in cakes, mousses, soufflés, and other pastries and desserts.  Egg whites can be pretty temperamental, and it took a while to get the hang of beating the egg whites to the right texture, but I think I got it down!


 

You have to be patient when beating the egg whites because it will take a while for them to stiffen up.  You need to keep an eye on them too because if you overbeat them, they will lose their fluffiness.  I’m really glad I learned how to make stiff egg whites because I definitely need to know how to make them for future dessert recipes!

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

The Cooking In Sanity Project: Pulverized Almonds


Hey everyone!

Today on the Cooking in Sanity project I made a super quick and simple recipe: pulverized almonds.  Pulverized almonds are a great recipe to have because they’re included in a lot of French cakes and pastries.

 

I’m not the biggest fan of almond flavor, but when I used the pulverized almonds in a cake they had a great flavor.  The almond flavor wasn’t overpowering and had a subtle flavor that added beautiful dimension to the cake.  Definitely an essential recipe!

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

Monday, March 31, 2014

The Cooking In Sanity Project: Substitution for Poached Eggs: Boiled Eggs, Oeufs Mollets


Hi everyone!

Today on the Cooking in Sanity project I did a variation on a poached egg by making a soft boiled egg.  Poaching eggs is one of my favorite ways to cook them – I think they end up having an amazing texture that’s firm on the outside but nice and dippy on the inside.  I decided to try a soft boiled egg and see how it compares to my favorite poached egg method.

 

The soft boiled eggs were amazing!  The texture was perfect and the yolk, while slightly firm, had a nice, slightly dippy consistency.  I’ll definitely be ordering my eggs soft boiled from now on.

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

Saturday, March 22, 2014

The Cooking In Sanity Project: Poached Eggs, Oeufs Poches

Hey everyone!

Today on the Cooking in Sanity project I made a poached egg.  I love poached eggs – I think they have the perfect texture and are great as a replacement for dressings on salads.  Who says eggs have to be eaten only for breakfast?


Julia’s method for making poached eggs worked really well and created a tasty egg with the perfect amount of dippiness. 

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

Monday, March 10, 2014

The Cooking In Sanity Project: Variation of Hamburgers with Cream Sauce, Bitokes a la Russe

Hey everyone!

Today on the Cooking in Sanity project I made a quick variation for Julia’s hamburger recipe by making a cream sauce.  I was a bit hesitant to try a cream-based sauce with a hamburger (I prefer simple ketchup!) but I figured I’d give it a try.


Overall I wasn’t a huge fan of the cream sauce.  It taste good on its own but I didn’t like it with the hamburger.  The cream sauce would probably be better in a pasta dish or even on some chicken – not a hamburger! 

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie