Thread: Ophelia's Food Art

#1 Boneless Ribeyes with Balsamic Glaze, Rosemary Lamb Risotto, and Sauteed Yellow Wax Beans:

Spoiler for Recipe:

Ribeyes:

Season steaks with Montreal Steak seasoning
Sautee steaks in olive oil until desired doneness
Set aside to cool, and reserve juices
Slice no sooner than 15 minutes and keep warm

Beans:

Saute beans in same pan as the steaks until desired doneness
Keep warm

Balsamic Glaze:

To the same pan yet again, add 1/4 cup each balsamic vinegar and soy sauce
Add 2 TBS light brown sugar
Add reserved meat juices
Whisk over medium heat until emulsified and syrupy
Keep warm

Risotto:

Warm 4 cups lamb stock in a pot with 1 cube beef bouillon and a pinch of saffron
Saute 1TBS each finely diced onions and garlic in truffle olive oil
Saute 3/4 cup arborio or calrose or sushi rice in same pan
Add 2/3 cup dry white wine and stir until liquid is almost gone
Add 1 cup of stock and stir until liquid is almost gone
Repeat until all stock is incorporated
Stir in 1/3 cup grated parmesan cheese and 1 tsp finely chopped fresh rosemary
Season with salt and pepper
Place in a 1-2 inch timbale mold, then plate with ribeye and beans
Garnish plate with green onions and balsamic glaze

Notes:

Beans should probably be green, or use asparagus. Needs that color in there somewhere. Danny thought the glaze was a little too sweet for the steak. So either make it less sweet or maybe use pork tenderloin instead. Also, your OWN steak seasonings Ophelia, not store-bought seasoning dumbass. The risotto was EN POINTE.

Cool idea! There are some great inspirational dishes on the tv show Hannibal (not referring to the human-based ones!) and there must be some recaps of the recipes online I would assume. Quite the works of art.

Great resolution! It's really nice you are including the recipes too.

Omg, that looks awesome!

And yes, kick-ass plan. Wish you good luck with that, I know you can do it.

Sometimes hardest part is to realize what we need to do, like a change of job or at least prepare for it. Looks like that part is behind you. Now, on to the exciting part of bettering your skills, which are already way up there, judging from your previous foodporn posts. And your passion for food and for doing it the right way, no cutting corners, is something I really admire in you. Also what you told me about taking regular recipe and making it healthier, without sacrificing taste.

So maybe start an online blog, or photo portfolio, that you can use later at the interview. Also to keep track of what you have done so far. And maybe dual-recipes. One original, the other one with your substitutions for unhealthy stuff, and how it changed taste or consistency.

And, you using the Montral Steak seasoning. I absolutely love it. I don't put anything else on my steak, just that. Even used it for a steak when made it for my parents on my visit there. There was no talking at the table that night.

Lol gab. And I shouldn't have used the Montreal seasoning, unless I made it myself. I just did because Danny loves it So I should have just said salt and pepper.

Anyway, more pics coming up shortly! Got a couple buns in the oven as we speak. Thanks for the encouragement guys. And don't hesitate to post comments or pictures for inspiration!



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#2 Fromage Blanc Panna Cotta with Cucumber Salad
(inspired by a recipe gab submitted: Fromage Blanc Custard with Radish Salad)

Spoiler for Recipe:

Panna Cotta:

In a small saucepan, bring 1/2 cup whole milk, with 1TBS each fresh garlic and ginger to a simmer.
Cover and let stand for 10 minutes.
Strain the milk into another small saucepan and add 4 reconstituted gelatin leaves.
Gently whisk until the gelatin dissolves, then let cool to room temp.
Gently whisk in 2/3C fromage blanc and 1/2C crème fraîche until smooth. Season with salt.
Pour into six 4-ounce ramekins. Cover and refrigerate until chilled and set, about 2 hours.

Cucumber Salad:

In a medium bowl, combine 1TBS each finely julienned cucumber and white onion.
Add 1TBS green onion sliced on the bias.
Drizzle with the olive oil, season with salt and toss well.
Top each custard with the cucumber salad, and garnish with miniature globe basil leaves and toasted sesame seeds.

Crème Fraîche:

Warm 1 cup of heavy cream to 72F, then remove from heat.
Add a pinch of mesophilic culture (I used MM100) and let it rehydrate for 5 minutes.
Gently combine culture with cream by mixing for 1 minute.
Cover and let sit undisturbed at room temp for 12 hours.
Refrigerate until firm.
If not firm enough, strain with cheesecloth. Or add additional gelatin leaves in this recipe.

Fromage Blanc:

Warm 1/2 gallon of whole milk to 86F, then remove from heat.
Add a pinch of Florica Danica culture and let rehydrate for 5 minutes.
Gently combine culture with milk by mixing for 1 minute.
Add a pinch of calcium chloride to 1/8 cup water, then add to milk.
Add 3 drops single-strength veal rennet to 1/8 cup water, then add to milk.
Cover and let sit undisturbed at room temperature for 12 hours.
Curd is properly set when it jiggles like jello, and has 1/2inch whey floating on top (pH 4.6)
Cut curds into 1/2 inch cubes with metal spatula.
Ladle curds into cheesecloth and strain for 4-6 hours or until thick.

Notes:

This dish was just amazing. It was impossibly light, airy, and delicately flavored with ginger. It almost reminded me of something made with goat cheese because of the tart bite that the fromage blanc + ginger added. The homemade fromage blanc had the flavor of greek yogurt, but far more creamy and with a texture that just melts in your mouth. The salad on top cuts through the creaminess a little, and adds a nice little crunch. I ate some with a spoon, then spread some on crackers and was in heaven. I wouldn't serve this after more than 2 hours after it sets, the gelatin sets too much and gets too rubbery. Or make it with fewer gelatin leaves. I'll experiment with it some more.

Roquefort Soufflés Recipe - Gail Simmons | Food & Wine
Creamy Polenta with Fricassee of Truffled Mushrooms Recipe : Scott Conant : Food Network
Pollo Ciudad with Pickled Tomato Salsa Recipe : Food Network

I'm digging that soufflé, gab! You know I only ever made soufflées in culinary school. I made them 3 times, and they came out great the first, but not 2nd and 3rd times. Been meaning to get back on that horse, so I'll make that one next! Next I'm going to post the lava cakes I made last night, per my son's recommendation

#3 Chocolate Lava Cake with A Chocolate Fern Leaf

Spoiler for Recipe:

The Cakes:

Grease 6 (6-ounce) custard cups, and dust with granulated sugar.
Melt 8 ounces of dark chocolate and 10 TBS butter in the microwave for 2 minutes (melted but not hot).
Add 1/2C flour and 1 & 1/2C confectioner's sugar to chocolate mixture and mix well.
Stir in 3 eggs and 3 yolks until smooth.
Stir in 1tsp vanilla and divide the batter evenly among the custard cups.
Place in the oven and bake at 425F for 14 minutes. The edges should be firm but the center will be runny.
Run a knife around the edges to loosen and invert onto dessert plates.
Keep warm.

Chocolate Fern Leaf:

In 2 separate bowls, melt 4 oz white chocolate and dark chocolate.
Using a small spoon, drizzle a 3" long strip of white chocolate on a parchment-lined cookie sheet.
Using a separate small spoon, dot the white chocolate strip with dark chocolate.
Using your finger, swipe the chocolate from the center outward, to simulate the sharp leaf edges.
Freeze until hard and the leaves pop off the parchment with no trouble.
Dust the cakes with confectioner's sugar, and garnish each with one leaf

Notes:

I used margarine instead of butter because I ran out. It still turned out perfect, but I think butter would have tasted even more rich. Also, the original recipe I found called for orange liquor with the vanilla. I think it would be cool to add a liquor to this cake, like cointreau, framboise, or even a coffee flavored liquor. Just if you do, you should garnish it with what it is: like a raspberry if you use the framboise. Also, it's easy to over bake these! When it says 14 minutes, it means 14 god damn minutes. The one in the picture was taken out exactly 14 min, but I was afraid it was too soon, so I let the others stay for 2 more and now they're solid chocolate sponge cakes. No lava lol. Still gonna eat them though.

#4 Filet Mignon with Bordelaise Sauce and Pommes Anne

Spoiler for Recipe:

Filet Mignon with Bordelaise:

INGREDIENTS
1 cup red wine
2 sprigs fresh thyme
2 shallots, finely diced
1 bay leaf
6 tbsp. Demi-Glace
4 (6-oz.) filet mignons
Kosher salt and freshly ground black pepper, to taste
2 tbsp. olive oil
1 tbsp. chilled unsalted butter, diced
1 tbsp. finely chopped flat-leaf parsley
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme

INSTRUCTIONS
1. Make the sauce: In a 2-qt. saucepan, combine wine, thyme, shallots, and bay leaf. Reduce wine over medium-high heat until almost completely evaporated. Discard the thyme and bay leaf; stir in demi-glace. Cover, remove from heat, and set aside.

2. Prepare the filets: Heat oven to 500°. Season filets with salt and pepper. Heat oil in a 10" skillet over high heat. Sear steaks, flipping once, until browned, 4–5 minutes. Transfer skillet to oven; roast until steaks are medium rare, 4–5 minutes. Place steaks on a plate; let rest.

3. Sauce the steak: Return saucepan to medium heat. Whisk in butter. Remove saucepan from heat; stir in parsley and season sauce with salt and pepper. Transfer steaks to cutting board; add juices from plate to pan and stir. Spoon 2 tbsp. sauce onto each of 4 plates. Slice steak into ¼"-thick slices; divide between plates. Sprinkle with rosemary and thyme; drizzle each steak with 1 tbsp. sauce. Serve with baby lettuces, if you like. Yields ¾ cup sauce.


Pommes Anna:

Working 1 potato at a time, slice 4 large yukon golds 2mm in a food processor.
Coat an 8-inch nonstick saute pan with olive oil, using the potato slices starting from the center make concentric circles of potatoes.
Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty.
Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated Parmigiano and salt.
After every layer of potatoes press the potatoes so they are very compact. Repeat this process with the remaining 3 potatoes.
Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom.
Put the pan in the preheated oven and bake for 20 to 25 minutes.
Remove the pan from the oven and place a tight fitting lid on the pan.
Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!!
After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid.
Then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom.
We see now why draining the excess oil is important- if you attempt this without draining the oil it will drain out on your wrist and burn you.
Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender.
Cut into wedges and garnish with green onions or chives.

Notes:

Everything about everything was deliciously perfect. And easy! So long as you follow things exact and use excellent quality ingredients. I could drink that sauce alone with a straw. Oh yeah, I didn't have shallots on hand, but since shallots taste like little garlicky onions, I just used a little bit of chopped white onion and garlic. It gets strained out anyway. No more than the 1tsp of fresh rosemary because it is STRONG. Oh and the demi glace I had was salted, and so was the butter I used, so I didn't have to add any salt at all to the final product. Always remember to taste before seasoning with salt, especially when you do reductions. You can always add it later but you can't take it away. YUM I'm making this again, especially the potatoes because the whole thing cost like a dollar and took a little over 30 minutes.

Wild Salmon with Tandoori Marinade Recipe by Wolfgang Puck

Fillet Of Beef In Puff Pastry With Madeira Sauce Recipe by Wolfgang Puck

Wolfgang's Beef Goulash Recipe by Wolfgang Puck

Wolfgang's Classic Chicken Pot Pie Recipe by Wolfgang Puck

Coconut Lentils with Curried Root Vegetables and Green Harissa | www.wolfgangpuck.com

Just a few samples from that site. Feel free to pick something else based on your tastes and ingredients at hand.

http://www.foodandwine.com/recipes/s...a-with-chorizo

http://www.foodandwine.com/slideshows/gazpacho#!slide=1 - omg, I always wanted to make one of these. So now I will be.


Shabby linked me to this gem - beer candied bacon and chicken sliders
http://tenplay.com.au/channel-ten/ma...hicken-sliders

Anything with salmon please!
I find its texture to be..quite sensual for a food.

Salmon done justice is a thing of beauty.

Even though the fish itself is ghastly-looking.

Latest Recipes - Network Ten

^These can keep you busy I suppose Press the button at the bottom for more recipe goodness!
Also: damn you're really good at this! You make my cooking look horrendous!

Oh my, Ophie, I can't sleep at night already.

#5 Roquefort Soufflès
(from a link submitted by gab: Roquefort Soufflés Recipe - Gail Simmons | Food & Wine)



2 tablespoons unsalted butter, plus softened butter for the ramekins
1/2 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons all-purpose flour
1 cup milk
Pinch of salt
Pinch of cayenne pepper
2 ounces Roquefort cheese
5 large eggs, separated
2 tablespoons snipped chives

Preheat the oven to 375°. Butter four 1-cup ramekins and coat each one with 1 tablespoon of the grated Parmigiano.
In a medium saucepan, melt the 2 tablespoons of butter. Add the flour and cook over moderate heat for 1 minute, whisking constantly.
Add the milk, salt and cayenne and cook, whisking, until very thick and bubbling, about 2 minutes.
Scrape the mixture into a large bowl and whisk in the Roquefort and the remaining 1/4 cup of grated Parmigiano.
Whisk in the egg yolks and chives.
In another bowl, using an electric mixer, beat the egg whites until firm peaks form.
Fold the beaten whites into the cheese mixture until no streaks remain.
Pour the mixture into the ramekins, filling them three-fourths of the way; set the ramekins on a baking sheet.
Bake the soufflés for about 20 minutes, until puffed and golden.
Place the soufflés on plates and serve immediately.

Notes: The flavor of this was really good, but the texture was too heavy. I think the roux was too thick, or maybe lining the ramekins with grated cheese wasn't a good idea, though it's traditional to do that in cheese souffles. But it was more like a poofy quiche than a light, airy, melt-in-your-mouth souffle like I'm used to having. Maybe I made the whites too stiff, or I should have pulled them out a bit sooner. They just seemed dryish, but OK. I served them with some of the left over creme fraiche from the other day and it was an improvement. I'll try the recipe again another time, and I'll whip the whites a little less, and take them out of the oven a bit sooner. Souffles are hard to get right, I messed them up alot in culinary school. But they're cheap enough to make (don't HAVE to use the most expensive blue cheese), so I'll keep trying

#6 Asparagus Tart



For the pastry

300g all purpose flour
50g grated parmesan
150g butter
Pinch of salt
70ml ice cold water

For the filling

16 heads of asparagus (2-3" in length)
3 eggs
150ml heavy cream
Pinch freshly grated nutmeg
Salt and pepper
3 spring onions, chopped

Method

Yes I really used metric measurements. I have a little digital scale. I wanted to see the difference in weighing dry ingredients, vs using volume in cups. To make the pastry: mix the flour and parmesan in a food processor until combined. Add the butter and salt, and mix until the ingredients resemble breadcrumbs. Add the water very slowly until the dough starts to come together. Once all the water has been added, turn the dough out onto a floured surface. Knead by hand 3–4 times before wrapping tightly in clingfilm. Leave to rest in the fridge for at least 30 minutes.

Once it's rested, roll the pastry out to around 1/2 centimetre thickness in between 2 sheets of parchment. Using parchment means you don't have to add in more flour. Don’t worry if it starts to crack around the edges or ends up a strange shape, there will be more than enough pastry to allow for this.

Press into a tart pan that has been lined on the bottom with a circle of parchment, and greased with butter. Press gently into the pan and trim edges. Preheat the oven to 180ºC/160ºC fan. I think I did like 375F. Blind bake the pastry crust for 15 minutes.

To make the filling:

Saute asparagus in butter until al dente. In a large bowl, combine the eggs, cream, nutmeg, and seasoning, and mix well before adding the spring onions. Pour the egg mixture into the cooled, parbaked tart shell. Top with the asparagus. You can do a fancy fanned out pattern or, if you can't be bothered, make it look rustic like I did

With the oven still at 180ºC, bake the tart for 30–5 minutes or until the surface is puffy and a light golden brown colour. Remove from the oven and leave to cool on a wire rack.

NOTE: Depending on your tart pans, oven, skill, or other variables of incompetence, the pastry crust could be still raw on bottom. In my case, I'm blaming the tart pan I used because I had the same issue with the mini pans in the next recipe: Cheese Custard Tartlettes. So what you can do at this point, is remove the tart completely from the pan, peel off the parchment, and check if it is brown and crunchy, or still wahite and raw and poo. Then bump up your oven to 500F. Wait until it is preheated to 500F, then cook the tart right on the rack (or better, a preheated pizza stone which is what I did). You can cover the top with foil so the egg doesn't overcook. The pizza stone was great because it was on the bottom of the oven, and browned up that tart bottom super fast without overcooking anything else. This would be really great in a catering application: simply follow all the steps above, and take your parbaked tart(s) to the party and brown them there. This tart and the following tartlettes were freaking delicious by the way.

and Cheese Custard Tartlette (from same pastry crust)



Filling (for 4, 3" tartlette shells)

1/2 cup finely diced cheddar cheese
4 unbaked 3" shells
2 eggs
1 tsp flour
pinch each of salt, turmeric, nutmeg and cayenne
1/3 C milk
1/3 C heavy cream
1tsp melted butter

Blind bake the tartlette shells as in above recipe for asparagus tart. Divide the cubed cheddar evenly into each cooled shell. Beat the remainder of the ingredients and pour into the shells. Bake for 20-30 minutes at 375F. Cool and remove from tart pans, then finish as with the asparagus tart in the NOTES section. These stay really well in a covered container at room temperature, then baked for a few minutes in a preheated 500F oven. I know because I made them yesterday and just had one for breakfast!

#7 Mushroom Risotto, with Homemade Chicken Stock



For the Risotto

2 Tablespoons chopped onion
2 Tablespoons olive oil
4 Tablespoons butter
1 cup SHORT or MEDIUM GRAIN rice (such as arborio, calrose, sushi etc. I used sushi because so adorbs)
2 Cups mushrooms (one cup chopped, and 1 cup sliced for the garnish)
2-4 Cups hot white or brown stock (recipe follows)
1/3 Cup dry white wine (I've used chardonnay, sauvignon blanc, and pinot grigio.. all whites work well just nothing sweet)
1 teaspoon salt (salt based on how salty the stock is, and how much you use.. ALWAYS taste for seasonings)
3/4 Cup finely grated parmesan cheese (seriously, finely grated.. like parmesan dust so it melts properly and doesn't turn to rubbery strings eww)

Cook onion in oil until transparent, try not to brown or burn. Then add 2 tablespoons of the butter.
Then add the rice and cook over medium high heat until the rice turns from clear to white and opaque.
Add the 1 cup of chopped mushrooms, and let them saute for a few minutes, always stirring (don't want the rice to ever turn brown).
Add the wine and stir until it's almost all the way evaporated (watch for steam! wine facials are not fun lol)
Add the hot stock, 1 cup at a time, and keep stirring until it's almost evaporated, then add the next cup and so on.
You don't have to constantly stir like a maniac, just don't let the rice stick to the bottom. Makes a shitty mess, I've done it.
Keep adding the stock until the rice is al dente (no longer crunchy in the middle, but not soggy either).
Don't add any more broth at this point or the grains will split and ruin the texture. You can always save any left over broth for something else.
Take it off the heat and add the remaining 2 tablespoons of butter and stir until melted, then add the parmesan.
Meanwhile, saute the 1 cup of mushrooms in a separate pan, and keep warm while plating the risotto.
IMPORTANT STEP: When it's time to plate, if the risotto has become really thick, add a bit more hot stock. If it's a little too runny, reheat and stir a bit. You want the texture to be thick enough to barely hold it's shape, but not too thin that it's soupy. Think of a 1/2 way melted scoop of ice cream.
Now just plate up a scoop of risotto, and garnish with the sliced mushrooms. As Ina Garten says, "I like a dish to look like what it is."

Notes:

It's good to keep the stock hot in a separate pot. Not boiling, just hot. I added the demi glace to it, 1 teaspoon I think. I prefer some herbs and definitely fresh garlic to be added to this dish, but I was following a pretty strict french recipe. You can use other hard grating cheeses too, like Gruyere or aged gouda. And trust me, you don't need THAT much butter and oil. That's such a french thing. This rice becomes so creamy and yummy from it's own starches. I've made it with just 1-2 tablespoons of oil or butter (or one each) in the beginning, and then only added the cheese at the end and it was just as good. Let the rice be itself. I wouldn't make risotto with store bought bouillon cubes. They have too much salt and you'd need way too many to get the right amount of flavor, and then the final product would be too salty to eat. But canned broths work really well. Just not as good as homemade stock. Next time I'll try a roasted homemade chicken stock. Better flavor and color in my opinion. Again, I was just going by really basic, traditional french recipes here. Speaking of: ....

Plain White Stock

2 Pounds shoulders and knuckles of veal (I didn't have this so I substituted already prepared veal demi glace, same diff)
4 Pounds chicken parts with bone (I used legs, but you can use thighs, leg quarters, wings, wing tips, back or neck. NOT breast/rib.)
1 Tablespoon salt
2 Quarts water
A few small carrots, whole
1 Medium onion, peeled and cut in half length wise, keeping the root intact
2 Ribs celery, chopped into 2-3" chunks
2 Leeks prepared same as celery (I didn't have leeks, so I used a little extra celery and onion, plus there were leeks already in the demi glace)
1 large bouquet garni (bay leaf, fresh thyme, fresh rosemary and fresh sage tied into a bundle with twine)

Add bones to a stock pot and pour water on top. The water needs to cover the ingredient by 1 inch. Add salt.
Bring to boiling point, skimming off scum that forms as it rises to the surface.
When no more scum rises, add the remaining ingredients and bring to boil.
Then simmer partially covered for 4 hours, never allowing it to boil again (so it doesn't get cloudy).
Add extra water to maintain the 1 inch cover.
After 4 hours, remove the bones, and let cool so it can be strained.
Strain through 2 layers of fine cheese cloth that has first been wrung out in cold water and placed over a colander.
Refrigerate until the fat on top hardens and can be easily peeled off.


Notes:

The final stock will literally look like chicken jello, then you know you're done! You can use it in a TON of things, from sauces to soups, to anything that needs broth added to it. It's so much better than canned broth, because it's fresh and you control the sodium level. You can freeze it for ages. If you boil it down even further after removing the fat, you can reduce it to a thick syrupy glace. This can be chilled, cut into cubes, and literally used in place of bouillon cubes. One cube of this over any finished meat product in place of a sauce, will melt into a pure savory heaven. You can do the same thing with all veal bones, or beef bones. Having glace on hand is like having pure gold.

#8 Profiteroles



Chou Paste or Pate a Choux (the biscuit looking part)

2 cups water
1 cup butter
1/4 tsp salt
2 cups sifted all--purpose flour
8 large eggs

Preheat oven to 450 degrees. In 2 quart pot, combine the butter and water. Mix together the flour, salt and sugar in a separate bowl. Bring the water and butter to a rolling boil, remove from heat and dump the flour mixture in all at once. Stir with a wooden spoon to incorporate.

Return the saucepot to high heat and cook, stirring, for about one minute. The mixture will form a ball and coat the pan with a thin film. You'll know when it's ready when it starts to look AND smell like instant mashed potatoes. It's funny, but true.

Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment. Mix the dough for a minute or so, on low speed, to release some of the heat. Add the eggs, one at a time, completely incorporating each one before adding the next. Beat until the dough gets thick and ribbony.

Fit a pastry bag with a round tip and fill with the warm dough. Line a heavy cookie sheet with parchment paper and anchor it to the tray with a little dab of the dough at each corner. Pipe about forty to forty five 1 1/2-inch mounds about 2 inches apart on a cookie sheet lined with parchment paper. Or 24 medium ones. Or 12 really freaking big ones. Bake for 10 to 15 minutes, until golden and puffed. Reduce heat to 350 degrees and bake for another 10 minutes or until they are golden brown and there are no droplets of moisture in the crevices. Turn off oven and leave the choux to dry for another 10-20 minutes in the oven. Use when cool, or freeze, wrapped in a plastic bag, for 2-3 months.

Notes:

In my whole life making these, I've many times undercooked rather than overcooked them. After the first 15 minutes (or longer depending on size), check to see if they are poofing up really good. Honestly, you want them really poofed up about halfway through the cooking time, so that the last half of the cooking time is to finish cooking the insides. Then that last 10-20 minutes, drying out in the turned off yet still hot oven, just really seals the shape. If you don't let them cook long enough, they'll fall flat as they cool. And that's a crying shame because they'll "look" done long before they are actually done. Trust me, I've done this. And cried. These bastards are truly better when slightly over done than underdone. Meaning they need to look done before they're done. Ok I'm done.

Crème Pâtissière (the gooey part under the whipped cream, also the lighter colored cream on the plate)

1/2 Cup sugar
4 tablespoons corn starch
Pinch of salt
2 cups whole milk
4 large egg yolks
1 and 1/2 teaspoons vanilla extract

You see a dozen different ways to cook this, from combining and cooking ingredients separately, over a double boiler, tempering... nonsense. Combine everything in a pot, whisk really well so there are no deposits on the bottom of the pot, then cook over medium/high heat until thick and just beginning to boil, whisking the whole time. Cover with plastic wrap as it cools so it doesn't form a skin on top. Boom done.

Thick Chocolate Sauce (all the chocolate parts you see)

1 cup milk
1 cup cream
2 tsp vanilla extract
2/3 cup sugar
1/2 teaspoon cornstarch
Pinch salt
4 large egg yolks
6 ounces dark chocolate, melted

Same as pastry cream, mix everything (except the chocolate) and heat until thick and creamy. Don't boil this one though, it doesn't have as much corn starch to save the day. Once nice and thick, remove from heat and stir in the chocolate until smooth. When this sauce is hot, it's a wonderful, dark, chocolate coating or sauce. When cold, it's like Belgian chocolate mousse. Incredible.

Chantilly Cream

1 Cup heavy cream
2 Tablespoons confectioner's sugar
1/2 teaspoon vanilla extract

Beat all 3 in a mixer until stiff peaks form.

TO ASSEMBLE:

Spoon hot chocolate sauce onto a plate and spread it into a circle. Put some of the still warm pastry cream into a small pastry bag (or small ziplock bag, with one of the corners cut impossibly small. Can always cut bigger if necessary). Draw lines across the chocolate with the pastry cream (if it's too thick, thin with a little milk or cream until it's easy to pipe). Take a tooth pick and draw it across the lines, perpendicularly. Take one of the cooled cream puffs and cut it in half. Fill the bottom with pastry cream and set it on the decorated plate. Put chantilly cream in a pastry bag fitted with a star tip, and pipe on top of the pastry cream. Take the "lid" from the cut cream puff, and dip it generously in the still warm thick chocolate sauce. Set on top of the cream at an angle without smashing it down.

Notes:

Everywhere it says eggs in these recipes, I added an additional yolk. I don't think our eggs are as big as the french's eggs lol.

This thread makes me salivate.

That last one looks...almost unnaturally appealing. All glossy-looking.
Like the fake food made for commercials almost. The thought of eating it seems wrong after all that work to make it so lovely, but to eat not eat it would be even worse because I'm sure they are delicious!

Major kudos to you. At first I was wondering how food could be art, but after seeing this it seems obvious now.

Mmmh!
You're not making it easy for yourself - exquisite stuff!
#2 Fromage Blanc Panna Cotta with Cucumber Salad - I might try that out!!

Profiteroles, eh? By the looks of it, I am SO making that.

#9 French Country Loaf

#10 Tenderloin of Pork Belle Fermière



I'll get the recipes posted soon.

So many nice works! You are very talented!! Food Art Indeed!