Dessert – Francois et Moi https://francoisetmoi.com Making a Handmade Modern Home one DIY project at a time. Thu, 15 Jun 2023 18:09:42 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://i0.wp.com/francoisetmoi.com/wp-content/uploads/2016/01/Untitled-2-2.png?fit=32%2C32&ssl=1 Dessert – Francois et Moi https://francoisetmoi.com 32 32 76357554 Lavender Crème Brûlée https://francoisetmoi.com/uncategorized/lavender-creme-brulee/ Fri, 11 Apr 2014 13:47:29 +0000 http://francoisetmoi.com/?p=5067   Happy Friday! Lately I’ve been (happily) consumed with preparing for our trip, and it seems all this planning and daydreaming has begun to influence daily decisions in other areas of my life. This weekend we’re looking forward to dinner at a friend’s on Saturday night, and we offered to bring dessert. So naturally when conjuring up what to bring, crème brûlée (un de mes desserts préférés français!) was quick to spring to mind. Typically my go-to recipe for crème brûlée is Martha Stewart’s classic recipe, but I came across Jayme Franklin’s lavender infused take on the classic, so I think I might switch things up and give this one a try.  How gorgeous and fresh are Jayme’s photos?! Check out more images and the recipe here. And look for the Instagram of our version later this weekend!   Photos by Jayme Franklin.

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]]> 5067 Caramelized Hazelnut Spikes https://francoisetmoi.com/uncategorized/caramelized-hazelnut-spikes/ https://francoisetmoi.com/uncategorized/caramelized-hazelnut-spikes/#comments Thu, 24 Oct 2013 12:42:36 +0000 http://francoisetmoi.com/?p=764 On a rainy Thursday evening last week, the Francois women and I headed down to the newly opened Marin Restaurant on Hennepin Avenue in Minneapolis for a pre-theater dinner. As a lover of all things Bay Area, I was super excited to try their Marin County inspired menu. While dinner was really quite good, the desserts were, in a word, incredible. We selected several desserts to share and were amazed by the beautiful presentation and delicate accouterments adorning each one: sugar rolled blackberries on the lemon tart, a fresh lavender sprig atop the chocolate lavender mousse mini, but the pièce de résistance was the caramelized hazelnut spike crowning the Tanariva Chocolate Square which seemed to defy gravity as it spiked upward from the top of the dessert. When the weekend hit and I found myself still thinking about how cool those spikes were, I knew I had to try to create them myself. I am by no means, an expert baker or cook, so these were a little daunting, but I was able to pull from two different sources to help me wrap my head around the process. Cook in France explains in great detail how to  make hard caramel, and Brave Tart breaks down how to achieve the “spike.” Ingredients […]

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