Almond pate sucree, hazelnut pastry cream, coffee/milk chocolate whipping ganache
I came in Sunday morning, after attending a very enjoyable Festival of Trees on Saturday night. I was not at the top of my game. I got to bed at around 1am, so the 5am alarm was unwelcome. I made myself a coffee, vowing to get the food for the day in the case, then head home to have a long nap. Here’s the problem with coffee, it wakes you up, even if you don’t want it to. So after I finished the eclairs, the brownies, the key lime, the linzer tortes, the lemon tarts and the rum cakes, I didn’t pack up and run back to bed. I thought to myself, self…what if you took the dough from the linzer torte, added the hazelnut cream from the Paris Brest, and finished it with chocolate ganache. I bet that would be tasty.
So that’s what I did. I made a batch of dough and put it in the individual tart rings and baked them. While they were baking I made the hazelnut pastry cream and the whipping ganache. I added a shot of espresso to me, and to the ganache and popped all of this in the fridge to chill overnight. Then I went home and slept for 4 hours. I’m not exaggerating, for once.
On Monday morning I assembled the three components and it did not disappoint. I have declared it the tastiest thing I have ever made. I really think it is. The moral? Wine+too little sleep+coffee = creativity. I can’t wait until my honey’s staff party Saturday to see what I come up with next.
