It's Mignardise Friday!
This little thing is no bigger than two thumbs!
After recently declaring my love for making mignardise, and because now I have all the necessary equipments (lots of diddly little tartlette pans), I couldn't resist the opportunity to take part in Cooksister's edition of Sugar High Friday: subject "Little Bites of Delight". Trouble is - they take so long to make, I am left with little time to write about them.
Today marks the end of the fourth week at my new job and I thought it was about time my new colleagues recognized their extra-curricular duties as my culinary guinea-pigs. So these little beauties are for them. It's a Pâte Sucrée crust taken from Pierre Hermé's recipe in The Cook's Book, filled with a dark chocolate mousse from Anita at Dessert First and topped with a shard of homemade almond praline.
Where possible I used local ingredients:
Eggs by Marin Sun Farms
Almonds by Alfieri
62% Chocolate by Scharffenberger
Butter by Straus
Creme Fraiche by Cowgirl
(Click on Letter to Open/Close Index)
marin
east bay
wine country
davis
tahoe
baked
chocolate
dairy/eggs
drinks
markets
meat
new york
las vegas
los angeles
san diego
england
fiji
france
ireland
nibbles
staples
salads
sarnies
vegetables
pasta/grains
eggstras
fishes
meat
dough
desserts
cakes/cookies
sweets
feasts
english
drinking out
bubbles
white wine
red wine
pink wine
hard stuff
soft stuff
20 Comments:
At 27/10/06 10:06,
Anonymous said…
I am envious of your colleagues getting such a treat. You will be much in demand once they have tasted these. I was looking for a photo of the cocktails on the roof terrace at the Hudson for my today's post but found I didn't have one. If you have one please email so I can insert Thanks Mum
At 27/10/06 10:20,
Owen said…
Not to put too fine a point on it, Sam, but they should be kissing your feet on the way in and on the way out every day. Of course I know they are already doing that anyway ;-)
On a similar subject, if you ever want to drop goodies off at 514 Bryant any time after about 9AM, please feel free to do so. I promise willing guinea pigs and a carefully written report.
At 27/10/06 10:29,
Jeanne said…
Oooooh, you put me to shame with those beauties... And I'm glad somebody else pointed out how damn long these little buggers take to make! I think I'd like to come and work for YOUR company, purely for the fringe benefits of your baking ;-)
At 27/10/06 14:07,
Anonymous said…
Sam, they look gorgeous and so delish! You are definitely invited to any of my future parties, provided you bring some of those!
Hope the new job is going well!
At 27/10/06 15:03,
Anonymous said…
I can almost taste that dark chocolate... in echoing the comments there is one more envious of your new colleagues!
At 27/10/06 16:09,
Anonymous said…
They are so sweet and cute ... like you!
:o)
At 27/10/06 18:01,
Anonymous said…
mmm. Looks delicious! Homemade almond pralines - that sounds especially delicious...
At 27/10/06 18:33,
Alice Q. Foodie said…
Hi Sam! What gorgeous little tarts! I also just started a new job, and took some homemade cinnamon rolls in for a bake sale yesterday (plus a few for my boss and favorite co-workers) They came out fine, but I think I would punch them up a bit next time around. BTW - Did you know that Hershey's owns Scharffenberger now?
At 27/10/06 19:14,
Short Stories said…
.
At 28/10/06 00:12,
Anonymous said…
I can almost taste the chocolate. I'm glad somebody else pointed out how damn long these little buggers take to make.
At 28/10/06 03:08,
Bonnie said…
These are perfect Sam. I can just imagine the mouth experience. Gorgeous!
At 28/10/06 03:35,
Anonymous said…
They look so good Sam!
At 28/10/06 18:59,
shuna fish lydon said…
"my new colleagues recognized their extra-curricular duties as my culinary guinea-pigs."
This sounds like the job I want.
About you making inventive petit fours? I feel the way I do when I see drag queens in heels-- better them than me. so glad you are having fun with these!
At 28/10/06 22:57,
Anonymous said…
Lovley Sam. I'm sorry I missed this round of SHF. It loooks fun.
At 28/10/06 23:26,
Hungry Hedonist said…
Looks great, as usual!
Could I be your coworker too?
At 30/10/06 07:14,
wheresmymind said…
Swanky! Looks great for a dinner partay ;)
At 31/10/06 08:18,
Sam said…
mum - well i am jealous of YOUR bramley apple cake.
owen - I certainly don't want my feet being kissed, I can assure you, I am not up to date with my pedi
I have l=to leave for work by 8.30 so after 9am just wont cut it with me, sorry.
jeanne - I would gladly bake for you or anyone. thanks for hosting
anita - yay! thank you! maybe i can help you in future since i love making these fiddly little things.
julianna
mostly they were happy although the odd one or two dont like dark chocolate. youngsters!
ivonne - me? cute?
well I guess I can be on occasion, but not always.
faith - the pralines are SO simple to make - must feature the recipe onr day.
Alice - yes I did know about the Hershey thing but the Scharffenberger operation is still maintained locally as far as I understand it.
Craig - yes but it is worth it, to me at least
Jennifer - how about I let you do my job instead ;)
bron - thank you - fun indeed
beccy - your lot would finish them in no time
bonnie - since i am on a diet one glorious little mouthful meant a lot to me
shuna - I would love to share with you one day
johanna - I think i would have to be YOUR assistant, surely.
wmm - yes if you have the patience to make them!
thanks everyone
sam
At 31/10/06 12:56,
Rachael Narins said…
Beautiful.
But does Scharffenberger count as local or just locally processed...hmmmm...
:-)
At 31/10/06 12:59,
Sam said…
well locally processed obviously.
I shall be more precise next time.
apologies for my ambuguity.
At 1/11/06 23:37,
ilingc said…
oh my do they look scrumptious! love the post on mignardise too.
is there by chance any job openings in your company?? i'll migrate over if they'll take me! :D
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