In a flurry of French patissiere

It has been fun experimenting with a new cookbook by Will Torrent “Patisserie at Home”. I have found my new calling for the afternoons after I’m done working on my writing in the morning.

Yesterday, I started by making these friands after I found a tin at Value Village with my daughter. She was so funny. I asked her if it looked like any cookies in the new book and she was sure of it. When we returned home, I was delighted to find a match!

For the first batch, I whipped the egg white into such a froth that I managed to double the recipe. Undeterred, I set about using the egg yolks, leftover, to whip up some crème patisserie for some fruit tarts for dinner.

january 19 002b

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