They had me at caramel!
I’m trying to get used to Bon Appétit as a replacement for Gourmet and, sadly, it has not quite happened. Every now and then, however, I am surprised by a recipe that I must try.
This month it was the Milk Chocolate-Caramel Tart with Hazelnuts and Espresso, a dessert that speaks to two of my weaknesses – caramel and coffee-flavored anything. Check out the description: This delicious tart has a buttery shortbread crust, a rich hazelnut-caramel filling, a creamy espresso-chocolate topping, and a sprinkling of crunchy cacao nibs (pieces of roasted cacao beans). Amazing, right?
Instead of one large tart, however, I busted out the tartlet pans from overstock and got to work. I halved the recipe which then yielded four mini tartlets - two for Valentine’s Day and the other two for, well, the day after Valentine’s Day. Oh, and because I’m also crazy for Maldon salt, I added a few flakes to the top of the tartlets.
Milk Chocolate-Caramel Tart with Hazelnuts and Espresso
Here’s the recipe if you’d like to give it a try…
Many years ago, when M and I had just become a couple, he woke up one morning and declared, “I feel like cinnamon rolls!” Aiming to please, I made my way to the kitchen and concocted an on-the-fly order of lame rolls that went over wonderfully. He’s too kind.
Several years later, he gave me Baking with Julia, written by Dorie Greenspan and based on the PBS series hosted by Julia Child, as a gift. The book is a companion piece to the thirty-nine half-hour television shows featuring Julia and twenty-seven baker-professors which I, unfortunately, have not had the pleasure of viewing.
I came across Nancy Silverton’s recipe for Pecan Sticky Buns and decided to see if I could replace the impromptu version of years ago with Nancy’s buttery, decadent, brioche-based real deal version. She declares that these buns are unlike anything you will find in the store (she’s right), and they are, incidentally, completely unlike my original creation.
Sticky Buns à la Nancy Silverton
It was a two weekend process and well worth the effort.
Click here for the full recipe…