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The dessert and pastry thread

Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Sep 10, 2011.

  1. mgm9128

    mgm9128 Senior member

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    I think you'd make a nice Paris Brest cake. You should do that next. Maybe with some nice fresh strawberries.
     
    Last edited: Nov 13, 2011
  2. kwilkinson

    kwilkinson Senior member

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    That does sound damn good.
     
  3. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    Yeah, like a massive pop tart.
     
    Last edited: Nov 13, 2011
  4. kwilkinson

    kwilkinson Senior member

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    So.... you, like me, are not a very "sweets" oriented guy. I think we both prefer cheese and more vino (or maybe you're just trying to get it over with to get to the armagnac :laugh: ) over anything nearing the realm of dessert. Why the new pastry craze? Just a new challenge to tackle, or what?
     
    Last edited: Nov 13, 2011
  5. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    Yeah, just to fuck around with something different. It's fun to learn new things.
     
  6. mussel

    mussel Senior member

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    Thanks for the wonderful recipe. Easy to make, and very versatile. I use it as cheesecake topping and pair it with coconut rice pudding. It pairs extremely well with creaminess and richness of the cheesecake, and the coconut favor.

    BTW, we need more pictures in this thread.
     
  7. foodguy

    foodguy Senior member

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    funny, i just resuscitated that recipe, made with with pink grapefruit and a shot of campari.
     
  8. mgm9128

    mgm9128 Senior member

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