Chef Michael Maddox was here to celebrate Julia Child's 100th birthday by demonstrating some luscious desserts!
Summer Fruit Normandy Tart
Yields 1 tart
4 Apples, peaches, plums, nectarines, or mixed fruit
1 C Sugar
1/4 C Cake flour, sifted
1/2 C Butter
1 tsp Vanilla extract
Prepare shell with pate sucre (recipe below)
Whisk sugar into eggs, add vanilla
Add sifted flour, then add melted while whisking
Peel and dice or slice fruit and lay into desired shell
Pour mixture and place in 300 degree oven for 25-30 minutes or until set and lightly colored.
Sprinkle with powdered sugar, allow to cool.
8 oz Butter, unsalted, softened
2 Tbsp Sugar
1/2 tsp Salt
1 lb Flour, Pastry, sifted
2-3 Tbsp Water
Make dough: Mix softened butter with egg. Mix dry ingredients together; add to egg & butter mixture.
Work gently in mixer with paddle until ball forms. Mix just to the point of coming together. Remove
and allow to rest 1-2 hours. Roll into desired shape.
*Trick: Measure how much dough it takes to make a tart by weight with your rings then divide the dough
into correct amounts and freeze. Then when you need to make a tart remove only 1 package of dough from the freezer
at a time.
Pots de Créme au Chocolate
5 Egg yolks
5 Tbsp Sugar
2 tsp Vanilla extract
6 oz Semi-sweet chocolate, finely chopped
(Can use Cafe, milk, bittersweet, or bitter chocolate)
2 C Heavy cream
1 C Bittersweet chocolate, finely chopped
1 C Heavy cream, boiled
Preheat oven to 350 degrees. In a bowl combine egg yolks, sugar, and vanilla extract. Whisk together until smooth.
Bring cream to a boil and pour cream over chocolate, whisk until smooth.
Add hot mixture to yolk mixture whisking vigorously. Pour into pots de creme or espresso cups.
Place in water bath and bake in oven for 25 minutes or until set.
Remove and allow to cool. (Optional: pour a small amount of ganache on top) Sprinkle with powder sugar and serve).