Tuesdays with Dorie
Baking Chez Moi
Springtime cookies and curd was a lovely dessert to usher in the new season. The base of this parfait dessert is double-butter double-baked petit beuree cookies. This is a cookie I have not heard of before nor have I tasted. It was a sweet, crunchy cookie that had multiple steps to make.
I seem to need a master class on curd and custard as I always make errors. I made a half recipe of the grapefruit curd and mine came out pudding-like not pourable like Dorie states in the recipe. It did not affect the taste of the dish but I never get the consistency correct.
For the strawberries, I did not have Kirsch but I did add a little Chambord which tasted nice.
Overall, it was a tasty dessert but it sure was a lot of work for only three portions. I think I will leave this one for the professionals. To see what others thought head over to Tuesdays with Dorie.
4 Comments Add yours
I love the way you served it in pretty little glasses.my curd wasn’t pourable either, just soft though. Maybe that is what Dorie meant?
Thick or pourable, curd is delicious either way! 🙂
Your dessert looks perfect to me and sounds extra delicious with the Chambord.
I agree – tasty but lots of work for the result.