Springtime Cookies and Curd

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

  1. Summer says:

    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?


  2. Ryan says:

    Thick or pourable, curd is delicious either way! 🙂


  3. Zosia says:

    Your dessert looks perfect to me and sounds extra delicious with the Chambord.


  4. Cakelaw says:

    I agree – tasty but lots of work for the result.


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