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The **Now Eating** Thread

Discussion in 'La Cuisine' started by J1234, Apr 18, 2011.

  1. Merlin5

    Capodecina

    Joined: Aug 17, 2009

    Posts: 15,250

    Location: Finchley Central, London

    Since I've been eating quite healthily recently, thought I'd treat myself to a custard tart which I've never made before. I only had a couple of slices and gave the rest away. Came out well and I grated a nutmeg rather than using the ground stuff. A lot of dairy in it, so very creamy. Half a pint of double cream, half a pint of whole milk and 7 egg yolks, lol.

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  2. famas

    Mobster

    Joined: Dec 12, 2004

    Posts: 3,119

    Location: the south

    Damn that looks good! Got a recipe?
     
  3. Merlin5

    Capodecina

    Joined: Aug 17, 2009

    Posts: 15,250

    Location: Finchley Central, London

    Thanks. Yep, I followed this one. It's pretty straight forward.Just be careful not to scramble the eggs when combining with the cream and sugar, and try pouring the custard into the pastry while it's on the oven shelf (I didn't) as it's quite nerve wracking carrying it and not spilling it everywhere.

    https://www.youtube.com/watch?v=dzhpmICNojc

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  4. famas

    Mobster

    Joined: Dec 12, 2004

    Posts: 3,119

    Location: the south

    Cheers, might give this a go myself at the weekend.
     
  5. Merlin5

    Capodecina

    Joined: Aug 17, 2009

    Posts: 15,250

    Location: Finchley Central, London

    Let us know how it turns out. I'm sure it'll be good as I've seen the photos of your excellent hand made woodwork plane. You've clearly got an eye for detail and perfection. :)
     
    Last edited: Oct 24, 2019
  6. famas

    Mobster

    Joined: Dec 12, 2004

    Posts: 3,119

    Location: the south

    Cheers Merlin :)

    I'll give it a go but I'm not sure how good my baking skills are.
     
  7. Merlin5

    Capodecina

    Joined: Aug 17, 2009

    Posts: 15,250

    Location: Finchley Central, London

    I just made pâte sucrée fruit tartlets and a creme patissiere filling (pastry cream) and at the risk of sounding like I'm blowing my own trumpet, they do taste AMAZING! :D

    Every bit as good as anything I've ever bought at a bakery. I'm absolutely making these again. I used baking rings on some of them and a perforated baking mat which gives quite a professional look to the underside of the pastry.

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  8. famas

    Mobster

    Joined: Dec 12, 2004

    Posts: 3,119

    Location: the south

    They do look blooming good! Nice work.

    I was going to have a go at the custard tart at the weekend but Mrs famas declared she doesn't like custard tart so that put an end to that :(
     
  9. robfosters

    Caporegime

    Joined: Dec 1, 2010

    Posts: 34,651

    Location: Welling, London

    More for you. I don’t see the problem.
     
  10. HoneyBadger

    Mobster

    Joined: Aug 2, 2016

    Posts: 2,791

    Location: Kent

    WOW!
     
  11. MrMarvelous

    Soldato

    Joined: Dec 9, 2010

    Posts: 6,788

    Those tarts looks biblical. :D
     
  12. Craig1981

    Capodecina

    Joined: Feb 2, 2011

    Posts: 13,206

    Amazing!!! :eek:
     
  13. arc@css

    Caporegime

    Joined: Nov 8, 2008

    Posts: 27,209

    Dinner at Merlin5's, me thinks. ;)
     
  14. Merlin5

    Capodecina

    Joined: Aug 17, 2009

    Posts: 15,250

    Location: Finchley Central, London

    Dinner on me then :D

    I've got spare dough and fruit and am currently baking another few.
     
  15. jpaul

    Capodecina

    Joined: Mar 1, 2010

    Posts: 10,730

    Indeed - stopped watching GBBO several years ago this is much better -

    so the pastry creams pretty white, as opposed to yellow why's that ?
    you had done a millefeuille, a while back too - no - but the 5 a day concession is attractive.
     
  16. Merlin5

    Capodecina

    Joined: Aug 17, 2009

    Posts: 15,250

    Location: Finchley Central, London

    Yes, it has come out a bit whiter than I thought it would, though looks fairly white in this video as well. Not the recipe I used, mind.
    https://www.youtube.com/watch?v=jjJ6vwbFKyw&t=7m55s

    Don't know actually, must be the egg yolks I used, or I guess the colour got diluted by the milk, cornflour and flour. Oh also, I didn't add any butter to it like in some recipes, maybe that would have yellowed it more. Tastes lovely though. I don't really know what millefeuille is, but I did puff pastry if that's what you mean?
     
    Last edited: Oct 31, 2019
  17. jpaul

    Capodecina

    Joined: Mar 1, 2010

    Posts: 10,730

    a custard slice on steroids .. more slices of pastry, with yummy pastry cream, plus optonal strawberries in the layers too.
    I couldn't find diy custard slices or millefeuilles, just the earlier portugese custard tart discussion, so my memory of it here, was wrong
    edit : https://supervalu.ie/real-food/recipes/strawberry-mille-feuille
     
    Last edited: Nov 1, 2019
  18. Things change I've changed

    Capodecina

    Joined: Jul 27, 2005

    Posts: 12,021

    Location: The Orion Spur

    Things are getting a bit 'posh' in here so I thought I bring it down a level with my lunch,

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  19. MrMarvelous

    Soldato

    Joined: Dec 9, 2010

    Posts: 6,788

    That looks amazing.
     
  20. bjorkiii

    Hitman

    Joined: Apr 13, 2008

    Posts: 554

    Location: Funtown

    Smells beautiful as well mmmmm.