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Renown pastry chef François Payard helps us fall into the harvest season with desserts featuring some of autumn's most valuable players, like apples, pears, pumpkins, sweet potatoes and cranberries.
Five Fall Desserts: François Payard
1. Apple Financier Tart (Serves 6)
"To me, this tart really says fall. We use fresh organic Fuji apples that we bake in the oven until they begin to caramelize. This tart is perfect for so many different occasions like Thanksgiving. It’s also a great tart to serve at a dinner party with friends because it tastes great served at room temperature."
For the financier batter:
For the apple filling:
For the assembly:
For the glaze:
2. Cranberry Chocolate Tart (Serves 8-10)
"This is one of my favorite tarts because the combination of the rich dark chocolate pairs so well with the tart yet sweet cranberry, the fruit of fall."
For the cranberry gelée:
For the cranberry ganache:
3. Warm Pear Soufflé (Serves 6-8)
"Pear is another ingredient that I love to use during the fall, because it so versatile. I also love this dish during the fall because it can be warm and comforting when the weather starts to get cool, but it’s still light and flavorful."
4. Sweet Potato Chocolate Tart (Serves 8-10)
"Sweet potatoes are usually thought of as savory foods or used as side dishes, so I wanted to really highlight the sweet potato and show how you can use this ingredient in a new way. Adding the layer of dark chocolate to this tart really makes this an elegant and special dessert while staying true to seasonal flavors."
For the tart base:
For the sweet potato filling:
For the chocolate glaze:
For the optional garnish:
5. Pumpkin Macarons (Makes about 50 macarons)
"Everyone associates fall with pumpkins, so I always love making some sort of pumpkin dessert. I wanted to do something different, so I created a spiced pumpkin ganache for pumpkin macarons. The pumpkin really stands out in these macarons."
For the macarons:
For the 5-spice pumpkin ganache:
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I am, as I type this, in the process of making the pumpkin maracrons. Like the recipe, but I found a couple of problems:
1. 12 tsp of cream is NOT the same as 180 grams. I went with the weight measurement.
2. Because almond flour is much heavier and denser than regular flour, my sifter couldn't handle it. I ended up using a colander.
3. The recipe does not tell you when to add the allspice to the macaron mixture. I only realized this at the last minute–just managed to get the berries ground and into the dry ingredients in time.
4. 5 drops of food coloring would not be not enough to get the macaron mixture anything close to orange. I used gel and needed a LOT. I mixed it in with the dry goods and added even more when I folded in the meringue. Next time I'll also add some to the meringue mixture while it's whipping, so that the color is more consistent–no streaks, and less chance of overfolding.
5. A matter of taste, but I found that the amount of butter given for the ganache was way too much. I ended up using about half–any more and it would have been too rich.
Hope this turns out well in the end!
The apple tart looks amazing. Although, I am wondering how complicated it is to make. Has anyone tried it?
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1. Could we get a measurement conversion on recipe 3 (pear souffle), for those of us who don't have a set of kitchen scales?
2. In recipe 1 (apple financier tart), nothing is said about removing the vanilla bean seeds from the egg white/honey/cream mixture. Do they stay in there? Just asking, because I've never seen a recipe where the seeds remain in; they normally stay in a certain amount of time to flavor the mixture, then are strained out.
I'm by no means a gourmet cook, but I do love to cook and most of these sound delicious!
Surely. Since grams to cups/tablespoons isn't a straight conversion, here are some approximations: 80 grams sugar is roughly 1/3 cup, 25 grams of liqueur is a little less than 2 tablespoons, and 120g of sugar is a little more than 1/2 cup. As for the vanilla bean, the seeds don't need to be strained out. In fact, most recipes that use vanilla bean don't remove the seeds from the mixture unless they don't want the black flecks to show in the finished product. The only important thing is that you reserve the pod. Hope that helps!
I'm confused about what kind of tart shell is expected for the first two recipes. Would that be like a pie crust in a springform pan, or would you do a graham cracker-type crust? Anybody have advice? I make lots of pies but never made a tart before.
Reblogged this on en quête de saveur and commented:
Nom ! unique fall desserts
Hey If you guys need some Vanilla beans this company sells great ones! Beanilla.com
I've used them in the past and they rock!
Went to a local pub this weekend, and they had a warm pumpkin/white chocolate bread pudding. YUM.
A special thanks to the author for the correct spelling of MACARON. Note: 'ron' not 'roon'. MacaROONS are the Jewish coconut yummy treat – of equal deliciousness in my opinion.
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NOTHING exsists outside of tarimasu !!!!
That stuff looks pretty good.
Creme Brulee Cheesecake. 'Nuff Said.
Sweet Potato Chocolate Tart sounds amazing.
The apple tart looks amazing! Definitely going to try that this fall!
Walked by Whole Foods prepared food section yesterday and they had some apple cobbler and things of that nature – oh my did it smell AMAZING, just like my kitchen at Thanksgiving. I am so excited for the holidays, it's time!
We love your good site GiGi.
Aw thank you!!!! Season Finale of my web series is being posted tomorrow! :)
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