June 22: National Chocolate Eclair Day

Okay, this is a bit late because I’ve been procrastinating all week but yes, today is National Chocolate Eclair Day. I’ve been looking for the image of a fancy eclair I saved but I can’t find it so thanks to Tumbler’s Food Masterpost, I give you ┬áthe classic chocolate eclair. I was considering making eclairs…

Cooking term: Pochette

The luscious pastry featured here is from La Madeleine Country French Cafe located in the Dallas/Fort Worth airport. La Madeleine is a franchise with locations between Texas and Washington, DC and down in Orlando, FL. ┬áThis post is not a review of La Madeleine, which was great, by the way, but I’d like to write…

Cooking Term: Ganache

Versatile chocolate frosting

Ganache is a French term for a glaze usually made from chocolate and cream. My husband kept hearing it when I watch the Food Network that it started to grate on his nerves. I first encountered this term while reading a cookbook on Austrian baking. The Sacher Torte called for a robing of ganache. Ganache is the French word for jowl so I don’t really know how that became a coating for cakes. It can also be an icing (or frosting for us Americans), sauce, or filling depending on its consistency. The “frenchiness” made me leery of making it. But my fears were allayed by watching many episodes of Cupcake Wars where contestants whip up ganache like frenzied Tasmanian devils.