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Make It Sweet

Book by Kristen Callihan · 5 quotes · Hot Sex, Food And Sex, Desserts

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Make It Sweet Quotes

“What was the cake you had ordered?" "A hazelnut sponge with vanilla-and-mango mousse. Vanilla buttercream with a fondant overlay and flowers." Ideas flowed and pinged around my brain, kicking up that heady surge of excitement and challenge once more. This I knew. This I liked. "You're feeding what? Forty?" "Forty-five. Fifty, to be safe." "You want a traditional multitier with buttercream, then we're pushing it. Especially if you expect any sort of elaborate decoration." "The cake feels cursed at this point." Delilah's scowl made me want to smile. It was as if she was personally offended by the bad luck, which I could understand. "I could do croquembouche. That's relatively quick and a crowd-pleaser. There are endless possibilities of gâteau.”

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“Can you do mango cream in the croquembouche?" Mangoes must have been a thing with them, because Saint grinned. "Of course. How about two croquembouches and perhaps glace au beurre noisette to accompany?" "I think you're my hero," Delilah said with a relieved sigh. "Dessert hero," Saint corrected, but he was smiling, too, in a reserved way that reminded me too much of myself. "Thanks, man. Seriously." "It's not a problem." "What was that last bit you mentioned?" Emma asked, looking a little glazed in the eyes. The woman really did love her desserts. "Browned-butter ice cream. I'll be serving it more as a semifreddo, though, considering the time." "Lord save me." She fanned herself.”

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“SOME PASTRY TERMS Chef de pâtissier: pastry chef Gâteau: rich, elaborate sponge cake that can be molded into shapes, typically containing layers of crème, fruit, or nuts Pâtisserie(s): pastry/pastries Brioche(s): a soft, rich bread with a high egg and butter content Pain aux raisins: a flaky pastry filled with raisins and custard Chaussons aux pommes: French apple turnovers Pâte à choux: a light, buttery puff pastry dough Éclair: oblong desserts made of choux pastry filled with cream and topped with icing (often chocolate) Tarte au citron: lemon tart Macaron: a meringue-based confectionary sandwich filled with various flavored ganache, creams, or jams Croquembouche: a cone-shaped tower of confection created out of caramel-dipped, cream-filled pastry puffs and swathed in spun sugar threads, often served at French weddings or on special occasions Saint-Honoré: a dessert named for the patron saint of bakers and pastry chefs Pâte feuilletée: a light, flaky puff pastry Vanilla crème pâtissière: vanilla pastry cream Hazelnut crème chiboust: a pastry cream lightened with Italian meringue Paris-brest: a wheel-shaped dessert made of pâte à choux and filled with praline cream. Created in 1910 by chef Louis Durand to commemorate the Paris-Brest, a bicycle race.”

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