“I want a dessert." She turns and starts wiping down the clean counters like it's her new mission in life. "I'll go to the farmers' market and get some ripe fruit." "Not. Fruit." Fact is, I can't eat a mango anymore without wanting to suck on Delilah's tongue. "Something rich and sweet and creamy." And now I'm thinking about sinking to my knees before her. Behind the kitchen island, I reach down and adjust myself. Having zero experience with flirting, I don't think I'm doing a proper job of it. I'm only getting myself riled up here. Especially since Delilah's expression remains deadpan. "I don't think any of that is on the approved list." "I think you bring up that damn list to annoy me, Tot." "This is true." She doesn't bother to hide her glee. Like a bee to nectar, I drift closer. "Come on, Delilah. Cheat with me. Just a little?" Shaking her head in clear exasperation, she tosses the cloth into the sink and faces me. "All right, just this once. Name your poison." She isn't in my arms. My mouth isn't on hers. But it's still a victory, and I rub my hands together in anticipation. "Let's see... oh, God, the choices. Your Totally Toffee-Chip Cookies? Your Mad Monster Chocolate Cake?" I stop to think of all the desserts Delilah has made over the years. "Ah. I know... Bountiful Banana Cream Pie.” DessertsSexual Hunger Book:Dear Enemy Source: Dear Enemy
“Mamie liked a wide selection of treats, so there were assorted macarons, a plate of butter cookies half dipped in bittersweet ganache, candied-orange-and-cardamom cakes, and, my personal favorite, a paris-brest with praline cream and raspberries.” DessertsSweets Book:Make It Sweet Source: Make It Sweet
“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.” BakingDessertsBrainstormingWedding Cake Book:Make It Sweet Source: Make It Sweet
“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.” Ice CreamBakingDessertsWedding Cake Book:Make It Sweet Source: Make It Sweet
“I was proud of Lucian. That much was certain. He'd come through today in a big way, creating not only two towers of croquembouche, swathed in glittering strands of angel-fine spun sugar, but also luscious ice creams paired with delicate butter cookies and mangoes to look like blooming lilies.” DessertsBaked GoodsPastry Chef Book:Make It Sweet Source: Make It Sweet
“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.” FrenchPastriesDessertsConfectionsGlossary Book:Make It Sweet Source: Make It Sweet