“Next to the gallettes with their savory fillings, and even the banana-Nutella crêpe with its seductive chocolaty drizzle across the top, and especially next to whatever monstrosity Henry had ordered topped with three scoops of vanilla ice cream, the crêpe au sucre Rosie had selected certainly looked plain. It was a slim triangle dusted with sugar, but Rosie swore the sugar was sparkling in the dim light of the restaurant. She cut a tiny triangle off the tip and took a bite. Now this, this was everything. It was simple, but in the way that reminded Rosie that sometimes the simplest things were the best. The crêpe was golden and buttery and the caramelized sugar crunchy before it dissolved instantly, melting on Rosie's tongue. It couldn't be anything more than butter, sugar, flour, and milk. And yet... those simple ingredients were transformed into something transcendent. And that, Rosie thought, was exactly the power of cooking.” SimpleSugarDessertCrepes Book:Love à la Mode Source: Love à la Mode
“My mom hates to cook," Rosie said. "But every time she's had to go to a potluck, she brings one thing. A trifle she makes, with brownies and pudding and candy and whipped cream." Rosie had plated her dessert into two glasses- she was pretty sure they were champagne coupes- and the two chefs poised their spoons at the rim of the glasses. "This is my version of my mom's trifle. Made with moelleux au chocolat, chocolate mousse, vanilla whipped cream, and chocolate feuilletine between each layer." Rosie loved moelleux au chocolat. The internet seemed to translate it as molten chocolate cake, but every moelleux au chocolat Rosie had had in Paris wasn't like a molten chocolate cake at all, but like the richest, fudgiest brownie on the planet. Which made it the perfect base for her trifle. And then the feuilletine, Rosie thought, would give the same crunch as a Kit Kat.” DessertFrenchChocolatesRosieTrifle Book:Love à la Mode Source: Love à la Mode
“We're making profiteroles." Profiteroles. Little cream puffs filled with vanilla ice cream and drowned in thick chocolate sauce. "Ha! I knew it!" he said triumphantly. "You already look ten times better. There is nothing as satisfying as making choux pastry." It was exactly what she was thinking. Choux pastry was literally one of her favorite things to make in the whole world. But she didn't tell him that. Instead, she grabbed an apron from a hook on the wall and tied it on. Together, they melted the butter with water in a saucepan, then added the flour, stirring with a wooden spoon until it pulled away from the sides and formed a ball- that was Rosie's favorite part, the way it came together like that. There was something so satisfying about it. Then they scooped the choux into bags and piped them into little circles on a baking sheet, competing to see who could do it better- Bodie was faster, but Rosie was neater.” BakingDessertFrenchCream PuffsVanilla Ice Cream Book:Love à la Mode Source: Love à la Mode