THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Rum croissants (Mignardises)
Description
These small rum croissants are timeless and perfect for end-of-year celebrations or platters of mignardises throughout the year. They freeze beautifully, making them a practical solution for your buffets or homemade gift boxes. I got this recipe from an extremely talented pastry chef in my Austrian village. It was she who inspired me to take up baking, and it was thanks to her inspiration that my first cookery book, Ambiance Autrichienne, came into being.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Prepare the dough:
Beat the butter with the icing sugar until creamy. Add the egg yolks one by one.
Add the walnuts, melted chocolate and flour.
Whisk the egg whites until stiff and fold gently into the mixture.
2. Roll out the pastry on a baking tray lined with baking paper.
Bake at 170°C (preheated oven) for approximately 20 minutes.
Leave to cool completely.
3. Prepare the icing:
Sift the icing sugar. Add the hot water and rum. Mix vigorously until smooth.
Add a touch of red colouring to obtain a lovely shade of pink, then quickly spread over the cooled biscuit.
4. Decorate :
Melt the chocolate and butter in a bain-marie. Pour into a fine piping bag and draw lines all over the surface of the icing, before it has completely set.
5. Cut out :
Once cool, cut out half moons using a round cookie cutter.
For simplicity, you can also cut into small rectangles or squares.
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Tip:
Keep these rum croissants in an airtight tin or freeze them to take out again for an unexpected visit - guaranteed to make an impact!
THERMOMIX® METHOD.
