Ooh-lah-lah French Pear Tart - TWD

Dorie's recipe note that this is such an easy recipe is totally on the mark. I had some sweet tart crusts frozen and pulled them out and used canned pears. I made them in small 6 inch tart pans and it took about a half or more pears per tart. The recipe was so easy to make. I'm constantly impressed by Dorie's pastries -- that they may sound complicated but are easy to make and produce tasty pastries. Thanks Dorie - I'll make this again!

TWD - Orange Cream Puff Ring

"Yum" said one taster friend. "Very Good," said the next and all rated this week's TWD creation a 5-star dessert.

This week I transformed the Peppermint Cream Puff Ring into an Orange Cream Puff Ring. I find the combination of orange and chocolate flavors the most pleasing and since I had some candied orange peel on hand I decided to go with the orange. I adapted Dorie's recipe and steeped orange zest in the cream mixture for about a day. This produced a subtle orange flavor in the cream. Then I drizzled the chocolate ganache over the cream puff and added the candied orange peel.

One of my taster friends thought it was a long process to make candied orange peel. This is not the case. I adapted a recipe from a February 2005 issue of Bon Appetit which is quite quick and easy.

Candied Orange Peel

1 orange

1 cup sugar, divided

3/4 cup water

Remove orange part of peel from orange in long strips making sure you remove the pith. Cut peel lengthwise into thin strips. Stir 3/4 cup sugar and 3/4 cup water in heavy small saucepan over medium-low heat until sugar dissolves. Bring to boil. Reduce heat and simmer 2 minutes. Add orange peel; simmer 15 minutes. Place remaining 1/4 cup sugar in small bowl. Using slotted spoon, remove peel from syrup and transfer to sugar. Toss to coat. Store at room temperature in an air tight bowl. The orange peel keeps for several weeks.