I am not sure if I have conveyed to you how great it can be to have a couple of pastry chefs in the family.
Tuesday is production day at GF Patisserie.
When they have time after getting set up for the week, they start experimenting with new recipes, or improve existing ones. Not they need to.
I think so far GF Patisserie only received ONE complaint and that was that there is no Brown Rice Flour......
Yesterday, Lauren worked on this classic Italian dessert, TIRAMISU. A tricky cake to make with gluten, never mind without. In Italy they use lady fingers, which basically is nothing else but shaped, dried out sponge cake.
In Europe kids get those with camomille tea if they claim to be sick. Yep, I claimed to be sick a lot...
So Lauren made a gluten free sponge cake, soaked it with Espresso ( not enough) and then whipped up the Mascarpone cheese for the most important layer. Cover the top with cocoa powder and you got one fantastic treat.
Before it goes into the store, I get to taste the whole thing. How great is that? The only thing it needs is some more Espresso and you will be able to enjoy TIRAMISU at GF Patisserie.
Victoria also worked on making Marble loaf in individual portions. This way it will stay moist longer. Yep, I "had to" taste those too. Unbelievable. I think they will be available this week.
Both treats are fantastic and ready to hit the shelves this week!