Monday, August 24, 2009

Caramel Crème

What happens when you combine caramel sauce, with a mixture of mascarpone cream and whipped cream? You get something so devilishly good that my mouth is already watering and my thighs are preparing for combustion.

This concoction has got me thinking about making Caramel Crème Puffs drizzled with a chocolate caramel sauce. This means I'll combine Julia's delicate Pâte à Choux with a light caramel crème followed by a caramel sauce (somehow combined with chocolate). And just to add insult to injury, some toasted chopped almonds would be a nice contrast.

Making Julia's Pâte à Choux will bring me to Recipe #2. And yes, I've yet to take on croissants. But it's more about finding 12 hours to tend to the dough.

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