And now for this public service announcement...

R

richard-in-cincy

Well-known member
I'm sure many of you already know about this, and I did too, I just never took the time to look into it...

The ebooks, music, magazines, etc. free downloads from public libraries are an amazing opportunity.

I was managing my account on my local library web site and was syncing the library app to my phone. I noticed in their announcements that the latest issue of Martha Stewart Living was now available to download, and that I could access it on my PC, e-reader, smartphone, etc. So as a test, I decided to download this magazine to my android phone just to see what would happen. After registering, I had the latest Martha Stewart Living magazine downloaded into my account and was flipping through the pages after only a few minutes. I also have La Cucina Italiana US, Saveur, Tastes of Italia, NatGeo Traveler, Newsweek, Country Gardens, Garden Design, and Food Network Magazine in my reading list. I can now pull out any electronic device, access my account, and flip through magazines of my choice when I'm forced to cool my heels waiting for something.

All free.

Nothing new to post otherwise, I'm in the land of Atkins induction. Although in the very near future I have two desserts that I had in NYC that I am going to try and recreate: The Cannoli Cake, or Cassata, from Patsy's Italian Restaurant, and the Chocolate-Caramel Chiboust Tart from Francois Payard (although, the more I study this, I'm convinced there is no chiboust in the tart and that it is misnamed).

Sandra, Erin, anyone else?, have you tried the Chocolate Caramel Chiboust Tart at Payard (attached photo)? They have it on Saturdays. If you have/do, let me know your thoughts on the chiboust content. LOL.

Regardless, this thing is sinful. It is dangerous. Approach with extreme caution and abandon all hope of restraint and will power:

http://www.tribeza.com/sites/default/files/sharedfiles/Lisa%20Sivaimage/January%202012/tribeza_payard.jpg

 
Oh my, that is so gorgeous. thanks for the tip on the library, I've been

meaning to go online and take a look. must stop procrastinating - tomorrow. heehee

 
is the library service/app OneClickDigital? I'll have to figure this out. I have used

the ListenAlaska section of our library to download audio books, but can I tell you that is a pain in the patootie---takes forever. I'm hoping this is an improvement.

 
Oh you should taste it...

It's Payard's sweet tart dough which is nearly shortbread (butter, confectioners sugar, flour, egg), which is filled with a thick lucious caramel bottom layer, then the chocolate/cream/egg yolk filling is baked in the shell. This is decorated with pistachios and hazelnuts, a slight dusting of confectioners, then a big squirt of chocolate ganache is applied to adhere the chocolate disk to the tart. The recipe itself is not in the Payard's cookbooks, but enough of the components are in there so it shouldn't be too hard to reconstruct. I went through withdrawal craving this thing after I came home. LOL. It's that caramel-chocolate combination that just totally hit this one out of the park.

Oh, I can't send PMs, but I will be in SF in September. I've been trying to find opera schedule, but last time I checked they still hadn't released the 2013-14 season.

 
Richard, Payard has at least one cookbook out. Have you checked it for the recipe?

My friend was Payard's personal assistant. Check the book(s) first, but if you need me to tap into other resources, I'd be happy to.

 
Chiboust Cream? Now that's one I've never heard of before but here's the definition:

Crème Chiboust is a crème pâtissière (pastry cream) lightened with stiffly beaten egg whites. Though occasionally using whipped cream to lighten this is traditionally a millefeuille cream.

Crème Chiboust can be flavoured with vanilla, orange zest, or liqueurs. Mixed with fruit, it becomes crème plombières.

It was supposedly created and developed by the pastry Chef M. Chiboust of the pastry shop that was located on the Paris street Rue Saint-Honoré.

If gelatin is bloomed and incorporated to the Chiboust or Plombieres, it can be used as a Bavarian. The Chiboust or the Plombieres can also double as Souffle filling, as long as egg whites are the base; the mix will "puff up" and provide a creamy Souffle.

 
Yes, I have both. There is a third one coming out this fall.

All the recipes that contain chiboust are nothing like this tart. I'm really not getting the chiboust part, so if you have a contact and wouldn't mind asking, please do! TIA

 
Yup, and unless they're baking the chiboust ...

I don't understand how this ingredient is incorporated in this tart. The chocolate filling is very similar to any French baked chocolate tart, including the recipe in Payard: Chocolate, hot cream, egg yolk, mix, bake. It's rich and dense and, as you discovered, baking a chiboust would result in a soufflé of sorts.

A mystery.

 
Richard, I may have a caramel component from Pierre Herme "La Patisserie"

I'm searching for a chiboust component, but not finding that right off the bat.

 
How funny- I just made a Francois Payard recipe this morning

Some gluten-free chocolate cookies for my gluten-free friend Jeannie. She tasted one and said "wow- they don't taste like cardboard!" Meaning most gluten-free cookies do I suppose. Not a bad recipe, easy to make, pretty tasty.

 
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