Fresh Fruit Tart with buttery crust, passion fruit-lemon curd filling, seasonal fruit and sealed with apricot glaze. Made this for Saturday's Lunch.
Saturday, May 13, 2006
"Chablonne" this French technique uses a thin brush applied layer of chocolate to seal a cake or tart shell so it doesn't turn in to a soggy mush. A layer of Chablonne (chocolate) is also used to seal cakes that have been drenched with syrup to avoid breakage and leaks.
In this case I used white chocolate so not to alter the delicate flavor of the fruit and filling. It actually worked wonderful!!! The flavors married well and the tart shell survived crisp in the moisture of the filling and the fridge.
:: HoHo Kitchen ::
111 S. Bowen Rd.
Arlington, TX 76012
(817) 861-3263
Lunch-Study this was taken hours before my Advanced Pastry Final Exam on Thursday in HoHo Kitchen. As you can see there is my notebook (right)... AND in the center the marvelous and mistic bowl of "hot & sour soup" it works miracles! Specially during winter time... it warms you up and clears your nose when you have a cold.
If you have never been to HoHo Kitchen you are missing out!!!
It is a mom's and pop's restaurant but it is very gourmet and unique.
Their cuisine style is Low Calorie Gourmet Chinese. Menu is a la carte nothing like you Chinese buffets; and the quality of food and ingredients is GREAT. Very fresh and light. HoHo enjoys the patronage of many regulars like my self due to its unique dishes and family atmosphere.
Some good dishes to try are:
Almond Chicken,
Sesame Seed Chicken
Chicken Lo Mein
The place is a little hidden inside S. Arlington but it is worth a visit even if you don't live close. Also it is a great take out option!
Monday, May 08, 2006
Subscribe to:
Posts (Atom)
