More Maison Kayser Recipes
Fondants aux Pommes
Succulent apple slices and raisins plump with rum, barely bound by creamy batter. Baked awhile, the little treats emerge, fruit picturesquely engulfed by puffy golden cake. The interior? Moist and so impregnated with running apple juices it's more custard than cake.
Cubs courtesy of the mini muffin pan used, these tiger tea cakes are so-named for their tan-and-chocolate appearance. However, seeing as the effect I wound up with is more speckled than striped (finely chopped bittersweet chocolate is simply folded into the almond-rich batter just before baking), perhaps I should call my specimens Panthères instead! Charming as they are in their buttery, close-crumbed simplicity, an optional corona of silken chocolate ganache magically elevates them to dinner party mignardise status.