More Maison Kayser Recipes

Happy with how the Galettes à l’Orange from Paris Sweets by Dorie Greenspan turned out, I really wanted to try the other Maison Kayser recipes in the book. Not having any visual reference apart from that in my mind's eye, may I confess, is turning out to be strangely liberating. The road less travelled (read: books bereft of pictures) beckons.

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.

Tigrés

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.