July 2010

There is nothing more heavenly than a light, flaky pastry filled with a rich vanilla cream sauce, topped off with a silky chocolate ganache.  Ironically, even though they seem so challenging to make, they are really quite simple - a custard, a pastry, and a two ingredient ganache.

For the cream sauce, first milk is simmered with a vanilla bean that has been cut open and the seeds scraped out (and also added to the milk).


Thanks to several pizza episodes in one night on Food Network, I had a wicked craving for deep dish pizza. I debated ordering a regular pizza from the local pizza place, but I knew it wouldn't be the same.  So, off to the store I went.  I went with traditional toppings; onion, green pepper, black olives, pepperoni, hot Italian sausage, mozzeralla cheese, and tomato sauce.  First, I made the dough.


I left off as I was working on the black satin corset using the Truly Victorian pattern. It went together beautifully; I set the grommets and did a final test fit... and that's when I discovered it did not fit right at ALL, even after that original test fitting.


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