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Entries tagged with 'Meg Ray'

Bake the Book: Pastry Cream and Fresh Fruit Tart from Miette

Sweets Caroline Russock Post a comment

This Pastry Cream and Fresh Fruit Tart from Miette bakery in San Francisco is a dessert that will serve you well throughout many summers worth of fruits. The basic formula for this fruit topped tart begins with a rich Pâte Sucrée, a buttery pastry that lies somewhere in between pie crust and shortbread. Pressed into a fluted tart pan, the pâte sucrée is baked, cooled, and spread with custardy vanilla Pastry Cream, chilled again and finished with whichever summer fruit you please. More

Pastry Cream and Fresh Fruit Tart from Miette

Serious Eats Caroline Russock 1 comment

Piled high with blueberries, layered with sliced nectarines or dotted with fresh figs, this Pastry Cream and Fresh Fruit Tart is delicious with any summer fruit. More

Bake the Book: Old-Fashioned Cake from Miette

Sweets Caroline Russock 1 comment

This Old-Fashioned Cake from Miette is really what the bakery is all about, sweet and simple cakes presented in an understated but really beautiful way. The combines two of owner Meg Ray's most versatile recipes from her cookbook, a moist, fudgy Double Chocolate Cake and marshmallowy Boiled Icing, topped with what else but a single maraschino cherry. More

Old-Fashioned Cake from Miette

Serious Eats Caroline Russock 1 comment

Just right for birthdays or other special occasions, this Old-Fashioned Cake is a perfect balance of moist bittersweet chocolate cake and marshmallowy icing. More

Bake the Book: Éclairs from Miette

Sweets Caroline Russock Post a comment

It's pretty safe to assume that most of us have had an éclair or two at some point in our lives, whether it was at a Parisian pâtisserie or at a corner bakery. But how many of you have attempted to make a batch of these chocolate topped, cream filled pastries at home? More

Bake the Book: Chocolate Pots de Crème

Sweets Caroline Russock Post a comment

If you haven't yet experienced the joy that is a Chocolate Pot de Crème it could best be described as the best chocolate pudding you've never had. Thick, rich, and smooth with complex smokey chocolate flavor—it's worth the bit of extra effort it requires. More

Chocolate Pots de Crème

Serious Eats Caroline Russock Post a comment

If you're short on ramekins these Chocolate Pots de Crème can be baked in Mason jars. More

Bake the Book: 'Miette: Recipes from San Francisco's Most Charming Pastry Shop'

Sweets Caroline Russock Closed

Decorated in pastel shades of pink and green, with shelves lined with candy jars and cake stands, there is nothing about San Francisco's Miette that isn't charming. Owner Meg Ray's newly released cookbook brings the bakery's magical treats into your home kitchen. More

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