having breakfast with friends at a very messy breakfast table, complete with drunk food eaten after a 2AM snowball fight.
but see, it’s these nothing moments that accumulate and becoming something truly special.
so you whip up a pear and speculoos tart because you know that one is always good.
pink praline ganache / ganache praline rose
200g pink pralines / praline rose, crushed
300g heavy cream
400g white chocolate, in pieces
80g butter, diced and at room temperature
simple: boil the pralines with the cream, and then pour it over the white chocolate. stir until everything is all melted together, and let it cool for about 15 min to reach 40C, then stir in the butter.
and it’s up to you for how’d you like to use the ganache. i decided to simply fill up some tart shells and top them with almonds. but i have a lot leftover in the freezer… so the pink praline ganache will make a comeback soon.
750g sausage meat
250g chestnuts (from a jar)
1/2 bunch sage leaves (dried works)
simple as well: put the sausage meat in a bowl. finely chop in some onions and apples. add in the bread crumbs (but i used chunks of stale bread). add in the chestnuts. add in the sage. add the egg. mix it all with your hands. drizzle with olive oil, and pop it into the oven for 45 minutes at 200C.
a pre-christmas dinner soon. can’t wait for the night to begin.