Friday, June 22, 2007
Just a very short post to report that I finally found a way to use up the bad griottes. Following some blogger’s suggestions, I removed the griottes from the alcohol syrup and soaked them in syrup instead, hoping the strong alcohol taste would leech out. That didn’t work.
Along came Cherry, who virtually put me on house arrest because I had to watch her constantly, sneaking to a different room only when she’s taking a nap. During one such long day at home I found a recipe for cherry millefeuille using both fresh American cherry and alcohol soaked griotte. The griotte is chopped and cooked and reduced to a semi-confit. This is then made into a griotte cream for the bottom layer. The top layer is standard pastry cream with cut fresh cherry halves embedded inside. I thought it was fitting to make a dessert with cherries, to honor Cherry’s arrival into our family, plus I had a whole day to kill.
The feuilletage inverse came out pretty well, after I turned the AC way down and used a tray of ice water to cool the marble counter. I was worried about shrinkage during baking since I needed the entire surface of my 30x40cm baking sheet to get three slices large enough to fill my long rectangular mold. Luckily the shrinkage was minimal and I managed to cut out three pieces with only a few slivers of cut-offs left. Cooking the griottes turned out to be the magic trick as it mellowed the harsh alcohol taste, allowing all the layers to pull together harmoniously. Unfortunately, since it took me the whole day to make it, we didn’t get to eat it until the next day. By that time, the feuilletage layers have soaked up some moisture and were a little soggy. If cherries are still decent when we come back from France I’m going to make this again, and this time we’ll eat it right away.