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We liked all that we sampled: a puff pastry apple tart topped with a dollop of custard; a moist red velvet cake thickly layered with cream cheese frosting; a chocolate tart topped by a huge dollop of chocolate mousse filling and a drift of whipped cream; and a chocolate napoleon.
Raves were also in order for the rich flourless chocolate cake topped with strawberries and raspberry sauce, the triple chocolate mousse (a cylinder of flavors wrapped in dark chocolate), the puff pastry apple tart à la mode and the poached pear filled with flavored mascarpone.
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The kitchen produced mutton pies, cheesecakes, golden custards, puff-pastry apple tarts and rosewater codling tarts.
Apples are eaten fresh or cooked in a variety of ways and are frequently used as a pastry filling, apple pie being perhaps the archetypal American dessert.
But other sweet endings were less than impressive: fine puff pastry held apples that were turning into apple sauce; and butterscotch crème brûlée had the desired crisped top but tasted like pudding.
Tough pastry and apples stored past their prime spoiled an apple-Calvados tart.
For breakfast, try crepelike German pancakes, potato pancakes or pastries like apple strudel; $20 for two.
Place puff pastry over apples, tucking edge of dough inside pan.
But the tarte tatin for two that it accompanies is a beautiful thing, all chewy caramelised pastry, and apples that quiver and fall apart when nudged with a spoon.
So upset were the patrons by Timothy's switching pastry for apples and bananas; processed meat white bread sandwiches for salad and from-scratch casseroles that his tires were slashed not once, but several times.
Do not produce pastries like apple strudels or Italian Rye Breads or Belgian cookies because these products are not the type that people in Tondo consume.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com