March 27, 2017

Morning Visitors and More Sweets

A huge moose was visiting our place again!

     When we sat down at our PC desk in the morning on March 14th,
I noticed something big was outside and again it was a huge moose!
After taking a couple of pictures of it, the moose was just running away towards the woods behind our house.
     On the same day, we saw a ruffed grouse was eating some left-over seeds under our bird feeders.  That was our first time to see a grouse coming to eat at our bird feeder.  Our usual visitors are chickadees, red poles nowadays, so it was a great surprise.
     I made another Mille Crêpe and I made some eclairs with fresh fruit at the coffee shop.
The strawberries we can get here in the U.S. is not as sweet as some of the ones you can get in Japan, but they have nice fragrance and tart flavor, which go well with the sweetness of crème pâtissière.

The moose was running away through our property.
The building behind is our shed. 

See you again!

Bonasa umbellus (Ruffed Grouse, Erimaki-Raichou in Japanese).

Bonasa umbellus (Ruffed Grouse, Erimaki-Raichou in Japanese).
It has a cool haircut like David Beckham, 
which was a kind of fad in the early 2000s in Japan and called "Soft Mohican".

Bonasa umbellus (Ruffed Grouse, Erimaki-Raichou in Japanese).

Bonasa umbellus (Ruffed Grouse, Erimaki-Raichou in Japanese).

Bonasa umbellus (Ruffed Grouse, Erimaki-Raichou in Japanese).

Blood orange I found at Walmart.
The inside was amazingly dark purple, practically black.
It tastes a little bitter, but the zest has strong fragrance.

Orange Mille Crêpe.
The composition:  Navel orange sauce with Grand Marnier,
Navel orange flavored whipped cream,
Navel orange flavored crème pâtissière,
Navel orange, Moro orange zests on top.  

I used a different recipe for the crepe itself this time, 
so that I can make the crepe thinner and more delicate than before.
I love to add Grand Marnier flavor to my dessert.

Eclair with fresh fruit and crème diplomat.
 Crème diplomat is the mixture of 
crème pâtissière (pastry cream) and
 crème chantilly (sweetened whipped cream).
I add some crème pâtissière at the bottom of the fruits,
so it has the richness of the crème pâtissière
and also has the lightness of crème diplomat.  
This crème pâtissière contains abundant amount of real vanilla beans.
I ate one by myself and it tastes really good!

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