Comments on: Lady M Confections http://www.lovescool.com/archives/2005/05/18/ladym/ For the Love of Dessert. Mon, 13 Oct 2008 20:50:31 +0000 http://wordpress.org/?v=2.6.2 By: Fran http://www.lovescool.com/archives/2005/05/18/ladym/#comment-67221 Fran Thu, 20 Dec 2007 23:40:47 +0000 http://www.lovescool.com/archives/2005/05/18/ladym/#comment-67221 I made this with a few variations and it was one of the best deserts I have ever eaten. We still talk about it. I made this with a few variations and it was one of the best deserts I have ever eaten. We still talk about it.

]]> By: liz http://www.lovescool.com/archives/2005/05/18/ladym/#comment-19518 liz Wed, 08 Nov 2006 22:41:29 +0000 http://www.lovescool.com/archives/2005/05/18/ladym/#comment-19518 i just stumbled upon this conversation, and i know this is a late response, but Gyu-kaku (a fabulous japanese bbq restaurant) serves specially made mille crepes from Lady M with ice cream. it's located in midtown at 50th and 3rd ave or in east village at i think 6th street and cooper square.s i just stumbled upon this conversation, and i know this is a late response, but Gyu-kaku (a fabulous japanese bbq restaurant) serves specially made mille crepes from Lady M with ice cream. it’s located in midtown at 50th and 3rd ave or in east village at i think 6th street and cooper square.s

]]> By: Lisa http://www.lovescool.com/archives/2005/05/18/ladym/#comment-6362 Lisa Wed, 11 Jan 2006 15:03:07 +0000 http://www.lovescool.com/archives/2005/05/18/ladym/#comment-6362 Hi all :) I just wanted to respond to those of you who thought the Milles Crepe cake wasn't sweet enough. If you look under ' For the assembly', it says to whipe 2 cups of heavy cream with 1 T (OK, here comes the key words) OR MORE. I whipped 1/4 cup of sugar with the heavy cream and Framboise instead of Kirsch, and the finished product was definitely sweet enough. 1 T of sugar to 2 cups of heavy cream is akin to a huge plate of pasta and ragu, with a mere 1/2 tsp freshly grated parm on top. LOL. The mark of a true chef is being able to take a recipe and make it your own..so try more sugar, depending on your sweet tooth. This dessert is so versatile, you can have a blast with it. After bruleeing the top, I made and placed a sugar cage over it (Grease a 10 inch steel bowl with vagetable or canola oil spray, then swirl strings of hard crack stage (golden) melted sugar all around the inside. Once it hardens, gently ease it out, but be careful, as it's very delicate!) It made quite the presentation, and looked 'sinfully' angelic. LOL Everyone raved about this one. Hi all :) I just wanted to respond to those of you who thought the Milles Crepe cake wasn’t sweet enough. If you look under ‘ For the assembly’, it says to whipe 2 cups of heavy cream with 1 T (OK, here comes the key words) OR MORE. I whipped 1/4 cup of sugar with the heavy cream and Framboise instead of Kirsch, and the finished product was definitely sweet enough. 1 T of sugar to 2 cups of heavy cream is akin to a huge plate of pasta and ragu, with a mere 1/2 tsp freshly grated parm on top. LOL. The mark of a true chef is being able to take a recipe and make it your own..so try more sugar, depending on your sweet tooth. This dessert is so versatile, you can have a blast with it. After bruleeing the top, I made and placed a sugar cage over it (Grease a 10 inch steel bowl with vagetable or canola oil spray, then swirl strings of hard crack stage (golden) melted sugar all around the inside. Once it hardens, gently ease it out, but be careful, as it’s very delicate!) It made quite the presentation, and looked ’sinfully’ angelic. LOL Everyone raved about this one.

]]> By: Lisa http://www.lovescool.com/archives/2005/05/18/ladym/#comment-6358 Lisa Wed, 11 Jan 2006 14:38:10 +0000 http://www.lovescool.com/archives/2005/05/18/ladym/#comment-6358 Hi all, I know this is probably a little late, but I wanted to respond to some who thought the Mille Crepe cake wasn't sweet enough. If you look under 'For the assembly', it shows 2 cups of heavy cream plus 1 T. of sugar (and now the key words) OR MORE. When I made this, I whipped the cream with 1/4 cup of sugar, along with the Kirsch. 1 T of sugar to 2 cups of heavy cream, is akin to a gigantic plate of pasta and ragu, with a mere 1/2 tsp of pecorino or romano sprinkled on top..LOL. Try it with a 1/4 cup or more, depending on your sweet tooth. God, everyone raved about this one. :) Hi all, I know this is probably a little late, but I wanted to respond to some who thought the Mille Crepe cake wasn’t sweet enough. If you look under ‘For the assembly’, it shows 2 cups of heavy cream plus 1 T. of sugar (and now the key words) OR MORE. When I made this, I whipped the cream with 1/4 cup of sugar, along with the Kirsch. 1 T of sugar to 2 cups of heavy cream, is akin to a gigantic plate of pasta and ragu, with a mere 1/2 tsp of pecorino or romano sprinkled on top..LOL. Try it with a 1/4 cup or more, depending on your sweet tooth. God, everyone raved about this one. :)

]]> By: Lorinda Wright http://www.lovescool.com/archives/2005/05/18/ladym/#comment-5297 Lorinda Wright Tue, 13 Dec 2005 13:32:14 +0000 http://www.lovescool.com/archives/2005/05/18/ladym/#comment-5297 I saw this cake on Sugar Rush and didn't even look up the recipe (I thought maybe it was a secret), so my sister and I made crepes, and made Pana Cotta as the filling for a Thanksgiving dessert. We also topped it with a little caramel. It was SO delicious and unique, and something I plan to make every Thanksgiving. It isn't a real sweet dessert but something it very special about it. I am sure this is something you can play with and come up with different variations. My sister now wants us to come up with a way to have it as her wedding cake. I saw this cake on Sugar Rush and didn’t even look up the recipe (I thought maybe it was a secret), so my sister and I made crepes, and made Pana Cotta as the filling for a Thanksgiving dessert. We also topped it with a little caramel. It was SO delicious and unique, and something I plan to make every Thanksgiving. It isn’t a real sweet dessert but something it very special about it. I am sure this is something you can play with and come up with different variations. My sister now wants us to come up with a way to have it as her wedding cake.

]]> By: vmsiyer http://www.lovescool.com/archives/2005/05/18/ladym/#comment-5159 vmsiyer Sun, 11 Dec 2005 06:18:11 +0000 http://www.lovescool.com/archives/2005/05/18/ladym/#comment-5159 Finally I made this cake yesterday and shared with some my friends on our weekly gettogether dinner. The cake came out really well. I used the exact measurement, but I felt it is not very sweet, may be I missed something. Now i need to try Lady M's original cake in my next trip to NY and compare it with mine. Enjoyed the experience of making and putting everything together and sharing it with my friends. Thanks Lady M and Thanks Warren Brown from let us know a wonderful cake. Finally I made this cake yesterday and shared with some my friends on our weekly gettogether dinner. The cake came out really well. I used the exact measurement, but I felt it is not very sweet, may be I missed something. Now i need to try Lady M’s original cake in my next trip to NY and compare it with mine. Enjoyed the experience of making and putting everything together and sharing it with my friends.

Thanks Lady M and Thanks Warren Brown from let us know a wonderful cake.

]]> By: Sandy Hicks http://www.lovescool.com/archives/2005/05/18/ladym/#comment-5056 Sandy Hicks Thu, 08 Dec 2005 19:27:02 +0000 http://www.lovescool.com/archives/2005/05/18/ladym/#comment-5056 Holy COW! Me, the hubby and the kids have decided to buy a crepe pan and start practicing! We are going to get it right by Christmas Eve and start a new tradition....Crepe Cake and Cocoa after coming home from the church Christmas Pageant. Holy COW! Me, the hubby and the kids have decided to buy a crepe pan and start practicing! We are going to get it right by Christmas Eve and start a new tradition….Crepe Cake and Cocoa after coming home from the church Christmas Pageant.

]]> By: Jee http://www.lovescool.com/archives/2005/05/18/ladym/#comment-4763 Jee Fri, 02 Dec 2005 06:26:03 +0000 http://www.lovescool.com/archives/2005/05/18/ladym/#comment-4763 Sushiden in midtown (49th and 6th) has the green tea version. I think they have the strawberry version too but I only had the green tea. It's simply delicious! If you are going, make sure you call ahead to see if they are serving it for dessert since it's not offered on their daily dessert menu. Sushiden in midtown (49th and 6th) has the green tea version. I think they have the strawberry version too but I only had the green tea. It’s simply delicious! If you are going, make sure you call ahead to see if they are serving it for dessert since it’s not offered on their daily dessert menu.

]]> By: Narine http://www.lovescool.com/archives/2005/05/18/ladym/#comment-4323 Narine Tue, 22 Nov 2005 05:46:14 +0000 http://www.lovescool.com/archives/2005/05/18/ladym/#comment-4323 I just made the cake on Saturday! It was sooooooo goood. wow! :] I just made the cake on Saturday! It was sooooooo goood. wow! :]

]]> By: LeShawnda Riley http://www.lovescool.com/archives/2005/05/18/ladym/#comment-3685 LeShawnda Riley Thu, 10 Nov 2005 20:04:27 +0000 http://www.lovescool.com/archives/2005/05/18/ladym/#comment-3685 I am so amazed by this cake. I recently saw the show Sugar Rush and all of Lady M's cakes look so tasty that I could not help but to lick my lips. But this one particular cake stood out from the rest. I have made crepes suzettes before and it took hours for me to be able to get the swirl down pack. Needless to say I am happy I did because this must be the reason I was tortured to get it right. I can not wait to try this recipe. I am so amazed by this cake. I recently saw the show Sugar Rush and all of Lady M’s cakes look so tasty that I could not help but to lick my lips. But this one particular cake stood out from the rest. I have made crepes suzettes before and it took hours for me to be able to get the swirl down pack. Needless to say I am happy I did because this must be the reason I was tortured to get it right. I can not wait to try this recipe.

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