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	<title>Leave Room for Dessert &#187; Pastry</title>
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	<description>Anita&#039;s Food Blog</description>
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		<title>Croquembouche (Piece Montée) &#8211; Daring Bakers Challenge May 2010</title>
		<link>http://leaveroomfordessert.com/2010/05/croquembouche-piece-montee-daring-bakers-challenge-may-2010/</link>
		<comments>http://leaveroomfordessert.com/2010/05/croquembouche-piece-montee-daring-bakers-challenge-may-2010/#comments</comments>
		<pubDate>Wed, 26 May 2010 19:47:07 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Cakes, Slices and Biscuits]]></category>
		<category><![CDATA[Daring Bakers]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Egg Yolks]]></category>
		<category><![CDATA[High Tea]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=3158</guid>
		<description><![CDATA[
The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

I’ve made two croquembouches’ so far, the original one from Masterchef and the chocolate swirl one, also from MasterChef. [...]]]></description>
		<wfw:commentRss>http://leaveroomfordessert.com/2010/05/croquembouche-piece-montee-daring-bakers-challenge-may-2010/feed/</wfw:commentRss>
		<slash:comments>33</slash:comments>
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		<title>Vanilla Mousse Tart with Strawberries and Macaron</title>
		<link>http://leaveroomfordessert.com/2010/04/vanilla-mousse-tart-with-strawberries-and-macaron/</link>
		<comments>http://leaveroomfordessert.com/2010/04/vanilla-mousse-tart-with-strawberries-and-macaron/#comments</comments>
		<pubDate>Tue, 13 Apr 2010 11:14:53 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Cakes, Slices and Biscuits]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=2985</guid>
		<description><![CDATA[
In an effort to make sure I am fully prepared for my trip to Melbourne for a cooking class this weekend, I decided to make my own pâte sablée, mousse and macarons. The other things I was planning to make, like Italian meringue and glazes, were left behind due to time restrictions, so I hope [...]]]></description>
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		<slash:comments>18</slash:comments>
		</item>
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		<title>Orange Tian &#8211; Daring Bakers Challenge March 2010</title>
		<link>http://leaveroomfordessert.com/2010/03/orange-tian-daring-bakers-challenge-march-2010/</link>
		<comments>http://leaveroomfordessert.com/2010/03/orange-tian-daring-bakers-challenge-march-2010/#comments</comments>
		<pubDate>Fri, 26 Mar 2010 18:46:31 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Cakes, Slices and Biscuits]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Daring Bakers]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Egg Yolks]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=2873</guid>
		<description><![CDATA[
The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.
I don’t use oranges much in my desserts, except for fruit salads, so the concept of this dessert was difficult [...]]]></description>
		<wfw:commentRss>http://leaveroomfordessert.com/2010/03/orange-tian-daring-bakers-challenge-march-2010/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
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		<title>Chocolate Swirl Croquembouche</title>
		<link>http://leaveroomfordessert.com/2009/12/chocolate-swirl-croquembouche/</link>
		<comments>http://leaveroomfordessert.com/2009/12/chocolate-swirl-croquembouche/#comments</comments>
		<pubDate>Tue, 29 Dec 2009 01:09:02 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Cakes, Slices and Biscuits]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Egg Yolks]]></category>
		<category><![CDATA[MasterChef]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=2290</guid>
		<description><![CDATA[
I started craving croquembouche again after the second last celebrity MasterChef. I was craving it so bad, that I didn’t think I could wait until Christmas (which is when I had planned to make my next croquembouche) to eat a custard or pastry cream filled profiterole with the lovely caramel or toffee crunch. 

The chocolate [...]]]></description>
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		<slash:comments>18</slash:comments>
		</item>
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		<title>Spanakopita</title>
		<link>http://leaveroomfordessert.com/2009/10/spanakopita/</link>
		<comments>http://leaveroomfordessert.com/2009/10/spanakopita/#comments</comments>
		<pubDate>Mon, 19 Oct 2009 12:09:47 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Main Meals]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=1536</guid>
		<description><![CDATA[
I have quite a good memory when it comes to foods I want to cook.
After watching an episode of Food Safari a year ago, we still hadn’t made one of the lovely Greek dishes we watched being made. Finally, we had the ingredients and I am so happy to have tasted this great dish.

With layers [...]]]></description>
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		<slash:comments>13</slash:comments>
		</item>
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		<title>Vols-au-Vents &#8211; Daring Bakers Challenge September 2009</title>
		<link>http://leaveroomfordessert.com/2009/09/vols-au-vents/</link>
		<comments>http://leaveroomfordessert.com/2009/09/vols-au-vents/#comments</comments>
		<pubDate>Sun, 27 Sep 2009 01:00:05 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Daring Bakers]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Main Meals]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Snacks]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=1488</guid>
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The September 2009 Daring Bakers&#8217; challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

I was a bit intimidated seeing puff pastry was one of the chosen recipes for this [...]]]></description>
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		<slash:comments>32</slash:comments>
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