Tags: baking, choux
I love making pastries with choux paste. The dough is so fun to make, and then when you open the oven the oven and find a tray of chubby golden puffs, well, I think it’s just delightful. These Bubble Éclairs are like cream puffs piped (I used a pastry bag and tip rather than a cookie scoop or spoon) snuggled up together in éclair form. Cute!
You can get fancy with these éclairs, or keep them simple like I did. I just sprinkled a little Swedish pearl sugar on the tops before baking and filled them with coffee whipped cream after (flavored with the espresso syrup I still have in the fridge from BWJ’s Cardinal Slice). I did make a couple of fancier ones with white chocolate glaze and passion fruit whipped cream, but it was such a hot, muggy day that they became a drippy mess when I tried to photo them. Whatever, you get the idea. I sure wouldn’t mind an éclair served profiterole-style, with ice cream and chocolate sauce…next time.
Tags: baking, fruit, tarts
We’re on a roll with tasty tarts from Baking Chez Moi and this week we’re continuing to make the most out of summer fruit with a Cherry Crumb Tart. Here, we have our old friend STD (sweet tart dough, that is) housing lots of fresh cherries that are nestled in an almond frangipane filling and topped with streusel crumbs. Yum, right!?! This tart sounds like it has a lot of components, but you can make your dough (and roll and pan it, too), frangipane and crumb topping all a day or two ahead of time. Then when you’re ready to go, just par-bake your crust, pit your cherries and follow the bake-off instructions.
When I came home from vacay, I was pretty sure the summer’s cherries were a thing of the past (just like that gorgeous Montana view…boo) and I planned to pick up a punnet of blackberries to use in this tart instead. But lo and behold, I found some sour cherries at the greenmarket and snapped them right up. Sweet cherries would be just as good here, btw. My streusel didn’t really keep it’s crumbly, piecey shapes in the oven but kind of melded together into a (quite sweet) crispy shell. Not sure why, since I used cold ingredients and chilled it overnight, but it was still delicious. I flavored it only with cardamom, no orange zest, and thought it was the perfect subtle flavoring to go with the cherries and almonds. I liked the tart with a little whipped cream and thought it held up just fine in the fridge for a couple of days, as we cut off slices after dinner and whittled it down to nothing.
I’m wishing now that I’d taken a side view photo of a slice. It really was full of red cherries! For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
Tags: baking, cake
I make a lot of petits fours at work, but it’s not often that you’ll see something like Flo Braker’s Miniature Florentine Squares or Glazed Mini-Rounds making an appearance at my house. I don’t usually get that old-fashioned fancy here. If I serve up anything post-dessert, it’s typically just a healthy-sized complaint about having to do all the dishes myself.
The Florentine Squares and the Glazed Mini-Rounds are two different recipes in the book, but they are both made the very same way, just cut and decorated a little differently. They are both ladyfinger genoise layers soaked in sweet wine syrup, sandwiched with jam (I used blackcurrant), glazed with white chocolate ganache and decorated with designs of melted dark chocolate. I made one cake and cut and decorated some of each style.
They weren’t so hard to make (I watched the video first, and got some tips on chilling the cake before cutting to prevent too much crumbage) and they were pretty fun to decorate. It’s so hot in my kitchen that my dark chocolate designs got a little droopy as the petits fours sat for their photo shoot. I thought they were still charming though. These were tasty little bite-sized treats, but they were quite sweet. They would have been good with a strong cup of coffee.
Tags: baking, fruit, tarts
A full-on fruit tart is never one of my go-to desserts. I don’t know why, since I’m big on the combo of fruit and crust…I can certainly get behind a good slice of pie or a big scoop of crisp. But I just don’t really think of fruit tarts. It takes the peer pressure of organized group baking to get me to make one, like this Apricot-Raspberry Tart, and remember how spectacular they can be.
This tart is really all about the apricots. Luckily, they’re in season now where I live, and at the farmers’ market I found baskets of the tiniest blushing apricots. Even though I made a small tart using a half batch of sweet dough, I was able to stuff it full of the little guys. At the bottom of the tart shell. a layer of cake or brioche crumbs (or even ladyfingers) acts as a sponge to absorb any juices from the baked fruit. At the restaurant where I work, cakes for specials orders are usually baked off as sheets that are then punched out and assembled in ring molds. That means there’s always some cake off-cut or trim in the walk-in that’s up for grabs. I took home an square of hazelnut cake last week with this this tart in mind. My apricots and raspberries held shape pretty well and didn’t release too much juice, but I liked the added flavor that the hazelnut cake crumbs gave. Having used it, I garnished my tart with some candied hazelnuts instead of the pistachios Dorie suggests.
Really, this tart was so pretty I hesitated to cut it! It’s a fine treat to celebrate Bastille Day today. Even though it may be best eaten up the day of baking, we had a couple of slices left over and I don’t think they suffered too much from a night in the fridge. For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
Tags: baking, cake, dessert
Over the years, I must have seen the Baking with Julia TV episode where Marcel Desaulniers makes his White Chocolate Patty Cake a dozen times. Normally, white chocolate doesn’t really float my boat, but for some reason, I could tell by watching the episode that this cake would be fabulous. I’m so glad that we’ve finally gotten to this recipe– and that my decade-long cake daydreams came true!
The white chocolate here is melted into the cake batter– a whole 12 ounces of it. Two layers of cake are dressed up with raspberry sauce (made from pureed frozen berries) and fresh raspberries. I made this with the Fourth of July in mind, so I used a combo of blueberries and raspberries in the sauce and on top. You know, for that whole red, white and blue effect. I think blackberries would shine in this cake as well. In addition to all that white chocolate, the cake also has lots of eggs, so the texture is luxe and velvety. Snappy berry sauce keeps it from being to sweet.
The cake rises in the oven and then shrinks a bit as it cools. If you make the recipe (which you should!), you might be concerned that the layers look a little schlumpy. Don’t worry because once it’s stacked and decorated with the sauce and berries, it looks like a million bucks. The cake will slice neater after it’s been refrigerated for a bit and the sauce has time to firm up.
Tags: baking, fruit, tart
Okay, so this recipe isn’t from BWJ, BCM or even BFMHTY, but it is from another Dorie book, Around my French Table, so I’m trying to pass it off as a rewind this week and hope no one calls me out on it. Also, I’ve made it before, but I liked it enough to play around with it again.
I don’t have a lot of new insight or commentary to add here. It’s still so tasty! I just wanted to show that, even though cherries (which I used last time) are the traditional Gâteau Basque fruit filling, you don’t have to be bound by tradition. Here, along with pastry cream, I used roasted strawberries that I had leftover from last week’s shortcake. The delicious cookie-like double crust would be great sandwiching so many different fruits. Using fruit that’s cooked in some way, whether that be candied, roasted, jammed or sauced, is most ideal, since the fruit is concentrated and you’ll have less liquid seeping into the crust. I plan to try jammy plums next time.
Tags: baking, shortcake
I grew up in Virginia, where strawberry shortcakes are definitely made with biscuits. My husband grew up on Long Island, where he’s said he’d only ever had them with spongecake. Should strawberry shortcake be a biscuit or spongecake? To each her own, I guess…the star of this show is really the fruit more than the vehicle anyway. With Bastille Day coming up, we TWDers put a Franco-American twist on the spongecake version and gave homemade ladyfingers a try. It’s a softer concoction than the biscuit version I’m used to but it’s delicious, as anything with strawberries and cream really should be.
Hubs and I had a little u-pick fun (at least I thought it was fun!) on a recent trip to the farmlands and beaches on the North Fork. The fresh strawberries we brought home were beauties, each one carefully chosen before going into the box. But– my love of roasted strawberries has been documented here already. If you are looking for a saucy berry, they are more intense and delicious when roasted than any stove-cooked strawberry sauce I’ve ever made. I used a combo of the fresh and the roasted for my shorties.
You can fancy up the presentation and pipe on your whipped cream with a star tip. I just scooped it on and let the berries run down the sides. I used a golden spoon though, just so you don’t think I’m not classy! For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
Tags: baking, choux, savory
If you are looking for a little nibble for early evening rosé hour on the deck, might I suggest Norman Love’s Savory Puffs? I love making pâte à choux— sweet or savory, I think it’s one of the most fun classics. This particular recipe is actually a little unusual…instead of just plain old water as the liquid ingredient in the dough, it uses cucumber and onion juice, along with a bit of milk. I made a reduced-size batch (I skipped the éclair version) so rather than actually juice the cuke and onion, I just grated some of each on a box grater, salted the mix lightly and left it to drain for a while over a sieve. Then I gave it a final squeeze, measured out the juice that drained off and used it in my choux paste.
I set aside those shreds of veg in the sieve (now relieved of excess moisture) and used them in my puff filling. Waste not, want not– am I right? First I chopped them up a bit finer and then stirred them, along with some herbs and seasoning into a mild, soft cheese curd that I like called Cloumage. The smoked salmon version of the filling sounds delicious, but will have to wait for another rosé hour…perhaps next week, as I still have a few empty puffs in the freezer (and another bottle of rosé in the fridge). Want to come over?
Tags: baking, cake
I look forward to rhubarb in the spring just as much as I look forward to all the berries and stone fruit that will come our way in the summer. It is one of my favorite things to bake with, so a Rhubarb Upside-Down Brown Sugar Cake? Yes, please!
This is, my opinion, better (and prettier) than the last rhubarb upside-down cake I made here. The brown sugar in this BCM recipe is in the cake rather than in the fruit topping, which uses regular sugar that I guess you can caramelize to your desired shade of darkness. I left mine pretty light, so it more or less just glazed the fruit and kept it from getting too brown. My rhubarb stalks were more green than red, and I didn’t want to make my cake topping look too murky…I didn’t bother to string the stalks during prep either so I could keep whatever bits of red they did have.
The brown sugar cake is really soft and not to sweet. The whole thing together hits the perfect sweet-tart balance…sometimes rhubarb desserts can be too sweet, and I like to be reminded of its snappiness! Before making the rhubarb topping for the cake, Dorie has you macerate the cut pieces in some sugar for a bit. This draws out some liquid from the rhubarb, which I suppose keeps the topping from being too wet when the cake bakes up. Dorie says you can save that sugary rhubarb juice for homemade sodas, but I reduced it until it thickened a bit and then used it as my glaze (rather than jelly) to give the topping extra shine.
Upside-down cake makes a great dessert with vanilla ice cream, and also a fabulous morning coffee cake with yogurt and some berries. For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!