Tuesdays with Dorie BCM: Palmiers

April 9, 2019 at 12:01 am | Posted in BCM, cookies & bars, general pastry, groups, other sweet, sweet things, tuesdays with dorie | 7 Comments
Tags: ,

palmiers

What to do with a little stack of frozen puff pastry scraps left over from Banana-Nutella Chaussons and a Potato Tourte? Make Palmiers! These are so easy. Just roll puff into a square, brush with melted butter, sprinkle with sugar and fold in towards the center. I used vanilla sugar for extra flavor, and because I found a jar of it in my cupboard and want to use it up. Some of my palmiers sort of unfurled into donut shapes the oven, but I don’t mind. Puff pastry does what it wants to sometimes…I like things made with it to be really caramelized and crispy, taken almost to the edge of dark. I’ve got no time for pale puff. These palmiers are just as good with ice cream as they are with coffee.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Banana-Nutella Chaussons

March 26, 2019 at 7:53 am | Posted in BCM, general pastry, groups, other sweet, pies & tarts, sweet things, tuesdays with dorie | 8 Comments
Tags: , ,

banana-nutella chaussons

These Banana-Nutella Chaussons are a take on traditional French puff pastry turnovers that are usually filled with apples. Dories says chaussons are most often breakfast or snack treats, but they are pretty amazing for dessert, too, especially when they are filled with a combo of gooey melted chocolate and bananas. Maybe even more so when you replace the straight-up chocolate in the filling with a generous amount of Nutella, like I did here. Things got a little wild in the oven, and my chaussons pretty much erupted, even though I egg washed and sealed them well. C’est la vie…the delicious filling and flaky layers just could not be contained! My evil genius dessert brain spotted an opportunity and decided a scoop of salted caramel ice cream would be perfect tucked into the opened sides.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Chocolate Cream Puffs with Mascarpone Filling

November 27, 2018 at 12:01 am | Posted in BCM, general pastry, groups, other sweet, sweet things, tuesdays with dorie | 8 Comments
Tags: ,

chocolate cream puffs with mascarpone filling

Yesterday was a good day for baking, but not so much for photo taking. It was basically black outside and pouring rain at 3:00. My Chocolate Cream Puffs with Mascarpone Filling were not shown off in their best light (and let’s not even get started about my weird hand). I have to take the bad with the good, I guess. I do love making pastries with choux paste– it’s such a fun dough to make! And turning regular cream puff dough into chocolate cream puff dough is as simple as adding a little cocoa to the mix.

Dorie suggests filling these light chocolate puffs with a rose-scented mascarpone whipped cream. I saw the words “chocolate” and “mascarpone” and could only think “tiramisu” (isn’t that so predictable?) so I skipped the rose and added coffee extract to my filling instead. I made a quickie ganache glaze to dip the tops into and tacked on chocolate sprinkly bits. Delightful. As an aside, I think the tastiest and best way to stabilize whipped cream is to add in a blob of mascarpone and I actually do this often. It lasts for a few days if you want to whip extra, and if you need to frost a cake with whipped cream, this is the way to go.

I tucked half of these puffs, sans cream filling, into the freezer so I can turn them into one of my very favorite other choux desserts, ice cream profiteroles, later in the week. For the recipe, see Baking Chez Moi by Dorie Greenspan (it’s also here). Don’t forget to check out the rest of the TWD Blogroll!

TWD BCM Rewind: Profiteroles, Ice Cream and Hot Chocolate Sauce, Benoit Style

August 29, 2017 at 7:50 pm | Posted in BCM, general pastry, groups, other sweet, puddings, custards, mousses, sweet things, tuesdays with dorie | 6 Comments
Tags: ,

profiteroles, ice cream and hot chocolate sauce, Benoit style

This major sweet tooth has a hard time picking out an absolute favorite dessert, but ice cream profiteroles are definitely on the shortlist. In fact, I get a little angry if I go to a French bistro-style restaurant and they aren’t on the menu! Choux is fun to make at home though, so I’m happy to take care of my profiterole cravings myself every once in a while. These Profiteroles, Ice Cream and Hot Chocolate Sauce have an extra twist…the choux puffs are actually filled with pastry cream. Cream puffs and profiteroles in one– a twofer! That’s more than I need, really, but I’d never say no. I had choux piped out in the freezer, I made the chocolate sauce ahead of time and I used shop-bought ice cream, so making a little pastry cream was no big deal. This was a great dessert, of course, and I’m glad I got a chance to make it.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll to see what other folks caught up on this week!

Tuesdays with Dorie BCM: Pistachio and Summer Fruit Gratins

May 23, 2017 at 4:32 pm | Posted in BCM, cobbler, crisps, shortcakes, general pastry, groups, jams & preserves, other sweet, sweet things, tuesdays with dorie | 1 Comment
Tags: ,

pistachio and summer fruit gratins

What to say about these Pistachio and Summer Fruit Gratins? Well for one thing, they are pretty tasty. A layer of fruit and berries topped with pistachio frangipane could almost not be a winning dessert. I will fess up that I fudged the frangipane and used the “regular” almond kind, which I have a stash of in the freezer.  I sprinkled a bunch of pistachios on top to fool everyone, though! Haha– I have a few tricks up my sleeve now and then. The fruit in this can be pretty much whatever’s in season…I went with a rhubarb/raspberry combo. The ‘barb and ‘berries bubbled up in the oven and turned into a jammy layer that was the most gorgeous shade of hot pink. Hot pink and pistachio green might be my favorite color combo, but I can see myself making this one over and over again this summer as different fruits roll though the farmers’ market.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Laurent’s Slow-Roasted Spiced Pineapple

April 25, 2017 at 12:01 am | Posted in BCM, general pastry, groups, jams & preserves, other sweet, sweet things, tuesdays with dorie | 12 Comments
Tags: ,

laurent's slow-roasted spiced pineapple

I’ve had my eye on Laurent’s Slow-Roasted Spied Pineapple for a while. I’ve high-heat roasted pineapple in a vanilla-caramel sauce before, and I can tell you that it is the stuff my ice cream sundae dreams are topped with.  Now that I’ve made this slow-roasted version, I can say that if I ever meet Laurent, I will shake his hand. Or maybe give him cheek kisses because la bise seems more French than a handshake. My disappointingly flavorless bodega pineapple was totally transformed after marinating for two hours in a low oven with jam, OJ, Grand Mariner and spices. I was also pretty pleased that the process used up two jars of jam that had been hanging around for longer than I wish to admit…keeping with a tropical theme, one was a jar of passionfruit-orange-gauava jam that I bought in Hawaii a year and a half ago but never opened, and the other was half a jar of homemade tangerine marmalade that had been kicking around since waaaaay before that. This cooked for two hours…I’m sure anything potentially troublesome was taken care of by the heat, right? For my spices, I used vanilla bean, fresh ginger and coriander seed.

I actually wound up keeping my pineapple in the oven for longer than two hours. At that point, the kitchen smelled amazing, but the pineapple still seemed a little firm when I stuck a knife into one of the chunks. I had errands to do, so I just turned the oven off and let the pan sit in there until I got back home from running around. When I pulled it out, everything was syrupy and sticky and candied (including the ginger slices– yum!). I’ve already had this twice with “plain cake” and ice cream and I cannot wait to make pineapple pancakes drizzled with roasting syrup this weekend.

laurent's slow-roasted spiced pineapple

For the recipe, see Baking Chez Moi by Dorie Greenspan. It’s also here. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Pithiviers

March 28, 2017 at 10:33 am | Posted in BCM, cakes & tortes, general pastry, groups, simple cakes, sweet things, tuesdays with dorie | 9 Comments
Tags: ,

pithiviers

 

The last time I made Pithiviers was in cooking school about 15 years ago. I have never forgotten how delicious it was though. I’m all for two rounds of flaky puff pastry with a filling in between, traditionally almond frangipane (one of my favorite things) and a bit of jammy fruit. The pithiviers recipe is in the “Fancy Cakes” section of the book, but this was a pretty simple one for me. I used store bought puff pastry, had some frangipane in the freezer from another project and instead of making prune filling, I used some black plum jam that I made last summer. Really, the only thing I did have to make for this was egg wash!

Rather than make one large round Pithiviers (that’s too much for us in one sitting), I made a couple of babies. The puff rose nice and high. Because I was making an odd size, I eyeballed the filling amounts. I do wish that I’d used a bit more of the plum jam. I was worried about leakage (there wasn’t any), so I was too skimpy. Next time– these are so easy and good. I’d like to experiment with savory fillings, too, as the concept isn’t really any different from a turnover.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BWJ: Chocolate-Cinnamon Beignets

April 19, 2016 at 8:18 pm | Posted in BWJ, general pastry, groups, other sweet, sweet things, tuesdays with dorie | 6 Comments
Tags: , ,

chocolate-cinnamon beignets

Normally when I think beignet, I just think donut…well, French donut, I guess.  Something made with a donut-like dough.  Usually involving yeast.  It turns out there’s another type of beignet that I wasn’t really aware of…one made with fried pâte à choux dough, and Norman Love’s Chocolate-Cinnamon Beignets are an example.  These ones have cocoa and cinnamon flavoring the choux dough and a filling of caramelized banana pastry cream.  Yeah, there are a a bunch of things to make, but mmmmm.

Assembling these beignets is a lot like forming dumplings or ravioli.  The choux dough is wrapped and chilled, before being rolled, cut and filled.  And then folded, crimped, frozen and fried.  I’ve never rolled out choux dough before, so this was a fun exercise.  I could have cut the dough into circles like in the recipe (and made half-moons), but I cut it into squares instead (and made triangles) so I wouldn’t have any scraps to waste or otherwise deal with.  Different geometry, but it all tastes the same.

These are best served à la minute, right when they’re fried crisp and the filling is warm.  The recipe calls for serving the beignets with a sweet walnut and cream sauce, which I’m sure is delicious, but I had some chocolate-tahini sauce I made the other week and I used that instead. I added a scoop of vanilla ice cream and some sliced bananas, just because.

For the recipe, see Baking with Julia by Dorie Greenspan.  There’s also a video of Norman and Julia making the beignets together.  Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Bubble Éclairs

August 25, 2015 at 5:48 pm | Posted in BCM, general pastry, groups, other sweet, sweet things, tuesdays with dorie | 18 Comments
Tags: ,

bubble eclairs

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.

For the recipe, see Baking Chez Moi by Dorie Greenspan (it’s also here). Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BWJ: Inside-Out, Upside-Down Tirami Sù

January 6, 2015 at 12:01 am | Posted in BWJ, general pastry, groups, ice creams & frozen, other sweet, sweet things, tuesdays with dorie | 15 Comments
Tags:

inside-out, upside-down tirami sù

Gale Gand’s Inside-Out, Upside-Down Tirami Sù is pretty different from the tiramisu I usually make.  The flavors are all here, but this reinterprets the dessert into a mix of textures and temperatures.  Instead of ladyfinger biscuits soaked and layered into something so soft you can glide a spoon through, here you get shatteringly crisp phyllo disks sandwiching a luxurious mascarpone sabayon and an icy-cold espresso granita.

I baked off my scrunched up phyllo disks in 4-inch ring molds, which worked really well.  I left the ginger out of the sugar sprinkled on top of them, because I didn’t want that flavor here.  I did, however, want a nice splash of Kahlúa in my sabayon, so I added that.

This is kind of a posh plated dessert, but you can get the three easy steps (phyllo disks, granita and sabayon) done earlier in the day and just assemble it all right before serving.  You really can’t wait to eat it once you’ve put the granita on, because it starts to melt immediately!  By the way, I have plenty of granita left in the freezer…I’m thinking of turning it into an espresso-frappe-milkshake-type concoction.  Bonus.

inside-out, upside-down tirami sù

For the recipe, see Baking with Julia by Dorie Greenspan.  Don’t forget to check out the rest of the TWD Blogroll

Next Page »

Blog at WordPress.com.
Entries and comments feeds.