Everyday Dorie: Mostly Rhubarb Tart

June 24, 2022 at 2:05 pm | Posted in everyday dorie, general pastry, groups, pies & tarts, sweet things | 7 Comments
Tags:

mostly rhubarb tart

Mostly Rhubarb Tart is just what the name says…a tart that’s mostly rhubarb, but with a little extra stuff, too. Macerated rhubarb covers the bottom of a par-baked Sweet Tart Dough crust. An easy custard, quickly whisked together but delicately rose-scented, fills in all the gaps. Then some halved strawberries are arranged here-and-there on top. I was pleased to find hot pink stalks of rhubarb at my greenmarket, and by placing the strawberries on top of everything else, they get direct heat and concentrate into deep red jammy pops. Anyway, the whole thing was very pretty and tasted like a spring day.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our tarts this week.

Everyday Dorie: Eton Mess

April 22, 2022 at 8:18 pm | Posted in everyday dorie, general pastry, groups, other sweet, puddings, custards, mousses, sweet things | 3 Comments
Tags:

Eaton mess

Eton Mess is a traditional British dessert with whipped cream, strawberries and broken up meringue…it reminds me of a pavlova someone took a mallet to, but it’s beautiful it’s own messy way. Light and summery, Dorie’s version uses a strawberry-rhubarb compote and meringue with Biscoff spice cookie bits swirled through. And my version of Dorie’s version uses puréed mango, sweetened raspberries and meringue with crispy Lazzaroni amaretti cookie bits. The meringue is baked off in a sheet, which is then broken up into crumbles. I bake at home with golden sugar rather than white, so I am assuming that’s what gave my meringue it’s golden hue, as I didn’t neglect it in the oven. It was delicious with the almondy flavor from the cookies, and I was glad to have extra to nibble on. I assembled my Eton Mess parfait-style, which looked quite tidy for photos, but rest assured that as soon as the camera clicked off, I stirred it up and made a mess of it.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our messes this week.

Tuesdays with Dorie BWD: Two-Bite Cinnamon Puffs

February 22, 2022 at 9:47 am | Posted in BWD, general pastry, groups, other sweet, sweet things, tuesdays with dorie | 5 Comments
Tags: ,

two-bite cinnamon puffs

I think choux pastries are some of the most fun, from the cooking of the dough itself to the excitement of seeing how it sprouts and poofs in the oven, they are a delight to make and eat. Dorie’s One-Bite Cinnamon Puffs are cinnamon-spiced chouquettes, French sweet snacks that are pearl-sugared cream puffs without the cream. The recipe makes 100 little popable babies– a bit too much for the two of us here, even though we are pretty hard-core snackers. I cut the recipe back to just 1/4 and made her Two-Bite Cinnamon Puffs variation. Since it was such a small amount of batter, I just mixed it by hand right in the pot I used to heat the liquid. I also started my oven at 400˚ and turned it down to 350˚ at the half-way point. I figured the larger sized puffs could take that extra-hot steam boost without getting torched (not sure about the tiny ones, though). This gave me eleven chouquettes that were a nice coffee nibble. And, if you want to experiment, the two-biters also had enough room inside to squirt a little canned whipped cream or to hold a small scoop of ice cream.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!

Tuesdays with Dorie BCM: Crackle-Top Cream Puffs

May 28, 2019 at 7:41 am | Posted in BCM, general pastry, groups, other sweet, sweet things, tuesdays with dorie | 6 Comments
Tags: ,

crackle-top cream puffs

I love making all things choux— It’s one of the most fun doughs to make, IMO, and yields some of the most tasty pastries! While I’ve made pâte à choux treats here many times, this was my first attempt at making Crackle-Topped Cream Puffs. A standard cream puff gets topped with a small, thin disk of cookie dough that fuses to the top and gets beautifully cracked as the choux beneath it rises and expands. Dorie said we could either use a “craquelin” made from a simple brown sugar cookie dough or we could use her Sweet Tart Dough made with nuts. I happened to have some STD (hahaha) made with almond meal in the freezer, so I just went with that. I will say that, while I did have a crispy-crackly top, I didn’t get the color contrast that I would have with the brown sugar dough version, so mine look less striking than I would have hoped. Next time I will try the other way.

You can fill these babies however you’d like– with pastry cream, whipped cream, mousse, curd, or with ice cream, like I did. I even had a hidden layer of cookie butter at the bottom, as I’m still trying to use up a jar I made for other things. The first local strawberries were at the market this past weekend, so I snagged some of those to along with, too. Kind of like strawberry shortcake cream puffs, they were delicious and perfect for Memorial Day dessert.

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: 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!

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.