Tuesdays with Dorie BWD: Scones Pudding
September 27, 2022 at 4:36 pm | Posted in biscuits/scones, breakfast things, BWD, groups, pudding/mousse, sweet things, tuesdays with dorie | 3 CommentsTags: baking, pudding, scones
You can give all sorts of baked goods the bread pudding treatment…doughnuts, croissants, cake scrap, bagels, and even scones. All you have to do is chunk them up and bake them in a custard bath. This Scones Pudding is made from leftover Buttermilk Scones, a recipe we baked last month. I tucked two of them into the freezer so I’d be able to do a half batch of pudding with them later. Technically, I was half a scone short for a half batch, but went ahead with 50% of the custard recipe anyway. I sliced my scones as instructed and layered them into a little dish. I did have some gaps because of the missing half scone, but liked the thought of having pockets of straight-up baked custard here and there, since the scones are so dense.
Dorie suggests spreading the scone slices with lemon curd as you layer them in your baking dish and then arranging apple slices on top of the pudding, but she also says you can play around with that. I gave mine a “summer’s last hurrah” combo of raspberry jam, fresh razzies and nectarine slices. I will not eat an apple if there are still stone fruits to be had. I liked this, and I enjoyed the slightly higher custard to scone ratio I had going on. I wish I’d taken a slice shot, because it was actually kind of pretty with a ripple of red jam running through the center.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, 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!
Everyday Dorie: Peach Flognarde
September 9, 2022 at 12:09 am | Posted in breakfast things, cakes & tortes, everyday dorie, groups, muffins/quick breads, pudding/mousse, simple cakes, sweet things | 6 CommentsTags: custard, everyday dorie
If you’re wondering what a flognarde, join the club. Well, I do know what one is, but only because I just made one. Flognarde is what you call the classic French country dessert clafoutis when it’s made with fruit other than cherries. Here I did a spin on Dorie’s recipe with plums and made a Peach Flognarde.
To make this, a simple crêpe-like batter is poured over sliced fruit. As the batter bakes, it soufflés around the fruit and, as it cools, it settles into something that’s more like a sliceable custard. This one baked really beautifully, truly custardy inside and not rubbery, and I love the edging. I swapped the spices in the recipe for a splash of almond extract and the cognac for a glug of Combier, both of which I thought would pair well with the peaches. Now I want to try this out with all the fruits!
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our cakes this week.
Everyday Dorie: Eton Mess
April 22, 2022 at 8:18 pm | Posted in everyday dorie, general pastry, groups, other sweet, pudding/mousse, sweet things | 3 CommentsTags: everyday dorie
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.
Everyday Dorie: Dark Chocolate Pudding
February 12, 2021 at 9:05 am | Posted in everyday dorie, groups, pudding/mousse, sweet things | 3 CommentsTags: chocolate, everyday dorie, pudding
I do love a good homemade pudding, but I only seem to make it when a recipe rolls around for a blog group. That’s the case today, with this Dark Chocolate Pudding. This is delicious- thick, rich and luxurious. It comes together quickly in a pot and with constant whisking, you can skip the immersion blender whiz at the end (which is great, since I don’t have one). Not all pudding recipes call for eggs, but this one does, so I did push it through a strainer at the end, mostly to make sure all the little egg chalaza squiggle bits were gone.
Dorie suggests serving the pudding with a sprinkling of cocoa streusel crumbs she calls “chocolate crunch,” but I didn’t feel like firing up the oven for something that would have otherwise been a no-bake dessert. I went freezer foraging instead and came up with a handful of leftover misshapen almond macaron shells. I decided to turn them into my own crunchies by roughly crumbling them and coating them in melted chocolate. Once the chocolate set up, I had some nice rubbly bits to scatter on top of the pudding…or on top of the crème fraîche on top of the pudding.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our pudding cups this week.
Tuesdays with Dorie BCM: Mint Milk Chocolate Mousse
August 11, 2020 at 9:12 am | Posted in BCM, groups, pudding/mousse, sweet things, tuesdays with dorie | 9 CommentsTags: chocoate, mousse
Okay, this should be Double-Mint Milk Chocolate Mousse and Gelée, but I just don’t think gelée is good, and nothing will convince me otherwise. So this is just Single-Mint Milk Chocolate Mousse and, even though I don’t have that cool layered effect that gelée would have given, it is fabulous!
There is really something quite special about chocolate mousse. It isn’t particularly hard to make, but it is so luxurious, and it really fixes a chocolate craving. I used up a lot of my random milk chocolate bits and pieces for this, so that was also quite satisfying. I usually have fresh mint on hand in the summer because I like it with all the summer fruits and vegetables, but if you don’t have it to steep your cream for the mousse, I don’t see why you couldn’t use peppermint extract. This mousse uses just egg whites and no yolks, which I thought was unusual, but it makes it nice and fluffy, and I had absolutely no issues polishing off a tall glass!
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: Crème Brûlée Tart
June 23, 2020 at 10:33 am | Posted in BCM, groups, pies & tarts, pudding/mousse, sweet things, tuesdays with dorie | 3 CommentsTags: baking, tarts
A Crème Brûlée Tart is just what it sounds like— crème brûlée baked in a tart shell rather than a ramekin. I had a few mini tart cases already lined in the freezer and I whipped them out to make these. Now my freezer stash of sweet tart dough is gone, which feels good, but I’ll have to make it all from scratch the next time we have a tart on deck. I don’t know why but that makes me feel tired. Haha.
These tarts are meant to have some berries hiding under the custard, but my shells were so teeny-weeny there was only room for one thing inside, and I figured it should be the crème brûlée. I served the berries on the side instead. I used granulated sugar, not brown, for torching to get the crispiest sugar shell. We liked these a lot and I’m glad they were nominated during peak strawberry season here in New York.
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: Tea and Honey Pots de Crème
May 26, 2020 at 12:01 am | Posted in BCM, groups, pudding/mousse, sweet things, tuesdays with dorie | 5 CommentsTags: custard
We’ve made several versions of pots de crème during our TWD journey, but these Tea and Honey Pots de Créme might be my favorite. Shocking since no chocolate is involved. Haha. I steeped the cream with a tea from Kusmi called Sweet Love that I originally got as a small sample tin, but I liked it so much that just yesterday I ordered a big one. It’s a black tea with things like cardamom, cinnamon, liquorice and pink peppercorn, and it went really well with the rose extract Dorie suggests adding to the honey-sweetened tea base. It was really flavorful and this round of PdC for some reason baked nicer that my last one, which developed something of a fatty skin on top. I didn’t even feel the need to decorate these with whipped cream and sprinkles! I baked them off in some cute little teacups that I got when we lived in Sydney. I’m down to only three of them now though– broke one during wash-up in the kitchen sink! Oopsies. Stuff happens, I guess, and they weren’t expensive (although this is the third thing I’ve shattered in the last couple of weeks, so maybe I need to be better focused).
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: Lavender-White Chocolate Pots de Crème
February 11, 2020 at 9:27 am | Posted in BCM, groups, pudding/mousse, sweet things, tuesdays with dorie | 8 CommentsTags: custard
Floral and delicate, yet rich and elegant, Lavender-White Chocolate Pots de Crème may be the answer to, “what the heck should I make for Valentine’s Day dessert?” We made another version of pots de crème not too long ago, and these little baked custards are equally luxurious.
The only lavender I usually have at home is in a potpourri sachet in my sock drawer. Thinking better of breaking it open for this recipe (eww– I would never!), I almost made the mint Bonne Ideé version. Then I remembered that the pastry chef at work candies lavender buds for a bar cocktail, so I asked her for a few spoonfuls to take home for both these and the upcoming sablés for DC. In the finished pots de crème, I found the lavender flavor to be subtle and the white chocolate added even more richness and smoothness to the creamy texture. To help disguise the fact that mine got a bit of a darker yellow layer on top, I decorated these with a bloop of whipped cream, some candied lavender bits and a few white chocolate pearls…btw, looking at the last PdC we baked makes me realize I’m a one trick pony when it comes to food styling!
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: Caramelized-Coffee Bean Pots de Crème
November 26, 2019 at 12:01 am | Posted in BCM, groups, pudding/mousse, sweet things, tuesdays with dorie | 7 CommentsTags: caramel, coffee, custard
Pots de crème are luxurious baked custards (pots of cream! and egg yolks!), and these Caramelized-Coffee Bean Pots de Crème are flavored with cracked coffee beans further roasted and toasted in caramelized sugar. Pots de crème are rich, and a small-ish serving will do. I baked these babies off in some cute little French yogurt pots that I had to go all the way to Europe to collect! Turns out it was worthwhile trip. I served my cream pots with a little whipped cream and some chocolate covered espresso beans.
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: Mascarpone Mousse
July 23, 2019 at 12:01 am | Posted in BCM, groups, pudding/mousse, sweet things, tuesdays with dorie | 3 CommentsTags: mousse
Mascarpone Mousse sounds like it would be rich, but it is surprisingly light and airy. It’s a nice chilled, no-bake dessert for the oppressively hot summer days we’ve been having. I think it would go well with just about any summer fruit, too…here I topped it with some of the Roasted Rhubarb with Bitters I made for our last posting.
To make the mousse, mascarpone and honey-sweetened cream are mixed together. Then a simple meringue is folded through the mix to give it its delicate texture. There is a little gelatin as well to help it set up. That’s not my favorite ingredient, but I did use it here. The recipe says it makes four servings, but I got six that I thought were quite reasonably sized.
For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.
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