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Your Daily Sweets: What are you making and baking? (2012–2014)


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571 replies to this topic

#481 judiu

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Posted 12 February 2014 - 12:27 PM

And no stickers or bug bites, either! %)
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#482 pquinene

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Posted 14 February 2014 - 06:24 AM

It's been snowing and freezing here in Holly Springs, NC. I made half a batch of champulado -- Guam chocolate rice pudding -- since I'm  the only one in my family who loves it. Low and behold, my husband and daughter had a change of heart. We're all out now, but it was good while it lasted. 

 

Champulado

 

champulado.jpg


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#483 Kim Shook

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Posted 14 February 2014 - 08:56 AM

Kim, you say that like I never had one before...%) I love pepita kernels, they're salty and crispy. Could you sub in plain Chex mix or some such?

Checked with Mr. Kim and it turns out that I was mistaken.  No nut allergies - the guy just thinks that salty peanuts take away from the sweetness of the brownies.  Um..yeah, they sure as sh*t DO!  Without the peanuts they are toothachingly sweet!   :rolleyes:


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#484 rotuts

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Posted 14 February 2014 - 09:14 AM

Kim:  how to you get the thin layer on top of the Fluff ?  do you chill the brownies + Fluff first ?

 

what type of chocolate do you melt ?  double boiler ?  Microwave ?



#485 Kim Shook

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Posted 15 February 2014 - 09:55 AM

rotuts - I just heat the fluff for about 30 seconds in the microwave, then spread it on the brownies right out of the oven with an offset spreader (this is where the peanuts get sprinkled on normally).  The chocolate is chopped and sprinkled on the fluff and then the whole thing goes into the oven again for a couple of minutes.  It melts almost immediately and gets spread with a spreader.


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#486 Alleguede

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Posted 15 February 2014 - 03:50 PM

For valentines day... A little bit of love...

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#487 jmacnaughtan

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Posted 16 February 2014 - 02:37 AM

Nice work, Alleguede!  Those hearts are great- did you make little 2-person ones, or are they large-scale entremets?  And I don't suppose you want to share your recipe for the red glaze?



#488 Alleguede

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Posted 16 February 2014 - 03:04 AM

The hearts are 2, 4 and 8 servings. The cake is an inaya chocolate mousse with morello compotée and pistachio biscuit.

The red glaze?

18 grs of gold bloom gelatine (soaked)
250 grs of white chocolate (zephyr, satin or ivoire, or ...)
50 grs dark chocolate
10 grs liposoluble red colour (pcb)
200 grs condensed milk

150 grs water
250 grs sugar
350 grs glucose

Soak the gelatine - Boil the water sugar and glucose. - put the gelatine with the condensed milk and colour - Pour the liquid on top - then pour on the chocolates. Hand blend to emulsify. You can strain it. Cover directly on contact (use a plastic tall and narrow container safe for microwave) Let sit overnight if possible. Use at 35c (33-37c depending on the thickness you want and stuff. 90 s in microwave should get you close). You can replace the color by any other, or the chocolate by any other but stay always in these proportions.
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#489 Panaderia Canadiense

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Posted 16 February 2014 - 05:33 AM

I'm very curious as to the flavours of the yellow one.


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#490 Alleguede

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Posted 16 February 2014 - 07:49 AM

Tropical mousse made with French meringue and cream and a banana mango cremeux, coconut dacquoise

#491 jmacnaughtan

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Posted 16 February 2014 - 10:14 AM

The hearts are 2, 4 and 8 servings. The cake is an inaya chocolate mousse with morello compotée and pistachio biscuit.

The red glaze?

18 grs of gold bloom gelatine (soaked)
250 grs of white chocolate (zephyr, satin or ivoire, or ...)
50 grs dark chocolate
10 grs liposoluble red colour (pcb)
200 grs condensed milk

150 grs water
250 grs sugar
350 grs glucose

Soak the gelatine - Boil the water sugar and glucose. - put the gelatine with the condensed milk and colour - Pour the liquid on top - then pour on the chocolates. Hand blend to emulsify. You can strain it. Cover directly on contact (use a plastic tall and narrow container safe for microwave) Let sit overnight if possible. Use at 35c (33-37c depending on the thickness you want and stuff. 90 s in microwave should get you close). You can replace the color by any other, or the chocolate by any other but stay always in these proportions.

 

Thanks for the recipe, I've been looking for a decent coloured glaze.  When you boil the sugar and the water, do you take it up to a specific °C, or just to dissolve the sugar? 

 

It looks great.



#492 Alleguede

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Posted 16 February 2014 - 11:27 AM

Just full boil. For the colours and gelatine, you can purchase them at bellouet conseil. Amoungst plenty of great things. Pm me if you want good addresses for some things.

#493 lapin d'or

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Posted 16 February 2014 - 01:32 PM

Chocolate Fig cake  from William Curley's book 'Couture Chocolate'. The cake has a mousse like texture almost and contains chopped figs that have been soaked overnight in a spiced red wine syrup. The recipes garnishes the mini loaves with hazelnuts but I only had pecans.

 

The recipe seemed complicated but the result was good.

 

 

 

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#494 DianaM

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Posted 16 February 2014 - 06:19 PM

For valentines day... A little bit of love...


They all look beautiful, and I bet they taste fantastic. I would have been very happy to receive any of those for V-day. :)

#495 Kerry Beal

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Posted 16 February 2014 - 08:02 PM

I got to tast

 

 

For valentines day... A little bit of love...


They all look beautiful, and I bet they taste fantastic. I would have been very happy to receive any of those for V-day. :)

 

I got to taste small versions of two of them - they were excellent!  The man knows how to combine appearance and flavour - a rare combination in pastries I find.  


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#496 DianaM

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Posted 18 February 2014 - 09:34 AM

I got to taste small versions of two of them - they were excellent!  The man knows how to combine appearance and flavour - a rare combination in pastries I find.


Ok, I am jealous now. :) I really want to visit Alleguede's shop soon. As soon as the weather lets up, Son and I will take a day trip to TO - looking forward to that!

#497 rajoress

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Posted 18 February 2014 - 01:36 PM

Those Valentine desserts look amazing! My birthday cake this year - I usually have some kind of chocolate cake in a heart-shaped pan (bday is 2/14) but this year I decided to do something different. This recipe was from Food & Wine and was for a triple chocolate truffle cake. Six layers of a thin brownie-like cake sandwiched in between white chocolate and dark chocolate ganache and the whole thing covered with chocolate buttercream. I have to say, even for the most ardent chocoholics, this cake was a little too rich. But it was better out of the fridge the next day! (pic of outside and inside)

Thanks for looking,
Ruth

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#498 Darienne

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Posted 18 February 2014 - 02:29 PM

I always make my own birthday cake and I think this year it might just be rajoress's pick.  Found it on Google.  Wonderful cake!  Will add some Grand Marnier to one of the fillings.  Might sub something for the white chocolate...don't know.   Thanks Rajoress.


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Darienne


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Cheers & Chocolates

#499 jmacnaughtan

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Posted 22 February 2014 - 06:03 AM

Asked to bring a dessert, but the host doesn't like chocolate, coffee, or much else.

 

Banana cream pie it is :)

 

Banana pie.jpg

 

Pâte sucrée shell

Banana crémeux

Banana bread

Dulce de leche

Vanilla chantilly

Caramelized/raw coconut

 

You can find the recipe for the first two components here (just sub the squash for banana), and I took the banana bread from Lesley C here.

 

Hopefully it'll go down well.


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#500 pquinene

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Posted 22 February 2014 - 06:26 AM

I made latiya -- a Guam cinnamon and custard cake a few days ago. I also made crepes for breakfast yesterday. Pithivier is baking right now...looks wonderful and smells delicious!

 

Latiya

 

latiya_slice.jpg

 

Nutella crepes

 

closeup_crepes.jpg


Edited by pquinene, 22 February 2014 - 06:26 AM.


#501 pquinene

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Posted 22 February 2014 - 06:27 AM

Asked to bring a dessert, but the host doesn't like chocolate, coffee, or much else.

 

Banana cream pie it is :)

 

attachicon.gifBanana pie.jpg

 

Pâte sucrée shell

Banana crémeux

Banana bread

Dulce de leche

Vanilla chantilly

Caramelized/raw coconut

 

You can find the recipe for the first two components here (just sub the squash for banana), and I took the banana bread from Lesley C here.

 

Hopefully it'll go down well.

That looks great! Coconut makes many things delish too!!



#502 Tri2Cook

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Posted 22 February 2014 - 01:09 PM

 That looks great! Coconut makes many things delish too!!


I was thinking "that looks great but I don't want coconut on my banana cream pie". But that doesn't change the fact that it does indeed look and sound tasty... or the fact that it's not my banana cream pie.  :biggrin: 
 


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#503 jmacnaughtan

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Posted 23 February 2014 - 03:28 AM

 

 That looks great! Coconut makes many things delish too!!

I was thinking "that looks great but I don't want coconut on my banana cream pie". But that doesn't change the fact that it does indeed look and sound tasty... or the fact that it's not my banana cream pie.  :biggrin: 
 

 

 

Thanks.  I had the caramelized coconut hanging around from a failed marshmallow experiment, and thought it would work.  It makes a nice textural addition and the coconut flavor works well with the banana.  All that it needed was a little rum :)

 

It also reminds me of the little coconut covered teacakes we used to have in the UK.



#504 pquinene

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Posted 23 February 2014 - 04:08 AM

 

 That looks great! Coconut makes many things delish too!!

I was thinking "that looks great but I don't want coconut on my banana cream pie". But that doesn't change the fact that it does indeed look and sound tasty... or the fact that it's not my banana cream pie.  :biggrin: 
 

 

Coconut really does go well with bananas. I made a coconut banana cream pudding using freshly grated coconut -- it was out-of-this-world! It's a bit hard to tell in the pic below, but I added the coconut to the pudding mixture.

 

Coconut Banana Cream Pudding

 

IMG_9008_2.jpg


Edited by pquinene, 23 February 2014 - 04:10 AM.

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#505 keychris

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Posted 23 February 2014 - 04:09 AM

DSC_4838_zpsd7b3edd8.jpg

 

Chocolate fondant pudding with vanilla icecream and chocolate ganache. nomnomnom.


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#506 pquinene

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Posted 23 February 2014 - 06:17 AM

The pithivier I baked yesterday was so delish. I used the recipe in Jacques Torres's book, Dessert Circus. My only problem is that the almond cream deflated. Any tips on how to prevent this? At any rate, it was still awesome!

 

whole_pithivier-2.jpg

 

open_pith-2.jpg

 

1_slc_pith-2_1.jpg


Edited by pquinene, 23 February 2014 - 06:18 AM.

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#507 Tri2Cook

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Posted 23 February 2014 - 08:10 AM

Coconut really does go well with bananas.


Yes it does. I definitely wasn't knocking anything about that pie. It looks awesome (his work always does) and I have no doubt it tastes awesome as well. The fault in what I said belongs entirely to me, I'm kinda picky when it comes to coconut. I like the flavor but I'm not a big fan of the texture in creamy settings. Entirely my weirdness, not a commentary on whether or not it should be used. :smile: 
 


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#508 jmacnaughtan

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Posted 23 February 2014 - 08:31 AM

 

Coconut really does go well with bananas.

Yes it does. I definitely wasn't knocking anything about that pie. It looks awesome (his work always does) and I have no doubt it tastes awesome as well. The fault in what I said belongs entirely to me, I'm kinda picky when it comes to coconut. I like the flavor but I'm not a big fan of the texture in creamy settings. Entirely my weirdness, not a commentary on whether or not it should be used. :smile: 
 

 

Haha, thanks for the compliment.  I know what you mean, there are things that I see other people doing and have to prevent myself from saying anything about. 

 

I recommend trying caramelized coconut though, the texture is completely different.  If you want, I'll PM you the recipe I use.



#509 jmacnaughtan

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Posted 23 February 2014 - 08:38 AM

The pithivier I baked yesterday was so delish. I used the recipe in Jacques Torres's book, Dessert Circus. My only problem is that the almond cream deflated. Any tips on how to prevent this? At any rate, it was still awesome!

 

Your desserts look great!  For the almond cream, it may depend on your recipe.  Are you doing the typical 1:1:1:1 almond:butter:sugar:egg ratio?  One of the problems may be overbeating it.  It doesn't have any flour to hold the shape, so it can collapse very easily.

 

For pithiviers and galettes des rois, I normally take the almond cream and mix it with an equal weight of pastry cream.  It's much less dense and it stays moist and creamy.

 

Also, to avoid the pithivier puffing up like that, you can use a fork and dock it all over.  I used to do that for the galettes, you seriously puncture each one then let it chill overnight and they tend to stay flat during baking.  



#510 pquinene

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Posted 23 February 2014 - 09:06 AM

 

Coconut really does go well with bananas.

Yes it does. I definitely wasn't knocking anything about that pie. It looks awesome (his work always does) and I have no doubt it tastes awesome as well. The fault in what I said belongs entirely to me, I'm kinda picky when it comes to coconut. I like the flavor but I'm not a big fan of the texture in creamy settings. Entirely my weirdness, not a commentary on whether or not it should be used. :smile: 
 

 

Oh no, no, no...I didn't interpret it as anything negative. I just wanted to share the love of coconut.....I love coconut :-)