oli

Yes I agree, no standard weight. Luckily I haven't run into much problems with the variances.

Sure looks great, but I don't know why but it looks like cherry.

Looks great and soaking them in Amaretto is what I do. I bet yours tasted wonderful.

If you didn't tell it was French Toast, I would think it was some fancy pastry.

Wow, you've been a busy person. Nice cakes. Real professional job.

Will give these a shot myself with my DW's cookie recipe and try making them with less sugar. Don't know when, though.

Looks great to me

That looks like a complicated design, I wish I had the patience for.

Kim Shook: wow, a lot of work. Now you rest.

Would you be willing to share the recipe? Looks wonderful.

I remember my mom making this but she used a creme anglaise type of sauce. I don't know if it was a real creme anglaise but I suspect she used something very close. She used to be a chef for major companies and armed services in the NWT and Co. in America and if she could cut corners but give the same result she would go that route. A liquid vanilla pudding? Anyways, that's the way I prefer my pudding, and I suspect, since I have not had the rum sauce it would be not as sweet.

I am curious how they taste as buckwheat has a distinctive taste.

Isn't that the cake that is like 10 layers?

I found this cake here and wanted to make it but ran into a stumbling block. The recipe calls for blancmange. It looks like its a UK item but was wondering if there is a sub? Also how much does a “packet” of blancmange weighs. https://www.home-madepatchwork.com/blog/desserts/smile-of-the-summer-xxx-apricot-peach-shortcake,1587.html

What do you estimate it costs to do that fruit cake?

So hard not to get a bite while in storage waiting for that special day when it gets unvailed in all its glorious boozy goodness.

I wished TJs would stock their chopped fruit that they stopped a number of years ago. Tried to purchase dried fruit a couple of years ago and found when all was said and done, the cake prohibitively expensive.

I am making croissant dough, not to make croissant but Pain aux raisons. I made a set a few days ago and they came out very nice but I ran across this video and I was curious about the statement about making them crispy. In the video they say they mix water and flour the day before which will make them crisp. Will this really work? If so, do you mix all the the flour and water or what portion of the recipe? I can adapt my recipe to do this but I am not certain the portions. https://youtu.be/2MgHA2KvP5c

Wow

Pastrypastmidnight: You are a talented busy body.

Looks great.

Gorgeous.

Or apricot jam, my favourite for brushing on baked goodies.

Thank you

Just like my moms kifli