Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Anna N

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

Recommended Posts

they look delicious!

in other, unrelated news, I'm all of a sudden hungry for some reason.

  • Like 1

Share this post


Link to post
Share on other sites

Stack of books wedding cake from today.  I think the couple are teachers.

 

bookcake.JPG

  • Like 9

Share this post


Link to post
Share on other sites

What oven temperature should these beauties be baked at.?  Anxious to try them and thanks for sharing.

Yikes!  I somehow missed putting the temperature in!  Thanks so much.  I correct the recipe, but it's 350 degrees!

Share this post


Link to post
Share on other sites

Stack of books wedding cake from today.  I think the couple are teachers.

That is really nice.

 

Share this post


Link to post
Share on other sites

That is really nice.

 

Thanks, I'm glad it's over. Hectic week, got sick.  But, it all came together.

Share this post


Link to post
Share on other sites

Trying a new recipe today for The Imploding Honey Custard Cake.  

 

I seem to have over baked it a bit - it doesn't have the oozy interior it should - I think 2 minutes less would have worked.  It's not sweet at all - and it's a bit dry the way it is - so I think a bit of fruit coulis on it would make the difference.

 

IMG_1173.jpg

 

IMG_1175.jpg

Share this post


Link to post
Share on other sites

That sounds pretty tasty Kerry. Is the honey flavor forward enough to be obvious?

Share this post


Link to post
Share on other sites

DSC_4970_zps16b35db2.jpg

 

10177242_633298200086774_893702414876949

 

'Orange caramel' entremet. The layers are: Almond sponge base, topped with roasted pistachio nut and caramelised puffed rice in hazelnut praline, surrounded by orange mousse with a caramel creme brulee layer, covered with a dark chocolate glaze.

 

Delicious!

  • Like 7

Share this post


Link to post
Share on other sites

A fraisier to enjoy after the Easter meal.

image.jpg

  • Like 9

Share this post


Link to post
Share on other sites

It is - but not so sweet as to be cloying.  

Gonna have to try it.

 

Share this post


Link to post
Share on other sites

Made banana cookies from Martha Stewart's website http://www.marthastewart.com/338169/banana-walnut-chocolate-chunk-cookies

My son loved them. I didn't use any nuts and added some caramelized white chocolate. For my taste, I'd lower sugar a bit, pulse the oatmeal, add walnuts and dark chocolate chunks. And bake just 6 at the time freezing the rest.

attachicon.gifimage.jpg

I made these again. This time I used the pressured cooked bananas from chefsteps (drained, mine didn't hold their shape, taste very good anyway) and added toasted walnuts and chocolate chips

image.jpg

Very different. Banana flavor less pronounced, less like cake more crunch. I prefer them.

  • Like 1

Share this post


Link to post
Share on other sites

I made these again. This time I used the pressured cooked bananas from chefsteps (drained, mine didn't hold their shape, taste very good anyway) and added toasted walnuts and chocolate chips

Very different. Banana flavor less pronounced, less like cake more crunch. I prefer them.

 

Franci, they look delicious!

Share this post


Link to post
Share on other sites

First fraisier of the season.  This one contains rhubarb as well.

 

Fraisier rhubarbe.jpg

 

Muscat-soaked génoise

Rhubarb cream

Gariguette strawberries

Roasted rhubarb stripes

 

Use very ripe strawberries and you get a fantastic result.  I'll post the recipe later.

  • Like 12

Share this post


Link to post
Share on other sites

Made this one up:  Roasted Rhubarb tart with Ginger Pastry Cream.  It was delicious!   I roasted a mix of red and green stalks from the garden (per Dorie Greenspan only I used less sugar).  Steeped milk with a lot of fresh chopped ginger, then used in pastry cream. 

 

IMG_1008.JPG

  • Like 4

Share this post


Link to post
Share on other sites

image.jpg

Flourless chocolate cake from Elizabeth David. Not sure what possessed me. I don't "do" cakes but there it is and quite tasty too.

  • Like 5

Share this post


Link to post
Share on other sites

At work I make these cakes all the time, the first one is a Chocolate mocha cake:

mocha cake 2.jpg

 

This cake is our Chocolate ridiculous Cake: Chocolate cake, Rich chocolate pudding filling, Chocolate buttercream, Chocolate Ganache Glaze.

 

crd.jpg

  • Like 8

Share this post


Link to post
Share on other sites

image.jpg

Unplanned banana bread. I was about to freeze the ripened bananas. I checked the fridge and the sour cream was approaching its best before date. I had not yet put away the butter from another project so it seemed the universe was pushing me to bake banana bread. Sometimes it's wise to obey.

  • Like 5

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By Needshave
      I’m trying to find a recipe to make caramel suitable for varegating or swirling into Ice cream when the ice cream is loaded out of the ice cream maker to the ice cream storage container. When swirled at this stage it crams a nice caramel swirl when dipping.
      I have made several attempts, first attempt tasted great but got stringy and difficult to cut with a spoon. If you wanted to you could pull it out like a Spiders web. A typical caramel sauce will just disappear into the ice cream and seems to break down into the ice cream. Another attempt it got very sandy when cold and had to be hot to be dispensed into the ice cream, causing the base to melt away. 
      Most useable commercial products seem to be heavy with corn syrup. I have tried that without success. Somehow I think that might be the key since the ingredient list for commercial caramel Variegate has it as the first ingredient and sweetened condensed milk the second item.
       
      Appreciate any recipes or formulas for a Variegating caramel creme ripple you might be able to offer or your suggestions.
       
      Thanks in advance!
    • By pastrygirl
      A mistake was made with my Albert Uster order this week and I received it twice.  Since it's shipped from CA, doesn't go bad, and I'll use it eventually, I'm not going to mess with trying to return the second delivery.  But now I have a huge amount of inventory so I thought I'd see if anyone here was looking for Felchlin by the bag. 
       
      Each bag is 2kg (4# 7oz) in the following varieties and prices:
       
      Maracaibo Creole 49%, $48
      Sao Palme 60%, $30
      Arriba 72%, $46
       
      As for shipping, I can fit 2 bags in a medium flat rate box for $14 or 3 bags in a large box for $19 to go anywhere in the USA.  
       
      If you'd like some, PM me with your selection, email, and shipping address.  I'll invoice you via Square and you can pay securely online with a credit card.
       
      Thanks for reading!
    • By Porthos
      @Smithy Your request gave me the imputes to finally word-process the recipe. My DW use Excel, which drives me to distraction.
       
       
      Mom's Apple Raisin Walnut Cranberry Pie
       
      4 baking apples, peeled, cored, and sliced
      1 cup golden raisins
      1 cup walnuts
      1 cup fresh cranberries
      1/4 cup flour
      1 cup sugar
      2 tablespoons margarine or butter
      2 pie crusts to fit a 9- or 10-inch pie pan
       
      Heat oven to 425F.
      In a large bowl, mix the first four ingredients.  In a small bowl, mix the flour and sugar together.  Sprinkle the flour/sugar mixture over the large bowl, mixing lightly with fingers.  Place first pie crust
      into pie pan, pricking with a fork.  Pour the fruit mixture into the pie shell.  Dot with the margarine or butter, then cover with second pie crust, crimping
      edges together and making sure top crust is vented.
       
      Bake at 425F for 15 minutes, then turn down oven to 350F for about 45 minutes.
       
      *** I use Braeburn apples ***
    • By Mullinix18
      I dont believe that any English translation of Carêmes works exist. An incomplete version was published in 1842 (I think) but even the that version seems lackluster for the few recipes it does cover. I think it's time the world looks to its past, but I don't speak great French and it's a huge task to undertake. I hopefully plan on publishing this work and anyone who helps me will get a very fair cut, and if we decide not to publish it, I'll put it out on the internet for free. I'm working in Google docs so we can collaborate. I'm first cataloging the index to cross reference the pre-existing incomplete English version to give us a reference of what yet needs to be done, and from there we will go down the list of recipies and Translate them one by one. Simple google translate goes only so far, as it is 1700s French culinary terms and phrases being used. I'd like to preserve as much of Carêmes beautiful and flowery language as possible. Who's with me? 
    • By fanny_the_fairy
      So I'm not sure whether you remember it or not but a few month ago I posted a new thread here because I was slightly scared with an upcoming internship.
       
      Now I am actually an intern at Pierre Hermé and I thought you'd like to have some update.
       
       
      Thanks for all the amazing feedback you guys provided!!!
       
       
      Love
       
       
      - fanny
       
       
      First week: Ispahan, Emotions, Sensations & baked treats
       
       
      Just one week after I arrived from New Zealand I'm already off to Paris for the long awaited internship at Pierre Hermé.
       
       
      After waking up at 4.30, I head towards the 15° arrondissement shop, enter the apparently empty shop sur la pointe des pieds. Where is everyone? Luckily I quickly stumble onto Sebastien, the morning team head chef, who gives me the locker keys. I can finally go downstairs and get changed.
       
       
      Hmmmmm the pâtissier outfit! While I was over-excited when I bought it because it represented the first step towards my dream, this outfit is anything but dreamy. Think oversized jacket, high-waist pied-de-poule pants and Pierre Hermé baseball cap; the most fashionable item being the shoes – white sabots.
       
       
      Honestly, who could look good wearing that? Well ok, some girls do but I don’t. And just in case I still had some hopes, one of the guys said 'oh mais fanny vous etes beaucoup plus belle comme ca, vraiment' [fanny you look way better with these clothes on] when he saw me leaving the building wearing my normal everyday clothes. He looked shocked, trust me!
       
       
      Once this first step is checked and I've understood how pointless it is to look at myself in the mirror, I can actually go upstairs and meet the chefs. Before that, I have to put an apron – well two actually: a cotton one and a plastic one; but this is only an anticipatory action as I know I tend to get quite dirty (and this is a total euphemism) when I cook.
       
       
      Then I arrive in the laboratoire, wash my hands and shake everyone's hands. At this point, I am completely lost. Who is who? Hmmm names, so many different names. Luckily, I'm quite good with names so after a few minutes I am familiar with everyone just like we've known each others for years. That's totally not true though, and the use of vous is here to remind it.
       
       
      Indeed saying vous instead of tu is like the first basic rule in the pastry shop survival guide.
       
       
      The second one being to say chaud [litteraly: hot] whenever you're carrying something (usually really heavy) and not necessarily hot, as the term suggests, and you don't want anyone to get in the way. Basically, chefs say chaud not to be gross and say 'dégage' although the meanings of both words are really close. Once this rule is mastered, you have to start applying it. And believe me it feels quite weird to yell chaud every other minute. Though, it appears to be quite useful because you don't want to spill 118°C sugar syrup on your boss, do you? Well some of you might - sometimes, but please before doing so you should strongly consider a career change and/or an escape from your country, a face makeover and a name change.
       
       
      By now it's just after 6am and I am awake (holly jetlag). Like not just awake – I am widely concentrated on everyone's moves and there are many many moves. In the morning team, everyone is here to produce all the cakes, entremets, emotions, yeasty treats... with the most dedicated passion.
       
       
      The variety of tasks makes for the most interesting job. While every member of the team is responsible of a specific area, I wander from poste to poste to help the chef do the tasks they can't do because of their super-extra-busy schedules.
       
       
      Thus in one week I got to do many different things: from sorting almonds to prepare candied lemon peels.
       
       
      I started by weighing the ingredients for the crème onctueuse au chocolat. This was straightforward and was the perfect task to give me confidence on the first day.
       
       
      However, I was quite – and happily – surprised when the manager told me to go with Simon to decorate the Ispahan entremets.
       
       
      The Ispahan entremets are definitely one of the it-pastries at Pierre Hermé, so I was really excited to know that I was about to decorate them.
       
       
      This part was overwhelming – first I had to arrange raspberries on the rose-flavoured buttercream, fill with chopped and fragrant litchis, and then decorate the top macaron by piping a drop of glucose on rose petals and then sticking them, along with some raspberries, on the macaron.
       
       
      Assembling the Emotions was also a great job. Emotions are Pierre Hermé's signature desserts presented in glasses and eaten with a spoon - well unless you like to lick your fingers!
       
       
      I had the chance to make both Emotions Mosaic (griotte jelly, pistachio jelly, pistachio mascarpone cream) and Celeste (rhubarb compote, fresh strawberries, passion fruit and mascarpone mousse, passion fruit marshmallows).
       
       

       
       
      These are entertaining to make (basically I piped a fixed quantity of jelly with a piston into glasses - see Sensations below for more details) and are really yummy. I must say I have a weak spot for the passion fruit guimauves, even though it was a really-teeny (don't want to sound like I'm complaining because I am not) pain when I had to separate hundreds of them and roll them in icing sugar.
       
       
      As you might imagine I was happy to get to make so many different things and I was really proud when they actually let me make a whole batch of Sensation Celeste. Sensations are glasses filled with different jellies and generally topped with a macaron.
       
       
      First, I had to make the rhubarb compote: gelatine, rhubarb purée, lemon juice and sugar, pour a fixed quantity of it into small glasses with a piston, and allow to set before doing the same with both strawberry and passion fruit jellies.
       
       
      On the same note, I also piped some banana and strawberry jelly into small round shapes for the entremet Désiré, which is totally delicious by the say.
       
       

       
       
      However, I couldn't do just what I had to and couldn't restrain myself from peeking here and there. Anna, who I didn't really get to work with, is responsible for all the treats that have to go through the oven step. Hence, she makes all the brioches, croissants and other yeasty treats. But she also makes the cannelés and millefeuilles.
       
       
      The cannelés are probably the best ones I've ever had: fresh, soft and fragrant.
       
       

       
       
      As for the millefeuille I picked a Mosaic millefeuille because I love the pistachio-cherry combination. This was a real winner: the slight tanginess of the griottes nicely balances the creaminess of the pistachio cream. I can't wait to work in the dough team because their feuilletage is excellent! Hopefully in two weeks...
       
       

       
       
      Next week: c'est la folie des macarons [it's all about macarons].
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×