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Anna N

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

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'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!

I love the wow factor of this cake.  May I ask where did the recipe come from, is it something I can look up?

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To celebrate the late summer, I made a Provençal classic, the tarte tropézienne, with a slight twist.

 

Tropézienne.jpg

 

Brioche

Lemon confit

Lemon Verbena "advanced" pastry cream

Sugar crystals

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Oh, I like this tropezienne much more than the traditional.

I made some simple GF cookies

 

 

Thanks!  In general, I find the idea of a tropézienne much more alluring than what you normally get from a bakery- what could be better than brioche and vanilla?  Unfortunately they tend to be bland and stodgy.  

 

Your cookies look good, but what are GF (girlfriend?) cookies?

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Thanks!  In general, I find the idea of a tropézienne much more alluring than what you normally get from a bakery- what could be better than brioche and vanilla?  Unfortunately they tend to be bland and stodgy.  

 

Your cookies look good, but what are GF (girlfriend?) cookies?

 

I don't have a good memory of the last tropezienne I ate...I cannot tolerate whipped cream very well, so I like a lot your lemon version. I'm sure you mentioned it before, in what consists your advanced pastry cream.

 

For the cookies, GF stands for gluten free but I should say grain free, since I used arrowroot, tapioca and coconut flour. It's interesting baking with these ingredients.

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I don't have a good memory of the last tropezienne I ate...I cannot tolerate whipped cream very well, so I like a lot your lemon version. I'm sure you mentioned it before, in what consists your advanced pastry cream.

 

For the cookies, GF stands for gluten free but I should say grain free, since I used arrowroot, tapioca and coconut flour. It's interesting baking with these ingredients.

 

They look good- you wouldn't think that they were gluten and grain free.  

 

The cream I used for the Tropézienne was adapted from Philippe Conticini's Millefeuille recipe, and I posted about it here.

 

 

Today I was asked to make a dessert for a party, so I made an updated version of a classic Damson Tart.

 

Tarte aux quetches.jpg

 

Pâte sucrée

Roasted damson crémeux

Sacher chocolate sponge soaked in a muscovado and Slivovice syrup

Golden syrup Italian meringue

Microplaned tonka and vanilla bean

 

It was supposed to have a spiced Chantilly instead of the meringue.  I think my local Monoprix is defrauding me- 15 minutes whipping the cream over an ice bath and it stayed resolutely liquid.  Bah.


Edited by jmacnaughtan (log)
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Beth – that is just astonishingly gorgeous! 

 

This was a Coca-cola chocolate cake that I made for a church potluck: 

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Slice:

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Probably my best version of chocolate cake.

 

That looks so SCRUMPTIOUS!! I am now craving cake....

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My Favorite Dessert - Halo-Halo From the Philippines

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No pictures  but my  2 year old daughter and I baked cake, sponge cake with  grated marzipan and  cinnamon sugar on top, it was slightly to long in the oven so the crust got hard but it  was yummy with apple sauce and  whipped yoghurt  for dessert.


Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

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Coderebellion – thank you!  This particular thread induces cravings in me every time I read it!  Glad to contribute. :wink:

 

I made two poundcakes for coffee at church – Toasted Coconut:

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And pumpkin topped with candied pecans:

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I made a surprise birthday cake for my neighbour since she will be neglected by her family on her birthday tomorrow.   It bramble  jam and  vanilla custard  as the filling, standard  white cake bottom cake  ( got to love that name) and whipped cream, bramble  and crushed oatmeal cookies on the side. Not the pretties but lactose free   dairy cream is really hard to work with.

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Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

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It looks gorgeous to me, CatPoet...eminently edible.


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Smithy it was lovely and the lady got so happy.


Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

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Radiocake! Yum, made it for a friend who loved it.

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Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

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We've been showcasing a number of sweet apple dishes, (and a few savory dishes too), here at our Apple Cook-Off........

 

http://forums.egullet.org/topic/149304-eg-cook-off-67-apples/page-4

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A rather simple Buttermilk Pancake with a filling of clotted cream ice cream cut with a strawberry compote peppered with a hint of Szechuan pepper and dressed with Vanilla Cream......accompanied with a bottle of Prosecco.....off camera ;)

 

 

 

 

 

 

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Edited by Nicolai (log)
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We had company over for dinner last night.  Dessert was Ginger Mascarpone Icebox Cake w/ sautéed pears:

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This is so easy and make ahead.  I’ve done this for years and everyone always is impressed.  Creamy and rich and spicy with ginger and gingersnap layers.  

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Squash season again, so I made another pumpkin pie, for people wo still don't like pumpkin pie.  

 

Orange Squash Tart

 

Squash Orange.jpg

 

Pâte sucrée

Orange confit

Banana squash crémeux

Toasted almonds

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