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Your Daily Sweets: What Are You Making and Baking? (2017 – )

pjm333

By pjm333
in Pastry & Baking

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OlyveOyl

OlyveOyl

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This has been such an easy dessert to put together that I have been keeping a container of chocolate pastry cream in the fridge for “ emergencies “.

The round French Butter cookie bottom was dipped in Barbancourt rum and proved to be a delicious addition.

The  oval wafer cookie, which I have now made too many times 😊, might also benefit by a dip in Kahlua or Grand Marnier or…any lovely liqueur of choice.

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OlyveOyl

OlyveOyl

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Hazelnut peach custard tart, similar to Tarte Maman,Raymond Blanc.  The tart has a generous amount of hazelnut flour, a very tender, fragile crust that is very pleasing with the filling . Peaches and crust are baked for about twenty minutes prior to adding the custard. Originally made with apples, this lends itself to many different fruits.

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Pete Fred

Pete Fred

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Maxime Frédéric's Île flottante/Œufs à la neige (Floating islands/Snow eggs)...

 

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I'm not sure that a picture of the insides of a meringue brings any extra information but...

 

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This was delightful. Before getting a quick flash in the oven the meringue is dusted with icing sugar, resulting in a delicately thin crust. It's like eating a crispy cloud.

 

You can watch him make it here.

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Jim D.

Jim D.

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About making dulce de leche.  I never felt confident enough to do the submerge a can of sweetened condensed milk in water technique.   So I used to pour several cans into a pan and leave it in the oven until it was a rather dark brown.  It was delicious, BUT it sometimes took 3-4 hours at 400F.  Then I discovered La Lechera dulce de leche.  Open a can, add some sea salt, and heat it, and it's ready to go.  I cannot tell any difference at all between "homemade" and La Lechera--and there is no risk of DDL on my kitchen ceiling.

www.santiagochocolates.com

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RobertM

RobertM

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17 hours ago, Jim D. said:

About making dulce de leche.  I never felt confident enough to do the submerge a can of sweetened condensed milk in water technique.   So I used to pour several cans into a pan and leave it in the oven until it was a rather dark brown.  It was delicious, BUT it sometimes took 3-4 hours at 400F.  Then I discovered La Lechera dulce de leche.  Open a can, add some sea salt, and heat it, and it's ready to go.  I cannot tell any difference at all between "homemade" and La Lechera--and there is no risk of DDL on my kitchen ceiling.

I’ve been boiling those cans for 50+ years and never had an issue.  Of course, never open a hot/warm can of DDL just out of the boiling water (as my college friend did) as you will have a ceiling full of DDL (as he did).  Out of the water and into the refrigerator….

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RobertM

RobertM

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Yesterday was an anniversary of something important to me so, I made a dessert that has been intimidating me for 25+ years….HA….I succeeded….

 

Apple Squares

 

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Smithy

Smithy

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22 hours ago, MaryIsobel said:

I have a can of condensed condensed milk that is two years past it's BB date. I assume that since it is mostly sugar, it will still be okay to use. Thoughts?

 

 

I expect it would be fine. I once opened a can that was even farther past its best-by date, and it had turned a caramel color on its own. After reading the discussion here about making dulce de leche in the can, I wonder if that's what happened to it. I threw it away without trying it, but now in the same situation I'd probably at least taste it. I doubt anything unhealthful could have grown in it.

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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

ElsieD

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7 minutes ago, Smithy said:

 

I expect it would be fine. I once opened a can that was even farther past its best-by date, and it had turned a caramel color on its own. After reading the discussion here about making dulce de leche in the can, I wonder if that's what happened to it. I threw it away without trying it, but now in the same situation I'd probably at least taste it. I doubt anything unhealthful could have grown in it.

I did the same thing not that long ago.

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MaryIsobel

MaryIsobel

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Posted (edited)
1 hour ago, ElsieD said:

I did the same thing not that long ago.

I will open it and have a look - I'm sure it's fine. I am making a bunch of squares for dessert for my daughter's rehersal dinner. A long time family favourite is Revel Bars and that's what the condensed milk is for.

Edited by MaryIsobel (log)
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Pete Fred

Pete Fred

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French custard tart goes by several names (flan Parisien, flan pâtissier, flan nature). It's a cheap 'n' cheerful staple in most bakeries, seemingly made with a box mix most of the time. So it's a treat to make one with real vanilla...

 

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I prefer mine on the creamier side with quite a dark top for that burnt milk flavour, which means a relatively quick blast in a very hot oven. The only downside is the thin layer of what looks like undercooked pastry on the base. I think it's cooked, just not coloured. Even the fancy flans of Paris seem live with it. Anyway, the pastry around it is so well cooked and crunchy that you'd never know. (I think I tried blind baking in the past but ultimately decided it wasn't worth it.)

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TdeV

TdeV

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On 9/29/2024 at 9:17 PM, MaryIsobel said:

I am making a bunch of squares for dessert for my daughter's rehersal dinner. A long time family favourite is Revel Bars and that's what the condensed milk is for.

 

Do you have a recipe, @MaryIsobel? Thanks.

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OlyveOyl

OlyveOyl

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Plum, blackberry galette/ tart, brushed with a bit of red currant jelly for some shine. Looking forward to tasting this wonderfully fragrant galette, the Italian plums were very juicy but the bottom of the crust looks  very nicely browned.

A scoop of something cool and creamy will be added at dessert time!

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OlyveOyl

OlyveOyl

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Apple Tart adapted from the NYT, Samantha Seneviratne.  This has a layer of caramel spread across the base of the frozen tart shell prior to adding the thinly sliced apples.  They are then sprinkled with sugar and dotted with butter and baked to golden deliciousness. Upon removal from the oven, I glazed with boiled apple cider jelly, the T used apricot jam.  All went well until I attempted to remove it from the tart base, the center has glued itself down, most likely from a leakage of caramel through the tart dough😩. We will manage to eat it, regardless!

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OlyveOyl

OlyveOyl

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Take #2…and this one was very  easy to remove from mold although I didn’t do anything differently.  I expect to make this frequently as it comes together very quickly in spite of the more complex look than the usual galette.  Next up is apple /pear.

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OlyveOyl

OlyveOyl

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Bosc pear and Crimson Gold apples make a lovely pairing.  I used about half of each in this caramel based tart.  We enjoyed a slice at supper time with a dollop of sour cream but it also made a tasty breakfast.

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OlyveOyl

OlyveOyl

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Pumpkin basque cheesecake and raw sprouted pumpkin seed brittle.  I had made pumpkin pancakes the other day and this was a good use for the leftover pumpkin.  This is the second time I’ve made this version and it’s not only simple but delicious as well.

 

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OlyveOyl

OlyveOyl

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Plum tart, frangipane filling, pâte sucree, the plums were brushed with apricot jam upon removal from the oven.  I’m hoping to get more plums at the FM as this was a delicious tart!

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