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

[oli]

1 hour ago, Pete Fred said:

Tipsy Cake...

 

 

 

 

It's the signature dessert at Dinner by Heston Blumenthal, his restaurant inspired by historic British gastronomy. I ate there maybe fifteen years ago and the Tipsy Cake really is remarkably good (don't just take my word for it, these two muppets are on board, too). There's actually not much to it, being little more than brioche dough cooked in a booze-spiked cream, but some kind of magical alchemy occurs and it's definitely more than the sum of its parts.

That looks fabulous,  for sure I wouldn't mind having that recipe. Is this the exact recipe by chance?

https://www.notquitenigella.com/2022/12/27/tipsy-cake-heston/

Edited December 28, 2024 by oli (log)

[Pete Fred]

11 minutes ago, oli said:

Is this the exact recipe by chance?

 

Not quite (rather appropriately). Her brioche isn't as enriched. Here is the original. Also check out this Substack for some pointers. Good luck!

[oli]

42 minutes ago, Pete Fred said:

 

Not quite (rather appropriately). Her brioche isn't as enriched. Here is the original. Also check out this Substack for some pointers. Good luck!

What recipe did you use?

Always looking to impress, enjoy hearing "Wow, You Made This? I guess you can call it the Wow Factor.

Edited December 28, 2024 by oli (log)

[Pete Fred]

4 minutes ago, oli said:

What recipe did you use?

 

I used Heston's recipe but mostly followed the KP process. Don't forget to casually mention that it's a 2-star Michelin dish. 😉

[oli]

Excuse the ignorance, but what is the KP process?

Did you eliminate the Smoking Chips?

Edited December 28, 2024 by oli (log)

[Pete Fred]

10 minutes ago, oli said:

Excuse the ignorance, but what is the KP process?

 

The Substack I linked to is called Kitchen Projects.

 

11 minutes ago, oli said:

Did you eliminate the Smoking Chips?

 

The smoking syrup is for the roasted pineapple accompaniment. I only made the cake.

[oli]

One last question - did you use the Saffron?

Edited December 28, 2024 by oli (log)

[Pete Fred]

8 minutes ago, oli said:

One last question - did you use the Saffron?

 

That's in the KP recipe, which is different. I used Heston's recipe and adapted it to the method used in the KP post, i.e. scaled down slightly and made as a large cake for sharing. Feel free to PM me if you have other questions.

[RWood]

20 hours ago, lindag said:

You oughta be in business!  Those are wonderful!

Thanks, but I now live in a small town where people won’t pay what I would have to charge.

[Pete Fred]

A couple of recent low-fuss efforts. Nigella Lawson's Apple and Almond Cake...

 

 

It's just apple purée, egg, sugar and almonds blitzed in a food processor. I wouldn't go as far as to recommend it, but I guess it works as a cake-like substance and is surprisingly buttery.

 

Brian Levy's One Bowl Lemon and Olive Oil Cake (NYT gift link in article)...

 

 

I had issues with this bake. The texture was a bit spongey, with weird tunnelling and gummy streaks...

 

 

I'm not entirely sure what happened. It might've been down to my Arctic-like kitchen and the white chocolate not incorporating properly with the other ingredients (despite the batter seeming smooth enough). Or maybe it's just American and French ingredients tripping me up again. Otherwise, it was actually a very pleasant cake, nice and lemony with a creamy/fruity background note. I'll probably take another run at it out of curiosity when the temperature ticks up.

[rotuts]

@Pete Fred

 

link seems to be to 

 

Nº 34: Scandinavian-style cinnamon buns

 

but to an Rx by the same baker , Brian Levy

[Pete Fred]

@rotuts It's towards the end of that post.

[OlyveOyl]

Eggnog crème légère, layered with rum dipped amaretti cookies, a grating of nutmeg.

 

Edited December 30, 2024 by OlyveOyl (log)

[OlyveOyl]

Blueberry tart by request of DH, we had this with a scoop of vanilla ice cream on the side.

[OlyveOyl]

Eggnog crème patisserie with warm crème de marrons, rum and walnuts.

[Pete Fred]

After making the tipsy cake the other day there was leftover brioche, so I made half a dozen little bouchons. Today they got turned into rum babas...

 

 

It was mainly a test to see how saturated with syrup to make the cakes, but what started out with the intention to poke, squeeze and nibble a little here and there ended up with me eating all six!

 

 

By the end, guilt led me to throw in a slice of poached quince in an effort to distract from the sheer decadence of it all.

[TdeV]

2 hours ago, OlyveOyl said:

Eggnog crème patisserie with warm crème de marrons, rum and walnuts.

 

This looks delightful! And, as it so happens, I have a bunch of chestnuts. I'm very intrigued by your crème de marrons. Do you have a recipe?

[Steve Irby]

I was in charge of dessert for a New Years gathering so I made a strawberry tart.  The crust for the tart was a pate sablee.   The recipe called for a 9-inch diameter tart pan and I used a ~ 4" x 13.5"  rectangular pan.  I used four  prepared tartlet shells to use the excess pastry cream.  The strawberries were grown in Florida and were very even in size and made for a nice presentation.  

 

[OlyveOyl]

@TdeV

i use Clément Faugier products.

[lindag]

On 12/29/2024 at 6:54 AM, RWood said:

Thanks, but I now live in a small town where people won’t pay what I would have to charge.

If you've been watching any of the Great British Baking Show you'd have seen some of the great 'biscuits' they've made.  You would have been the winner!

Yours are the most beautiful cookies I've ever seen.