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

[Pete Fred]

Individual steamed sponge pudding...

 

 

 

The topping was from the seemingly infinite stash of plum caramel that I made last year ("freeze up to 3 months"?... pffft!), and the custard was extra-thick from using cream instead of milk.

[Pete Fred]

I'm a sucker for a good almond croissant. The ones at my local bakeries are a bit disappointing, unfortunately. But from time to time one of them will have a bag of discounted croissants, so I make my own...

 

 

 

I punch up the almond flavour by toasting the almonds and not being shy with the bitter almond extract; a good dunk in rum syrup gives the base a pleasant crunchy chew; and overfilling the cream means the overspill caramelises nicely on the tray. Miam-miam, as they say over here.

 

 

Edited Sunday at 01:21 PM by Pete Fred (log)

[OlyveOyl]

Passionfruit pastry cream and curd, coconut and savoiardi cookies.

[MaryIsobel]

On 2/9/2025 at 5:48 AM, OlyveOyl said:

Passionfruit pastry cream and curd, coconut and savoiardi cookies.

One of my daughters is a passionfruit fanatic - this would be her dream dessert. Fresh passionfruit is almost unheard of in these parts however, I did get a package of frozen passion fruit pulp a while ago. Would you share the recipe for the curd. I've made lemon curd many times and cranberry curd once but passion fruit curd sounds divine.

[oli]

OR, how about the whole recipe?

[TdeV]

@OlyveOyl (and @oli )

 

Yes, please.

 

 

Edited 23 hours ago by TdeV
Err-- (log)

[Pete Fred]

A slab of the meringue brittle from 'Sweet' by Ottolenghi/Goh...

 

 

 

It had a nice crunch with a hint of coconut, and, perhaps most importantly, it's another way to use up surplus egg whites! The book suggests coating the base with white or dark chocolate. I tried one with dark, but thought it too overpowering. I might try white next time, or just leave well alone. (A couple of takes here and here.)