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

[oli]

2 hours ago, RWood said:

Just an all dark chocolate cake I made for my birthday. 

Very nice, too bad no pic. of slice.

Happy Birthday.

Edited Saturday at 06:07 PM by oli (log)

[curls]

2 hours ago, RWood said:

Just an all dark chocolate cake I made for my birthday. 

Happy Birthday!

[OlyveOyl]

Orange cake with orange juice and peel, Evoo.  A tender crumbed cake with deep orange flavor due mostly from the peel of two navel oranges.

The filling is Clementine jam with Grand Marnier.

[Pete Fred]

Apple turnover redux, using an inverted puff with even more butter, because.... France.

 

 

And the scraps got rolled in sugar to make arlettes for a quick treat while waiting for the turnovers to cool...

 

[Pete Fred]

Eccles cake, so called because they originate from the town of Eccles in the northwest of England...

 

 

 

It's a (rough) puff pastry traditionally encasing spiced (Zante) currants, which aren't readily available here, so I used regular raisins instead.

 

 

Edited Monday at 08:33 PM by Pete Fred (log)

[RobertM]

I grew up eating Eccles and these look absolutely amazing

 

6 hours ago, Pete Fred said:

Eccles cake, so called because they originate from the town of Eccles in the northwest of England...

 

 

 

It's a (rough) puff pastry traditionally encasing spiced (Zante) currants, which aren't readily available here, so I used regular raisins instead.

 

 

 

[Pete Fred]

@RobertM This is a Fergus Henderson recipe. I always scratch my head when it's mentioned that it's traditional to eat these with cheese (even Delia chimes in); but then again I'm not from Eccles.

[Pete Fred]

My soufflé adventures continue with a David Lebovitz recipe, using chocolate pastry cream as the base and serving it family-style in a shallow dish (I only had a deep dish to hand). He also suggests waiting ten minutes for a more mousse-like texture rather than digging in immediately.

 

So out of the oven it's at maximun height...

 

 

After the requisite ten minute wait...

 

 

 

The pause seemed unnecessary to me. It was still plenty light and airy, but now missing the visual impact of a well risen soufflé.

 

It was fine, but I'll stick with the ganache-based method which is more streamlined and avoids the need to make pastry cream.

 

Once fully cooled, it had sunken chocolate cake vibes...

 

[JoNorvelleWalker]

9 hours ago, Pete Fred said:

My soufflé adventures continue with a David Lebovitz recipe, using chocolate pastry cream as the base and serving it family-style in a shallow dish (I only had a deep dish to hand). He also suggests waiting ten minutes for a more mousse-like texture rather than digging in immediately.

 

So out of the oven it's at maximun height...

 

 

After the requisite ten minute wait...

 

 

 

The pause seemed unnecessary to me. It was still plenty light and airy, but now missing the visual impact of a well risen soufflé.

 

It was fine, but I'll stick with the ganache-based method which is more streamlined and avoids the need to make pastry cream.

 

Once fully cooled, it had sunken chocolate cake vibes...

 

 

Pastry cream is trivial if you use my blender method.