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

pjm333

By pjm333
in Pastry & Baking

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oli

oli

Posted
Posted (edited)
2 hours ago, RWood said:

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

IMG_6045.jpeg

Very nice, too bad no pic. of slice.

Happy Birthday.

Edited by oli (log)
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curls

curls

Posted
Posted
2 hours ago, RWood said:

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

IMG_6045.jpeg

Happy Birthday!

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OlyveOyl

OlyveOyl

Posted
Posted

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.

IMG_8420.jpeg

IMG_8429.jpeg

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Pete Fred

Pete Fred

Posted
Posted

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

 

Turnover.thumb.png.b193a4a8f0f8a8fab0f49ce7ebc8b56d.png

 

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

 

Arlettes.thumb.png.b423fbe04bd6605adf3e34f3600ea713.png

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Pete Fred

Pete Fred

Posted
Posted (edited)

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

 

Eccles1.thumb.png.0dd56ee13bb32690f32aa3891c55b3fc.png

 

Eccles2.thumb.png.111a238f6de3cc8bbe048ddb4160e26c.png

 

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

 

 

Edited by Pete Fred (log)
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RobertM

RobertM

Posted
Posted

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...

 

Eccles1.thumb.png.0dd56ee13bb32690f32aa3891c55b3fc.png

 

Eccles2.thumb.png.111a238f6de3cc8bbe048ddb4160e26c.png

 

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

 

 

 

  • Like 1
Pete Fred

Pete Fred

Posted
Posted

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...

 

Souffle1.thumb.png.33c6fdb44d3274b6ae22eafebcd216ad.png

 

After the requisite ten minute wait...

 

Souffle2.thumb.png.4692c948050db17e0e931498a81dd339.png

 

Souffle3.thumb.png.7bc6ce1cb9a6668252b869f49d49bc8b.png

 

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...

 

Souffle4.thumb.png.bfb726a114d946037bd892950e3b27fb.png

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
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...

 

Souffle1.thumb.png.33c6fdb44d3274b6ae22eafebcd216ad.png

 

After the requisite ten minute wait...

 

Souffle2.thumb.png.4692c948050db17e0e931498a81dd339.png

 

Souffle3.thumb.png.7bc6ce1cb9a6668252b869f49d49bc8b.png

 

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...

 

Souffle4.thumb.png.bfb726a114d946037bd892950e3b27fb.png

 

Pastry cream is trivial if you use my blender method.

 

  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Pete Fred

Pete Fred

Posted
Posted
6 hours ago, JoNorvelleWalker said:

 

Pastry cream is trivial if you use my blender method.

 


I don’t have a blender, but will test a batch if I ever get one. 👍

  • Like 1
OlyveOyl

OlyveOyl

Posted
Posted (edited)

@JoNorvelleWalker I have been making it in the microwave, I usually need only 250 g of milk so it’s very rapid.  A quart Pyrex bowl and an immersion blender does the trick.  I just made a chocolate version, Iincreased the chocolate from 100 g. to about  120g. using  72% TJ chocolates.

Edited by OlyveOyl (log)
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Smithy

Smithy

Posted
Posted

@OlyveOyl - no need to candy those pecans, just toast them! But I think it looks delicious even as it is. Furthermore, that plate is gorgeous!

  • Like 2

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

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Pete Fred

Pete Fred

Posted
Posted

Saffron and Lemon Syrup Cake by Honey & Co...

 

SaffronLemon1.thumb.png.c179e42b1ceb977f56a4683f5d4afe4d.png

 

SaffronLemon2.thumb.png.fcd8ab7b2a0f6ed7c9ce6c4337e6d267.png

 

A handsome, tasty cake. I gave a few slices to a plumber working on site to take back to his family, but only after jokingly 'warning' him that these dense, syrupy Middle Eastern cakes are meant to be this way. But it's a very good cake, so I expect it'll be a hit. Recipe here.

 

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OlyveOyl

OlyveOyl

Posted
Posted

@Smithy  Well toasted pecans it is, then…easier, too!  The plate you commented on is the saucer from an espresso cup that goes with other dinnerware, all the plates are unique.  There is no blue edge around the base of the cup, it’s white but I took the pic near the window with bright blue skies!

IMG_7875.jpeg

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
On 3/20/2025 at 2:53 PM, OlyveOyl said:

Chocolate version of crème patisserie made in the micro.

IMG_8466.jpeg

 

Beautiful!  A microwave is one kitchen device I do not have.  Do you find the microwave result is better than the blender method or just easier?

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

OlyveOyl

OlyveOyl

Posted
Posted (edited)

@JoNorvelleWalker I find it faster, in a one quart bowl it’s easy to clean.  I have made the two cup version as well, that of course, takes longer.

ETA…I use an immersion blender in the bowl, during and after .

 

@rotuts

And here’s the candied pecan version, good, but not better than the pistachio version 😂!

IMG_8503.jpeg

Edited by OlyveOyl (log)
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Pete Fred

Pete Fred

Posted
Posted

Experiments in soufflé, day 432...

 

Raspberry.thumb.png.5afc123bb426b5e8dc88df40705649b4.png

 

This was raspberry, simply using purée as the base. I liked this; clean, bright flavour, and easily adaptable depending what's in season or in the frozen aisle.

 

And the best cheesecake in New York, circa 1971...

 

Cheese1.thumb.png.1c47f5cf76f719b222323c66bc531582.png

 

I made the adapted version which called for whipping the mix somewhat, whereas the original version seems to me to be attempting to limit aeration. Anyhoo, it was very good, quite mousse-like with a nice tang.

 

I had some leftover purée from the soufflé so made a raspberry version as well...

 

Cheese2.thumb.png.0f2d42674dfb30a17a61a6fdd242f5cb.png

 

Cheese3.thumb.png.8632838209dcf6e1f6165896e5ad6f7a.png

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oli

oli

Posted
Posted
4 hours ago, Pete Fred said:

Experiments in soufflé, day 432...

 

Raspberry.thumb.png.5afc123bb426b5e8dc88df40705649b4.png

 

This was raspberry, simply using purée as the base. I liked this; clean, bright flavour, and easily adaptable depending what's in season or in the frozen aisle.

 

And the best cheesecake in New York, circa 1971...

 

Cheese1.thumb.png.1c47f5cf76f719b222323c66bc531582.png

 

I made the adapted version which called for whipping the mix somewhat, whereas the original version seems to me to be attempting to limit aeration. Anyhoo, it was very good, quite mousse-like with a nice tang.

 

I had some leftover purée from the soufflé so made a raspberry version as well...

 

Cheese2.thumb.png.0f2d42674dfb30a17a61a6fdd242f5cb.png

 

Cheese3.thumb.png.8632838209dcf6e1f6165896e5ad6f7a.png

Nice results. 

  • Like 1
TicTac

TicTac

Posted
Posted

The souffle looks on point, perhaps a bit over for my liking ( I prefer my souffle a bit softer! ). 

 

Curious, what vessel did you bake it in?  We always used super thin (and sadly, breakable) glass souffle baking 'pots' - wider than yours - and have been on the lookout for a replacement since the last one broke eons ago.

 

 

Pete Fred

Pete Fred

Posted
Posted
3 hours ago, TicTac said:

Curious, what vessel did you bake it in? 

 

When I first started on my soufflé tests it was to make a Ritz recipe that called for 10x5 cm (4x2") ramekins. I don't have any so improvised with the only thing to hand: 10x5.5 cm stainless steel entremet rings. Obviously they're useless if I ever wanted to serve guests - plonking a red-hot baking tray down in front of someone and saying "dig in" would certainly be an usual end to a meal - but these were just tests to satisfy my own curiosity.

 

I do like the large serving, but can't see myself ever buying an appropriate dish, unless I stumbled across something at a car boot/garage sale. Although if I ever won the lottery I'd treat myself to the copper moulds in the Comice video.

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TdeV

TdeV

Posted
Posted (edited)

Here is the video that @Pete Fred references  with Chef Noam Gedalof and David Lebovitz about soufflés at Comice in Paris.

 

Your soufflés are totally fabulous, Pete.

 

 

Edited by TdeV (log)
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oli

oli

Posted
Posted (edited)
2 hours ago, TdeV said:

Here is the video that @Pete Fred references  with Chef Noam Gedalof and David Lebovitz about soufflés at Comice in Paris.

 

Your soufflés are totally fabulous, Pete.

 

 

I am at the stage in life where I defer to machine rather than hand. Picking my fight per se. Enjoyed the video. I was pretty lucky the first time I made a soufflés many years ago, came out perfect, if not intoxicating from the fumes from the alcohol I used.

Edited by oli (log)
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