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

[Matthew.Taylor]

Made these over the last few days. You guys might remember Chocolate Shard Shortbread? Real big on, I think, Instagram a few years ago.

[TicTac]

Will check out the copper one. 

 

If you can find a larger glass (it has to be thin) souffle dish, grab it!  They really produce a great end product.

 

Curious as to your favourite flavours -

 

Ours had to be, in no particular order:

 

- Grand Marnier

- Fig

- Chocolate

- Marzipan

 

Need to get a new glass souffle dish now!

[Shelby]

  On 2/18/2025 at 3:10 AM, MaryIsobel said:

Found these candy strips at dollarama today so the rainbow ones will look like this but I think I will pipe the clouds rather than use marshmallows and use a sky blue as the base frosting.

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This and your witches hats are awesome!!!

[Pete Fred]

  On 3/28/2025 at 1:32 PM, TicTac said:

Curious as to your favourite flavours -

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I was particularly taken with the Grand Marnier, but I've liked them all so far. For me, chocolate is probably more suited to a smaller soufflé, as it's quite rich. I'll try to make more with fruit purée as the base; I have a fig tree so thanks for the nod.

 

The copper moulds are by Mauviel.

[TicTac]

Agreed.  Grand Marnier works so well in a souffle.  Fig tree - very jealous.  Enjoy.  Oh, add some walnuts to the fig creation for a bit of awesome texture and the flavours work great together.

 

Anything from Mauviel is top notch, but those are too small for my liking - I much prefer a larger dish and serve everyone individually.  Personal preference, I suppose.

[OlyveOyl]

Almond frangipane cakelets with blackberries.  These were served with a blackberry coulis.  They have a fine textured crumb with a thin, crisp crust.

 

 

Edited March 30 by OlyveOyl (log)

[OlyveOyl]

A crumb shot of the above cakes with gently warmed blackberries and sour cream.

[oli]

Oh, how lovely 

[Matthew.Taylor]

Coffe cake for my parents Bible Study. Doesn’t look as good as the magazine shot, but I bet it tastes great!

 

does ANYTHING smell as good as baked cinnamon?

[Pete Fred]

Choux au craquelin...

 

 

 

The filling is a Grand Marnier crème légère.

[rotuts]

@Pete Fred

 

wow .  I had to look these up 

 

https://www.seriouseats.com/choux-au-craquelin

 

enjoyed the video on this link . lower R side.

 

bet there were no leftover of these .

[Katie Meadow]

Kill me now, @Pete Fred. If you don't have a guest room I'll sleep on your couch. 

[JoNorvelleWalker]

  On 4/3/2025 at 4:28 PM, Katie Meadow said:

Kill me now, @Pete Fred. If you don't have a guest room I'll sleep on your couch. 

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I'd sleep in his kitchen.

 

[Katie Meadow]

  On 4/4/2025 at 3:39 AM, JoNorvelleWalker said:

 

I'd sleep in his kitchen.

 

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You don't think he bakes all night?

[JoNorvelleWalker]

  On 4/4/2025 at 5:29 AM, Katie Meadow said:

You don't think he bakes all night?

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All the better.

 

[Pete Fred]

@Katie Meadow @JoNorvelleWalker Ladies, please! Control yourselves. This is a public forum. What I get up to in the kitchen late at night is not for idle speculation or gossip. You're better than this.

[Katie Meadow]

  On 4/4/2025 at 7:17 AM, Pete Fred said:

@Katie Meadow @JoNorvelleWalker Ladies, please! Control yourselves. This is a public forum. What I get up to in the kitchen late at night is not for idle speculation or gossip. You're better than this.

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No we aren't. 

[Pete Fred]

I had some leftover cream from the choux puffs and, after admonishing others for being unseemly, I thought it unwise to simply plant my face in the bowl and inhale. 

 

So I made fairy cakes instead...

 

 

 

Strictly speaking, I suppose these are more of a fairy cake/cupcake hybrid, combining a dainty base with a creamy swirl on top. And I'm kicking myself for not doing the fairy wings.

[Pete Fred]

Another Galette des Rois, using the last of the Grand Marnier crème pâtissière in the filling, together with some inverted puff from the back of the freezer...

 

 

 

This was a partial fail.

 

The amount of pastry was a little smaller than I would normally use for a 24cm (9½-inch) galette, and in making it stretch (literally!) I compressed the layers too much. The top lost its shape and contracted in places, and towards the centre you can see where the layers failed to separate. The bottom was overworked and leaked butter. 

 

The final insult was the disappointingly muted flavour, with just the merest hint of orange.

 

I'll get me coat.

[TdeV]

It looks lovely, @Pete Fred !

[Tropicalsenior]

  14 hours ago, Pete Fred said:

This was a partial fail.

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I appreciate your honesty in posting what you consider to be a failure. It looks delicious to me.