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

[Tropicalsenior]

1 hour ago, Pete Fred said:

so this might be a good reason to revisit.

I was reading this recipe yesterday for Gâteau Basque and it uses Jam. Might be a good one to check out.

[AAQuesada]

I had actually been thinking about chocolate Gateau Basque from seeing a version sold by Dandelion chocolate. That and this thread prompted me to try this  recipe. 

 

 

[FrogPrincesse]

@Pete FredI am very jealous of your abundance of cherries. Cherries are somewhat of an exotic fruit in southern California where I live. I have seen them at the store, but at $15/lb decided to pass. 

 

I made a strawberry-rhubarb biscuit cobbler recently (this was for a cookbook club event where we were cooking from Carla Lalli Music's That Sounds So Good). I love rhubarb and strawberry so I enjoyed this dessert. The biscuit dough used hard boiled yolks which is supposed to prevent gluten formation. It was my first time making or eating biscuits, so I am not sure what the texture is supposed to be like. They were soft and moist, but I think I prefer the texture of a crumble because it provides more contrast with the soft fruit.

 

 

 

 

 

[Pete Fred]

I saw an interesting technique for baked custard from a blogger based on an Ottolenghi/Goh recipe, so I went to the source. You make a stovetop custard and then bake it in a screaming hot oven until blackened and curdled; this monstrosity gets blitzed with a stick blender until smooth, then chilled to firm up a little.

 

I ended up with this...

 

 

Straight from the blitzing it had the texture of pastry cream. I baked the custard longer than indicated because I like that burnt milk flavour, so mine set up quite firm and ganache-like in the fridge, which made it rocher-able...

 

 

Good Lord! it was delicious, like a grown-up dulce de leche, or a smooth version of the skin from a baked rice pudding or flan Parisien.

 

I'll have to try it with a softer set at some point.

 

Incidentally, I made the meringue brittle element of the Ottolenghi recipe a few months ago but didn't think to make the custard. I can definitely see how this take on 'affogato' would work.

 

 

Edited Wednesday at 12:37 PM by Pete Fred (log)

[Kerry Beal]

9 hours ago, Pete Fred said:

I saw an interesting technique for baked custard from a blogger based on an Ottolenghi/Goh recipe, so I went to the source. You make a stovetop custard and then bake it in a screaming hot oven until blackened and curdled; this monstrosity gets blitzed with a stick blender until smooth, then chilled to firm up a little.

 

I ended up with this...

 

 

Straight from the blitzing it had the texture of pastry cream. I baked the custard longer than indicated because I like that burnt milk flavour, so mine set up quite firm and ganache-like in the fridge, which made it rocher-able...

 

 

Good Lord! it was delicious, like a grown-up dulce de leche, or a smooth version of the skin from a baked rice pudding or flan Parisien.

 

I'll have to try it with a softer set at some point.

 

Incidentally, I made the meringue brittle element of the Ottolenghi recipe a few months ago but didn't think to make the custard. I can definitely see how this take on 'affogato' would work.

 

 

Did you make it with the bay leaves?

[Pete Fred]

@Kerry Beal No, just vanilla and soft, light brown sugar as per O/G.

 

(As an aside, I've been using Ugandan vanilla beans of late and have been pleasantly surprised with the quality. At less than a third of the price of similarly sized Tahitian/Madagascan here in France, it's a relief not having to sell body parts to fund my hobby.) 

[Pete Fred]

Other than chug it by the spoonful I couldn't think of much to do with the baked custard. After a quick rummage in the freezer and pantry I came up with...

 

 

Tinned pear pan-fried in butter and sugar, brown butter cake, crumbs, and plum caramel.

 

It made for a nice photo but I'm not sure it worked as a plated dessert. And I will berate myself for putting the rocher on top of the crumbs. I never understand why chefs do this (apart from the visual). I don't see the point of taking a lovely smooth, creamy thing and immediately contaminating it with crunchy rubble. But I was weak and followed the herd.

[rotuts]

@Pete Fred

 

fine idea on the canned pear .  Ive used them  ( the better ones in a can )

 

for pineapple Pear UpSideDown Cake .

 

Ill try your version , on some PoundCake or simmilar.

 

thank you for the idea .

[RWood]

Happy 86th for my moms cousin Peggy!

 White almond cake with raspberry filling. My first attempt at palette knife flowers. Supposed to be rustic, so that helped 😋. 

[Pete Fred]

Brown cake...

 

 

 

Or, to give it its fancy-pants name, Buttered Walnut Cake with Espresso Glaze by Yossy Arefi.

 

Like most of her cakes it's a quick wet-dry method that yields a muffin-like texture. It was acceptable as cakey things go, but 'brown' about sums it up.