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

[YvetteMT]

@rotuts it's a very nice, not overly sweet, flavor for summer. Pairs nicely with anything fruit. I hope you can find it, we get spoiled with a lot of Tillamook flavor variety!

[rotuts]

they have this at my local MarketBasket !

 

Ill look into this , this weekend.

 

thank you for pointing this out !

 

growing up , in Los Altos , CA 

 

way way way back when 

 

dirt and gravel roads , apricot orchards

 

we used to go into ' town '   :  two streets ,  < 100 M long

 

but a Clints Ice 

 

https://www.losaltoshistory.org/collections/explore/

 

they had a very large , rotating ' ice cream cone ( sugar cone ) '

 

on their roof.   fantasmagoric when you are 4 - 5

 

and ice cream ( all made there ) that was 1/2 vanilla , 1/2  fruit sorbet 

 

do I remember this ?  you bet.

[Pete Fred]

Choux puff...

 

 

 

Choux au craquelin with toasted fig leaf crème légère and some of the cherry compote I stashed in the freezer a month or two back.

[Pete Fred]

I had a not insignificant amount of fig leaf cream left over from yesterday so was in need of ways to use it up.

 

I baked off another choux or three and tried an alternative presentation...

 

 

If I'd have cooked down the cherry juices to make a thicker syrup then I might've avoided the cerebral haemorrhage effect when sliced...

 

 

Mmmmmm.... brains!

 

Some decent strawberries from the market meant I could break out the extra vecchio...

 

 

There were a couple of twists of Kampot, and a glug or two of kirsch in there, too.

[Smithy]

23 hours ago, Pete Fred said:

fig leaf cream

 

Sorry if you explained this before and I missed it...was this an infusion of a fig leaf in the cream / crème?

[Pete Fred]

@Smithy

 

For the pastry cream, I infused the milk overnight with toasted fig leaves (~50g for 500g milk).

 

I was first turned on to it by Nicola Lamb's Substack, and Edd Kimber has recently done a post on it, too.

 

Edited to add:

 

It's the toasting of the fig leaves that takes it over the top for me, giving a grassy, coconutty flavour that is totally unexpected.

 

 

Edited August 3 by Pete Fred (log)

[Pete Fred]

Spiced crumble plum cake...

 

 

 

The plums were reine claude (greengages) from a nearby tree, and the crumble spices were cardamom, all spice, and sumac. Served with a healthy dollop of mahleb whipped mascarpone cream, it was a big hit.

[OlyveOyl]

The last of the sour cherries of the season , along with some almonds, made a lovely 9” cake. Planning on serving with a scoop of ice cream or sour cream.

[OlyveOyl]

The very last of the Balaton cherries bountifully filled a galette.  A thin coating of almond frangipane was spread on the base of the pastry prior to the cherries.

Edited yesterday at 05:10 PM by OlyveOyl (log)

[Shel_B]

Haytaliyeh this morning: Not quie a failure and not quite a success. Let's call it a learning experience.

 

I followed the recipe pretty closely: 

https://plantbasedfolk.com/haytaliyeh-vegan-lebanese-milk-pudding/ with the following exceptions. I made my own almond milk, something I've been doing for many, many years, and I used about half the total amount of sugar that the recipe calls for.

 

The dish could have used a bit more sweetness. It would have been the better for it. However, for my taste and preferences, it was acceptable, but just barely.

 

The biggest issue was the texture. The result was quite thick and lacked a certain lightness.  Rubbery might be a good descriptor. You can probably see from the image how thick this pudding is. The recipe called for 100 grams of cornstarch mixed with an equal amount of water. My instincts told me that was too much. That feeling was based, at least in part, by a chocolate pudding recipe that I perfected over the years and in part by seeing just how much cornstarch 100 grams is.

 

Watching how quickly the pudding mixture firmed up, and how "ploppy" it was, told me that this was going to be one heavy pudding.

 

I was also concerned that the amount of rose water and orange blossom water would be a bit much, but it wasn't. That worked out well. And the aromas realy perfumed the apartment ... nice!

 

So, next tme I'll adjust the sweetness and cut back on the thickening agent, perhaps using but half the amount. Any suggestions on that point?

 

The dish needs work, but I feel it will eventually make a very nice dessert.

 

 

Edited 2 hours ago by Shel_B (log)