Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Gateau Orange Caramel - Cuisine et Vins de France

paul o' vendange

By paul o' vendange
in Pastry & Baking

 Share

Recommended Posts

paul o' vendange

paul o' vendange

Posted
Posted

This is a "gateau orange caramel," which I got from Cuisine et Vins de France. The recipe calls for Grand Marnier in the batter. My wife, whom I lovingly refer to as "kitchen witch" as she loves to make all kinds of liqueurs and extraordinary bitters, provided her "Cointreau." One of these days we will have to source Seville Oranges. The recipe also calls for faisselle égoutté.  Easy to make (the soft, drained cheese), I've made it many times but I haven't made any cheese in a log time and have no cultures so I substituted the faisselle égoutté with Chobani yogurt - I made a "sack" with double layers of tight-weave cheesecloth and drained it overnight over a bowl in the frigo. Texture came out beautifully.

 

 

gateau orange caramel.jpg

  • Like 6
  • Delicious 1

-Paul

 

Remplis ton verre vuide; Vuide ton verre plein. Je ne puis suffrir dans ta main...un verre ni vuide ni plein. ~ Rabelais

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...