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.

Your Daily Sweets (2005-2012)

Afterburner

By Afterburner
in Pastry & Baking

 Share

Recommended Posts

apronstrings

apronstrings

Posted
Posted
Thanks! Sure-- It's Epicurious' recipe for Fleur de Sel Caramels.  I used twice the amount of salt called for in the recipe (as recommended in the reviews) and organic corn syrup from Whole Foods. I don't know how to do the hyperlink for you---duh!

this one?

After clicking the '""reply' or 'add reply' button, you'll be in the reply window. Click on the 'http://' button, paste the url in, click on 'OK' and then type in what you'd like the link to say (in this case, 'this one?'). Click 'ok' again. Then 'Add Reply" - hope that makes sense!

Yes!! Let me know how they come out. And thanks for the tip!

Link to comment
Share on other sites
prasantrin

prasantrin

Posted
Posted
For a party with friends tonight I made the Rathaustorte or "Town Hall Cake" from Nick Malgieri's Perfect Cakes.  It's two rum syrup soaked almond sponge layers, two almond dacquoise layers, a hazelnut rum buttercream and chocolate glaze topping with hazelnuts on the side.

gallery_15437_3722_466673.jpg

This is exactly the kind of cake I love!!! It has everything--dacquoise, sponge, buttercream, nuts....the perfect combination. Mmmmmmmm....I think I need me that cookbook!

Link to comment
Share on other sites
CanadianBakin'

CanadianBakin'

Posted
Posted
For a party with friends tonight I made the Rathaustorte or "Town Hall Cake" from Nick Malgieri's Perfect Cakes.  It's two rum syrup soaked almond sponge layers, two almond dacquoise layers, a hazelnut rum buttercream and chocolate glaze topping with hazelnuts on the side.

That looks and sounds delicious!!!

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

Link to comment
Share on other sites
Ling

Ling

Posted
Posted (edited)

^That cake is beautiful, meredith!

One of my students gave me this Godiva Gold collection 2 lb. box of chocolates as a going-away present (I am moving to Seattle). Eeek...I didn't know it was so expensive until I was online trying to check some of the missing pieces that were not described in the pamphlet! :shock:

Edited by Ling (log)

Lorna Yee

the cool kids at belltown lofts

The Cookbook Chronicles

Link to comment
Share on other sites
meredithla

meredithla

Posted
Posted
For a party with friends tonight I made the Rathaustorte or "Town Hall Cake" from Nick Malgieri's Perfect Cakes.  It's two rum syrup soaked almond sponge layers, two almond dacquoise layers, a hazelnut rum buttercream and chocolate glaze topping with hazelnuts on the side.

gallery_15437_3722_466673.jpg

This is exactly the kind of cake I love!!! It has everything--dacquoise, sponge, buttercream, nuts....the perfect combination. Mmmmmmmm....I think I need me that cookbook!

The dacquoise layers were the best part! I'm going to try a few more recipes from the book before returning it to the library (a self-imposed rule: checkout cookbooks from the library before purchasing before my cookbook collection takes over the house... :wacko: )

The Good Life Gourmet
Link to comment
Share on other sites
Marmish

Marmish

Posted
Posted
Thanks! Sure-- It's Epicurious' recipe for Fleur de Sel Caramels.  I used twice the amount of salt called for in the recipe (as recommended in the reviews) and organic corn syrup from Whole Foods. I don't know how to do the hyperlink for you---duh!

this one?

After clicking the '""reply' or 'add reply' button, you'll be in the reply window. Click on the 'http://' button, paste the url in, click on 'OK' and then type in what you'd like the link to say (in this case, 'this one?'). Click 'ok' again. Then 'Add Reply" - hope that makes sense!

Yes!! Let me know how they come out. And thanks for the tip!

Thanks, Apronstrings, and Pam, too, for the link.

Link to comment
Share on other sites
Patrick S

Patrick S

Posted
Posted (edited)

While I was in Chicago over the weekend, my brother and I stopped by the Vanille Patisserie. We tried several things, including a mousse cake, a pastachio dacquoise, a tart citron, assorted macarons. One of my favorites was the Tart Maeva. It consists of passion fruit curd, banana cake and berry compote in a sweet tart shell.

gallery_23736_355_75105.jpg

Edited by Patrick S (log)

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

Link to comment
Share on other sites
Domestic Goddess

Domestic Goddess

Posted
Posted

Grub, those biscotti are perfect for my cuppa hot chocolate. (confirmed chocoholic back here)

Patrick - that tart looks heavenly... I can almost taste it.

Doddie aka Domestic Goddess

"Nobody loves pork more than a Filipino"

eGFoodblog: Adobo and Fried Chicken in Korea

The dark side... my own blog: A Box of Jalapenos

Link to comment
Share on other sites
apronstrings

apronstrings

Posted
Posted

No pics yet, but I was very busy today. I made Fleur de Sel Caramels again, but this time I coated them with bittersweet chocolate. Also, I made Michael Recchiuti's White Chocolate Bark with Caramelized Cocoa Nibs, my old fashioned Russian Apple Cake, and prepped a chocolate tart shell for Pierre Herme's Nutella Tart. And I didn't break one nail!

Link to comment
Share on other sites
ludja

ludja

Posted
Posted (edited)
...

The dacquoise layers were the best part!  I'm going to try a few more recipes from the book before returning it to the library (a self-imposed rule: checkout cookbooks from the library before purchasing before my cookbook collection takes over the house...  :wacko: )

I try to follow this rule as well! I think it's helped me to make the most of my acquistions and to avoid excessive redundancy although my cookbook wishlist is as long as ever...

Tha description of your cake is making my mouth water; it came out so lovely.

Edited by ludja (log)

"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"

Link to comment
Share on other sites
ludja

ludja

Posted
Posted

I had a can of almond paste I needed to use so I made some amaretti. Crunchy on the outside, soft in the middle; delicious and very easy.

gallery_13473_3800_382114.jpg

"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"

Link to comment
Share on other sites
GTO

GTO

Posted
Posted
While I was in Chicago over the weekend, my brother and I stopped by the Vanille Patisserie. We tried several things, including a mousse cake, a pastachio dacquoise, a tart citron, assorted macarons. One of my favorites was the Tart Maeva. It consists of passion fruit curd, banana cake and berry compote in a sweet tart shell.

gallery_23736_355_75105.jpg

The top is screaming "Dip your finger in!" Well, it is to me at least, I'd have to eat it alone, digging out the filling with my fingers

Please take a quick look at my stuff.

Flickr foods

Blood Sugar

Link to comment
Share on other sites
sazji

sazji

Posted
Posted
While I was in Chicago over the weekend, my brother and I stopped by the Vanille Patisserie. We tried several things, including a mousse cake, a pastachio dacquoise, a tart citron, assorted macarons. One of my favorites was the Tart Maeva. It consists of passion fruit curd, banana cake and berry compote in a sweet tart shell.

(Food Porn deleted)

Oy, I think that would have gotten the money out of my pocket no matter how little there might have been...

"Los Angeles is the only city in the world where there are two separate lines at holy communion. One line is for the regular body of Christ. One line is for the fat-free body of Christ. Our Lady of Malibu Beach serves a great free-range body of Christ over angel-hair pasta."

-Lea de Laria

Link to comment
Share on other sites
sazji

sazji

Posted
Posted

Thanks! Sure-- It's Epicurious' recipe for Fleur de Sel Caramels.  I used twice the amount of salt called for in the recipe (as recommended in the reviews) and organic corn syrup from Whole Foods.

So how different is fleur du sel from regular salt, especially when cooked into candy? I'll probably go ahead and try it with regular salt anyway, as even if I could find fleur du sel here, it would probably cost an arm and a leg and several organs in between...

"Los Angeles is the only city in the world where there are two separate lines at holy communion. One line is for the regular body of Christ. One line is for the fat-free body of Christ. Our Lady of Malibu Beach serves a great free-range body of Christ over angel-hair pasta."

-Lea de Laria

Link to comment
Share on other sites
apronstrings

apronstrings

Posted
Posted

Thanks! Sure-- It's Epicurious' recipe for Fleur de Sel Caramels.  I used twice the amount of salt called for in the recipe (as recommended in the reviews) and organic corn syrup from Whole Foods.

So how different is fleur du sel from regular salt, especially when cooked into candy? I'll probably go ahead and try it with regular salt anyway, as even if I could find fleur du sel here, it would probably cost an arm and a leg and several organs in between...

Fleur de Sel is a crunchy, pure salt, and tastes less "salty" than regular salt. It has a nice aroma, like the ocean, I'd say. A very clean taste. It is so expensive because of the way it is harvested- on top of the salt beds, by hand, before it sinks to the bottom. I love the way the crystals look when sprinkled on food.

Link to comment
Share on other sites
ludja

ludja

Posted
Posted (edited)
ludja,

Those look beautiful! What makes them so dark? Would you be able to share your recipe please?

Thanks, Shaya and Tweety69bird.

The canned almond paste which I had on the shelf for a while had darkened a bit, so the cookies turned out darker.

8 oz canned almond paste

1 cup sugar

2 lg egg whites, lightly broken up with a fork

Preheat oven to 375 deg F. Line cookie sheets with parchment paper.

Break up almond paste and blend with sugar in a stand mixer untl it is a finely textured and homogeneous. I don't have a stand mixer so I blended mixture using the plastic blade on my food processor. Add egg whites in four additions, blending for 1 min after each addition. The resulting paste should be very smooth.

Pipe out 1 1/2 inch rounds onto the sheets, spacing them about 1 inch apart. (They don't spread very much). Wet a wooden spoon and use the back of it to lightly press down and smooth and moisten the tops of the cookies. Rewet spoon as needed to prevent sticking. Sprinkle cookies with granulated sugar and bake for 15-20 min.

Remove trays from oven and let the trays cool on a rack for a few min. Carefully lift parchment paper (with cookies attached) and lightly turn over so that the paper is facing up. Use a pastry brush to lightly brush the paper on the back of each cookie with hot water. Wait a min or two; then carefully peel back the paper to individually release each cookie. (This step produces a cleanly released cookie without leaving the soft center stuck to the paper.) Finish cooling cookies on a rack.

You can make the pignoli variation also. After moistening and flattening the top of the cookies, lightly press pignoli onto the surface. No sugar should be added to the tops of these cookies.

As most recipes for homemade amaretti mention, canned almond paste is the best for amaretti in terms of flavor and texture.

Makes about 3-3/12 dozen cookies.

This is adapted from Nick Malgieri's Great Italian Desserts.

Edited by ludja (log)

"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"

Link to comment
Share on other sites
Guest
This topic is now closed to further replies.
 Share
Go to topic listing
×
×
  • Create New...