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
 Share

Recommended Posts

Pain au Chocolat, made with whiskey creme ganache.

PainChoc_zps15c5d681.jpg

That looks intriguing - and quite different from the Pain Chocolat I've had in the past. Tell us more.

I made this over 10 years ago. It was so delish and so much work :-) Thank goodness I've discovered a French bakery not too far away. However, they just don't put enough chocolate. Yours looks like there is chocolate throughout the dough. I'm sure it is heavenly!

Link to comment
Share on other sites

My husband had a craving for chocolate so I made soft chocolate cakes with Valrhona chocolate.

8085141261_cc0cbb7893_z.jpg

The recipe is here; I've been using it for years. Instead of ramekins, I bake them in muffin tins lined with paper cups. They cook very fast and are ready in less than 10 minutes typically.

Edited by FrogPrincesse (log)
Link to comment
Share on other sites

Finally something post-worthy....

The legendary Danish Othello layer-cake: Almond genoise, vanilla sponge, very rich pastry cream made with whipping cream instead of milk (and llightened with.....you guessed.....whipping cream) and finished with marzipan and chocolate - my hubby's 46 today :wub:

photo.JPG

Edited by Mette (log)
Link to comment
Share on other sites

Finally something post-worthy....

The legendary Danish Othello layer-cake: Almond genoise, vanilla sponge, very rich pastry cream made with whipping cream instead of milk (and llightened with.....you guessed.....whipping cream) and finished with marzipan and chocolate - my hubby's 46 today :wub:

photo.JPG

My two favorite things: chocolate and marzipan!!!! See's Candy has a chocolate-covered marzipan candy that is so yummy!

Link to comment
Share on other sites

A bit out there - but I made a pumpkin-themed dessert. The main component was the pumpkin ice cream recipe from this blog. However, I pressure cooked the pumpkin (for the ice cream puree) with baking soda first to get it nice and caramelized.

I also made a pumpkin wafer by dehydrating a mixture of fresh pumpkin puree, egg whites, confectioner's sugar, and xanthan gum (whip to foam then dehydrated). Cinnamon crumble and some pumpkin pie soda (Maine Root brand, very tasty) are also shown.

615624_10102468470676850_985514308_o.jpg

Edited by Baselerd (log)
Link to comment
Share on other sites

A bit out there - but I made a pumpkin-themed dessert. The main component was the pumpkin ice cream recipe from this blog. However, I pressure cooked the pumpkin (for the ice cream puree) with baking soda first to get it nice and caramelized.

I also made a pumpkin wafer by dehydrating a mixture of fresh pumpkin puree, egg whites, confectioner's sugar, and xanthan gum (whip to foam then dehydrated). Cinnamon crumble and some pumpkin pie soda (Maine Root brand, very tasty) are also shown.

615624_10102468470676850_985514308_o.jpg

That's a lovely dessert! How did you dehydrate the pumpkin wafer? Low oven, microwave, something else?

Michaela, aka "Mjx"
Manager, eG Forums
mscioscia@egstaff.org

Link to comment
Share on other sites

That's a lovely dessert! How did you dehydrate the pumpkin wafer? Low oven, microwave, something else?

I started by following the Modernist Cuisine parametric recipe for dehydrated produce by blending fresh pumpkin puree with 1% Xanthan Gum and 18% egg whites (by scaled mass, i.e. 100% = weight of pumpkin puree). I also added maybe another 20% confectioner's sugar to sweeten the puree. Next I spread the batter about 1/8 - 1/16" thick between two pieces of parchment paper, and set them in my dehydrator for 4-5 hours, removing the parchment paper about an hour and a half in (once it was no longer runny or sticking to the parchment). Unfortunately my dehydrator doesn't have temperature controls, but I think it runs pretty hot - maybe 145 F?

Edited by Baselerd (log)
Link to comment
Share on other sites

Just finished one of the plated desserts out of Eleven Madison Park: Roasted Banana Sorbet, Chocolate Custard, Sesame-aerated chocolate, black sesame paste, yuzu pate de fruit, yuzu-caramel fluid gel, chocolate tahini feuillutine, carmelized bananas, fried banana-tapioca tuile. Great, unique flavor combinations. As usual, my (lack of) quenelling skills is fairly evident.

615627_10102500557374850_1965117534_o.jpg

Link to comment
Share on other sites

I’m amazed, impressed and awestruck. I have some talented friends!

I made Michael Ruhlman’s Classic Yellow Layer Cake with my chocolate icing for a co-worker of Mr.Kim’s. This is one TALL cake:

med_gallery_3331_119_115909.jpg

Also tried out a new recipe from Cuisine at Home magazine for alfajores:

med_gallery_3331_119_167827.jpg

A really good orange/cinnamon scented shortbread-type cookies filled with dulce de leche. They are apparently a favorite cooky in Latin America. They start out very crisp, but the filling softens them over a day or so. We can’t figure out which we like better!

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Similar Content

    • By Janet Taylor
      Ever since Todd talked making cupcakes I have been cupcake crazy. Although, I am not a cake maker but more of a pie person.
      My first dessert that I love that I make is my Coconut Cream Pie w/heavy whipped cream. I don't use low fat anything and probably angioplasties is necessary after this baby.
      My second is Peach Cobbler w/rich vanilla ice cream. I never met a cobbler that I didn't like, but peach is my favorite.
      I don't make these often because I wouldn't be able to get through the front door if I did.
      How about yours?
      .....Janet
    • By amyneill
      Hi all!! 
      I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads. 
      Thank you!
      Amy
       
    • By MightyD
      cakes, cookies, pies, that makes you smile!!!!
    • By meryll_thirteen
      Hi guys! I got excited to post something as this is my first one.
      So, the top 3 desserts I like to eat when I was still in Philippines were Halu-halo (literally means mix-mix in english), brazo de mercedes and chocolate crinkles.

      1. HALU-HALO is one of the popular food during summer. This is basically:
      shaved ice with evaporated milk,
      sugar,
      and the following:
      - nata de coco (coconut cream based on a google search, these are cube-like jellies),
      - sweetened red beans,
      - sweetened bananas,
      - cooked sago or tapioca,
      - ube or purple yam,
      - leche flan (this is also one of the best desserts to eat),
      - macapuno (made of coconut),
      - sweetend jackfruit,
      - sweetened kamote (this is similar to sweet potato but caramelized),
      - sweetened kaong (sugar palm fruit)
      - and topped with a scoop of ice cream.
      These fruits are usually bought in jars (found mostly in Asian grocery stores). You basically put the fruits at the bottom, add sugar (if you want because almost all the fruits are sweetened so it's already sweet), then you fill the cup/bowl with shaved ice and add milk. And most importantly, mix it well before you eat because you don't want to eat shaved ice with milk only and then eat the really sweet fruits last.

      2. BRAZO DE MERCEDES
      Yah, I think the name is Spanish? I tried making this but I just failed. It's kinda hard to do and takes a lot of patience but it's really worth it. This is my favourite cake! In Philippines, most bakeries sell this but my favourite is from Goldiluck's which is located in shopping malls.
      Brazo de Mercedes recipe

      3. CHOCOLATE CRINKLES
      These are my favourite chocolate cookies! I think this one isn't really from Philippines but they are really popular. I was kinda shocked when I came here in Canada, because they don't sell these cookies in the bakeries I've been to so I tried baking these on my own. Since my post is getting long, I'll put the recipe as a link at the bottom.
      http://sweb2.dmit.na...rinkles-recipe/
      I hope you enjoyed my post! Happy eating and baking everyone!
    • By ChrisZ
      Hoping for some help.  I accidentally melted an old mould that is very important to us and I've had no luck searching around for a replacement.  
      If anyone knows where I could buy one - or even has one to spare they would be willing to sell - please send me a message.
      The mould (label attached below) was originally labelled as "Easy as ABC gelatin mould", although we just call it the alphabet mould.  Yes there are lots of alphabet moulds around, including new silicone ones, but we need the specific designs on this one to replace the one I damaged.  Depending on the cost, I would consider paying for postage internationally (to Australia).
      Thanks in advance!

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...