Tuesday, November 13, 2018

Gâteau Basque Fantasie - Tuesdays with Dorie

Not quite a cake, not quite a pie either, but a tourte, a fruit-filled pastry, was our latest baking project from Baking Chez Moi.
The delicious filling was a surprising combination of apples, red grapes, oranges, dried cranberries and walnuts, something you could easily vary to suit your taste. It went beautifully with the tender cookie-like crust.

Visit Tuesdays with Dorie to see the other creations.

Tuesday, October 23, 2018

Le Cheesecake Round Trip - Tuesdays with Dorie

This may look like a plain cheesecake but it held some delicious surprises... 
...a cinnamon cookie crust and crushed cookies suspended throughout. (Abby Dodge's Sparkling Spiced Pinwheels from the Everyday Baker).
...oodles of salted caramel sauce.

Visit Tuesdays with Dorie, Baking Chez Moi edition, to see what everyone else made.

Tuesday, October 9, 2018

Bettelman - Tuesdays with Dorie

This week, for Tuesdays with Dorie, we made something that "is sometimes translated as bread pudding, but is unlike any bread pudding most of us know", according to author Dorie Greenspan. 

For this recipe, familiar bread pudding ingredients of stale bread (Abby Dodge's delicious Cinnamon Swirl Bread), milk and eggs were combined to make a homogeneous mixture flavoured with cinnamon, vanilla and rum, lightened with whipped egg whites, with fruit folded in (I used pears and dried cranberries).
I made a half recipe and baked it in 5 ramekins. They emerged puffy and golden from the oven and settled upon cooling, as expected. The flavour was good, reminiscent of cinnamon-vanilla French toast, and the texture was dense and moist, described in the book, Baking Chez Moi, as somewhere between a cake and a pudding. It was fine, but not something I will revisit.

Visit here to see what the others made.

Tuesday, September 25, 2018

Basque Macarons - Tuesdays with Dorie

I love finding quick and delicious ways to use up leftovers - egg whites in this case - and this recipe is one of them. The only other ingredients required are almond flour and sugar, and cinnamon if you wish.
The cookies aren't much to look at but they have wonderful texture with a crisp exterior and a moist chewy centre. I wish I had omitted the optional cinnamon to allow the delicate almond flavour to shine...next time. 

The recipe is from Dorie Greenspan's book, Baking Chez Moi, made for Tuesdays with Dorie.