Tuesday, April 23, 2019

Double-Chocolate Marble Cake - Tuesdays with Dorie

I love a good marble cake so was quite happy to make this week's Tuesdays with Dorie pick from the book Baking Chez Moi. This one set itself apart from the standard chocolate and vanilla with the addition of white chocolate to the vanilla portion.
I layered the 2 batters in the pan but forgot to swirl through them so my cake was striped rather than marbled but it was delicious nevertheless. It was dense but moist like a good pound cake and though I couldn't detect the white chocolate, it did add complexity to the flavour of the vanilla portion and contributed to its fine, velvety crumb. This was a hit.

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Tuesday, April 9, 2019

Palmiers - Tuesdays with Dorie

It's amazing the things you can do with a package of store-bought puff pastry! I saved half the package from last month's turnovers to make this month's palmiers for Tuesdays with Dorie. Apart from a sheet of puff pastry, all that was required to make these crisp little treats was a little butter and sugar. I followed the bonne idée and made the cocoa variation which had cocoa added to the melted butter.
You're advised to be generous with the sugar both on your work surface and the pastry itself. Apparently I wasn't so these were very cocoa-forward and quite bittersweet, but they did have great texture and were excellent with a cup of coffee.

Visit here to see what the others baked from Baking Chez Moi.

Tuesday, March 26, 2019

Toasted Buckwheat & Chopped Chocolate Sablés - Tuesdays with Dorie

This week's treats from Dorie Greenspan's book, Baking Chez Moi were butter-rich, melt-in-your-mouth cookies with a bit of crunch and an interesting nutty flavor from toasted buckwheat flour. 
The dough was fairly simple to make but the step of toasting and cooling the buckwheat flour took a little time so to save it elsewhere, rather than chilling and re-rolling the scraps of dough, I avoided scraps altogether by using Dorie's trick of putting the dough into ziplock freezer bags (1/2 batch per large bag), rolling it out, chilling it, then cutting it into rectangles.

These cookies shared qualities with both chocolate chip cookies and shortbread but were much more interesting than either one. They were very well received by tasters.

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Tuesday, March 12, 2019

Banana-Chocolate Chaussons - Tuesdays with Dorie

Turnovers were on the "to bake" list this month at Tuesdays with Dorie. These easy pastries were made with store-bought puff pastry, bittersweet chocolate, bananas, brown sugar and butter (which I omitted).
I'm not a fan of the texture of cooked banana and though these were better than I expected, they weren't good enough to convert me. Others enjoyed them while they were warm, but the filling didn't hold up well at all once the turnovers had cooled completely.

Visit here to see what everyone else made.