Wednesday, August 30, 2017

Coconut-Passionfruit Ice Cream Sandwiches

End of summer means many different things to me, mostly good things, but also one I don't look forward to, one of my most dreaded household chores, defrosting the deep freezer! But it must be done to make way for all of the gorgeous local produce I freeze every year.

I decided to treat myself to something a little special after surviving this year's ordeal ;)! I was inspired by the container of passionfruit curd, left over from this White Gold Passion Genoise and destined for the freezer, and the amount of space I'd created in that appliance, enough to now comfortably house my ice cream maker's freezer bowl. A batch of one my favourite ice creams was in the cards.
Passionfruit curd forms the base of this ice cream. All you have to do is blend in some cream, milk, a little sugar and vanilla bean paste and churn. It's as easy as that and results in an incredibly smooth and creamy ice cream with pure passionfruit flavour: tart, fresh and tangy.
In defrosting the freezer, I always come across ingredients I forgot I had that need to be used soon. I knew the unsweetened coconut I found would pair perfectly with my ice cream, especially in cookie form. These too were easy to make with all of the ingredients added to the food processor before being rolled out, chilled and baked (a process I altered slightly from the original recipe).

These sandwiches were completely delicious. The cookies had good coconut flavour, weren't very sweet, stayed remarkably crunchy and complemented the ice cream perfectly. It's a special combination that will be repeated.

If you would like to make these tropical treats for yourself, the recipes can be found here:

Pure Passion Ice Cream is surprisingly from a book devoted to pastry, The Pie and Pastry Bible by Rose Levy Beranbaum. The recipe for passionfruit curd is included but I made mine for another project from Rose's Heavenly Cakes. Coconut Crisps from The Baking Bible by Rose Levy Beranbaum are the cookies I used to sandwich that delectable ice cream. The recipe is also available here.

I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray. 

Tuesday, August 29, 2017

White Gold Passion Genoise

The White Gold Passion Genoise was one of the recipes that drew me to Rose Levy Beranbaum's book Rose's Heavenly Cakes. In the author's words, "it's a glorious combination of white chocolate and passion fruit". How could I resist? When I saw the five pages of instructions, I thought perhaps I could after all but I do love a baking challenge!
There were a few components to tackle: the genoise; passionfruit syrup to moisten and flavour the cake; passionfruit curd filling; white chocolate-cream cheese buttercream. Some of the parts were a bit tricky for me to make. I've baked my share of rubbery genoise with flour pellets speckling the bottom and I've witnessed what overheating the white chocolate custard base for the buttercream does to it but everything went well this time since I paid close attention to those five pages of helpful hints and tips.
I made the cake the first time for my birthday a few years ago - yes, I bake my own birthday cakes - and thought it one of the most delicious things I had ever tasted. I deviated slightly from the original recipe this time and created a 4-layer cake with a double recipe of genoise and syrup and 1.5x the buttercream. I used an entire package of frozen passionfruit purée for the curd, about twice what was needed so there was plenty left over (for one of my favourite frozen desserts).
This cake captured all of the deliciousness of the original. The vanilla sponge was light and moist and imbued with the tartness of passionfruit, and the zingy passionfruit curd filling was the perfect foil for the delicate but rich white chocolate cream cheese frosting. Every bite was sheer bliss.

As with most frosted layer cakes, this one did require a little bit of planning but the experience of eating it made it well worth the time and effort of making.


I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray. 

Tuesday, August 22, 2017

Double-Corn Tea Cake - Tuesdays with Dorie

My latest endeavor from Baking Chez Moi was quite an interesting cake made with corn flour and fresh corn niblets. I'd never baked with corn flour before and wasn't sure what to expect.
It didn't rise that much for me so it was a little dense but it was fine-crumbed and moist and was a really pretty shade of yellow. The corn kernels were sweet and chewy, almost like dried fruit, but with concentrated corn flavour. It was a nice little cake but I wish I had followed Dorie's bonne idée and added nuts and cranberries for more flavour and to cut the sweetness.

Visit TWD to see the other members' bakes.

Tuesday, August 8, 2017

Profiteroles, Ice Cream and Hot Chocolate Sauce, Benoit Style - Tuesdays with Dorie

This month at Tuesdays with Dorie, a rather elaborate dessert from Baking Chez Moi was chosen as one of our projects. It was composed of vanilla pastry cream-filled choux pastry puffs, vanilla ice cream and bittersweet chocolate sauce...a little daunting with all of those components but many could be made ahead.
I decided to try the crackle-top variation of the profiteroles that included a thin sugar cookie baked atop each puff that added a bit of sweet crunch to every bite. Filled with rich vanilla pastry cream, they were so good I didn't think they needed anything else but that wasn't the chosen recipe so I forged ahead and made the chocolate sauce and (bought) ice cream.

This was an impressive dessert that everyone really enjoyed and I would make it again.

Visit here to see what everyone else made.