One of this month's TWD picks from Dorie Greenspan's book, Baking Chez Moi, was a recipe inspired by, as Dorie described it, "a bite of chocolate tucked between two pieces of buttered bread.....the taste of childhood". It comprised brioche, chocolate ice cream and salted caramel sauce and it could be as simple or as complicated as you wished with the use of either store-bought or homemade components. I went with homemade.
I made the book's recipe for brioche, baked it in regular loaf pans and used biscuit cutters to create the discs from slices. For a family that loves chocolate, surprisingly, no one cares for it as an ice cream flavour so I made the only one everyone agrees on - vanilla - for the filling.
Quite a bit of time and effort went into making and assembling this dessert and for me it was just OK. I do think my use of vanilla ice cream defeated the entire purpose of this dish; a little chocolate would have been welcome. Regardless, my family enjoyed it.
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You really can't go wrong with Dorie Greenspan's foolproof cookie-like tart crust filled with rich, silky chocolate ganache. That's what formed the basis of this tart so I knew it would be good. Chopped Biscoff cookies mixed into the filling (yay, some local grocery stores finally carry them!) and a schmear of Biscoff cookie spread on the bottom (sadly, I had to use a different brand) provided new twists on this classic.
This recipe was supposed to be made as tartlets but I didn't have small tart pans and used a rectangular pan instead. Based on volume calculations, I needed only two-thirds of the filling but it didn't look like enough when it was in the tart shell. I made another one-third recipe of ganache (without cookies) and poured it on the top. I forgot the salt in both batches so that was sprinkled on at the end.
I thought the flavours and textures came together so well in this tart; there was extra crunch from the cookies and the cookies and
cookie spread added subtle
spice. It was delicious.
Check out TWD to see what everyone else thought of this recipe from Baking Chez Moi.
One of this month's Tuesdays with Dorie's choices was a recipe that I had made before as a component of Profiteroles, ice cream, and hot chocolate sauce, Benoit style. I remembered how much we enjoyed the crunchy-topped choux pastry puffs so I was happy to make them again!
As before, I filled them with Dorie's silky vanilla pastry cream for an extra decadent treat....still delicious!
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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.
Visit here to see what the rest of the group baked.
