Tuesday, July 9, 2019

Roasted Rhubarb with Bitters - Tuesdays with Dorie

This was a delicious variation of a simple recipe for rhubarb roasted with sugar. The Angostura bitters's flavour wasn't as strong as its fragrance but it added complexity and complemented the rhubarb beautifully.
It made a lovely dessert served as suggested with almond cake. 

Recipes for the roasted rhubarb and plain almond cake are from Dorie Greenspan's book, Baking Chez Moi. Visit the TWD blogroll here.

Tuesday, June 25, 2019

Pistachio and Raspberry Financiers - Tuesdays with Dorie

We've made financiers for TWD before, those little French cakes that are rich in browned butter and sugar and include ground nuts and egg whites. This month's variation was made with ground pistachios and included a lone raspberry in each cake.
The fruit was definitely the star with the cake providing buttery sweetness and chewy texture. The only hint that they were made with pistachios was their colour and that was amped up by the addition of (optional) matcha. They went over very well with tasters.

The recipe is from the book Baking Chez Moi, by Dorie Greenspan. Visit here to see what everyone else baked this week.

Tuesday, June 11, 2019

Brioche Ice Cream Sandwiches - Tuesdays with Dorie

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.

Visit here for the TWD blogroll.

Tuesday, May 28, 2019

Cookies-and-Cream Tart(lets) - Tuesdays with Dorie

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.

Tuesday, May 14, 2019

Crackle-Top Cream Puffs - Tuesdays with Dorie

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!

Visit here to see what everyone else made.

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.

Visit here to see what the rest of the group baked.

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.

Check out the TWD blogroll to see what everyone else thought.

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.

Tuesday, February 26, 2019

Dark Chocolate Mousse - Tuesdays with Dorie

This week's Tuesdays with Dorie project was an airy mousse, rich in chocolate flavour. In addition to melting chocolate, whipping cream and whipping eggs, for this recipe, you were also required to make a hot sugar syrup and pay close attention to ingredient temperatures and even then, success was not guaranteed - my sugar syrup got away from me very quickly and had to be made a second time!
The results were worth the effort; it had an intense chocolate flavour but an incredibly light, ethereal texture. I used part of the batch to fill a flourless, souffle-like cake (Chocolate Cloud Roll from The Cake Bible, Rose Levy  Beranbaum) and the combination was sublime. 

There are easier recipes that taste just as good and I would use one of those if I planned to serve the mousse as is but for filling a cake, this is the one I would make, not just for its fabulous flavour and texture but for its stability; it remained beautifully aerated even under the pressure of being rolled within the cake and it sliced cleanly with a hot knife. 

Visit here to see what everyone else thought.

Tuesday, February 12, 2019

Almond Stripes - Tuesdays with Dorie

These were rather plain cookies made with almond flour, all purpose flour, butter, sugar, egg white and optional cinnamon, which I included. Simple though they were, they gave me more trouble than the more complicated recipes we've tackled from Dorie Greenspan's book, Baking Chez Moi!

My first attempt produced a dough that was much too stiff to pipe. I rolled it into small balls and flattened them before baking. I thought I had made a mistake in measuring so I made a second batch. It was the same. An extra tablespoon of egg white loosened it up a little but it was still difficult to pipe. 
The cookies (from both batches) weren't particularly pretty but they had a delicate flavour and crunch and went well with a cup of coffee.

Visit Tuesdays with Dorie to see how the others fared with this recipe.

Tuesday, January 22, 2019

Chocolate-Coconut Tart - Tuesdays with Dorie

This tart was born of the author's craving for an American Mounds bar while she was in Paris. The popular candy bar, similar to Canada's Bounty bar, consists of a moist, chewy coconut filling enrobed in chocolate. Dorie added a sweet and crunchy cookie crust to these components to create this tart.
I made a small tart as only my husband and I enjoy coconut, and enjoy it we did! The filling was creamy and rich in coconut flavour (I loved the trick of toasting coconut in the microwave!) and the ganache topping was smooth and silky. And then there was Dorie's foolproof tart crust. Delicious!

The recipe is from Dorie Greenspan's book, Baking Chez Moi. Visit TWD to see what everyone else made this week.

Tuesday, January 8, 2019

Saint-Pierre Poppy Seed Cake - Tuesdays with Dorie

We're starting the year at Tuesdays with Dorie, Baking Chez Moi edition, with a simple but delicious cake that was a pleasure to make; it required only a couple of bowls, a whisk, and only a few minutes of time and it filled my kitchen with the lovely fragrance of oranges.
We really enjoyed this cake. It was dense but moist with the nutty crunch of poppy seeds and the subtle flavour of orange. This is another recipe from this book that I would make again.

Visit here to see what everyone else baked.