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.