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.

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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.

Tuesday, July 25, 2017

Lavender Galettes - Tuesdays with Dorie

Lavender tends to be a polarizing ingredient in my family - Dorie's Spiced Honey Cake tasted strongly of it and was not a hit - so I wasn't sure how well these would go over. The fussiness of cutting individual parchment rectangles and thinly rolling a sticky dough in humid weather didn't add to their appeal.
So I was happy that they went over quite well. They were wafer thin, crisp and flaky like a rich cracker, and delicately flavoured with orange and vanilla with lavender as a subtle back note. There were some who would have preferred them sweeter but I liked them just as they were.

Tuesday, July 11, 2017

Martine's Gâteau de Savoie - Tuesdays with Dorie

This week's pick from Baking Chez Moi was from the "Simple Cakes" chapter. Baked in a bundt pan, this light, airy (almost fat-free) cake, with its lovely vanilla flavour, relied solely on eggs, with whites and yolks whipped separately, for its leavening.
I made a few changes to the recipe: I reduced the sugar by 100g and used a lower-protein cake & pastry flour. I also successfully baked it in a 10-cup pan which was smaller than recommended. The cake did rise above the top of the pan but the batter didn't spill over.
It had an interesting texture with a fine, even crumb that appeared to be quite moist but was actually a little dry, probably the effect of some of my changes. Fortunately, like the sponge cake that it is, it had the ability to absorb liquid without disintegrating so Dorie's roasted strawberries made an excellent accompaniment.