Posts by Friday Baking Project
Apricot Cheesecake
Gourmet magazine / NLD collection to library / small cake for small gathering / barely sweet / unique size / reason for cookie sheet / easy / everything in food processor / room temperature ingredients is key Elements of both recipes were used to create my version of the ultimate Cheesecake. It is, I believe,…
Read MoreDanish Pastry
PRINT Danish Pastry Yield: 2 dozen pastries #of Servings: 12 Method: Laminated Dough Difficulty: Advanced IngredientsThe dough: 2 packages (½ oz / 14 g) active dry yeast½ cup warm water ((102°F to 105°F)1 tsp sugar 4 cups (18.6 oz /527 g) all-purpose flour½ cup (4 fl oz) cold milk1 tbl butter, room temp2 eggs1 tsp…
Read MoreDanish Pastry
Authentic Danish pastry is buttery and flaky, lightly flavored with vanilla and cardamom, and bears little resemblance to the fruit- and cheese-filled rolls labeled “Danish” in most bakeries. It is made from a rich dough layered with European-style butter using the same lamination method —the repeated folding of dough and butter as croissant dough. Because…
Read MoreDouble Chocolate Raspberry Trifle
There is so much to love about this Double Chocolate Raspberry Trifle. Like all desserts presented in a trifle bowl, it’s visually striking—layered, luxurious, and an instant centerpiece on any holiday buffet. Both mousses—Chocolate Velvet and Milk Chocolate—are wonderfully rich, so even the most devoted chocoholic will find that a small serving is deeply satisfying.…
Read MoreHazelnut Financiers
PRINT Hazelnut Financiers Yield: 15 to 16 financiers # of Servings: 12 Difficulty: Easy Ingredients:1 cup (3.2 oz / 90 g) ground hazelnuts½ cup + 2 tsp (2.45 oz / 70 g) all-purpose flour1 ⅔ cup (7.4 oz / 210 g) confectioners’ sugar, sifted ¾ cup (6 fl oz) egg whites, room temperature1 tsp vanilla…
Read MoreHazelnut Financiers
When I was baking out of my porch in Chilmark, Martha’s Vineyard, Financiers were part of my morning delivery to Alley’s General Store, along with an assortment of croissants and the muffin of the day. The recipe I used then dated back to my time at Conversation, a Philadelphia patisserie where we baked three dozen…
Read MoreBittersweet Chocolate Tart
PRINT Bittersweet Chocolate Tart Yield: 1 tart # of Servings: 10 servings Difficulty: Moderate Tart shell:1 recipe Pâte Sucrée Chocolate filling: 4 oz (114 g) 61% chocolate, wafers or chopped3 oz (85 g) 64% chocolate, wafers or chopped 9 fl oz heavy cream 1 vanilla bean, split and scraped3.2 oz (92 g) granulated sugar1 oz (28 g)…
Read MoreBittersweet Chocolate Tart
Thees very unique and absolutely delicious tartlets feature a crispy almond topping, soft cubes of apples, and a small touch of custard on the bottom. The recipe is care of the excellent book, Sarabeth’s Bakery by Sarabeth Levine. Her New York upper East Side and upper West Side restaurants were known for their wonderful baked…
Read MoreApple Bretonne Tartlets
PRINT Apple Bretonne tartletsYield: 6 tartlets # of Servings: 12 servings Difficulty: Moderate Pastry shells:2 recipes Pâte Brisée Apple Filling:4 medium baking apples1 (30 oz)¼ cup (1.75 oz)/ 28 g) granulated sugar1 tsp fresh lemon juice1 tbl (½ oz / 14 g) unsalted butter, cold 1 tbl (.30 oz / 8 g) all-purpose flour½ vanilla bean, split…
Read MoreApple Bretonne Tartlets
Thees very unique and absolutely delicious tartlets feature a crispy almond topping, soft cubes of apples, and a small touch of custard on the bottom. The recipe is care of the excellent book, Sarabeth’s Bakery by Sarabeth Levine. Her New York upper East Side and upper West Side restaurants were known for their wonderful baked…
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