Posts by Friday Baking Project
Individual Crème Caramel
PRINT Individual Crème Caramel Yield: 7 individual crème caramels # of Servings: 7 Ingredients: For the molds ⅔ cup (4.7 oz / 133 g) granulated sugar3 tbl water¼ tsp cream of tartar Custard: 1 ¼ cup (10 fl oz) heavy cream1 ¼ cup (10 fl oz) milk2 tbl (.9 oz / 25 g) sugar1 vanilla…
Read MoreIndividual Crème Caramel
Crème Caramelis a French baked custard dish that delights with a silky-smooth texture as well as the wonderful interplay of the caramel with the vanilla infused custard. The smooth texture is the result of it’s gentle baking in a water bath. The soft caramel on top is derived from lining the soufflé dish with caramel…
Read MoreChocolate Chunk Cookies
This recipe, from San Francisco’s legendary Dandelion Chocolate, is perfect for those who love a substantial cookie with bittersweet chocolate chunks. I use 72% chunks from O Organics, but any bittersweet or semisweet chocolate will work. These cookies stay delicious for a few days but are absolutely sublime when warm. PRINT Chocolate Chunk Cookies Yield:…
Read MoreThin and Crisp Chocolate Chip Cookies
I learned two things during our chocolate chip cookie research project. First, there are far more variations than I had imagined—cakey, soft and chewy, crisp and chewy, and thin and crispy, to name a few. Second, searching for the “ultimate” cookie is a fool’s errand; everyone has their own favorite type, and there are excellent…
Read MoreSeven Layer Cake
PRINT Seven Layer Cake Yield: 1 8” cake of Servings: 12 to 14 Difficulty: Advanced Ingredients:Butter Sponge Cake:12 tbl (6 oz / 170 g) melted 1 cup + 2 tbl (5.25 oz / 140 g) pastry, or all-purpose flour2 tbl less ½ tsp (.75 oz / 22 g) potato or corn starch 9 egg yolks1.5 tsp…
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The Friday Baking Project
Cocoa White Chocolate Chunk Cookies
PRINT Cocoa White Chocolate Chunk Yield: 18 cookies # of Servings: 18 Method: Creaming Difficulty: Easy Ingredients: 1 cup (4.65 oz / 132 g) all-purpose flour½ tsp baking soda¼ tsp salt ½ cup (4 oz / 113 g) unsalted butter, room temperature½ cup (3.5 oz / 99 g) granulated sugar½ cup (3.5 oz / 99…
Read MoreCocoa White Chocolate Chunk Cookies
In these unique and delicious cookies, the bittersweet chocolate base provides a perfect counterpoint to the white chocolate chunks. A high-quality white chocolate is essential for the best flavor. This cookie was a customer favorite at my pastry shop, Seven Layers, because it held up well against the Martha’s Vineyard humidity. We would make a…
Read MoreGinger Pear-Cranberry Streusel Pie
I was looking for a new and unique Thanksgiving pie recipe when I came across this Ginger Pear-Cranberry Streusel Pie in a book from the chefs at America’s Test Kitchen. These are the people who will try a recipe twenty times to get it right. And, in this case, they did! The two fall fruits…
Read MoreGinger Pear-Cranberry Streusel Pie
PRINT Ginger Pear-Cranberry Streusel Pie Yield: 1 9” Pie # of Servings: 8 to 10 Difficulty: Moderate Ingredients: 1 recipe Pate Brisée Pears 3 lb (1.4 kg) pears, Bartlett of Bosc, ripe but firm 2 tbl (.9 oz / 26 g) sugar Streusel Topping ¾ cup (3.75 oz / 106 g) all-purpose flour ¼…
Read MoreIndividual Apple Galettes
Fruit galettes have so much going for them — they’re easy to make, have a rustic charm, and can be any size or shape you desire. Turning last year’s Apple Galette into these delightful Individual Apple Galettes is simply a matter of rolling out the pastry dough, cutting it into small circles, adding the filling,…
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