Posts by Friday Baking Project
Budapest Coffee Cake
Budapest Coffee Cake features layers of a luscious sour cream cake batter with a brown sugar and chopped walnut filling. In the original recipe, from 1974’s Maida Heatter’s Book of Great Desserts, there were four layers of cake and three of the filling. To achieve the four layers of cake batter, meant spreading the layers…
Read MoreChocolate Mousse Torte
This torte, from legendary baking book author Maida Heatter, was awarded the New York Times Dessert of the Year Award in 1972. Much has changed in the world of food since then, but this torte remains a wonderful dinner party dessert for chocolate lovers. In this unique creation, part of the mousse is baked in…
Read MoreInstructions for Budapest Coffee Cake
Print Chocolate Mousse Torte Yield: One 9†pie pan # of Servings: 8 to 10 Ingredients8 oz chocolate1 tsp instant coffee (optional) ¼ cup boiling water2 8 egg yolksâ…“ cup sugar (2.4 oz / 68 g)1 tsp vanilla extract 8 egg whites Pinch saltâ…“ cup sugar (2.4 oz / 68 g) 1 ½ cups heavy cream …
Read MoreBudapest Bundlettes
Print Budapest Bundlettes Yield: 6 bundlette cakes # of servings: 6 Method: Creaming Ingredients Nut filling: ¼ cup + 2 tbl (5.25 oz / 149 g) firmly packed dark brown sugar 1 tsp (.15 oz / 4 g) ground cinnamon 1 ½ tsp (.1 oz / 3 g) cocoa powder 1 ½ tbl (.6 oz…
Read MoreThe Friday Baking Project Kugelhopf
PRINT Yield: 1 9†Kugelhopf # of Servings: 10 Ingredients: ½ oz (2 envelopes / 5 tsp) active dry yeast ¼ cup warm water, 102 °F to 108 °F 4 cups less 2 tbl (18 oz / 510 g) bread or all-purpose flour ¼ cup + 1 tbl (2.3 oz / 65 g) sugar1 ½…
Read MoreKugelhopf
The April Viennoiserie series finishes with Kugelhopf, a wonderful yeast bread whose exact European origins are as unclear as the name itself. Looking through various old Austrian, German, and French baking books one sees Gugelhupf, Gugelhopf, Guglhupf, Kouglof, and Kugelhupf. While the “correct” spelling remains a mystery, it became clear during my research that there…
Read MoreBrioche
Brioche and croissant are both Viennoiserie (breakfast pastries) but the preparation is quite different. Croissant dough calls for multiple folds of a simple yeast dough and butter (lamination) for its distinctive flakiness, while Brioche owes its softness and tenderness to the butter and eggs that are added directly to the dough. It is an extremely…
Read MorePain aux Raisins
Before opening my retail pastry shop in Vineyard Haven, I baked for an extended summer season out of the porch of my house in Chilmark. In addition to producing desserts for several island restaurants, a daily assortment of Viennoiseries came out of my commercial convection oven. While they were primarily sold at Alley’s General Store,…
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The Friday Baking Project
Pain au Chocolat
PRINT Yield: 7 to 8 # of servings: 7 Ingredients 1 recipe Croissant 6 oz chocolate, 55% to 71% 1 egg, lightly beaten Special equipment needed: Pre-recipe preparations: Directions
Read MorePain au Chocolat
Pain au Chocolat combines two of the world’s best food creations; croissant and chocolate. Pastry shops use a 3-inch piece of chocolate, called a baton, for their pain au chocolat. For the home baker, slivers of chocolate cut from your favorite semi or bittersweet chocolate bar work fine. A warm pain au chocolat, where the…
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