Posts by Friday Baking Project
The Friday Baking Project
Madeleine
PRINT Yield: 12 madeleine†# of Servings: 6 Method: Modified Creaming Ingredients: 1 cup less 1 tsp (4.5oz / 128 g) pastry or all-purpose flourâ…› tsp baking powderâ…› tsp salt 8 tbl (4 oz / 113 g) unsalted butter, room temperatureâ…“ cup + 4 tsp (3 oz / 85 g) sugar2 egg yolks1 tsp vanilla extract…
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The Friday Baking Project
Marble Poundcake
PRINT Yield: 1 cake # of Servings: 10 Method: Creaming Ingredients: 4 oz (113 g) semi-sweet or bittersweet chocolate, chopped 2 ¾ cup (12.75 oz / 362 g) cake flour, sifted ¼ tsp (.05 oz / 2 g) salt ¼ tsp (.05 oz / 2 g) baking soda 1 cup (8 oz / 226 g)…
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The Friday Baking Project
Orange Pound Cake
PRINT Yield: 1 cake # of Servings: 10 Method: Creaming Ingredients Cake: 3 cups less 2 tbl (13.5 oz / 383 g) cake flour, sifted ½ tsp (.1 oz / 3 g) salt ¼ tsp (.05 oz / 1.5 g) baking soda 1 cup sour cream, room temperature 1 orange, zested 2 tbl orange juice…
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The Friday Baking Project
Sour Cream Coffee Cake Muffins
PRINT Yield: 12 large muffins Serving Size: One muffin Method: Creaming Ingredients Streusel topping: 1 â…” cup (7.1 oz / 201 g) confectioners’ sugar, sifted 1 â…“ cup (6.2 oz / 176 g) all-purpose flour 12 tbl (6 oz / 170 g) unsalted butter, room temperature Nut filling: ¾ cup (5.25 oz / 149 g)…
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The Friday Baking Project
Apple Galette
PRINT Yield: 1 galette # of Servings: 8 to 10 Method: Basic Fruit Pie Ingredients: P¢te Bris©e 2 Filling: ¼ cup (1.75 oz / 51 g) sugar 3 tbl (.8 oz / 22 g) ground almonds 3 tbl (1.1 oz / 31 g) all-purpose flour 6 ½ cups apple slices, from approximately 5 to 6…
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The Friday Baking Project
Apple Crisp
PRINT Yield: 1 pan # of Servings: 6 to 8 Ingredients: Crisp topping: ½ cup (2.3 oz / 64 g) all-purpose flour ¾ cup (5.4 oz / 153 g) firmly-packed light brown sugar 4 tbl (2 oz / 56 g) unsalted butter, room temperature1, cut into pieces ¾ cup (2.5 oz / 72 g) old-fashioned…
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The Friday Baking Project
Ivoire et Chocolat
PRINT Yield: 1 6-inch cake # of Servings: 6 to 8 White Chocolate Mousse Base: 1 cup (8 fl oz) heavy cream 5.6 oz (159 g) Valrhona Ivoire white chocolate 1 Chocolate Souffl© Sheet White Chocolate Mousse: 1 cup (8 fl oz) heavy cream 1 ½ cup (12.65 oz / 359 g) white chocolate mousse…
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The Friday Baking Project
Glorious Brownies
PRINT Yield: 2 brownie pans # of Servings: 24 Ingredients: 6 oz (170 g) semi or bittersweet chocolate (55% to 64%) broken into pieces 1 ½ oz (42 g) unsweetened chocolate (100%), broken into pieces 1.375 cup (11 oz / 311 g) unsalted butter, cut into pieces. 2 ½ cup (18 oz / 510 g)…
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The Friday Baking Project
Pear Tarte Tatin
PRINT Yield: 1 tart # of Servings: 8 to 10 Ingredients: P¢te Bris©e 1 Pears: 7 firm1 Bosc or Anjou pears, (approx. 3 lb 12 oz) peeled, quartered and cored. 6 tbl unsalted butter (3 oz / 85 g), cut into large pieces ½ cup (3.6 oz / 104 g) sugar 1 ½ tbl fresh…
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The Friday Baking Project
Apple Cranberry Sour Cream Pie
PRINT Yield: 9-inch pie # of Servings: 10 Ingredients: P¢te Bris©e 2 Walnut Streusel Topping â…“ cup (2.3 oz / 65 g) granulated sugar ¼ cup (1.75 oz / 50 g) light brown sugar ½ cup + 2 T (3 oz / 85 g) all-purpose flour 2 tsp cinnamon (.20 oz / 4 g) ½…
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