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

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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