Posts by Friday Baking Project
Making Ice Cream 101
While there are some very good ice creams available in the market, nothing beats the taste and texture of homemade. Making ice cream at home used to involve a large machine with a bucket for the mixture and an outer container that held crushed ice and rock salt. Now with lightweight and relatively inexpensive machines…
Read MoreChocolate Ice Cream
There are so many chocolate ice cream recipes, this is my favorite so far. From the excellent Culinary Institute of America text Baking and Pastry Mastering the Art and Craft. In addition to reading the blog Ice Cream 101 prior to beginning the recipe, you should read the procedures below from start to finish. This…
Read MoreNut Torte
One of the keys to Passover Seder desserts is to focus on recipes that don’t require a major substitution for flour. For The Friday Baking Project’s inaugural Passover blog, I present two recipes that fit that requirement. The first, the subject of this blog, is a simple, yet delightful Nut Torte that can be made…
Read MorePastry Cream
Pastry Cream Pastry Cream or Crème Pâtissière is one of the fundamental creams in French pastry.  In a pastry shop, a fresh batch of pastry cream will be made every morning and used in fruit tarts, Éclairs, cream puffs, and napoleons (mille-feuille). In Seven Layers, my Martha’s Vineyard pastry shop, we also used it in…
Read MorePâte Brisée 2
This recipe makes enough dough to allow for decorative crimpled edge in a 9-inch Pyrex pie dish. It is also enough for a large fruit galette. The dough can be completed totally in the food processor but I prefer to do the last step, adding the cold water, by hand to achieve better control and…
Read MorePâte Brisée 1
This classic pastry dough recipe is enough for the Pear Tarte Tatin or a small galette. The dough can be completed totally in the food processor but I prefer to do the last step, adding the cold water, by hand to achieve better control and avoid adding too much liquid. PRINT P¢te Bris©e 1 Ingredients:…
Read MoreBasic Sponge Sheet (2x recipe)
This excellent multi-purpose recipe from Paula Peck’s The Art of Fine Baking is perfect for cake roulades (jelly rolls) as it is cooled in the pan and still remains pliable, without the need for turning out onto a tea towel as with some jelly roll recipes. It also works extremely well for cut-out circles or…
Read MoreBasic Sponge Sheet
This excellent multi-purpose recipe from Paula Peck’s The Art of Fine Baking is perfect for cake roulades (jelly rolls) as it is cooled in the pan and still remains pliable, without the need for turning out onto a tea towel as with some jelly roll recipes. It also works extremely well for cut-out circles or…
Read MoreChocolate Soufflé Sheet
Multiple variations of this recipe have appeared over the years in culinary magazines, baking books, pastry chef’s collections, and home bakers’ recipe files. It serves as the base for tortes, chocolate roulades, layered rectangular cakes (pav©s), and being flourless, desserts suitable for Passover. I am quite certain that all versions trace back to the recipe…
Read MoreVanilla Ice Cream
This classic ice cream pairs well with many types of fruit desserts. It is helpful to read Ice Cream 101 prior to beginning the recipe. PRINT Vanilla Ice Cream Yield: 3 cups # of Servings: 10 Ingredients 2 ¼ cup (18 fl oz) heavy cream ¾ cup (6 fl oz) milk â…“ cup (2.3 oz…
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