Posts by Friday Baking Project
Pâte 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 Pâte Brisée 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, and being flourless, desserts suitable for Passover. I am quite certain that all versions trace back to the recipe for…
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…
Read MoreCinnamon Ice Cream
This, along with the Caramel Ice Cream, is one of two truly unique, special ice creams in my recipe collection. It is wonderful on its own, but where it really shines is when it’s paired with an apple or pear dessert. It is helpful to read the blog Ice Cream 101 prior to beginning the…
Read MoreCaramel Ice Cream
This is one of the two very special ice cream recipes in my files. It is extremely smooth, with a rich caramel flavor that is outstanding on its own or as a complement to an apple or pear dessert. The key to this ice cream is cooking the caramel, along with a vanilla bean, to…
Read MoreSimple Syrup
Basic Simple Syrup has a multitude of uses, from sauces, to moistening sponge cake layers, to cocktails. PRINT Simple Syrup Yield: 1 ½ cup # of Servings: 12 Ingredients 1 cup (8 fl oz) cold water 1 cup + 1.5 tbl (8 oz / 227 g) sugar Tools and equipment needed: 1 small saucepan Liquid…
Read MoreRaspberry Sauce
This bright tang of raspberry sauce is a perfect accompaniment to many desserts. Easy to make from frozen raspberries. This freezes so well that I usually make double the recipe and freeze the remainder in ½ pint containers, to be pulled out when needed. PRINT Raspberry Sauce Yield: 1 cup # of Servings: 8 Ingredients…
Read More