Posts by Pws Builder
Bread Pudding
PRINT Bread Pudding Yield: 1 pudding # of Servings: 8 to 10 Difficulty: Easy Ingredients 1 loaf day old challah ½ cup (2.7 oz / 75 g) golden raisins, or dried cherries1 cup (8 oz / 227 g) unsalted butter, room temperature 1 qt. (32 fl oz) milk1 cup (8 fl oz) heavy cream1 vanilla…
Read MoreChocolate Madeleines
PRINT Chocolate Madeleines Yield: 12 madeleine # of Servings: 6 Ingredients: 7 tbl (3 ½ oz / 99 g) butter 3 ½ oz chocolate, 56% to 61%, wafers or broken up into pieces, melted ¼ cup + 1 ½ tsp (1.35 oz / 39 g) all-purpose flour 1 cup less 4 tsp (3.5 oz /…
Read MoreRaspberry Orange Trifle
PRINT G¢teau Favorite Yield: 1 8-inch trifle # of Servings: 10 Ingredients: Fruit: Custard: Finishing: Special tools and equipment needed: Pre-recipe preparations: Directions: Making the custard: Assembling the trifle: Finishing: Notes: 1 Italian ladyfingers, such as the XXXX brand, are firm biscuits often used in Tiramisu.
Read MoreRaspberry Orange Trifle
Trifle can be traced back to mid-nineteenth-century England as a dessert consisting of biscuits soaked in wine, layered with custard, and topped with whipped syllabub–a sweet cream with added acid. Today there are countless versions of Trifle, many incorporating fresh berries for color and taste. In the place of the original biscuits many recipes use…
Read MoreGâteau Favorite
PRINT G¢teau Favorite Yield: 1 7-inch cake # of Servings: 10 to 12 Ingredients: Chocolate Souffl© Sheet: Nut meringue: Ganache: Special tools and equipment needed: Pre-recipe preparations for Chocolate Souffl© Sheet: Directions: Chocolate Souffl© Sheet Pre-recipe preparations for the Nut Meringue: Nut Meringue: Chocolate Ganache: Assembly: Finishing:
Read MoreGâteau Favorite
This wonderful g¢teau is an example of how the addition of a single element to a classic cake elevates it to another level. In this case we add a layer of flourless Chocolate Souffl© Sheet to our Dacquoise, serving two purposes. One, it provides additional complexity, with the soft and tender cake layer beautifully contrasting…
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The Friday Baking Project
Triple Chocolate Mousse
PRINT Triple Chocolate Mousse Yield: One 6-inch mousse Number of servings: 6 to 8 Special equipment required for each of the three mousses and the assembly: Pre-recipe preparations for each of the three mouses: Chocolate Velvet Mousse:Ingredients: ¼ cup (2 fl oz) heavy cream 6 oz chocolate, 55% to 64%, wafers or broken up. ¼…
Read MoreHoney Cardamom Pound Cake
PRINT Yield: 9†loaf # of Servings: 8 Method: Creaming Ingredients 1 ½ cup (6.85 oz / 194 g) cake flour, sifted ½ tsp (.05 oz / 2 g) baking powder ½ tsp, scant (.05 oz / 2 g) salt1 tsp ground cardamom 16 tbl (8 oz / 227 g) unsalted butter, room temperature1 cup…
Read MoreMeringue Bombe
PRINT Meringue Bombe Yield: 1 8-inch dessert # of Servings: 8 to 10 IngredientsMeringue: 4 egg whites (4 fl oz)1 pinch salt1 tbl (.30 oz / 9 g) cornstarch1 cup (7 oz / 198 g) sugar 2 tsp vanilla extract1 tsp fresh lemon juice Whipped cream: 2 cups (16 fl oz) heavy cream3 tbl (.80…
Read MoreMeringue Bombe
Working at the Harborside Inn in Edgartown my first summer on Martha’s Vineyard I had heard about a unique restaurant in Menemsha on the other side of the island. The Beach Plum Inn, had two seatings, a view of the sunset, and offered a rotating menu of four entrees each evening. When making a reservation,…
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