Posts by Pws Builder
Gâteau 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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The Friday Baking Project
Cherry pie
PRINT Cherry Pie Yield: 1 9†pie # of Servings: 8 to 10 Ingredients: 1 recipe Summer Pie Dough Filling: 5 ½ cups sour cherries, pitted1 (about 2 quarts of cherries) 1 ¼ cup (9 oz / 255 g) sugar ¼ cup (1.2 oz / 34 g) cornstarch 2 tbl cherry liquid2 2 tsp fresh lemon juice…
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The Friday Baking Project
July 4th Lemon Tart
PRINT Yield: 6 tarts # of Servings: 10 ngredients 1 recipe P¢te Sucr©e 5 tbl (2.5 oz / 71 g) butter, melted 5 large eggs (8 fl oz)1 cup + 3 tbl (8.5 oz / 241 g) sugar ¼ cup + ½ tbl (2.25 oz / 64 g) sour cream ¾ cup (6 fl oz)…
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The Friday Baking Project
Coconut Cream Pie
PRINT Yield: 1 9†pie # of Servings: 10 IngredientsCrust:1 recipe P¢te Bris©e Filling:1 ¼ cup (10 fl oz) milk ¼ can of coconut milk (â…“ cup) ½ cup (3.5 oz / 99 g) sugar ½ cup (.80 oz / 23 g) flaked unsweetened coconut ¼ cup (1.75 oz / 50 g) sugar ¼ cup (1.25…
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The Friday Baking Project
East 62nd Steet Lemon Cake
PRINT East 62nd Steet Lemon Cake Yield: 1 9 ½â€ cake # of Servings: 10 Method: Creaming IngredientsCake: 3 cups less 2 tbl (13.1 oz / 371 g) all-purpose flour, sifted2 tsp (0.3 oz / 8 g) baking powder ½ tsp (.1 oz / 3 g) salt 1 cup (8 oz / 227 g) unsalted…
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The Friday Baking Project
Triple Layer Cheesecake
PRINT Yield: 1 8†cake # of servings: 12 to 14 Ingredients 2 lb. cream cheese (907g) (Philadelphia brand preferred), room temperature1 ½ cup (11 oz / 311 g) sugar 4 large eggs, room temperature1 tsp vanilla extract ½ cup heavy cream ½ cup + 1 tbl (2.6 oz / 24 g) blanched hazelnuts1, roasted…
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