Raspberry Orange Trifle

By Pws Builder | December 13, 2023
A trifle with raspberries and whipped cream.

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…

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Gâteau Favorite

By Pws Builder | December 5, 2023

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:

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Gâteau Favorite

By Pws Builder | December 5, 2023
A cake with a slice taken out of it.

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

By Pws Builder | November 1, 2023

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…

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Honey Cardamom Pound Cake

By Pws Builder | September 6, 2023

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…

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Meringue Bombe

By Pws Builder | August 10, 2023

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…

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Meringue Bombe

By Pws Builder | August 10, 2023
A bundt cake with powdered sugar on top.

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

By Pws Builder | July 11, 2023

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
Coconut Cream Pie

By Pws Builder | May 31, 2023

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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