Posts by Pws Builder
The Friday Baking Project Apple Strudel
PRINT Apple Strudel Yield: One 11-inch strudel of Servings: 6 Ingredients: 1 package phyllo dough, defrosted overnight ¾ cup (3.25 oz / 92 g) dried breadcrumbs 2 tbl (1 oz / 28) unsalted butter 4 cups baking apple1 slices, from 3 to 4 apples 2 teaspoons fresh lemon juice 1 tbl grated lemon rind ½…
Read More
The Friday Baking Project
Crumb Topping
PRINT Yield: 1 ¾ cups # of Servings: 28 Ingredients: 1 â…” cup (7.1 oz / 201 g) confectioners’ sugar, sifted1 â…“ cup (6.2 oz / 176 g) all-purpose flour 12 tbl (6 oz / 170 g) unsalted butter, room temperature Pre-recipe preparations: Cut up butter into chunks and let come to room temperature. Directions: In medium…
Read MorePavlova
We have used several types of meringue in Friday Baking Project desserts – nut meringue in Dacquoise, Italian Meringue in Baked Alaska and Swiss Meringue in buttercream. This week we delve into Pavlova, the queen of baked meringue desserts and a perfect ending to a spring or summer meal. It features a crisp on the…
Read MoreChocolate Truffle Cake
This intensely chocolate cake originated from an all-day baking session in my home kitchen with an old friend. We were working to recreate the rectangular Chocolate Tile Cake from a long-gone Greenwich Village restaurant, La Tulipe. The process presented many challenges, including maintaining even, straight lines during the assembly of the free-form rectangle, and shaping…
Read MoreBête Noire
For the second installment of the French-style chocolate cake search I returned to my baking book library and came upon one with an eye-catching title – Growing up on the Chocolate Diet by Lora Brody. It’s been on the shelf for years with one page bookmarked, the recipe for Bête Noire. I vaguely remember being…
Read More