The November Daring Baker’s challenge took us for a ride! Luisa from Rise of the Sourdough Preacher challenged us to make Paris-Brest, a beautiful pastry celebrating the Paris-Brest bicycle race.
So I decided to join the Daring Bakers, a monthly baking challenge, as I thought that it would encourage me to try baking things that I wouldn’t have thought of on my own. I was right! My first challenge was Paris Brest, a choux pastry dessert filled with a praline cream. It was invented to commemorate the Paris-Brest bicycle race and the circular shape, made with pâte à choux, is meant to resemble a bicycle wheel. I would have thought to make other choux pastry desserts, but most likely eclairs or profiteroles, not Paris Brest, so this was a good challenge for me. (more…)
This recipe took a couple of go’s to get right, the first time I made them, the tarts were delicious but the frangipane sort of exploded and spread everywhere, they tasted good but looked a mess. I was determined to get them right and not be defeated by a tart; so I tried again with a few tweaks and they turned out beautifully! (more…)
One of the problems with making your own ice cream is what to do with all the leftover egg whites. Meringue is the obvious option but I am not a massive meringue fan and although I have never had any problems making it in the past, with the crappy oven I currently have I just can’t seem to get the temperature right for meringue; it goes from being too hot so that it burns, to too cold so that it doesn’t cook at all, with no middle ground or temperature sweet spot. (more…)
When I am bored, I bake. Earlier on in the week I was in one of those moods where I just don’t know what to do with myself when I realised that it had been far too long since I last made a cake; I wasn’t in the mood for something fussy, or iced, or complicated. I wanted a simple, rustic, hearty cake, this fit the bill exactly. Toscakaka is a traditional Swedish cake comprised of a light, buttery, moist vanilla sponge topped with an addictive, gooey, crunchy, caramel almond praline. It is delicious with coffee, but equally good served warm with some vanilla ice cream. (more…)