Category Archives: Pastries

Super Blood Wolf Full Moon

  • Hike along th South Mesa Trail near Boulder, Colorado
  • Photos of the Full Moon from last night
  • Also, trying out my new bread machine (Zojirushi Home Bakery Virtuoso) with this recipe

Flour                  447g Bob’s Red Mill Artisan Bread
Water                260ml
Heavy Cream 40ml Horizon Organic
Salt                       10g Morton Sea Salt
Yeast                     9g SAF Red Instant Yeast
Salted Butter  45g European Style Salted Butter
Diastatic Malt Powder 10g King Arthur

 

 

Lemon Cake and Orange Tuiles

One of my favorite pastry chef just turned 30 so I figure it would be a good opportunity for me to bake something for the party. I believe she was pleased.
The stripes on the side are a bit more subtle than I wanted though.

Lemon zest genoise filled with a mix of lemon buttercream and lemon cream.
Top with yellow almond paste and orange tuiles.

I also made some meringue, sugar work and other tuile cookies but ended up not using any of that really.

Orange Tuiles:

Thin 3 inch tall sides made of genoise + tuiles dough (up side down here)

After filling, placing the side around the cake and topping with almond paste:

Final touch with lemon drops and some orange tuiles 

Friendsgiving 2017

Apparently “Friendsgiving” is a thing.
Baking “Date & Pecan” Pie & Lemon Meringue Pie.

I followed this recipe which is pretty good: http://www.foodandwine.com/recipes/brown-butter-pecan-pie-espresso-dates

As always for the Lemon Pie I used Pierre Hermé’  sweet dough & lemon cream recipe and added Swiss meringue on top.

Chouquettes

Trying out Christophe Adam’s recipe for Choux Pastry.  Cooked at 350F for 30 minutes.

Milk – 320ml
Water – 320ml
Salt – 8g
Sugar – 24g
Butter – 320g
Vanilla – 8g
Flour – 320g
Eggs – 560g (10)

I’ll try a slightly softer dough next time (either more milk or more eggs) – Also need to crack the oven door open after maybe 20 minutes to remove the steam and see how it goes…

Wahoo Crudo with Popcorn Crema and Serrano Vinaigrette

Some cooking from last week…

Upping my game a notch (date night) – The original recipe is from Food & Wine under “Striped Bass Crudo with Popcorn Crema and Shishito Vinaigrette”.

I found some Wahoo fish instead and thought I’d spice things up (literally) by swapping the Shishito pepper with Serrano…

Also made some Lentil Purée with Cilantro (Bon Appétit mag) and Flatbread and a nice Salted Caramel / Chocolate tart for desert.

The wine pairing was Maipe Torrontes from Mendoza, Argentina. Pretty happy about my selection on that note.

Note: The food was the highlight of the evening really 😉

Also, more Cannelés. This time I added some raisins & rum.