Baking a lot of Cannelés these days. Trying to perfect this specialty from Bordeaux, France.
Bought both copper and aluminum molds and used melted beeswax instead of butter to coat the molds.
So far my recipe looks like this but I’m modifying it at every try.
Next step? Buy more molds 🙂
400g Confectioner Sugar
100g Sugar (mixed with the milk)
100g Butter (browned and filtered gives 80g really)
8g Vanilla Extract
(for about 20 Cannelés)
Chocolate Cake with Coffee Meringue
(Dark Chocolate Ganache + Salted Milk Chocolate Glaze)
Not baking much this summer but it was a co-worker’s 30th birthday so I thought I’d make a cake. Something to celebrate.
Potluck at work. Thought I’d make something 🙂
Pralines buttercream cake with chocolate glaze, spicy tuiles, and nougatine.
I wanted to do something bright and fiery for my next cake 🙂
Vanilla Genoise, & Butter Cream with homemade Blueberry preserve filling. Mirror Glaze & Sugar Rocks
I finally have the right pan for that cake so no more excuses 🙂
Thought I would try to make Fruit paste. Strawberry first then Lime. Also made a Lemon Cake filled with Lemon Cream and covered with Meringue. Some Sugar Work for the decoration…
(Isomalt baked between two sheets of Teflon and transferred to a thin layer of meringue for the top decoration)
Recipe from my new book; “Payard Desserts”
Components: Rice Crispy Disks, Chocolate Chantilly, Chocolate Phyllo, Caramelized Nuts and Caramel Sauce
Feb 25th, 2017
Making Elephant Ears. Also some almond cookies with some left over dough…
Feb 22nd, 2017
The apples are baked for ten hours then chilled for ten more hours.
The hazelnut sweet dough recipe is from Pierre Hermé