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…
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.
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