The baking is going fast and furious this week. Instead of taking a week and a half to do 3 challenges, I have gotten 3 done in 4 days! OK, not *quite* done, but I did get the baking bit done yesterday and now have to do the filling and tasting. Unfortunately, I didn’t get… Continue reading Eclairs
When I first heard about the next challenge, I thought they said Queen’s Alman. I thought, “Wait, isn’t that an English country dance?” Turns out they said ‘kouign amann’, a French caramelized-sugar buttery pastry. This recipe looks like there’s a lot of butter and flour and folding to make puff pastry…which I kind of enjoy… Continue reading Can I Have This Dance…or a Roll?
This week’s challenge is about pastry! Short crust pastry, puff pastry, yeast pastry…but filling it with savory goodness instead of sweet. The first challenge is a meaty pastry and I thought I’d start with shepherd’s pie pasties (my favorite!), and I think it’ll be fairly easy and delicious. I’m betting I can get the big… Continue reading Savory Meat Pastries
This next cake is something that my son will love. Lots of layers. Chocolate. Buttercream. Caramel. So the first thing you have to do is make the caramel. This I’ve tried a couple times and gotten frustrated, but patience is the key. This is not quick. You will need to take about 20-30 minutes to… Continue reading Hungarian Dobos Torta
This next challenge seems extremely fussy. Custard. Jam. Genoese sponge. Fondant. Marzipan. Whipped cream…SO MUCH STUFF! But like my Dad taught me about tackling huge projects…like eating an elephant…you just have to take one bite at a time. I found the recipe on the BBC web site here. Weirdly, they put the steps in an… Continue reading A Prinsesstarta Challenge
The second attempt was much more successful. As I said, I used the Food & Wine recipe for Chocolate Babka, but skipped the wafer cookies and honey for the filling, and never got around to making the glaze. The yeast proofed nicely (albeit a little slowly) and after refrigerating, the dough was a delight to… Continue reading European Bake: Babka Part Two
This week’s challenge is about making recipes from the Continent. First up, a challenge to bake an old-world style of cake; one made with yeast, not baking powder, which was invented as recently as the 1850s. Prior to that, all cakes had to be made with yeast to get the rise. The trick is to… Continue reading European Yeast Cake: Babka
The next adventure in Pies and Tarts week–and the final challenge this week–is Tiered Pies! The Show Stopper challenge was for the contestants to create 3 or more tiers of pies–any flavor and any crusts. Tiers? Yeah, that’s not happening. It’s crazy-season and we’re going to be in and out for the next few weeks… Continue reading Hot Crust Pastry