So the next challenge, a technical challenge, is a French dessert called Les Religieuses. It’s choux pastry filled with creme patisserie and topped with chocolate ganache, then stacked and decorated with whipped cream. It’s supposed to look like a little nun. Or a Webble-Wobble. I found the recipe at the BBC page again (of course)… Continue reading Oh, Unholy Mess
Americans, of course, snicker at the name, but I can’t laugh too loudly since my Dad’s name is Dick. Then I just imagine him with a bad rash or something…maybe I’ll change its name to Bespeckled Richard. Getting ready for this recipe has been quite the ordeal. Besides finding the right recipe–which I looked at… Continue reading The Infamous Spotted Dick
As I mentioned before, I don’t put myself on the time limits that are used for the competition, so it might be days between part 1 and part 2 of a single episode. This is one of those challenges–it’s part 2 of the European Sweet Breads. I had a short list of things I was… Continue reading Kanelsnurrer!
The next challenge–the showstopper for the sweet breads week–is European Sweet Buns. They want two different varieties. Most of the contestants made a brioche, which needs to be chilled and rise for 8-12 hours. I am very keen to make a brioche, so I’m going to try that. I also want to try to make… Continue reading Snail Buns
The next challenge is to make a tea loaf. This is a sweet, yeasted bread, best made in a loaf tin to ensure structure and even baking. Several of the varieties that were made by contestants were really inspiring–gosh, wouldn’t you know it, several made CHAI FLAVOR! Did I mention I love chai? I found… Continue reading Time for Tea and Loafing Around
Hello, baking fans! I’m still talking to myself, I know…but I’m keeping track. I have done a bit of baking here and there, but not a great deal of following the program as much. I was away in Wisconsin for a couple weeks, and when I got back, it was organizing things to get ready… Continue reading Long Hiatus
This next challenge is “tray bakes” aka bar cookies! I have two things that make this perfect timing. First, I’m having some friends over this weekend that can help me eat up the goodies. Secondly, a couple weeks ago, I displayed my art stuff at an event at a community college (for a private event–not… Continue reading Bar Cookies!
This “showstopper” filo dish forced me to break a rule. I admit it, I used packaged filo. I made my own filo before and it was frustrating and ended badly. Now, I could have used smaller pieces of filo–rolled out pizza-size dough, rather than table-size sheets–but I’ve decided to file it under “been there, done… Continue reading Filo Again
I got through two challenges in two days and forgot to blog about the first one, so I’m going to combine the efforts in one post. First challenge is a double-crusted fruit pie. I got some Fuji and Granny Smith apples at the store and sliced up about 6 of them–4 Fuji, 2 Granny. I… Continue reading A Pair of Pies
CUE THE MUSIC! We’ve been having a heat waaaaaave…a tropical heat waaaaaaaave… OK, not a tropical heat wave…just a regular one. The thing is, most people living in the upper left corner don’t have air conditioning in their homes, so baking when it’s already 90 degrees in the kitchen makes you tired before you even… Continue reading Petit Fours: A Duet in 3 Parts