Yesterday I had an urge to make a dessert rather than a cake. On Friday evening to celebrate the start of half term for the children we splashed out and took them for a pizza. Well true to form D had spaghetti Bolognese rather than pizza, a true pizza snob he only likes homemade pizza baked at home! however when it came to desserts both children opted for the profiteroles filled with icecream and topped with hot chocolate sauce. The problem with children growing up is that they now eat adult meals, long gone are the childrens meal deals incorporating a dessert and a pud! So when it came to dessert I felt the need to refrain from the special of the day and convinced myself that I would be able to do a better job of it.
And so yesterday I made an almond and orange cake, (so moist it was almost dripping!) served warm with icecream. We ate it for dessert after a delicious cauliflower, chicken, bacon and mushroom pasta bake.
I used 250g of ground almonds with 50 g of plain flour with orange zest, butter and sugar, and when baked pour over an orange juice syrup and leave to cool slightly before serving. I recommend this for after a dinner party. And for the money I saved on dessert on Friday we all had a dessert on Sunday with left overs on Monday warmed slightly in the microwave for 15 seconds.
Monday, 28 October 2013
Friday, 25 October 2013
Thursday, 24 October 2013
Wednesday, 23 October 2013
More eclairs
Ok, so we didn't practice our tart tartin this week, which to be honest was a bit disappointing as I had got my pears in readiness for the challenge. I will just have to have a practice myself this weekend, although despite saying I was going to get myself a tin I never got round to it so I need to purchase one first.
However we had a quick masterclass on choux pastry from Claire Clark via the wonders of the internet and then off we went to have a go ourselves. This week I decided on a chocolate crème diplomat filling, which went very well (so nice I licked the spoon), we made more choux pastry and I made about 16 eclairs and some chouquettes with what was left in the piping bag.
Size wise I probably could have managed to find 4 éclairs of the same shape and size, I had a few wonky looking ones as well though. but overall I was happy with the size and shape of them. The chocolate fondant icing was trickier but still a huge improvement on last week when the chocolate ran out! Quite a light chocolate colour and it stayed glossy, but was just a tiny bit too thick. However decorating them went well, making 'run outs' with the children's names on them and placing them on top of the éclairs, so breakfast this morning was this little token of chocolatey love to my kiddies. New skill of tempering chocolate must be learnt before my assessment as the run outs did soften quickly and bend over top top of the éclair and a more rigid chap would have looked a bit more professional I think.
Overall another great night, and we finished a little earlier than usual so I stopped at mums to deliver a couple of my treats (there is only so many éclairs one family can eat!).
Today I have made a reminder of my childhood, rock cakes. Mum often made these and I think it was probably one of the first cakes I ever made so when I spotted a recipe for them in an old copy of good food magazine I couldn't resist giving them a go.
And so tonight we will sit down and watch the final of the Great British bakeoff, and have a little cake feast, my own bakeoff challenge will continue meanwhile although I feel I have a long way to go before I could call myself a master patissiere!!!
However we had a quick masterclass on choux pastry from Claire Clark via the wonders of the internet and then off we went to have a go ourselves. This week I decided on a chocolate crème diplomat filling, which went very well (so nice I licked the spoon), we made more choux pastry and I made about 16 eclairs and some chouquettes with what was left in the piping bag.
Size wise I probably could have managed to find 4 éclairs of the same shape and size, I had a few wonky looking ones as well though. but overall I was happy with the size and shape of them. The chocolate fondant icing was trickier but still a huge improvement on last week when the chocolate ran out! Quite a light chocolate colour and it stayed glossy, but was just a tiny bit too thick. However decorating them went well, making 'run outs' with the children's names on them and placing them on top of the éclairs, so breakfast this morning was this little token of chocolatey love to my kiddies. New skill of tempering chocolate must be learnt before my assessment as the run outs did soften quickly and bend over top top of the éclair and a more rigid chap would have looked a bit more professional I think.
Overall another great night, and we finished a little earlier than usual so I stopped at mums to deliver a couple of my treats (there is only so many éclairs one family can eat!).
Today I have made a reminder of my childhood, rock cakes. Mum often made these and I think it was probably one of the first cakes I ever made so when I spotted a recipe for them in an old copy of good food magazine I couldn't resist giving them a go.
And so tonight we will sit down and watch the final of the Great British bakeoff, and have a little cake feast, my own bakeoff challenge will continue meanwhile although I feel I have a long way to go before I could call myself a master patissiere!!!
Monday, 21 October 2013
At last !!
Great news, got back my laptop today after having it repaired so am able to blog a little more comfortably. the extent of my baking this week has been a lemon drizzle cake, not very adventurous I know but comforting, zesty and moist. Delicious.
So at college this week we will be working on our tart tartins. I have got myself some pears which are just ripening and I am planning on spicing them with a little cinnamon, before covering with the pastry. My plan is to make my pastry circle a little bigger this week so that I can tuck it around the pears a little more and kind of tuck them in, with the hope of containing the caramel a little more than last week. Also all the recipes I have researched this week has popped a couple of holes in the pastry lid to allow the steam to escape during baking (makes sense really, not sure why I didn't last week). I will not be using quite so much of the caramel either this week, although I might slightly cook the pears in some caramel before assembling the tart.
And I've remembered to put my phone on charge so I can get my photos!
Fingers crossed for a better result this week.
So at college this week we will be working on our tart tartins. I have got myself some pears which are just ripening and I am planning on spicing them with a little cinnamon, before covering with the pastry. My plan is to make my pastry circle a little bigger this week so that I can tuck it around the pears a little more and kind of tuck them in, with the hope of containing the caramel a little more than last week. Also all the recipes I have researched this week has popped a couple of holes in the pastry lid to allow the steam to escape during baking (makes sense really, not sure why I didn't last week). I will not be using quite so much of the caramel either this week, although I might slightly cook the pears in some caramel before assembling the tart.
And I've remembered to put my phone on charge so I can get my photos!
Fingers crossed for a better result this week.
Friday, 18 October 2013
An idea
Haven't done any baking since Tuesday at college and am starting to have withdrawl symptoms. Been thinking about how to improve on my tart tatin and thinking of trying pear out. Got to get myself the right kind of dish first tho. So whilst at the supermarket later I will have a look.
Wednesday, 16 October 2013
Tart tatin and choux pastry
Last night at college we made our own puff pastry. We used 250g of butter in it and turned and turned it 6 times. I thought I would find it tedious but I found it quite enjoyable being methodical and gentle with the pastry. Next we made caramel (which was exciting but scary) for the tart tatin. I have a bucket list of recipes to cook and master before I die and tart tatin is on it! Didnt go quite to plan as need to use more apples and less caramel, however I think I know where I went wrong so next time hopefully it will be even better because although it was not the most attractive thing I have ever made it still tasted delicious! Choux pastry went well and eveyone thought my piccie of the swan was great. And work was pleased as I took eclairs in. So all in all a good night both the caramel and the lemon diplomat went extremely well and I feel like the tart tatin is a work in progress! Really enjoye myself again but knackered tonight.
Subscribe to:
Posts (Atom)