Friday, January 23, 2015

RED VELVET PIECE OF MY HEART CAKE




Years ago, I created a cake called the "Because You're Mine Cake."  It ended up gracing the cover of my 2013 book Bake It Like You Mean It.  A few years before that, I put the first version of the on this blog after having worked on the recipe and design ideas since having my pastry shop.



Tuesday, January 20, 2015

CRANBERRY CRUMBLE BARS


I found a half case of canned cranberry sauce in the pantry.  Funny thing with those cans, once Thanksgiving is over they tend to linger, unloved and untouched.



Monday, January 19, 2015

CHOCOLATE CARAMEL-PEANUT TART a la Sadaharu Aoki



A few years ago, I was introduced to the work of pastry chef Sadaharu Aoki.  I visited his shop in Paris.  I left enamored by the beauty and precision of his work.  His treats were delicious but it was his delightful interplay of geometry and deliciousness that stayed with me.



Friday, January 16, 2015

SALTED CARAMEL ECLAIRS


I'm repainting my bakery.  The color that's calling me is a soft green a la LadurĂ©e.  While searching for just the right shade, flipping through color swatches and comparing them to the little green box carted from Paris, Ruthie lay on the sofa, staring off in the distance wondering when I'd start baking again.    

Tuesday, January 13, 2015

MAPLE CRUNCH BRIOCHE BUNS


We've got a little less than 1 cup left of last year's homemade maple syrup.  At this time yesterday, we had a little over 2 cups.  If my sweet calculations are correct, we'll have just enough to tide us over until sugaring season comes around.  If not, I'm in big trouble because we've already eaten the delicious proceeds from that missing cup of maple.


Sunday, January 11, 2015

THE MARVELOUS MERVEILLEUX


Meringue.  Chocolate laced Chantilly cream.  Shaved chocolate.  Those simple elements come together in a magical fusion to create merveilleux, a confection that has held France in thrall for years.  I have a feeling that we won't have to wait long to see this pastry take hold of American imaginations and pie holes.  In fact, if my pastry fairies are right, the Mac Daddy of merveilleux purveyors, Aux Merveilleux de Fred, is scheduled to open shop in NYC any moment now.  In the meantime, it takes very little effort to make your own.  



Friday, January 9, 2015

LINZER MACARON TORTE with RED CURRANT GERMAN BUTTERCREAM



I had one cup of coffee too many this morning.  It's a shame since that means I should reign in my afternoon coffee consumption.  This would put a damper on 3pm Kaffee und Kuchen.  I've made a Linzertorte, one of my mother's favorites, but I've put a little French pastry spin on it.  She'd have appreciated the hybrid, with it's delicate hazelnut meringue layers and rich German Johannisbeere (currant) buttercream filling.