Oh Ohs with Chocolate Biscuit

We are almost done with the cakes chapter, and I can think of no better way to wind down than with this fun and challenging recipe. Oh Ohs are Thomas Keller's version of everyone's childhood favorite, Ho Hos. The original Ho Ho was created right here in San Francisco in 1920. Hostess, the company that made them, has had financial problems lately, but thankfully, now we can make our own at home.  The chocolate biscuit recipe, along with sweetened whipped cream, are rolled up and dipped in luxurious melted chocolate. Our bakers stepped back into their youth when making these, and the results were deliciously nostalgic.

Palet d'Or with Devil's Food Cake

This week we tackled the palet d'or or chocolate disc. This is another multi-step, multi-day project but nothing is particularly difficult and with the excellent instruction in the book it is doable and is a showstopper of a dessert, with or without edible gold leaf!

Madeleine Cake

We are re-visiting madeleines this week, in the form of a cake instead of little shells. This recipe, although different in some aspects, is very similar to the traditional madeleines we tackled earlier in this chapter. The result is still a light, spongy, lemon-scented cake. Our bakers had a good time with this recipe, and it was a nice break from the more complicated parfaits last week, and a good rest before the upcoming recipes as well.

Strawberry Parfait with Olive Oil Cake

We are stepping it up with cakes. This week's strawberry parfait has a moist olive oil cake as the base and a rich cream filling combination of pastry cream and buttercream. Fresh strawberries are used but can be substituted for any other berry or fruit of your liking. Raspberry jam adds a nice tartness. Dolloped with a bit of creme fraiche, this is a lovely introduction to summer.