June 30, 2013
The apple is a special ingredient for French pastry as it is the star of the classic tarte tatin and the recipe for this week, the apple band tart. In the Bouchon Bakery cookbook the tart is made extra decadent with the addition of pastry cream between the flaky crust and fanned apples. No scoop of vanilla ice cream needed here, unless you feel like indulging.
June 23, 2013
June 16, 2013
Week two of tarts, and after a rather difficult initiation, this week's recipe offered a bit of a reprieve. The tart is as simple as it sounds, with only three simple parts: pate brisée, caramel, and nuts. Our bakers enjoyed the simplicity of this recipe after last week's challenge. This would be a good tart any time of year for any occasion.
June 10, 2013
Incredible job by our bakers this week. We kick off the Tarts section of the book with a more complex recipe, if not the most in the chapter. There are several ingredients not in a typical baker's pantry and with a total of four layers to this creation, it is not one that can be whipped up in a day. Like with all the recipes we've come across, but especially for this recipe, planning is key and making the components over the course of a few days is very helpful. This Chocolate, Praline and Cocoa Nib tart has a buttery crust, praline, ganache and dentelle for the finish on the top. It is an impressive dessert. Read on to see what our bakers think.
June 3, 2013
And so we come to the end of the cakes chapter, with a bit of a misnomer. This crepe cake isn't a cake at all, merely a stack of light fluffy crepes filled with smooth satiny diplomat cream. What is diplomat cream? It's pastry cream, with gelatin and whipped cream added. The gelatin helps it set and keep its shape, while the whipped cream lightens it up and makes it smooth. Our bakers enjoyed making this recipe as much as they enjoyed sharing it with friends and family.
Book Chapter: cakes