Tags: custards
Far Breton
Hi Everyone! I made something a little special and different this time: a Far Breton. Far is French and it refers to custardy-like pudding cake. Breton means it comes from the region of Britanny (the land of butter and salted caramel!), and in this case, it means the cake is studded with prunes. Sounds a little strange... but it is so delicious. The cake is similar to that of a cherry clafouti in that its batter is very wet, and when baked around the tart fruit, it gets like a solid custard. Definitely something to give a try if you like experimenting with classic French desserts. :)
If you'd like to see more pictures of the Far (and the recipe), please visit my post at my blog, The Moveable Feasts.
You can also click on the lj link to find the recipe,( Collapse )
Daring Bakers: Mille-feuille
My thesis deadline in late October put me on a massive baking hiatus. Well. Massive for me, anyway. I really missed getting to bake, much more than I thought I would. It's become such a routine part of my life now that not doing it leaves this massive void. So when my thesis deadline was the day before the Daring Baker's deadline, I was super excited that I wouldn't have to miss out.
Our challenge for October was to make a mille-feuille. Specifically, the main part of the challenge was to make puff pastry. If you know me you know how I revere pastry, specifically flaky pastry. It is a God amongst food items in my world. 
But I've never baked it from scratch before.
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Pineapple "Bun" Custard Coconut Breakfast Braid
It's appropriate that Halloween is right around the next spooky corner, because Frankenstein (the doctor, not the monster) would definitely approve of this treat.
It's a--wait for it--
...breakfast braid stuffed with coconut custard from the Chinese bakeries' cocktail bun masquerading as a pineapple bun.
Phew!
If you love pineapple buns, or if you're feeling even vaguely intrigued by the prospect of Chinese pastries, or if your name contains a vowel anywhere in it at all, you're going to love these.
Wait, what?
Yeah, I just did that. Did y'all catch that? Never mind. Just make these. Please. Oh, and for those of you who keep up with Willow Bird Baking (a must!), you must know that these delicious "bun" braids were made for the stellar weekly challenge she's hosting over at her blog.
Print this amalgamation, and head over to my blog to check out more appetite-whetting photos and thoughts!
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It's a--wait for it--
...breakfast braid stuffed with coconut custard from the Chinese bakeries' cocktail bun masquerading as a pineapple bun.
Phew!
If you love pineapple buns, or if you're feeling even vaguely intrigued by the prospect of Chinese pastries, or if your name contains a vowel anywhere in it at all, you're going to love these.
Wait, what?
Yeah, I just did that. Did y'all catch that? Never mind. Just make these. Please. Oh, and for those of you who keep up with Willow Bird Baking (a must!), you must know that these delicious "bun" braids were made for the stellar weekly challenge she's hosting over at her blog.
Print this amalgamation, and head over to my blog to check out more appetite-whetting photos and thoughts!
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Croquembouche Cupcakes
Croquembouche is a word that conjures fear in the hearts of many. I've never understood why. Choux pastry is the easiest pastry to make, and toffee is not exactly the most challenging thing to make. Spun sugar can take some getting used to, but it's definitely achievable.
If you've never tried one before, here's a mini version to help you ease your way into it.
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Vanilla Custard Soaked Pumpkin Poke Cake
I recently received Luisa Weiss's memoir, My Berlin Kitchen to review. You might know her as The Wednesday Chef. I just thought I'd let you know that particularly if you love food, memoirs, places, or love stories, it's a fantastic read. She's a wonderful writer.
Also, I made you that pumpkin cake, except I poked a bunch of holes in it and poured warm vanilla-cinnamon custard all over it. You should have a piece or three!
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To hear about my recent trip to New York City, read my review of Luisa's book, and see more photos of pumpkin cake, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, and bakebakebake
Also, I made you that pumpkin cake, except I poked a bunch of holes in it and poured warm vanilla-cinnamon custard all over it. You should have a piece or three!
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To hear about my recent trip to New York City, read my review of Luisa's book, and see more photos of pumpkin cake, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, and bakebakebake
Vanilla Cheesecake Slice
After a delicious lunch at his house, there definitely was an abundance of dessert. His sister-in-law brought a delicious ginger cake she'd baked, and his mum provided a hummingbird cake as well as platters of different biscuits, nuts, chocolates and other sweets. In between these two courses, we all had this vanilla cheesecake slice.
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Filled Pâté à Choux Swans
I saw a picture of them years ago and have always been wanting to try them. This challenge gave me a chance to finally try them.
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National Eat Dessert First Month: Granny's Peach Pie Edition!
I've been eating this pie since I was knee-high to a grasshopper. It's creamy, peachy, delicious with vanilla ice cream or whipped cream, and it's my grandmother's peach pie.
To hear her tell it, my Granny got married without ever learning how to cook. Everything she learned to make was either gently imparted upon her by her mother-in-law, learned from other women in her church, or picked up through trial and error. By the time my sisters and I were born, her cooking had reached a point that it is now one of the most nostalgic things I can think of. I have deeply fond memories of her chicken casserole, and this pie. Which I will now share with you, in honor of eating dessert first!
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To hear her tell it, my Granny got married without ever learning how to cook. Everything she learned to make was either gently imparted upon her by her mother-in-law, learned from other women in her church, or picked up through trial and error. By the time my sisters and I were born, her cooking had reached a point that it is now one of the most nostalgic things I can think of. I have deeply fond memories of her chicken casserole, and this pie. Which I will now share with you, in honor of eating dessert first!
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August 17th- National Vanilla Custard Day
(I tried to post this on the 17th, but it appears it never went through. Wha' happened? D:)
Hello again, b3! Time for my third (and final) claimed day for August. This recipe has been hanging out in my mom's massive 'to try' list since 1997, when it debuted in Canada's annual Dairy calendar (you can now find it on their website). I figured after 15 years, it wasn't gonna happen, sooooooo...YOINK! I had to do a little switching around in this recipe; I couldn't find a 10-inch pie shell or any McIntosh or Spy apples! I settled for 2 9-inch shells and Red Delicious apples, which unfortunately had them remaining crunchy after baking. It also seemed like 8 apples was a little too much; I had more than enough for 2 pie shells! The taste of the pie is still very good though, so I hope to try it again with the proper apples.
Without further ado, I give you Apple Custard Crumble Pie:
recipe and image from dairygoodness.ca
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Hello again, b3! Time for my third (and final) claimed day for August. This recipe has been hanging out in my mom's massive 'to try' list since 1997, when it debuted in Canada's annual Dairy calendar (you can now find it on their website). I figured after 15 years, it wasn't gonna happen, sooooooo...YOINK! I had to do a little switching around in this recipe; I couldn't find a 10-inch pie shell or any McIntosh or Spy apples! I settled for 2 9-inch shells and Red Delicious apples, which unfortunately had them remaining crunchy after baking. It also seemed like 8 apples was a little too much; I had more than enough for 2 pie shells! The taste of the pie is still very good though, so I hope to try it again with the proper apples.
Without further ado, I give you Apple Custard Crumble Pie:
recipe and image from dairygoodness.ca
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