Throwback to July 2017 when Food52 Baking Club was going through Dorie Greenspan’s book Baking Chez Moi – it was a month of pure indulgence and there are several recipes that I will come back to again and again – like her custardy apple squares, her double mint milk chocolate mousse and gelee and these: her chocolate cream puffs with rose flavored mascarpone filling.
I’ve come to find out that cream puffs are one of my daughter’s very favorite things and Turkish delight is up there as well, so during the school holidays as a special treat one day for being the only 2 girls in a house full of boys we held a little high tea in her new, very girly bedroom. It featured many little treats that we had been making during that time period (like the Tartine shortbread and ANZAC bikkies from Dorie’s Cookies), but this was the icing on the cake for us.
The thing that’s unique to these little choux pastries is the cocoa powder. I’m only just starting to dabble in making choux pastry, so I felt like I was really taking a risk trying these out. I like Dorie’s method for making choux, taking note to bring the water and butter to a boil before adding the flour (I went through a rut a while back where I tried 4 times to make choux and I rage quit only to find out I was adding the flour too early), and slowly incorporating the eggs into the flour mixture after it has sat for a bit and it’s been mixed to cool it down. I love that with the smaller size I can just use a cookie scoop to portion them. And I love the ease of filling them because you just cut off the top and use a spoon.
It’s the simple things that make this recipe so approachable and the flavor that makes them so beautiful!
She’s already talking about the next time we can have a high tea (or go to Max Brenner again – am I the only one who thinks it’s too expensive for what it is?!) and I think maybe during the next school holidays I’ll have to oblige her. Maybe we’ll find a fondue set or a chocolate fountain to be part of it.
Even her Phoebe doll dressed up for the party. 😉 The other items on our high tea platter were ham and cheese toasties, chicken nuggets and sausage rolls. And we had to have scones with jam and cream of course. We let the boys sample the leftovers. =)
It didn’t take me long to return to Dorie Greenspan’s Baking From My Home to Yours, the book that we went through in the Food52 Baking Club last month. I searched through our Facebook group for brioche because I wanted to make the Mushrooms on Brioche from Simple and thought I should just make it from scratch. What I quickly found out was that Dorie’s recipe was super popular. And now I can see why!
Dorie describes it as “elegant” and it really is that. And again another example of how bread isn’t hard to make – it just takes time and if you’re lucky, you’ll have a good stand mixer that will do the hard labor for you. First, you mix yeast into some water and milk and then add flour and salt and mix to just moisten the flour before adding eggs and sugar. Then you incorporate butter in small chunks and you beat the dough until it pulls away from the sides of the bowl and put it into a greased container at room temperature until it’s nearly doubled. Then you deflate the dough and refrigerate it overnight, deflating again every half hour until it stops rising.
The next day you shape the dough by dividing it in half then each half into four. You shape the smaller portions into 4 logs that you lay crosswise in 2 bread tins and you leave at room temperature until the dough almost fills the pans. Here is where I came unstuck. I used the wrong pan size. And so my brioche doesn’t really have much height. Next time I will definitely use smaller tins.
You brush on an egg wash and bake it in a hot oven for about 30 minutes. And the result: golden and deliciously buttery crumb that takes everything up a notch flavour and comfort wise. I cannot wait to make this again!
I’ve previously done a Throwback Thursday post for Dorie’s Cookies, the book Food52 Baking Club covered in its very first month. This book is seriously an encyclopedia of every type of cookie you could possibly want to make. And every picture is so beautiful.
We made this recipe when we threw a little afternoon tea for Mother’s Day last year (it’s online here). Everything that we made had some form of pink in it – well the sweets, that is. And the fact that this recipe has tea in it, made it even more appropriate for our special afternoon tea table.
I’ve since come to adapt it as a gluten free cookie. In the side bar, Dorie gives the suggestion that rather than part rice flour part all purpose you can use fully all purpose flour, so I take that amount and replace it with gluten free flour, and it turns out great every time.
I had a hard time finding plain hibiscus tea, so started out with a passionfruit hibiscus blend which was nice, then today I noticed that Dorie suggests Celestial Seasonings Red Zinger tea – and I had Raspberry Zinger tea in my cupboard so I thought I’d give that a whirl. It took almost 2 tea bags, so I sprinkled the rest of the tea leaves over the shortbread along with the sugar sprinkles. A whole new level of deliciousness was achieved. I’m already planning a trip to the markets where I source Celestial Seasonings here to stock up on some more.
I definitely recommend this recipe to anyone who loves tea and shortbread. It really is the perfect cookie. And it’s really quick to put together. You put the tea leaves in with the sugar and smash them about a bit. Then you add the butter and salt and cream the mixture, then the extracts, then the flour. I no longer bake this in a springform cake pan, I free form the circle of dough on a cookie sheet and roll it nice and even. I score the disc into 12 wedges completely, and use the fork prong trick along the edge. I baked this for 20 minutes at 150C and it was done just perfectly. The icing is simply icing sugar and a tablespoon of milk whisked together. Nothing fancy, it doesn’t need it. I’ll be enjoying this over the next few days with my afternoon cuppa.
I made some friands yesterday which left me with 5 egg yolks to use and I still needed to try one more recipe from Baking: From My Home to Yours for the month so it was the perfect time to make pots de creme!
I’ve made one of Dorie’s pots de creme recipes in the past (not sure which book it came from) and loved it, so thought this should be a rather simple task for extraordinary results. Well…I’m not sure this has been my week cooking wise, because I’ve had an unusual amount of trouble.
First when I combined the sugar and the coffee in a saucepan and stirred to get the sugar to melt and caramelize, the coffee started burning badly. So I had to scrap that and start again. For my second attempt, I just chucked the sugar into the saucepan until it turned into caramel, then I added the coffee and the warm milk/cream mixture. The caramel immediately seized so I had to bring it back up to boiling to get the caramel to separate from the coffee. Then from there I set it aside to infuse for 20 minutes and completed everything else as per the instructions – adding egg yolks, eggs, and the remaining sugar, creating the water bath, baking in a low oven. Pretty standard stuff.
The result…well it’s nice but we didn’t really get the caramel flavour, the coffee completely overtook the dessert. Which is not a bad thing, but not what we were looking forward to. Would I make these again? Definitely, but I wouldn’t use the coffee method that Dorie recommends. I’d just add some instant espresso to the milk/cream mixture. There’d be a whole lot less coffee wastage that way (it ended up being 2 cups of beans which is absurd for 6-8 dessert cups).
Baking: From My Home to Yours is an excellent book for the home baker. It has a wealth of different types of baked goods to choose from and all the recipes I’ve looked at seem very approachable and with good results (apart from my disappointing lack of caramel flavour in the pots de creme). I am glad I added this book to my cookbook shelf.
There are still many recipes I’d like to try from the book, and I’m sure I’ll be back with more recipes from it on Throwback Thursdays. If you want to join in on the fun, check out the Food52 Baking Club Facebook group and you’ll also get a chance to see what other bakers have done this month. I love this group, especially given the access you get to cookbook authors – Dorie commented on my cinnamon squares yesterday! It’s a lot of fun.
To see the other two recipes I’ve tried from this book click on the links below:
Trying to work out what to bake from this book has proven rather difficult because there are so many options. But when I wanted to put together something quick that I could serve for dessert tonight, I noticed this easy cake recipe that didn’t even require a mixer that cooked in 40 minutes calling my name.
It’s a cinnamon cake batter with a cinnamon sugar espresso and chocolate crumble in the middle, with a chocolate butter icing. See…it called to me!
I lined one of my square baking tins with baking paper and set to work, mixing the dry ingredients in a bowl then adding the milk, eggs and vanilla that I had whisked together in a small jug and then once those were combined, I folded in the melted butter until it became homogenous. I poured half the batter into the pan, then sprinkled over the crumble that I’d stirred together in a small bowl, then poured over the rest of the batter and threw it in the oven. Baked cinnamon goodness – it wafts through the whole house. We went to school pick up and thought we could still smell it a block away.
After it cooled I put the icing ingredients (just chocolate and butter) into the container I melted the butter in for the batter and melted it on low power in the microwave and stirred it together until it became smooth. Then I just poured it on top of the cake and spread it in swooping swirls with the back of a spoon.
This cake is definitely an easy recipe to keep in your back pocket (on your kindle app on your phone) for when you want something special but don’t have much time. And all the ingredients you’re likely to have on hand, I know I always do. Another winning Dorie recipe!
Throwback to the very start of Food52’s Baking Club, April 2017, when we were all baking from Dorie’s Cookies, a compendium of every possible cookie you could imagine, beautifully photographed and equally beautiful tasting. I fell in love with what looks like a Plain Jane cookie but are probably one of my top 3 cookies of all time…Dorie’s lemon sugar cookies.
The recipe can be found on Dorie’s website, so head over there to try them out to see what I’m talking about. They are super simple to put together, if you’re a regular cookie baker and are fairly organized, you can knock them out in about an hour.
It’s basically creamed butter, sugar and lemon zest, add eggs and vanilla, your mixed dried ingredients (flour, bicarb, baking powder, salt) and lemon juice. Dorie says 1-2 lemons…my average Australian lemons that you get from Woolworths (oh to have a lemon tree or a friend with one!) are small so I always need 2, and I make sure to add the zest from both for a bit of extra zing. I set aside 1/2 cup of sugar for dredging and I use my #60 cookie scoop to portion the dough and get 64 cookies every time.
I took a container full of these to a P&C (PTA) meeting this week and watched as they slowly but surely got sampled, then another and another disappeared. They are deceptively delicious!
Food52 Baking Club is going through Dorie Greenspan’s Baking: From My Home to Yours this month so expect many many treats to be hitting the blog and Instagram. I have loved everything of Dorie’s that I have made so far from her two previous books that we’ve gone through and I am pretty sure this book will follow suit.
For my first bake, I finally tried out my new madeleine pan that I got for Christmas by attempting Dorie’s traditional madeleine recipe. It was really quick and simple to put together. Beating eggs and sugar with lemon zest and vanilla, then carefully folding in a flour mixture and then cooled melted butter. Refrigerate the batter for several hours and then bake in a hot oven for 11-13 minutes. Easy right?!
Well, I think madeleines are actually deceptively tricky, because I didn’t achieve the characteristic hump that you get from refrigerating the dough and I don’t yet know what I did wrong. Maybe the oven wasn’t hot enough or too hot? Maybe I overfilled the pan? But what I do know is that the recipe was yum (gobbled up in no time with our big family) and easy and I will try again to see if I can get it to work properly.
Dorie, I’m trying my best not to fail you!