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Daring Bakers, November 2009 – Cannoli
The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook: As Compiled by Artie Bucco by Allen Rucker; recipes by Michelle...
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Daring Bakers, October 2009 – Macarons
The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe. Somehow, the theme for DB and kuVarijacije was the same this month. So, as I was already late, plus never ever tried to make...
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Daring Bakers, September 2009 – Vols-au-Vent
The September 2009 Daring Bakers’ Challenge has been chosen by Steph of a whisk and a spoon. Steph chose Vols-au-Vent, which we are pretty sure in French means, “After one bite we could die and go to heaven!” Michel Richard’s Puff Pastry Dough(from Baking with Julia by Dorie Greenspan) 354 g all-purpose flour142 g cake...
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Daring Bakers, May 2009 – Apple Strudel
The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers. Strudel dough 200 g flour1/8 tsp salt100 ml water, plus more if needed30 ml...
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Daring Bakers, April 2009 – Abbey’s Infamous Cheesecake
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge. Funny, last year in April we made a cheesecake also Abby’s recipe is more to my taste though. I omitted lemon juice and added some of my homemade egg liqueur. For the topping, I used...
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Daring Bakers, February 2009 – Chocolate Valentino
The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge. Chocolate Valentino(Recipe from Sweet Treats by Chef Wan...
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Daring Bakers, January 2009 – Tuiles
This month’s challenge is brought to us by Karen aka Baking Soda of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux’s Finest Desserts. Tuiles(recipe taken from The Chocolate Book, by Angélique Schmeinck) 65...
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Daring Bakers, November 2008 – Caramel Cake
For this month’s Daring Bakers challenge host is Dolores of Chronicles of Culinary Curiosity, her assistants are Alex (Brownie) of the Blondie and Brownie duo, Jenny of Foray into Food and Natalie of Gluten-a-Go-Go. CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING(recipe courtesy of Shuna Fish Lydon of Eggbeater) Caramel syrup: 2 cups sugar1/2 cup water1 cup...
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Daring Bakers, October 2008 – Pizza
Pizza is a lot like sex. When it’s good, it’s really good. When it’s bad, it’s still pretty good. Anonymous Margherita – tomato puree, mozzarella & basil Basic Pizza Dough Original recipe taken from The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart, picked by lovely Rosa of Rosa’s Yummy Yums,...
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Daring Bakers, August 2008 – Pierre Hermé’s Chocolate Éclairs
This month’s challenge was hosted by MeetaK and Tony Tahhan. The recipe chosen was Chocolate Éclairs from Chocolate Desserts by Pierre Hermé written by Dorie Greenspan. Pierre Hermé’s Chocolate Éclairsfrom Chocolate Desserts by Pierre Hermé Pâte à Choux, also known as Choux Pastry or Cream Puff Dough 125g whole milk125g water115g unsalted butter, cut into...
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Daring Bakers, July 2008 – Filbert Gateau With Praline Buttercream
Filbert Gateau with Praline Buttercreamfrom Great Cakes by Carol Walter 1 Filbert Genoise1 recipe sugar syrup, flavored with dark rum1 recipe Praline Buttercream½ cup heavy cream, whipped to soft peaks1 recipe Apricot Glaze1 recipe Ganache Glaze, prepared just before using3 Tbsp filberts, toasted and coarsely chopped Filbert Genoise 1 ½ cups hazelnuts, toasted/skinned2/3 cup cake...
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Daring Bakers, June 2008 – Danish Braid
Recipe source: Sherry Yard – The Secrets of Baking For the dough (Detrempe): 1 ounce fresh yeast or 1 tablespoon active dry yeast1/2 cup whole milk1/3 cup sugarzest of 1 orange, finely grated3/4 tsp ground cardamom1-1/2 tsp vanilla extract1/2 vanilla bean, split and scraped2 large eggs, chilled1/4 cup fresh orange juice3-1/4 cups all-purpose flour1 tsp...
