Chocolate Croissant (Pain au Chocolat)

chocolate croissant | ZoeBakes(1 of 5)

The only thing better than a buttery croissant, is one stuffed with chocolate. These are made with the same dough as the plain croissants, but are rolled differently. You will find my video on how to make them and the dough on Instagram.

When I studied dance in Westport, CT, there was a bakery conveniently located next door to the dance studio. I was way more obsessed with the flakiness of their perfect croissants, than I was with mastering my grand jete or pirouettes, which is why I became a pastry chef and not a dancer. As much as I still love to dance, I think I made the right decision.

chocolate croissant | ZoeBakes(3 of 5)

Chocolate Croissants (Pain au Chocolat)

1 batch croissant dough

12 ounces chocolate (I used bittersweet, but I suppose you can use any chocolate you like)

Follow these directions for making the croissant dough. Follow the directions for rolling and baking the croissants in the “Pain au Chocolat” video on my Instagram page.

chocolate croissant | ZoeBakes(5 of 5)

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Valentine’s Day Chocolate Cake!

heart cake | Breadin5 (2 of 5)

This cake was designed by my 9 year old son (who is now 18). He even instructed me on how I should put it together. His plan was to bake a sheet of cake and cut the layers with a heart shaped cookie cutter. Then stack them together with raspberry cream and pour a glossy chocolate ganache over the top. I know I’m biased, but I think he is brilliant.

Happy Valentines to my two sons, Henri and Charlie, and my husband Graham. My 3 muses.

Here is Henri’s vision, I must say it is as delicious as it is pretty. (more…)

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Oh, Fudge!

Chocolate Fudge (1 of 7)

Addiction warning, I can not stop eating this! I’ve been giving away bags of it to anyone I meet, just to keep from eating the whole batch. I lost a bet to my boys on Superbowl Sunday and as a result I had to make the dessert of their choice. They chose fudge. It wasn’t my best parenting moment to teach my boys to bet, but I got swept up in the moment and really thought I was going to win. In this case we all won, because this fudge is crazy good. I like chocolate fudge with all kinds of stuff in it, especially nuts, but my boys are purists and just wanted unadulterated chocolate.

This recipe is made by boiling down evaporated milk until it reaches just the right temperature and poured over really great chocolate. No marshmallow fluff! I’ve done those recipes as well, but I like the texture of this better and the flavor is more intense and not as cloying. It requires a candy thermometer, but don’t let that scare you, it is really very simple and I’ll talk you through any possible sticking points. (more…)

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Chocolate Hazelnut Cake

Chocolate Hazelnut Cake (4 of 7)

I’ve known my husband and his family for 30+ years and in all those decades there is a story about a cake that has been the heart of my career goals. Just to be clear, this is not the cake. This chocolate hazelnut cake is AWESOME and I’m very pleased with it, but it’s not the cake my husband wistfully remembers from his childhood. Today is my husband’s birthday and I had hoped to finally create his favorite cake for him, but he’s getting this one instead.  I have never had the mythical cake, which is my excuse for not being able to recreate it. The joke in my house is that the day I am able to bake that one (hazelnut sponge with whipped cream and canned peaches) I can retire. So, maybe there is part of me that just isn’t ready to nail it.

Okay, let’s talk about this chocolate hazelnut cake. It was inspired by the before mentioned favorite of my husband and a flourless chocolate cake in the book, bake from scratch, by Brian Hart Hoffman. For those of you not familiar with this book or Brian, he is the talent behind @TheBakeFeed on Instagram. You should be following them and me for that matter! You can find my feed at @zoebakes where you can keep up with what I am working on every day and watch my video stories, which is my newest playground.

This is like the most elegant brownie-cake you’ve ever had. That really doesn’t do it justice, but you know that fudge texture of a perfectly baked brownie, where the top has a nice crust and the inside is smooth and rich. This is that, but even better and somehow lighter. I gilded the lily with the candied hazelnuts, because it is my favorite man’s birthday and he deserves to have all the fancy bits. (more…)

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Homemade Marshmallows

marshmallows | ZoeBakes (2 of 4)

I really, really wanted to start this post by bitching about the weather. Something my poor family has to endure for much of the winter. But, I’ve decided to rise above the whining-chatter in my head and embrace the weather. It is easy today, at a balmy 42°F. A small, but welcome comfort after an epic freeze. Instead of complaining about the cold, I made hot chocolate and homemade marshmallows. It reminds me of being a kid, when I loved winter and playing outside. There is just something magical about the puff of a marshmallow and how it floats on top of hot chocolate, melting just a little to make a layer of sweet fluff. Totally comforting. Nothing beats that, except now I prefer my hot chocolate with a shot of whiskey and my marshmallows scented with a touch of mint or vanilla or even cardamom.

Last week I was gifted cardamom scented marshmallows by Lee, who owns l.c.finn’s Extracts. Homemade marshmallows are a brilliant idea and one I have never shared on the site. I’ve always made marshmallows by whipping egg whites and then suspending them with sugar syrup and gelatin until they are light as air and chewy. I adore the texture, but I can also detect the faintest taste of the egg white. This doesn’t bother me if I am layering the marshmallow with other bold flavors. But, when I am going for an adornment for hot chocolate, I prefer a recipe that has no egg. This recipe is just a combination of sugars and gelatin, simple as that. You can keep the marshmallows pure or play with flavored extracts and fun colors. They store for weeks in a dry spot, which is super easy this time of year in MN. Anytime you come home after braving the cold, just make up some hot cocoa and float a bit of happiness on top.

I am using sheet gelatin in my recipe, but I have also given the instructions for using the powdered variety. I got used to using sheets when I worked in restaurants and just find it easier to deal with. The sheets also have less of that kindergarten-glue flavor. You can find the gelatin sheets on Amazon if you want to give them a try. (more…)

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