Macarons – easier than you think, just watch the video!

Macarons | ZoeBakes

The first time I had a true French macaron was while sitting at the now shuttered WD50 in New York City. It was the wild child restaurant of chef Wylie Dufresne, who was one of the first American chefs to deconstruct ingredients and synthesize them into new forms. It was all very mysterious and pretty tasty, but the most memorable thing we ate that night came out of my cousin’s purse. Samira works in the fashion industry and lives an impossibly global and glamorous life, which includes frequent trips to Paris. She and her brother, Riad, who was sitting with us, had a tradition of sharing a particular pastry from Paris every time she went. She pulled out the box and nonchalantly pushed it to Riad. This was so normal to them, that they barely acknowledged the act or the beautiful box as anything special. I, on the other hand, was near crazy with anticipation and finally told them to “open the &%$#ing box.” Inside were perfect, and I do mean perfect, macarons. They were like jewels. All different colors. Pink, gold, lavender and jade. They were delicate to the point of brittle on the outside and like a cloud on the inside, with a layer of super rich ganache or buttercream. I’ve made macarons, but they were never as ethereal as the one’s Samira brought home from Ladurée. This is no surprise. I was happy enough with mine and they were cheaper than a trip to Paris, but still not perfect. Then I watched Colette Christian’s Craftsy class on miniature French pastries and I figured out the small tricks I’d been missing. Turns out they are much easier than I thought. I’ve been making them constantly ever since.

This last batch I made for Passover and colored them purple to honor Prince. His passing has struck me in a deep way, deeper than I would have ever expected. His music was the sound track to my entire high school life and that was long before I moved to his home town. Back in the day I choreographed a dance to Little Red Corvette to audition for the dance program at my school. I danced my heart out to that song and got into the group. We were hardly Alvin Ailey, but it was my whole life at the time. I remember that audition like it was yesterday. I just hope Prince had even an inkling of his profound influence over so many people, not just musicians, but all of us who loved his music. I wish he could see how the world has exploded into a party to honor his legacy. Purple macarons and dancing in my kitchen are what I have to offer the celebration.

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No-Bake Strawberry Cheesecake!

This is my homemade version of a 1960s dessert. The original recipe could have been found on Strawberry Jell-O package or CoolWhip containers. I thought it was brilliant, despite the fact that it was overly sweet, too stiff from the Jell-O and, if one were being picky, they may point out the slight chemical after taste. But, in its defense it was fast and very pretty. My version is made with nothing but fresh sweet strawberries, cream cheese, real whipped cream, and just the slightest bit of gelatin to keep it standing tall until you bite into it, then it melts in your mouth. No oven required, which makes it ideal for the sultry summer days.

Watch my quick video on how to make and assemble the cheesecake.  (more…)

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Banoffee Pie Topped with Toasted Meringue from The Farmette Cookbook

Banoffee Pie | ZoeBakes (3 of 7)

There are many beautiful cookbooks coming out of this rich world of food blogging, but The Farmette Cookbook is special. It isn’t at all surprising considering Imen is one of those people who lives a life full of passion, creativity and grace. It isn’t luck exactly, it is a fierce curiosity about food and farming and Ireland and photography and being a mom and a friend and a student of life. She has created a magical life in Ireland, which is nothing short of a real life fairytale. Her book speaks to all those things and is absolutely gorgeous. (more…)

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Ice Cream Cake – (Mother’s Day Giveaway: Lékué silicone springform pan)

Ice Cream Cake | ZoeBakes (3 of 10)

I was just looking back on some of my Mother’s Day posts and I realized how much I love meringue. I especially like the effect of spiking it into a Phillis Diller-esque topping. It works on cakes, pies, cheesecake and ice cream. Meringue is as light as air, playful, yet sophisticated and most importantly gives you an opportunity to whip out the blow torch. Unless you are a hard core meringue fan, you will want to pair it with something. Lemon is classic, and something sour makes sense, since the white pillowy topping is super sweet, but you can go with something a touch savory too. I made a Honey Saffron Chocolate Chip ice cream and then sweetened the meringue topping with honey and vanilla bean. There is actually NO SUGAR in this dessert. Okay, I know honey is a type of sugar, but I’m talking about the refined, granulated cane/beet sugar. The honey flavor is mellow and delicate with just a subtle hint of saffron in the ice cream. I didn’t tell my family what the flavors were before they dove in. Being pretty will get them to try it, but the flavor will clean the plate. They loved it.

As a Mother’s Day gift to all of you, I teamed up with Lékué* (Lee-quay) to give away FOUR of the rectangular silicone springform pans I made this cake in. I’ve used it for baking cheesecakes and breads, but it is also excellent for making chilled or frozen desserts. For a chance to win all you have to do is sign up for my newsletter. You probably saw something pop up on your screen when you came to the site. If you passed by the pop up without filling it out, no worries, you can find it on the right hand side of the website, where it says SUBSCRIBE TO MY NEWSLETTER. I think you’ll enjoy getting updates about what I am up to and I’ll be using my newsletter to do giveaways, like the one today. If you’ve already joined my newsletter (many of you have, Thank YOU!), there is nothing else to do, you are automatically entered to win. Keep an eye out for my emails, since it is all very new, they may end up in folders you don’t expect. This giveaway is only available to folks in the USA and Canada.

Ice Cream Cake | ZoeBakes (1 of 2)-2

My sons taught me to use Snapchat and I am loving it. I just did a video series on making bread in a forming basket/brotform/banneton. And I’ll be doing other videos as people want to see certain techniques. Please join me if you’re on Snapchat or if you’ve been curious to try it. You can find me at zoebakes1

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Lemon Curd Cheesecake and my new Show-Stopping Cheesecake Class on Craftsy

www.craftsy.com/ext/ZoFranois_10284_H

I am so excited to announce my new class on Craftsy, Show-Stopping Cheesecake!

For those of you who aren’t familiar with Craftsy, it provides education and tools to help you bring your creativity to life. You can learn everything from photography, knitting, sewing, cake decorating and of course, baking. It allows you to learn how to do these things at your own pace, when it is convenient and you have access to the teachers (me) whenever you have questions or just want to share what projects you’re working on. I love this platform for learning and teaching. As some of you may know I’ve done a bread baking class based on the Master recipe from my book The New Artisan Bread in Five Minutes a Day.

Show-Stopping Cheesecake with Zoë François | Craftsy(5 of 16)

I recently went back to the Craftsy studio and created a Show-Stopping Cheesecake class. It is more than just recipes (although there are plenty of those too), it is a technique class that will give you all the skills to bake any kind of cheesecake you desire. We’ll cover different flavors, baking methods, pan shapes and lots of toppings and sauces. Here are just a few of the cakes I make in the video class, but I look forward to hearing what you’d come up with. If you’d like to join me in the class, here is a link that will give you 50% off the class.

Show-Stopping Cheesecake with Zoë François | Craftsy(11 of 16)

Here is a Nutella striped cheesecake that I then top with candied hazelnuts. I’ll show you how to create the stripes and how to make the candied garnish.

Show-Stopping Cheesecake with Zoë François | Craftsy(13 of 16)

Cheesecakes can be many shapes, including this chocolate bombe. We will also enrobe it in glossy ganache and create chocolate shavings to top it all off.

Show-Stopping Cheesecake with Zoë François | Craftsy(14 of 16)

These bars are made of a bourbon flavored cheesecake and studded with blackberries and topped with sour cream.

Show-Stopping Cheesecake with Zoë François | Craftsy(15 of 16)

This terrine shaped cheesecake is made of layers of peanut butter and raspberry preserves.

Show-Stopping Cheesecake with Zoë François | Craftsy(16 of 16)

I’ll show you how to create many flavors from just a few base recipes and how to layer the flavors together.

In this post I’ve made a tangy lemon curd to add it to any cheesecake from my class or you can just spread it on your favorite toast or even a pound cake. (more…)

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“Outrageous Brownies”

Brownies ZB 12

30 years ago my dear friend, Sally, gave me a copy of Lee Bailey’s Country Desserts. At the moment neither of us realized how significant that gift would be in my life. It was way before Pinterest and the endless blogs filled with impossibly gorgeous recipes. Who am I kidding, it was before the internet. I had that one cookbook and a shitty student apartment kitchen to bake in. I made almost every recipe in the book and as a result learned how to make everything from cookies, cakes, pudding and even candy, but these brownies were the best thing in the whole book. I would splurge on really good chocolate, which meant something beyond Hershey’s. God only knows what brand it was back then, but I remember spending my entire food budget on chocolate, nuts and butter just to make them. I must have survived on rice cakes and peanut butter for the rest of the week.

30 years later it is still the only brownie recipe I make. I’m pretty good about not eating a bowl of cake batter or cookie dough, but these brownies are a different story. I’m powerless to their seduction, so I can’t make them often.  (more…)

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