Chocolate Bundt with White Chocolate-Raspberry Cream

Chocolate Bundt Cake with White Chocolate-Raspberry Cream | Photo by Zoë François

This Brilliant Bundt Pan is my recent favorite piece of kitchen equipment. It is so elegant and fun. A simple cake baked in it really is worthy of standing alone on a pedestal. However, I decided to gild the lily and add white chocolate raspberry cream to the inside. It is a perfect party cake (Mother’s Day is coming up or just a Tuesday will do). To create this, you’ll want a cake that has a bit of body to it, so I picked a chocolate cake that was developed especially for the bundt pan from the trusted folks at Bake from Scratch. Then I wanted something creamy and bright in the middle. Adding white chocolate to whipped cream will stabilize it and allow it to keep it’s shape when cut into slices. To get the flavor of raspberries, without adding a ton of extra liquid to the cream was a challenge, but I think I found a pretty clever solution.

You can watch me make this chocolate bundt cake in my Instagram stories. It really is a fun format for me to create instructional videos and I hope you’ll join instagram to see them, if you haven’t already. I’m not sure you can view the older videos, that live in my highlight archives from a computer, you may have to do that from your phone. I am trying to figure out how to convert the videos to Youtube, but haven’t found a graceful way to do that yet. I will let you know as soon as I do. So much technology, so little time. (more…)

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Lemon Mascarpone Crêpe Cake

Lemon Mascarpone Crêpe Cake | photo by Zoë François

Crêpes are a beloved food group in my household. My boys have grown up eating them with everything from sweet to savory fillings, sometimes dozens at a time. When I couldn’t get them to eat as little kids I’d make a batch of crêpes and watch as they disappeared. Stacking them into a cake is an easy and elegant way to dress up what is really a humble street food in France. This version was made from a really sweet book called Simply Citrus by Marie Asselin. I “met” her on Instagram and she kindly sent me a copy of the book. I adore instagram for all the inspiration and for the space to create videos of the recipes I make. You can watch me make Marie’s cake in my instagram stories.

Marie’s lemon curd is unlike any I’ve made before. She cooks it like a pastry cream, which uses cornstarch and eggs to bind it and then finishes it with heavy cream. It is delightful. I suggest you double her recipe, so you can have some left over after the cake is filled. The combination of the tart lemon curd and rich mascarpone cream are a perfect marriage. Instead of topping with more cream, I went with the brûlée on top. I like the contrast of texture and you know how I feel about my blow torch, so any excuse to use it.  (more…)

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Carrot Cupcakes (from The Minimalist Kitchen)

Minimalist carrot cupcakes | Zoe Bakes(11 of 5)

If you’ve ever seen my kitchen tour on instagram, you’ll know that I am not a minimalist. The abundance  just sort of happened. I’ve lived a full life and gathered stuff along the way. Too much stuff, perhaps. I just got Melissa Coleman’s (thefauxmartha) beautiful new book and I am determined to declutter, downsize and minimalize my kitchen (and eventually my whole house). I vow to go through each cabinet and keep only what is essential. The rest I will donate or pass along to the next owner. The other thing that is wonderful about her book and philosophy is the way she approaches a recipe. Use as few utensils and equipment as possible. In my instagram video of this recipe, I did just that. I tried to stick to the two bowls she recommends and even chose one with a spout, so I could just pour the batter out, instead of using a spoon to scoop. It’s amazing to be so conscious of what is crucial and what is just extra. I normally live in the “extra” zone, but now I will be more mindful.

I adore carrot cake. It’s one of my favorite desserts. This recipe is delicate and less hippie than my go to, so it was fun to try Melissa’s sophisticated take on the classic. The mascarpone frosting is so good I had to keep my whole family from eating all before I could pipe it onto the cupcakes. Melissa has kindly given me permission to share her lovely recipe with you here. I also have a video of making them on my instagram page.

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Profiteroles

Choux Paste | Zoe Bakes(11 of 5)

Pâte à choux translates from French to mean “cabbage” in English. It is a far less romantic word, so we stick to the French. The truth is the puffs look just like little cabbages when piped and baked. Pâte à choux is the dough used for cream puffs (profiteroles) and eclairs. It is rich with butter and lots of eggs, but made light when those eggs expand in the oven and create hollow cavities, which are meant to be filled with anything from lobster to ice cream. I pretty much only think in terms of sweets, so I’ve gone with the latter. The ice cream is made with sour cream and lemon, so it is tangy and refreshing. I top it with glossy chocolate ganache and call it classically perfect.

The texture of your Pâte à choux will depend on what liquid you use. In culinary school we used whole milk, skim milk and water to compare what the fat and sugars of the milk would do to the dough. I prefer the taste of the whole milk, but the crisp texture of the water, so the skim milk is a good compromise. You can do the same experiment and determine which you prefer.

You can watch me make these profiteroles in the videos on my Instagram page(more…)

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Raspberry Custard Tart (Flan Parisien)

Raspberry Custard Tart (Flan Parisien) | Photo by Zoë François

This is a wonderful tart filled with vanilla custard. You’ll find custard tart in every patisserie in Paris, but have likely never come across one here in the states. Its rustic simplicity is exactly the kind of pastry I love. It’s really quite easy to create; a tart dough (this recipe uses a bit of potato flour, which makes it even more tender, because there is less gluten to get excited and tough) that goes up the sides of a ring mold baked with a pastry cream. I added raspberries to give it a bit more character, some tartness and they’re just pretty.  (more…)

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Chocolate Mousse with Toasted Meringue

chocolate mousse Pretty Simple Cooking (4 of 4)

My friends Sonja and Alex, otherwise known as the parents of the most adorable little boy, Larson (and some may know them for their excellent blog a couple cooks), just sent me their new cookbook. As I flipped through all the gorgeous recipes, I was stopped in my tracks by a picture of chocolate mousse topped with meringue. For anyone who follows me on Instagram, you know I am a huge fan of the ethereal sweet topping; whipped up pretty and then lit on fire with a blow torch. I always knew I liked these two and their recipes, but it turns out that Alex also has a thing for blow torches, so they just got even cooler IMHO.  This is a super simple and quick chocolate mousse recipe you can whip up at the last minute for Valentine’s Day and your sweetheart will never know it just took a few minutes to make. The bit of crunch in the middle is just brilliant and adds that contrast of texture that makes for a great dessert. They’ve generously agreed to share the recipe, but you should all go out and find their book, Pretty Simple Cooking! (more…)

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