Raspberry Paris Brest

Raspberry Paris Brest | ZoeBakes photo by Zoë François

This Raspberry Paris Brest is a beautifully nontraditional take on a very traditional French pastry. The name, Paris Brest, comes from a bicycle race that happens in France between (you guessed it) Paris and the town of Brest. According to Larousse Gastronomique, a pastry-cook, whose shop was along the route of the race, got it in his head to make a pastry shaped like the wheel of a bike from choux paste (the same pastry used for eclairs and profiteroles). He filled it with a butter-rich, praline flavored pastry cream. My take on this classic involves lots of Driscoll’s Raspberries to lighten up the dessert and make it even more beautiful. Instead of stirring praline into the pastry cream, I made an easy raspberry quick jam out of fresh berries and then mixed it in. The result is fresh and light, which will be a welcome end to your holiday dinner. What makes Driscoll’s Organic Raspberries the perfect choice for this is that Driscoll’s has spent years carefully breeding Raspberries, and with thousands of berry varieties they select the top 1% to sell under the Driscoll’s name.

You can watch me make this raspberry pastry in my instagram video.

#BerryTogether GIVEAWAY: For the past few years, Driscoll’s has been championing this belief that life is better spent around the table, over food, with friends and family – #berrytogether, in other words.  Things don’t have to be fussy or complicated to have a good time and to get in the mood for the holidays you can enter to win some sweet prizes from Driscoll’s – (a KitchenAid® Artisan Stand Mixer, a Williams Sonoma Stoneware Pie Dish, Set of 3, and Berries for a Year); see the bottom of the post for details.* (more…)

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Japanese Cotton Soft Cheesecake

Don’t be fooled by the picture, this is a cheesecake, not a sponge cake. I have seen Japanese Cotton Soft Cheesecake all over the internet for years, but hadn’t come around to trying it until now. My fellow instagram baker, Silvia Colloca, just sent me her latest cookbook, Love Laugh Bake!, and she has a version of this internet sensation made with mascarpone. The name, cotton soft, refers to the texture of the cake, which is far lighter and almost soufflé-like compared to the New York or custard style cheesecakes in my repertoire. Silvia also used fruit in the batter, so there is a layer of berries that rest along the bottom, creating a base in this otherwise crustless cheesecake. In her book she uses blueberries, but I had raspberries on hand and they worked perfectly. The only other change I made was to use gluten-free flour (there is very little flour in the recipe, so it adapts without compromise), since I was bringing this dessert to a party and the host is gluten-free. It was a big hit and I will be making this cheesecake again and again.

You can watch me make this cheesecake in my instagram video and Silvia has generously shared the recipe below.

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Pear Raspberry Upside-Down Cake

Pear Raspberry Upside-Down Cake | ZoeBakes photo by Zoë François

This weekend represents the transition between summer vacation and the start of the school year. It’s not the official change of seasons, but it might as well be. It is also when we switch from summer fruits to the fall harvest. Apples and pears are making their way onto the pages of instagram, but the summer fruits are still around too. This Pear Raspberry Upside-Down Cake is the gate between the seasons. It’s the best of summer and the celebration of what is to come this fall. You can certainly make this without the raspberries, but they really brighten up the flavor and add a pop of color, which will be so longed for in a couple of months.

I started by caramelizing the pears, as I would for a tart tatin. Slow and steady is the trick to getting the right flavor and texture. If you cook the pears too fast they turn to mush without absorbing the caramel. I added a few raspberries for color and acidity. The brown sugar cake base is one I use from Dorie Greenspan, but I folded raspberries into batter. The combination of the caramel pears, the bright raspberries and the rich cake is pretty close to perfection. You can watch me make this start to finish in my instagram video.

I need to give Stephani Bloomquist a shoutout and tell you all about the page she set up, so that all of the equipment I use in my posts is gathered in one spot. You asked for it and she made it happen. It takes a village to bake, blog, video and do all that goes with it. I am super grateful to have her on my team! And, here is the page she set up. ZoeBakes Favorite Equipment Page! We’ll be adding and organizing, but here’s the start:

Pear Raspberry Upside-Down Cake | ZoeBakes photo by Zoë François (more…)

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Coconut Panna Cotta with Tropical Sorbet

Coconut Panna Cotta with Tropical Sorbet | ZoeBakes photos by Zoë François

Inspiration can come from the craziest of places, including a nail salon. My friend and I were having our nails done when a man carrying stacks and stacks of baskets filled with Rambutan (see the pictures of the fruit and my sassy pedicure on instagram), a tropical fruit related to Lychee, walked in to sell them. Apparently he drives in from Florida with a truck full of fruit on a monthly basis and we just happened to hit it right this time. So, we walked out with sassy toes and 10 pounds of Rambutan. What was I to do with 10 pounds of this unusual fruit? I headed straight to Instagram and asked my community there what they would do. Sorbet and panna cotta came up several times, so, here you go, my interpretation of those suggestions, Coconut Panna Cotta with Tropical Sorbet.

I added the caramel spiral to the top when I heard that Aretha Franklin passed away. During my very first job in catering, back in the 1990s, we catered a charity event at the Viking’s Stadium for 3000 people and Aretha Franklin was performing. It was the one and only time I saw her and I will never, ever, ever forget it. I have no idea what the dessert was, likely an opera torte or something equally regal to serve such a legend, but I do remember with painful clarity that we had to make 3000 sugar spirals to balance on top. They are not hard to make (you can watch me do it in the instagram video), but they are a tricky dance of timing and they’re as delicate as paper thin crystal. And, don’t get me started on sugar decor and humidity. It was a level of stress that only the craziest of people thrive on. After we put down the last plate of dessert we ran to watch Aretha in her fur coat sing to the angels and all the stress of that event melted away!

To watch me put this all together head over to my instagram videos. (more…)

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Strawberry Charlotte Royale

Strawberry Charlotte Royale | ZoeBakes photo by Zoë François

The truth is the last time I made a Strawberry Charlotte Royale was in culinary school and that was a very long time ago. I have been meaning to make one, but just never got around to it. Then I bought a copy of Soulful Baker, by one of my favorite bakers, Julie Jones, and she had the most beautiful Charlotte Royale in the book. I took it as a sign that I needed to make this regal (it’s in the name) dessert. Julie was my muse, but being incapable of leaving things well enough alone, I wanted to make the filling in two separate flavors. I made a Grand Marnier Bavarian Cream and then added Strawberry coulis to it for the second layer. It’s not quite as simple as a banana bread, so I’ve made a video on instagram to walk you through the process. The steps are not at all difficult, but they do require a bit of planning and some timing. (more…)

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Tuscan Ricotta Tart with Peaches

Tuscan Ricotta Tart with Peaches. I’ve met so many incredibly talented and lovely people through Instagram. That’s where I first found Giulia Scarpaleggia (and her website Jul’s Kitchen), who lives and cooks in Tuscany. Her food is gorgeous and when she told me she had a cookbook coming out, I couldn’t wait to see it. The book is a beautiful guide to the Markets of Tuscany and the recipes they inspire, including this fresh ricotta tart (I added the peaches for a summer twist). The flavors are a classic combination from this region. I adore the food, the people, the terrain, the wine and the sweets of Tuscany. I’ve often fantasized about moving abroad and the Italian countryside is always first on the list.

This ricotta tart, caught my eye when I was flipping through the pages of Giulia’s book. Her tart, which she calls, Torta Squisita “exquisite cake”, is made with ricotta (I made it from scratch, which is so easy), chocolate, candied orange peel and a star anise flavored liqueur. It is quintessentially Italian. I happen to have some juicy, perfectly ripe peaches sitting on the counter, so I decided to top the tart with them. It is super tasty and an ode to summer, but it would be just as good without the peaches, served with a strong cup of coffee.

I made homemade ricotta for this tart and you can watch me make the super simple cheese and the whole tart in my instagram videos.

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