Butterscotch Pot de Crème (and Pumpkin Version for Fall)

butterscotch pot de creme (10 of 7)

This is a recipe I developed for Tilia‘s dessert menu. Steven Brown, the chef/owner wanted a turbo charged version of the butterscotch pudding from his childhood. We went with a Pot de crème, which is essentially as decadent as creme brulee, without the crack of caramel resting on top. The texture is like silk and the taste is lightly sweet, with just a slight bitter edge from the burnt sugar in the butterscotch. Cooking the butter and brown sugar together until it is smokin’ hot (and I do mean smoking) is the key to the flavor. If you don’t bring them to the brink of burning the pudding will be way too sweet for my taste. The crème fraîche (young sour cream) is unsweetened and the perfect balance for the pudding. If you don’t happen to live near Linden Hills (a small village of a neighborhood in Minneapolis), where you can order this at Tilia, you can now make it at home.

You can watch me make this Pot de Crème on my instagram stories.
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Flan

flan (12 of 6)

Flan is one of my youngest son’s favorite desserts. He orders it whenever it is available and often requests it for his birthday. I haven’t made a flan is a long time, and promised him it would be my next post, so here it is. Now that I’ve made it, I can’t believe I don’t do it more often. So easy and delicious. Flan is a creamy custard that is bound by lots of whole eggs and can be silky smooth if baked just right. The trick is to bake it in a water bath until it is just set like jello, then take it out before the proteins in the eggs cook too tight and get rubbery. It is super simple, but takes knowing what to look for. You can watch me make it in my instagram video, so you’ll know the signs of a perfect flan.

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Raspberry Custard Tart (Flan Parisien)

Raspberry Custard Tart | Zoe Francois(3 of 6)

This is a wonderful tart filled with vanilla custard. It’s one that you’ll find in every patisserie in Paris, but have likely never come across here in the states. Its rustic simplicity it 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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Banana Pudding

banana pudding (2 of 5)

This quintessential southern dessert is found on the back of the box of Nilla wafers. You can certainly use Nilla brand wafers for this and there will be no judgment and it will taste just like you remember when you ate it as a kid. OR you can make your own vanilla wafer cookies and be so glad you did. They are super easy and fast to make and they don’t have any of that cardboard box flavor overtones. Wait, did that just come across as judgy? Either way you are going to love this recipe. I was inspired to make it after an old friend from high school (that’s a very old friend) made it for New Years Eve and posted pictures on Instagram. I found the Nilla wafer recipe in the BraveTart cookbook by Stella Parks.

For those of you who follow me on Instagram you probably have seen my pastry tutorial “stories.” I’m slightly obsessed with working through a recipe in 15 second intervals, often with eclectic baking music. You’ll find this banana pudding recipe made from start to finish on my Instagram page archived in my “highlights.” There are many other recipes and techniques you may want to check out.

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Grapefruit Posset with Campari Gelee (Confectionery Funnel Giveaway)

Grapefruit Posset | Zoebakes 07

This is a Posset. It has been around for a very long time, but chances are you’ve never heard of it. It is like a perfectly executed panna cotta, in texture and taste, but it is made without the gelatin. There is no fear that you will end up with creamy jello because you added too much gelatin. As a result you have to serve it in a cup because it’s so perfectly soft and it can’t hold its shape if inverted onto a plate. I’m smitten with this dessert and believe in my heart of hearts that it will become the next big thing in restaurants. Well, it should be at least.

Grapefruit Posset | Zoebakes 09

The creamy posset really needs no accessories, so you can serve it all by itself. But, I wanted to layer on the grapefruit flavor, so I made a bed of pound cake and then topped it with a grapefruit and Campari gelee. It is very rich, but the grapefruit and slight bitterness of the campari create a sophisticated “creamsicle” that is super refreshing.

Details below for the Rosle Confectionery Funnel giveaway.

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Vietnamese Ice Coffee Panna Cotta

panna cotta

I fell in love with a little Vietnamese restaurant when I was pregnant with my first son. I craved salty, spicy, big, fat flavorful foods and Quang delivered on all of it. I would have eaten every meal for the nine months there, but I knew my husband just couldn’t take it, so I limited myself to 3 days a week. Once my son was born I’d bring him in to the restaurant and the servers would carry him around, so I could have 2 minutes to slurp up my pho (soup) and suck down a Ca Phe Sua Da (Vietnamese ice coffee with sweetened condensed milk). The coffee was a bit of a ritual in those days. They poured hot water over coffee grounds in a little metal filter, which fit perfectly over a glass with sweetened condensed milk at the bottom. It was like sweet torture waiting for the slow drip to finish and yet I loved the anticipation. Once the hot coffee was done dripping over the milk I’d stir it all together and pour it over ice. The first sip, because I was too impatient to wait another second, was the slightest bit warm and cloyingly sweet. As the ice melted and the coffee chilled the flavor was perfection. Sadly, Quang now brings the Ca Phe Sua Da to the table already made and in sealed plastic cups, which is hardly as romantic, but it is still delicious and I manage to drink at least one, or two, or three a week. They don’t come in decaf, so unless you are planning to be up late, you may want to save this for lunchtime.

The strong bite of the coffee, mixed with the sweet creaminess of the condensed milk is like a perfectly balanced dessert, so I hardly worked to get this one right. I like my panna cotta with as little gelatin as possible, just enough to keep it together. This version requires even less, because I leave it right in the glass. I suppose you could invert it, but the stripes are so lovely, and it would be hard to get it to look so crisp and clean as it wiggled on the plate.

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