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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St Patrick’s Day Cupcake

St Patricks Cupcakes | Zoe Bakes(4 of 6)

Happy St Patrick’s Day. Here is a simple, but delicious cupcake to help you celebrate this greenest of holidays. You can watch me bake and decorate these in my Instagram videos. You’ll also see me save a buttercream from ruin and bring it back to fluffy perfection. The art of pastry is being able to fix what goes wrong. And there is a blow torch involved, so that’s fun.

For the white cake recipe: (more…)

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Lemon Honey-Meringue Pie

Lemon Honey-Meringue Pie | Photo by Zoë François

I love lemon meringue pie, as much for the look of it, as the taste. The tart filling is covered in sweet honey meringue. I added a floral twist that adds a subtle scent of lavender to the not-so-subtle taste of honey.

This Lemon Honey-Meringue Pie is very easy to make, but there are some steps to follow that will take your pie from a weepy mess to a magnificent mile-high showpiece. You can watch me make the pie in my instagram stories. (more…)

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Lemon Pudding Cake

Meyer Lemon Pudding-Cake | photo by Zoë François

It’s a little bit pudding and a little bit cake, all in one recipe. I was first awed by this lemon pudding-cake when I went to a pastry conference at the CIA and met the pastry chef from Craft, Karen Demasco. She served this dessert; made up of a layer of tangy lemon curd baked on top of a sweet delicate cake. They were clearly baked as one, but the two layers were so distinct in appearance and taste. I fell in love. When Karen wrote a book last year I was so excited to see this recipe in it! I have made it with lime juice, grapefruit and even passionfruit juices.

You can use six to eight ramekins for this batch, depending on how tall you want your cake to stand.

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Lemon Meringue Mother’s Day Cake – How-to Video: piping roses

These meringue roses remind me of fine porcelain china, dainty and ultra feminine. Perfect on an occasion that requires something spectacular, even a bit over-the-top. Mother’s Day is one such time. It is the day when we give thanks to the women who have raised us. I have been blessed with more than my fair share of extraordinary women, who have influenced how I walk through this world. They have shown me great generosity, shared their wisdom and have loved me unconditionally. I only hope to possess these same qualities as I now raise my own children. I wanted to create something as unique and beautiful as these women, to reflect my deep appreciation.

Due to too many miles I can’t be with my mom on Mother’s Day, but if I were, this is the cake I would present to her. She would love the tart layers of lemon sponge cake and lemon curd, balanced with the sweet meringue icing; to toast or not to toast is the question? Who am I kidding, I always toast, if for no other reason, I love my blow torch.

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

www.craftsy.com/ext/ZoFranois_10284_H

I am so excited to announce my cheesecake 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 and I recently created an intensive Baking and Pastry class for beginners, which will help you feel confident with all of your family recipes or those beautiful treats you see on Pinterest. I hope I will see you in one, or all of my Craftsy classes.

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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