Chocolate Bundt with White Chocolate-Raspberry Cream

Chocolate raspberry bundt (10 of 9)

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 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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Raspberry, White Chocolate and Blueberry Tart!

The patriotic colors and summery flavors combine to make this the perfect 4th of July dessert.  Red raspberries, white chocolate pastry cream and blueberries top an almond shortbread crust. Add a dusting of confectioners’ sugar and you have an easy, yet elegant pastry. Given the holiday I made the tart in a rectangular pan to mimic the shape of the flag, but it also works well in a more traditional round pan or even as individual tartlettes. Later in the summer try this same dessert, but switch the berries for fresh peaches or plums.

Related post: Blueberry Cobbler with White Peach Ice Cream

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Éclairs

Choux Paste | Zoe Bakes(9 of 5)

“Lightning!” That’s the literal translation from French I got when I put éclair into google translate. I’ve read a couple of explanations for this name, but only one makes any sense to me. “They disappear in a flash, quicker than a bolt of lightning.” This is the absolute truth. Éclairs are a formula for deliciousness…Starting with delicate pâte à choux (which has a rather indelicate translation of “paste of cabbage.” Representative of the cabbage shape, when piped into a profiterole (cream puff) and baked, not at all indicative of its lovely, buttery, rich flavor and light texture). The choux is piped into the shape of a small log. Once baked and cooled the log is filled with Crème pâtissière, “pastry cream,” which is simply custard that is thickened with both eggs and a starch, usually corn starch and flavored in this case with vanilla and white chocolate. The custard filled pastry is traditionally decorated with fondant, the shiny poured variety, not the rolled one we use for cakes. I find poured fondant, which translates as “melting,” (probably because it melts in your mouth or melts away your teeth with its sugary cloying-ness), much too sweet, so I use ganache. Ganache is a smooth mixture of chocolate and something else (cream, butter, coffee, water, booze, crème fraîche and/or anything else you can think of). There is no translation for ganache, but it stems from the word “jowl,” which I can’t even begin to ponder. I hope you all know that despite my very French name, Zoë François, meaning “Life Frenchman,” I don’t speak the language at all and therefore I will most likely be corrected by my French-speaking readers. Please, correct me if I’m wrong. Despite the odd names of all these things, they are quite sensational and will be consumed at lightning speed.

You can watch me make these eclairs in my instagram stories/highlights.

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