What’s the secret to making the perfect whipped cream? Go low and slow. It’s a very simple recipe that everyone can make at home with a little heavy whipping cream, confectioners’ sugar and vanilla. You’ll want to use this recipe up as soon as it’s done, because whipped cream is best served immediately, but it will keep for a few days on cakes in the refrigerator.Read More
This fruit tart with homemade puff pastry is made with nothing more than ripe pluots (apricots, peaches, plums, cherries, any other stone fruit or berries will also do), lemon zested sugar and a sheet of puff pastry. Super elegant in its simplicity. The tart is from Rory O’Connell’s new book, Cook Well Eat Well.Read More
The dacquoise is a delicate cake layer that is sadly under used by home bakers. It is a cousin to a pavlova, but has the richness of nuts. It is made of French meringue that has nuts (almond meal and coarsely crushed roasted almonds) folded into it and baked in a thin layer. The dacquoise is crisp and used to add a sweet, nuttiness to your cake layers or can be used all on its own. I’ve piled the layers high with whipped cream, lemon curd, mixed berries and topped the whole thing with shards of white chocolate painted with edible luster dust. Without the chocolate it is really a very simple dessert, but if you are going to a party it’s nice to fancy it up a bit.
There’s nothing better than tender, flaky biscuits.
There are three things that guarantee tender, flaky biscuits every time: flour, fat and folding. The type of flour you use will take your biscuits from tough to tender. I use a combination of cake flour and all-purpose flour, so that I have enough structure in my biscuits to create the flaky layers, but they are tender when I break into them. Then there is fat. You want it cold. It should be blended into the flour, but you also want some pieces to stay in tact to create the flakiness. This is just like making pie dough. Lastly there is folding. By folding the dough, you create even more layers and the biscuits are guaranteed to be flaky.Read More
Last week, and the week before that, I got emails from my brother Carey, with pictures of puffy popover pancakes he’d made. One was stuffed with mulberries and the other with pear & apple compote. I adore that he makes stuff like this for himself and his wife. His emails reminded me that I hadn’t made one for my boys in a very long time, so I set to it. This popover pancake recipe is both easy and tasty, and one of my boys’ most favorite breakfasts. It was also one of the very first recipes I ever posted on ZoeBakes, so some of you (mom and dad) may remember it, but most of you probably haven’t gone back that far. I was struck by the tiny hands of my boys in the pictures from way back in 2007. One of them is now taller than me and the other is on his way. Time cruises on, but some recipes are tried and true and worth revisiting. Read More
Homemade crème fraîche is the sophisticated French cousin of sour cream. Its texture is smoother and the flavor more subtle, not quite so sour, but still a bit sharp. It is simple to make and requires only two ingredients, so it is no wonder it is a staple in most French kitchens and a must have for pastry chefs.
Fresh heavy cream is blended with just a splash of buttermilk and then left to sit, it does all the work on its own, and the result is luscious. I like to finish sweet desserts with the cultured cream; a thin layer on my butterscotch pot de crème, a dollop on top of a berry pie or stirred into chocolate ganache. It can be used in place of sour cream or most places you might use heavy cream. Read More