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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Ice Cream Cake – (Mother’s Day Giveaway: Lékué silicone springform pan)

Ice Cream Cake | ZoeBakes (3 of 10)

I was just looking back on some of my Mother’s Day posts and I realized how much I love meringue. I especially like the effect of spiking it into a Phillis Diller-esque topping. It works on cakes, pies, cheesecake and ice cream. Meringue is as light as air, playful, yet sophisticated and most importantly gives you an opportunity to whip out the blow torch. Unless you are a hard core meringue fan, you will want to pair it with something. Lemon is classic, and something sour makes sense, since the white pillowy topping is super sweet, but you can go with something a touch savory too. I made a Honey Saffron Chocolate Chip ice cream and then sweetened the meringue topping with honey and vanilla bean. There is actually NO SUGAR in this dessert. Okay, I know honey is a type of sugar, but I’m talking about the refined, granulated cane/beet sugar. The honey flavor is mellow and delicate with just a subtle hint of saffron in the ice cream. I didn’t tell my family what the flavors were before they dove in. Being pretty will get them to try it, but the flavor will clean the plate. They loved it.

As a Mother’s Day gift to all of you, I teamed up with Lékué* (Lee-quay) to give away FOUR of the rectangular silicone springform pans I made this cake in. I’ve used it for baking cheesecakes and breads, but it is also excellent for making chilled or frozen desserts. For a chance to win all you have to do is sign up for my newsletter. You probably saw something pop up on your screen when you came to the site. If you passed by the pop up without filling it out, no worries, you can find it on the right hand side of the website, where it says SUBSCRIBE TO MY NEWSLETTER. I think you’ll enjoy getting updates about what I am up to and I’ll be using my newsletter to do giveaways, like the one today. If you’ve already joined my newsletter (many of you have, Thank YOU!), there is nothing else to do, you are automatically entered to win. Keep an eye out for my emails, since it is all very new, they may end up in folders you don’t expect. This giveaway is only available to folks in the USA and Canada.

Ice Cream Cake | ZoeBakes (1 of 2)-2

My sons taught me to use Snapchat and I am loving it. I just did a video series on making bread in a forming basket/brotform/banneton. And I’ll be doing other videos as people want to see certain techniques. Please join me if you’re on Snapchat or if you’ve been curious to try it. You can find me at zoebakes1

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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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The Salty Tart Pie Party

Pie Pop Up | ZoeBakes 22

My friend and rock star pastry chef, Michelle Gayer (The Salty Tart), is hosting pie pop-ups in Minneapolis for the whole month of November. To get one (or 3) of her pies, you need to show up at Hola Arepa on Monday afternoons from 3-7pm. Those are the official hours, but she’s been selling out in about an hour, so line up early if you want a pie. (Unfortunately, Hola Arepa is closed on Mondays, so you’ll have to go back the next day to sample their incredible menu and mighty fine cocktails.) Michelle came over to bake some pies with me so I could give you an idea of what she’s up to, but don’t go expecting to see these two on the menu, you just never know what mood she’ll be in and the pie selection will change to match her passing culinary fancy. To get more details you can follow Michelle’s pie Instagram feed.

Pie Pop Up | ZoeBakes 24

I have a lot to celebrate these days, in addition to these gorgeous pies (Michelle left them for me to devour). My latest book Gluten-Free Artisan Bread in Five came out a few weeks ago and I’ve been on book tour, I also just wrapped up a Craftsy video (the subject is very hush, hush, but I bet you can guess) and yesterday was my Birthday. To celebrate all of that I’ve paired up with my friends at Emile Henry to GIVE AWAY 5 gorgeous PIE PLATES for you. Just leave me a note about your favorite pie and you’ll be entered to win. Sorry, but it is only open to those in the USA.

Here are some more pictures of my afternoon of pie baking with Michelle. Got to love the blow torch and sugar dusting!  (more…)

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Trix Cake and a Movie Night Giveaway

Trix cake 11

We really have David Chang and Christina Tosi of the Momokuku restaurant group in NYC to thank for elevating breakfast cereal from a mere bowl of milk to high-end desserts. They’ve been serving cereal milk (you know the flavored milk at the end of a bowl of Honey Nut Cheerios) as panna cotta and soft serve ice creams at their Milk Bar to rave reviews. It’s created a bit of a sensation. I recently went to Travail, a local restaurant where the food is art and the chefs are entertainers, and what did I see on the pantry shelf, a box of Lucky Charms.  We all have fond childhood memories of reading the box as we ate the contents, but most adults I know wouldn’t sit down to a bowl of it in the morning. But, as a dessert? You bet, that makes total sense to me.

General Mills sent me a big selection of their cereals and challenged me to think outside the box, beyond breakfast and sticky marshmallow bars (not that there is anything wrong with either). I knew right away that Trix was going to be my muse. I always loved it as a kid. Everything from the silly rabbit commercials to that bright pink milk at the end of the bowl. I set out to create a cake using the bright colors and fruity flavors. For my first attempt I hoped to suspend the round cereal in cake batter to create a polka dot interior. As the cake baked I realized all the little colorful balls were floating to the top and I ended up with a layer of cereal confetti. It was pretty, but the cereal didn’t soften enough, so they were still crunchy and not a good texture in the cake. Then the perfect solution came to me…but, let me tell you about the movie giveaway first. (more…)

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PB&J Cheesecake with Poured Ganache (how-to video).

PB&J cheese cake zb 22

Peanut Butter and Jelly is a staple in most children’s diets. In fact, I just read that Americans will consume billions, with a B, of them every year. I can believe it, since my kids picked it for lunch 9 out of 10 times, until very recently. I’ve gone through what must be 100s of pounds of peanut butter and even more jelly. They’re certainly easy to make, which saved me lots of time in the mornings before school, but I felt a little guilty packing it for them EVERY day. I mostly dreaded other parents finding out that my kids ate the same thing over and over. In my head I wanted them to eat bento boxes, with carved vegetables and seaweed salad, but, it was their lunch, their choice and they loved PB&J. The truth is that I love it too; almost everyone does, if we’re honest. Here’s a cheesecake that has all the fond memories of those childhood sandwiches, but it’s way more decadent and sophisticated.

Once in a while I find a new product that changes the way I cook and bake. I felt this way about the Silpat and the Microplane Grater when they first hit the restaurant kitchen scene. It was a eureka moment, since both saved time, money and provided results like nothing I’d used. This Lekue 9-Inch Springform Pan may be the coolest new toy in my kitchen. It is made by Lekue and uses the same technology as the beloved silicone mats. The base is made of ceramic, so it is lovely enough to serve on, which eliminates the need to remove the cake from the base. That, in itself, is brilliant, but the silicone also gives insurance that the cake will not stick to the sides, so there is no holding your breath as you remove it. I baked this cheesecake without a water bath. I need to test to see if it is waterproof, but that is asking a lot of a springform pan and I would continue to wrap the bottom in foil if I used it in water.

 

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