Boozy Cherry Pavlova

Boozy Cherry Pavlova | ZoeBakes photo by Zoë François

I think a pavlova is the perfect holiday dessert. It is beautiful enough to be a center piece on your table, so light that it can follow a big holiday meal and it’s flavors can change with your every whim. This Boozy Cherry Pavlova was inspired by the cherry cordial filling in the chocolates that are a holiday stocking tradition in my house. I cooked the cherries in champagne, cherry juice and just a touch of sugar, until they created a boozy syrup. This can be done with just juice for a virgin cherry variation. The pavlova also has a layer of lemon curd and lots of whipped cream. “Man, this is delicious!” was the response from my always willing (and very opinionated) taster (and husband). You can see how I baked the pavlova in this shape in my “Pavlova” video on instagram.

So many people asked about baking the pavlova as individual servings, I created a video for that too. The recipe and directions are below, but to watch me make the mini Boozy Cherry Pavlovas and how I fill them, look for “Cherry Pavlova” in my instagram videos.

If you are looking for the equipment I use in any of my recipes, you can find them all here, on my ZoeBakes Kitchen Essentials page, where you can also find my list of favorite cookbooks and sign up for any updates – I add to it with every post. (more…)

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Bûche de Noël ~ Christmas Yule Log

This is a classic French dessert that is served at Christmas time. Bûche de Noël translates as the “Christmas Log” and is meant to look like the piece of wood you are about to toss into the fireplace. It is a rather odd tradition and yet I find myself making one every year. It always reminds me of the TV station that plays Christmas music and shows nothing but a burning log in a fireplace. I thought those were just memories of my long ago childhood, but I was amazed to see that the burning log still finds its place on YouTube even today.

Despite my unglamorous association there is something quite elegant and beautiful about the Bûche de Noël. According to Larousse Gastronomique the yule log cake tradition started in the 1870s when Parisian pastry chefs decided to replace the less elaborate brioche style fruit loaf with this more festive confection. Although I am quite partial to the Panettone style breads, I can see why pastry chefs created something a little more fussy to work on, that is just how we are!

I created the yule log pictured here for the holiday issue of Better Homes and Gardens. You can find the recipe here and you’ll find a video of me creating one in my instagram video. It is the very first video in my highlights, so you’ll need to scroll all the way to the end. You may find some other videos to watch along the way.

More Bûche de Noël recipes…

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Buttermilk Pumpkin Streusel Pie

buttermilk pumpkin streusel pie | ZoeBakes photos by Zoë François

I discovered Sister Pie by Lisa Ludwinski and this Buttermilk Pumpkin Streusel Pie, on instagram, where I find so much great inspiration. One of the first things I discovered about Lisa and her bakers is that they dance in the kitchen. These are my people! This pie cemented my admiration. It is all the things I love in a pumpkin pie and more. The pumpkin filling is not too sweet, because of the tang of buttermilk and it is combined with a crunchy streusel made with pepitas and buckwheat. It is a combination of traditional and uniquely Sister Pie. If you have the good fortune of being in Detroit, you should visit their shop, but until then, get the book, it’s a gem.

You can watch me make this pie in my instagram video and Lisa generously shared the recipe us below.* (more…)

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Strawberry Charlotte Royale

Strawberry Charlotte Royale | ZoeBakes photo by Zoë François

The truth is the last time I made a Strawberry Charlotte Royale was in culinary school and that was a very long time ago. I have been meaning to make one, but just never got around to it. Then I bought a copy of Soulful Baker, by one of my favorite bakers, Julie Jones, and she had the most beautiful Charlotte Royale in the book. I took it as a sign that I needed to make this regal (it’s in the name) dessert. Julie was my muse, but being incapable of leaving things well enough alone, I wanted to make the filling in two separate flavors. I made a Grand Marnier Bavarian Cream and then added Strawberry coulis to it for the second layer. It’s not quite as simple as a banana bread, so I’ve made a video on instagram to walk you through the process. The steps are not at all difficult, but they do require a bit of planning and some timing. (more…)

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Pavlova

This ethereal crown of meringue, filled with cream and berries is a Pavlova. The name comes from the ballerina, Anna Pavlova, who was performing around the world in 1926 and made a stop in the land down under. From there the details get a little fuzzy and no one is quite sure if it was a pastry chef from Australia or New Zealand who first made this dessert for her. It causes a heated debate amongst them if you declare it one way or the other, so I am staying vague on the origin. This is one of my favorite desserts, because I am a huge fan of meringue in just about any form. I love how it looks, how it tastes and the texture it lends. Pavlova, unlike other meringues, is made with vinegar and cornstarch, so the end result is crisp on the outside, but still has some tooth (chew) on the inside. Traditionally it is served with fruit, such as berries and passionfruit (that’s what is dripping off the edge) and whipped cream. I also added lemon curd, but there are no rules and you can fill this with whatever moves you.

To watch me make, shape and bake this Pavlova see my instagram video. 

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Canelés de Bordeaux

caneles 1(9 of 7)

These fluted confections are the official dessert of the Bordeaux region of France. The interior of these canelés is like a lovely, creamy custard that is rich with both vanilla and rum. The trick to success, IMHO, with making canelés is using copper molds lined with beeswax and butter. That’s how you get the luxurious color, shine and crisp shell. You can also use silicone molds, which don’t achieve quite the same texture, but are still excellent and totally worth making. Not to mention much less expensive and easier to find. The latest batch I made, which you can see in my instagram stories, was from  The Fearless Baker by Erin Jeanne McDowell. Erin is a trained pastry chef and her recipes represent her knowledge and love for the craft. A cookbook should be lovely and inspiring, but the recipes need to work to gain my respect. She has delivered all of it and it brings me great joy to see someone elevating the art of pastry as she does.

The crêpe-like batter is super simple to make, but the batter requires a day of rest, before baking, so plan ahead. The outcome is delicious and sometimes the best things in life are worth waiting for.  (more…)

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