Chocolate Mousse with Toasted Meringue

chocolate mousse Pretty Simple Cooking (4 of 4)

My friends Sonja and Alex, otherwise known as the parents of the most adorable little boy, Larson (and some may know them for their excellent blog a couple cooks), just sent me their new cookbook. As I flipped through all the gorgeous recipes, I was stopped in my tracks by a picture of chocolate mousse topped with meringue. For anyone who follows me on Instagram, you know I am a huge fan of the ethereal sweet topping; whipped up pretty and then lit on fire with a blow torch. I always knew I liked these two and their recipes, but it turns out that Alex also has a thing for blow torches, so they just got even cooler IMHO.  This is a super simple and quick chocolate mousse recipe you can whip up at the last minute for Valentine’s Day and your sweetheart will never know it just took a few minutes to make. The bit of crunch in the middle is just brilliant and adds that contrast of texture that makes for a great dessert. They’ve generously agreed to share the recipe, but you should all go out and find their book, Pretty Simple Cooking! (more…)

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Banana Bread Roll from Smitten Kitchen’s New Book

Banana bread roll cake filled with cream cheese frosting and covered in Swiss meringue | Photo by Zoë François

There’s nothing more satisfying than cutting into a rolled cake to reveal the swirl in the middle. It’s just fun. This banana bread roll is filled with a cream cheese frosting and it is delicious. The recipe is from one of my favorite bloggers and cookbook authors, Deb Perelman from the Smitten Kitchen (as if she needs introducing). In her new book Smitten Kitchen Every Day she dusts the top of the cake with confectioners’ sugar and it’s perfectly elegant. I decided to use meringue, because I just did a video series on Instagram about the 3 types of meringues, so I’m a little obsessed with it right now and figured this cake would be super fun topped with a Phyllis Diller-esque hairdo. You can watch me make this cake (and many other recipes) on Instagram in my stories (they will also live in my “highlights” archive). I’ve been teaching baking and pastry for 20 years (wow, just added that up!) and I love the new challenge of fitting these recipe lessons into 15 second segments. If you haven’t checked them out, I hope you will, I’m having a ball creating them.

Deb was kind enough to allow me to share her Banana Bread Roll recipe with you here. I highly recommend her book for other desserts and her always amazing savory recipes. (more…)

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Banana Pudding

banana pudding (2 of 5)

This quintessential southern dessert is found on the back of the box of Nilla wafers. You can certainly use Nilla brand wafers for this banana pudding and there will be no judgment and it will taste just like you remember when you ate it as a kid. OR you can make your own vanilla wafer cookies and be so glad you did. They are super easy and fast to make and they don’t have any of that cardboard box flavor overtones. Wait, did that just come across as judgy? Either way you are going to love this recipe. I was inspired to make it after an old friend from high school (that’s a very old friend) made it for New Years Eve and posted pictures on Instagram. I found the Nilla wafer recipe in the BraveTart cookbook by Stella Parks.

For those of you who follow me on Instagram you probably have seen my pastry tutorial “stories.” I’m slightly obsessed with working through a recipe in 15 second intervals, often with eclectic baking music. You’ll find this banana pudding recipe made from start to finish on my Instagram page archived in my “highlights.” There are many other recipes and techniques you may want to check out.

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Almond Dacquoise Cake with Lemon Curd, Cream and Berries

Dacquoise | ZoeBakes (3 of 3)-2

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 its nice to fancy it up a bit.
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Coconut Cream Cake with Toasted Meringue Frosting

Coconut Cream Cake with Toasted Meringue Frosting

I first posted this Coconut Cream Cake recipe 6 years ago and have made it several times since. It is always a crowd pleaser, partly because of the meringue topping, all done up like curls that remind me of Phyllis Diller and because it is just delicious. Decadent pastry cream full of coconut layered between coconut cream cake. It just seems to have the right balance of whimsy and sophistication. Liz Banfield is a photographer I have long admired on Instagram and she came over to capture the making and baking of the coconut cream cake. I have the honor of using Liz’s gorgeous photos for this post. I first became familiar with her work when I did a wedding cake she photographed for Martha Stewart. Her work is stunning and she is a delight.  (more…)

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Banoffee Pie Topped with Toasted Meringue from The Farmette Cookbook

Banoffee Pie | ZoeBakes (3 of 7)

There are many beautiful cookbooks coming out of this rich world of food blogging, but The Farmette Cookbook is special. It isn’t at all surprising considering Imen is one of those people who lives a life full of passion, creativity and grace. It isn’t luck exactly, it is a fierce curiosity about food and farming and Ireland and photography and being a mom and a friend and a student of life. She has created a magical life in Ireland, which is nothing short of a real life fairytale. Her book speaks to all those things and is absolutely gorgeous. (more…)

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