Gooseberry Soufflé – a Risen Tangy Delight

The annual minuscule crop of Gooseberries was harvested a month ago and it is never enough to make jam with.   I have 2 gooseberry bushes and this year one of them decided not to fruit at all (or the birds had them all) so I was left with about 700g of red gooseberries ripening at…

Vive Les Cremes Patissieres – in all their forms

When I started this blog I had never made Creme Patissiere (often shortened to “Creme Pat” by us Brits, and called “Pastry Cream” by our American cousins).  Quite how I managed this I am not sure.  There was one failed attempt many years ago and I think I never tried again afterwards.  10 months after starting…

Danish Pastries – Round 2

Last week I ran up my first batch of Danish, using only half of my dough to make Pain au Raisin. This morning the second half of the dough came out of the freezer for breakfast and I ran up the second batch,  venturing for my first time to make more complex  shapes.  This did prove…

Delicious Danish Pain au Raisins

The beloved has been asking me for years to make Danish pastries, but for some reason I have been dodging the challenge.  I guess it was my first venture into the dough when I made croissants (which you also use for Danish)  left me a little daunted. But 5 years has passed since then and…

Creme Patissiere

Creme Patissiere is an absolute Basic.  So much more flows from this  beauty.  All the wonderful Cremes (Mousselline, Diplomate amongst many others), German Buttercream, and of course with a little less cornflour, that absolute British favourite – custard. There are 2 recipes out there – one using flour as the thickener, and one using cornflour….

Summery Strawberry and Banana Tarte Royale

My brother is over from the States to visit my mother and we had a family get together on Saturday.  The hubby made a delicious Shirazi onion, tomato and cucumber Middle Eastern salad and I was tasked with pudding.  The specific request was another Gateau Fraisier but whilst it was tempting to iron out the imperfections…

Rhubarb and Custard Cake – a match made in heaven

It has been many weeks since I last baked, never mind wrote about it, but with good reason. May and June are the busiest gardening months when everything bursts into life at full throttle and the garden is at its most gorgeous but most labour intensive phase. Plants that 3 weeks ago were leaves popping…

Prinzregententorte, a very exacting Bavarian treat

Heinz Georg Erbhäuser must have adored Prince Regent Luitpold when he invented this cake in the Prince’s honour because this was not a straightforward bake. Now I admit fundamentally there is nothing complicated here – a bit of genoise sponge (well 7 layers of sponge), sandwiched between chocolate butter cream and covered in chocolate is…

Trials with Puff, Creme Pat and Choux ….II

Well as you can see I tried one more time including the caramel. My rule of 3 applies – a little better but the Choux was still not quite right.  I tried a mixed milk and water recipe to experiment and frankly I think just water works best – there is more steam to push…

Trials with Puff, Creme Pat and Choux……

As it is Sunday and I seem to be coming down with a bug, I think it is appropriate to become metaphysical for a moment. The trinity (or the power of 3) seems to be a firm rule in baking as well as western religion.  However rather than being God, the Father and Son, learning…