Savarin is a French cake named after Brillat-Savarin, the famous 18th century gastronome and writer. The cake is almost a bread and is leavened with yeast. In fact, it does have some similarities to brioche, though it is a bit less rich and much less time …
Bites from other Blogs
- Although panettone is a traditional Christmas dessert and we’re a bit past it at the moment, that doesn’t mean that you have to wait until next Christmas to enjoy one. Andrea’s Recipes has a recipe for Slow Rise Panettone that can be enjoyed all year long. The bread …
World’s Heaviest Fruit Cake
In Romania this week, a Guinness-approved record was set for the world’s heaviest cake. Normally, being “heavy” is not a real selling point for a cake. Cakes are expected to be light and tender. Even pound cakes, which are known for their tight, dense crumb, are …
Wilton Three Tier Cooling Rack
While it’s great to be able to spread out all over the kitchen when you’re cooking or baking, not all of us are lucky enough to have huge kitchens with enough counter space for every piece of equipment we have to use. Cooling racks, for instance, are usually flat and take up quite a …
Chocolate Truffle Cookies
A few weeks ago, a friend shared a batch of Mrs Beasley’s Chocolate Truffle Cookies with me, saying that they were some of the best chocolate cookies she’d tasted in a long time. The cookies were excellent, although a bit messy to eat because of their heavy powdered …
The Making of a Pastry Chef
To be a pastry chef, you have to know how to bake – and it helps if you know how to cook, as well. But having the ability to turn out an excellent batch of cookies after following a recipe is not all that goes into being a pastry chef, just a good home …
Tarte Tatin
Tarte tatin is one of the simplest, yet most elegant, tarts that you can make. It has just four elements – or, at least, it has just four the way that I make it: sugar, butter, apples and puff pastry. It is rich, buttery and surprisingly easy to make …