Pastry LOCKED
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I'm not really a fan of pastry, but somehow, I've been roped into making desserts for parties lately. I'm going to my brother and sister-in-law's house tomorrow, and when I asked my sister-in-law what I could bring, she said, 'I heard you made a pretty good dessert for the grandparents, why don't you bring a cake?'
First of all, I thought the dessert I brought to my grandparents sucked! Second, I didn't enjoy making it. Nevertheless, I told her I'd bring dessert, since she was making all the components of dinner.
Let's use this forum to post our creative pastry recipes, or just ideas.
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I tried Baklava for the first time tonight. Almond, cinnamon, honey and brandy. We'll see what happens. My great-grandmother made amazing baklava, but my grandmother told me she only tried to make it once and it didn't come out too well. We'll see how mine does - it's in the oven right now.
hmm my pastry or dessert recipe is this
get in the car
drive to bakery
pick up pastry or dessert
drive to destination
hehe
i love cooking but I haven't baked in years! years!
you crack me up kam!!
see im the total opposite, i LOOOVE baking but i HATE cooking. LOL
Haha - I'm the opposite of that - I hate baking but love cooking. :P
LOL awwww ok so why do you not like baking? I dont like cooking cause there's TOO much involved, too much dirtiness...like touching chicken, meats...all dirty and it looks pretty nasty while your mixing ingredients etc. and its too time consuming. LOL
I don't like baking because it requires too much precision. I like to throw flavors together and taste it as I go, and there's no way to know if the cake you're making will be good until it's done, you know? It makes me uneasy.
yeah i think that's my problem too
i basically glance at recipes and then make up my own thing
can't do that with baking
What I'm bringing to my family's house tomorrow:
Lemon Hazelnut Torte
This sounds fancy, but I think it'll be super easy. I'm just going to use the basic cake recipe on the back of the cake flour box and add lemon zest and hazelnut extract, tasting the batter until it seems right. I'll make two 8" cakes; I'm thinking about using food coloring to make one more yellow, to portray the lemon. A torte is essentially a multi-thin-layered cake, so I'm going to cut those two cakes into 4 with a huge serrated knife (potentially alternating colors) and slap some fresh buttercream between the layers. (Buttercream, btw, is just room temperature butter, beaten for a very long time with confectioner's sugar, vanilla, and a little heavy cream, if necessary for texture) I don't think I'll put the frosting on the sides, especially if the cake colors are different.
I'll top it with a little candied lemon zest: Peel the very bright yellow skin from the lemon and cut into very thin julienne strips. Boil in water for five minutes, then let sit in ice water for like 30 minutes. Make a simple syrup with 1 part water and 1 part sugar, bring to a boil, and put the lemon zest in it for 5 minutes. Let cool and steep in the syrup for at least 30 minutes, or for as long as you need (I think I'm going to do this overnight). It can be stored in the syrup for up to 3 days.
I think this cake turned out awesome. I used too much frosting, though. I always want to just eat it by the spoonful when I'm making it, so I slap a lot on the cake, not realizing that makes it too rich. :( But the lemon flavor was a really nice change to a chocolate dessert.