Who will survive?
An egg-citing dessert affectionately known as the ‘heart attack cake’. And Nonna is kind enough to make it for us.
Ingredients:
8 eggs
4 oz of vegetable oil
2 oz of water
2 oz liqueur of your choice
2 T baking powder
1.5c sugar
2.25c flour
Spongy enough?
Hazelnutty wheel-shaped dessert created by Chef Louis Durand to celebrate the 1910 Paris-Brest bicycle race in northwest France. A ring of pâte à choux, or cream puff dough is split horizontally and filled with praline mousseline.
Did I say mousseline? Not for this gourmet version. Chef Bruno Albouze goes with Crème Diplomate. He also bakes and tops the pate a choux with a crusty chocolate crumble.
Flan parisian, flan pâtissier or custard tart? Regardless how you call it, you have to love it. Claire loves it too.
Ingredients:
All-Purpose Flaky Pastry Dough:
1 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
1 3/4 sticks unsalted butter, thinly sliced crosswise, chilled
Custard Tart Filling:
3 1/2 cups whole milk
1 cup sugar, divided
Generous pinch of kosher salt
1 vanilla bean, split and scraped, or 1 tablespoon vanilla paste
6 tablespoons cornstarch
4 large egg yolks
2 large eggs
8 tablespoons unsalted butter, cut into pieces
Bon appétit!
Another great episode of The Old Cookbook Show with Glen. He’s baking a classic chocolate recipe from a 1938 pamphlet by Baker’s Chocolate Company, “My Party Book of Tested Chocolate Recipes“.
They call it chocolate velvet cream, and it is a cross between a chocolate mousse and a chocolate pudding. A rich, creamy and delicious dessert.
I’ll put the ingredients here and let Glen guide you through the process.
1 square Baker’s Unsweetened Chocolate
1 cup milk
1 Tablespoon granulated gelatin
½ cup sugar
1/8 teaspoon salt
1 cup heavy cream
½ teaspoon vanilla
Do you you know what a chocolate square is?
From the many grain free recipes of the 18th and 19th century, here comes a delicious lemon flavored cake using almond flour. Made possible by Ron and Justine (Early American).
Haven’t you heard about Brooki’s big, fat, chunky cookies? It’s about time. Meet Brooke, her bakery, story and mouth-watering cookies.