I started this blog on 3 January 2011. I had just started taking classes at Le Cordon Bleu in Cambridge as part of the program in baking and pastry. I experimented with recipes using Splenda and enjoyed studying plated desserts at many local restaurants. I took pictures of every dessert I came across and recorded all of my baking products. I'm planning to start this next year developing some gluten-free dessert recipes. Hopefully, I can develop soft pretzels, black and white cookies, and bagels using chia seeds.
Happy Anniversary, blog!
This is a boston creme cake. The frosting is a chocolate ganache which I started using 1.25:1 ratio of chocolate to heavy cream, but the frosting was too thick. So I added more hot cream. The cake is filled with pastry cream. The pastry cream is actually gluten-free because I use cornstarch to thicken the creme instead of flour. I used an eggy genoise recipe that has 150% baker's percentage of eggs. I didn't like this one as much as the yellow butter cake, but I'd still like to use a light cake next time. So I think I will use my white layer cake recipe next time I make BCP.
The writing is a white chocolate coating, which had a terrible consistency when I melted it to use in piping. If I had some extra cocoa butter, I could have tried thinning out the chocolate. I could have also used vegetable oil or another thinner.
Happy Anniversary, blog!
This is a boston creme cake. The frosting is a chocolate ganache which I started using 1.25:1 ratio of chocolate to heavy cream, but the frosting was too thick. So I added more hot cream. The cake is filled with pastry cream. The pastry cream is actually gluten-free because I use cornstarch to thicken the creme instead of flour. I used an eggy genoise recipe that has 150% baker's percentage of eggs. I didn't like this one as much as the yellow butter cake, but I'd still like to use a light cake next time. So I think I will use my white layer cake recipe next time I make BCP.
The writing is a white chocolate coating, which had a terrible consistency when I melted it to use in piping. If I had some extra cocoa butter, I could have tried thinning out the chocolate. I could have also used vegetable oil or another thinner.
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