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What are you baking these days? Sumer is icumen in, June 2015 edition!

Why don't you shape the dough into logs for freezing? Then all you have to do is slice them after you take them from the freezer and let them soften a bit.

Jun 28, 2015
souschef in Home Cooking

What are you baking these days? Sumer is icumen in, June 2015 edition!

It definitely does!

I made the scones again this morning, doing the 1/4 sub. Made for a better texture.

Jun 24, 2015
souschef in Home Cooking

What are you baking these days? Sumer is icumen in, June 2015 edition!

Hey Buttertart, thanks for posting that recipe. I made meatballs based loosely on that recipe. I left out the sesame-peanut sauce and also left out a bunch of ingredients I didn't have. LCBO didn't have rice wine so I used a sparkler. I also left out the chili oil. I did do the Dijon, and added a bit of cream. The smell was incredible and the taste was amazing; I served it with rice pilaf. Mme Souschef loved it. In her words, "A keeper!".

Jun 22, 2015
souschef in Home Cooking

What are you baking these days? Sumer is icumen in, June 2015 edition!

Yikes! I started at about 33!

Jun 21, 2015
souschef in Home Cooking
1

What are you baking these days? Sumer is icumen in, June 2015 edition!

Here it is Buttertart!

Cheddar & Chive Scones

6 oz AP flour
1/4 tsp salt
2 tsp baking powder
2 oz cold unsalted butter, cut into small dice
2 oz grated sharp cheddar
1 large bunch chives, cut into 1/4 inch pieces
1/2 cup whole milk

Pre-heat oven to 400°F
Triple sift together the flour, salt, and baking powder, into a large bowl.
Toss in the butter and rub it into the dry ingredients until the mixture resembles breadcrumbs. Lightly mix in the cheddar and chives, till well combined.
Make a well in the centre and pour in the milk. Mix together with a wooden spoon until a soft dough is formed. Knead together gently on a floured board just until it is combined and no longer sticky.
Roll to about 2/3 inch thick (sorry, 1/2 inch was incorrect).
Cut with a sharp 2" round cookie cutter, cutting straight down without twisting.
Place on a parchment-covered baking sheet, in staggered rows. Re-roll scraps and repeat.
Brush tops with milk. Bake for about 15 minutes till puffed, and lightly browned on top.

Makes about 9

The next time I make it I plan to sub sour cream for a bit of the milk.

What are you baking these days? Sumer is icumen in, June 2015 edition!

Thank you!

Jun 20, 2015
souschef in Home Cooking

What are you baking these days? Sumer is icumen in, June 2015 edition!

The dough was rolled out out to 1/2 thick, and cut with a sharp cookie cutter. You won't get the same height if you pat it into a circle and cut it into wedges. I'll post the recipe tomorrow.

Jun 20, 2015
souschef in Home Cooking
1

What are you baking these days? Sumer is icumen in, June 2015 edition!

Well, I tampered with a RLB with a RLB technique. Is that un-kosher?

Jun 20, 2015
souschef in Home Cooking
1

What are you baking these days? Sumer is icumen in, June 2015 edition!

Just realized that I forgot to say that the "continue baking" is for 5 to 7 minutes.

Jun 20, 2015
souschef in Home Cooking
1

What are you baking these days? Sumer is icumen in, June 2015 edition!

I took my sweet scone recipe, eliminated the ground almonds and raisins, and instead used grated sharp cheddar and chives. Really enjoyed them. Picture attached, but they were not as pale as in the picture; they were more yellow.

What are you baking these days? Sumer is icumen in, June 2015 edition!

I made RLB's "Chocolate Génoise" from TCB. Considering it's her, she got the name wrong...it should be "Cocoa Génoise".

This is one where the cocoa is first bloomed.

The recipe is for a 9" cake, but I thought I'd make an 8" one, and use the extra batter as a mini treat for myself. The batter was barely enough for an 8" cake. She says that it's not necessary to use a tester; when the cake leaves the side of the pan, it's done. It took longer than indicated for it to do so, and barely rose (no pun intended).

There was barely enough to slice it into three layers. The top two layers were okay. The bottom layer was WET. I did deviate from her recipe, and used her trick (but not in this recipe) of whisking some batter into the melted butter.

Maybe I'll try it again exactly as written.

What are you baking these days? Sumer is icumen in, June 2015 edition!

I've watched the people in the bakery department of the grocery store make it look so easy. Wish I were as good!

Jun 20, 2015
souschef in Home Cooking
1

What are you baking these days? Sumer is icumen in, June 2015 edition!

Funny, but I've always wanted to make one too. It's in the same issue of Chocolatier as the fig cake.

Challenge, Ma belle?

Jun 20, 2015
souschef in Home Cooking

What are you baking these days? Sumer is icumen in, June 2015 edition!

I find that resting the batter too long results in the hump not developing (in my recipe, anyway). Here's the recipe I use:

125g flour
1 tsp baking powder
4 eggs
135g sugar
1 tsp grated orange or lemon zest
125g butter, melted

Triple sift flour with baking powder. Whisk eggs and sugar to ribbon. Transfer 1 cup batter to butter and WHISK it in. Beat zest into batter. Fold flour into batter in 3 batches (sifting it over batter), adding butter mix with last batch. Chill 30 minutes, till dough stiffens.

Heat oven to 450°F/230°C. Butter and flour molds. Pour batter into molds so they are 3/4 full. Bake 5 minutes. Reduce heat to 400/200. Continue baking to golden brown. Turn out onto rack. Buttertart likes to dust them with icing sugar; icing sugar makes me cough (and I don't like icing sugar on my fingers when eating), so I eschew this practice. But, per the lady herself (Buttertart, not Madame Souschef), eat two immediately.

Note: if you have dark molds put a baking sheet under. You may also have to adjust the time.

I have not been on this board much because of a problem with my iPad. I keep getting a message with a number of sites, saying, "There was a problem with this webpage so it was reloaded." As soon as that happens all the posts get displayed as read, which is a PITA.

Jun 20, 2015
souschef in Home Cooking
1

What are you baking these days? April showers...bring May flours ;-) May 2015 edition! [OLD]

I have yet to make that cake......as you have yet to make "my" Chocolate Chestnut Cake.

BTW, the last time I checked, RLB's first name was Rose!

May 03, 2015
souschef in Home Cooking
1

What are you baking these days? April showers...2nd part, April 2015 edition! [OLD]

The answer to your question is in The Cake Bible. In the Chocolate Oblivion Torte recipe RLB states that you can intensify the flavor by adding reduced raspberry purée. She thaws out frozen raspberries, strains out the seeds, then microwaves the juice to reduce it. She says that boiling it down on the stovetop causes it to caramelize, which is not desirable.

Apr 25, 2015
souschef in Home Cooking
1

What are you baking these days? Happy Spring better get here soon, April 2015 edition! [Old]

The components are simple. It's just assembly after that. Thanks for the compliment.

Apr 11, 2015
souschef in Home Cooking

What are you baking these days? Happy Spring better get here soon, April 2015 edition! [Old]

I have to make a Black Forest Cake, and was thinking of keeping it simple:

Chocolate Génoise split horizontally into three.
Kirsch soaking syrup.
White chocolate-stabilized whipping cream and drained sour cherries between layers.
More cream on top, with fresh cherries and chocolate shavings.
Comments?

Hey Buttertart, it's almost time to start a new thread, with almost 200 comments, even though it only the 8th. Last month's was unwieldy, with 500+ posts. I missed a lot.

Canelés - simple but not easy - Part V

They do look good.

Apr 08, 2015
souschef in Home Cooking

Making Marrons Glacés

Try my recipe. Someone else did, and was successful.

Individually wrapping them in cheesecloth is a must!

Apr 08, 2015
souschef in Home Cooking

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition! [old]

If you didn't slice off the top, flip it and glaze it with chocolate butter, it's not a Reine de Saba!

Sorry! Couldn't help myself :)

Mar 08, 2015
souschef in Home Cooking

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

You won't get booted so long as you make the pudding yourself :)

Mar 01, 2015
souschef in Home Cooking
1

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

BUTTERTART!!! You love chocolate and chestnuts, but have yet to make my chocolate chestnut cake! What are you waiting for?

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

Don't forget to post pictures. I love palmiers.

Feb 21, 2015
souschef in Home Cooking
1

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

How do you serve it? Please don't say "Very carefully"! :)

Feb 13, 2015
souschef in Home Cooking

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

The texture of the buttercream depends upon the temperature of the butter you use. It works best with room-temperature butter. Also, I find buttercream easier to make if you beat the butter first, but it's a nuisance unless you have two bowls and beaters.

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

Never thought of that. I'll give it a try the next time.

Feb 02, 2015
souschef in Home Cooking

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

Me? Why me? I thought Mme Buttertart was the Grande Dame of Madeleines, having to ensure that M. Buttertart was always supplied with same.

What's the big deal about Madeleines? When done right they're pillowy soft, but unlike a marshmallow, which uses gelatin for its sleep-inducing texture; unlike a Génoise as it does not need the assistance of a soaking syrup for peristalsis; unlike a pound cake, which can be carefully wrapped and enjoyed later.

No, a Madeleine is fleeting. It has to be enjoyed Cynsa-style, straight out of the oven; the experience has to be immediately repeated if your name happens to be Buttertart.

Buttertart and I digress when it comes to anointing the confection with cough-inducing (to me) confectioner's sugar; besides, it does not need it.

Klinger, why don't you post the recipe you used so we can check it out.

Sorry, didn't mean to write an epistle.

I have a question related to transferring a cake: you have a cake that's glazed on a rack with some sort of chocolate cream, and want to transfer it to a cake board. I use a 3" pancake turner/spatula combination, but it invariably ruins the bottom edge of the cake where the pancake turned has been. How do you avoid this? I could always pike a decorative border, but what if I'm too indolent to do so?

What are you baking these days? Happy New Year January 2015 edition! [OLD]

Any excuse to bake a cake is a good excuse....but darn, I missed my half birthday. Time to celebrate my 2/3 birthday....today!

What are you baking these days? Happy New Year January 2015 edition! [OLD]

You can do crème caramel and petit pots de crème that way.