Mini Pièce Montée (Daring Bakers Challenge)

Thursday, May 27

By the burning of my thumbs, Something saucy this way comes.

Pièce montée means 'mounted piece.' A croquembouche is an assemblage of pastry cream filled puffs held together with caramel or chocolate sauce.

Tuesdays with Dorie: Chocolate Ice Cream Tart

Tuesday, May 25

Hi. First of all, Lost. I'm not sure what to think. The ending was amazing but upsetting all at the same time. I'm still confused about some things but maybe it wouldn't be Lost if it didn't leave a few loose ends, even in the finale.

World Peace Cookies (revisited)

Friday, May 21

Normally I don't like to make something more than once. Baking is like an adventure and I like to keep myself moving along the terrain, not dwelling too long on any one thing, and certainly not backtracking.

Chocolate Ganache Ice Cream

Wednesday, May 12

chocolate ganache ice cream :: une gamine dans la cuisine

"Ice Cream," by Sarah Mclachlan

Your love is better than ice cream
better than anything else that I've tried.
And your love is better than ice cream
Everyone here knows how to cry.

And it's a long way down
It's a long way down
It's a long way
Down to the place where we stared from.

Your love is better than chocolate
Better than anything else that I've tried.
And oh love, is better than chocolate.
Everyone here knows how to fight.

Oh late '90s, you procured some the best music & memories. Thank you.

I'm not an ice cream fanatic but, if the yearning hits, it's with a ferocious intensity. When the insatiable desire for frozen bliss comes calling (in chocolate form), my favourite has always been french silk. This handsome deity, however, has shuffled the playing cards. The flavour is sultry, rich, creamy chocolate bliss; and all it asks for is cream, whole milk, eggs & bittersweet chocolate. It's quite verily sensuous. (And don't worry if you don't have a bulky machine!)

Chocolate Ganache Ice Cream
(recipe found in Baking: From My Home to Yours, by Dorie Greenspan)

6 ounces of bittersweet chocolate, finely chopped
1 1/2 cups of heavy cream
1 cup of whole milk
4 large egg yolks
1/2 cup of sugar

Put the chocolate in a 2-quart liquid measuring cup or a large heatproof bowl. Bring 3/4 of the cream to a boil. Pour the cream over the chocolate and let it sit a minute, then, using a rubber spatula, and starting in the center of the mixture, slowly stir the cream into the chocolate in ever-widening concentric circles. When the ganache is smooth, set it aside.

Bring the milk and the remaining 3/4 cream to a boil in a medium heavy bottomed saucepan.

Meanwhile, in a medium bowl, whisk the yolks and sugar together until well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid-this will temper, or warm, the yolks so they won't curdle, Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon: if you run your finger down the bowl of the spoon, the custard should not run into the track. The custard should reach at least 170 degrees F, but no more than 180 degrees F, on an instant-read thermometer (this took about 8-10 minutes on my stove.) Immediately remove the pan from the heat and slowly and gently stir the custard into the ganache.

David Lebovitz method for making ice cream without a machine

1)1. Prepare your ice cream mixture, then chill it over an ice bath.

2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.

3. After forty-five minutes, open the door and check it.

As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.

4. Continue to check the mixture every 30 minutes, stirring vigorously as it's freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer.

But since we're going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.

5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready. *It took mine about 5 hours to get to that perfect consistency, But the bowl I was using was deep and narrow. The process would be faster in a wide, shallow bowl.*

Makes about 1 Quart (to enjoy all to yourself)!

Tuesdays with Dorie: Quick Classic Berry Tart

Tuesday, May 11

Did anyone else go through a Strawberry Shortcake doll phase as a child? No? What about My Little Pony? I used to force the dolls to ride the poor, pastel coloured equines. They also had tea parties with Transformers (I was a girly tomboy.)

Mad Hatter Chocolate Chip Cookies

Friday, May 7

What originally started out as a recipe for Alice Medrich's chocolate chunk cookies quickly began morph into a smorgasbord of past chocolate chip cookie posts.

Tuesdays with Dorie: Burnt Sugar Ice Cream

Tuesday, May 4

Look out bikini, Your wearer has discovered a way to make ice cream without an actual ice cream maker. And I thought that this would be one vice I'd never have to worry about falling for.

Key Lime Sablés

Sunday, May 2

My Cinco de Mayo may be spent serving on jury duty this year so I wanted to post about something light, tart, and sunny...just in case. I even have the Tuesdays with Dorie post all set to pop up at the stroke of midnight Tuesday morning.

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