Join me as I bake through the Great British Bake Off.
These mini mousse cakes are light as a feather but pack a real flavor punch. Caramel Macchiato Mousse Cakes have both coffee and vanilla mousse layered atop a chocolate sponge, with a salted caramel ganache on top. Lemon-Berry Mousse Cakes feature a berry-flavored mousse on a lemon sponge, with raspberry gelée hidden inside!
Mary Berry's marjolaine is a 7-layered delight featuring four layers of almond-hazelnut dacquoise sandwiched with praline buttercream and chocolate ganache. Overall, a delightfully nutty, crunchy, creamy concoction that presents itself with elegance and panache!
The French cousin of focaccia, fougasse is mostly associated with Provence in the southeast of France. This fougasse is scented with olive oil and studded with fresh herbs. It pairs well with pasta, a green salad, or a charcuterie board and a nice glass of wine.
An amuse-bouche is a bite-sized hors d'oeuvre served by chefs at the beginning of a meal. These Crab Rangoon Parcels and Rhubarb-Ricotta Tartlets both feature my Practically Painless and Almost Perfect Phyllo Pastry. Even better, they can be made in advance!
The classic Bakewell tart, with its layers of short crust pastry, jam, frangipane and icing, hails from the town of Bakewell in Derbyshire, England. While its origins may be the source of some contention, most such arguments fade over a cup of tea and a warm slice.
These sweet and savory Danish pastries — an apple and almond braid and a spinach-artichoke egg "soufflé" — can both be made with a single batch of pastry dough. They would complement each other at the brunch table or make great grab-and-go breakfast options.
These churros are flavored with a blend of chai spices and scented with orange zest, accompanied by a blood orange caramel dipping sauce. Churros make a great snack any time of day, or eat them for breakfast with a mug of thick, hot chocolate, like the Spanish do!
These Yorkshire puddings are filled with a traditional shepherd's pie filling made with a mixture of lamb and beef and a good dose of Guinness stout, topped with creamy mashed potatoes and a sprinkling of cheese.
Dampfnudel, literally translated "steam noodle," is more like a dumpling than a noodle. They can be sweet or savory, but these are made with an enriched dough scented with lemon zest and served with two sauces, créme anglaise and a sweetened plum sauce.
After a 1994 Seinfeld episode catapulted babka to stardom, modern bakers began to put their own twist on this traditional twisted loaf. Here's my take — a decadent chocolate, orange and cardamom braid that will satisfy your biggest chocolate craving.
