This isn’t so much a post as a request for submissions from anyone who might have experienced either one during Easter or Passover. Geek Lady made the excellent suggestion since she had a little of both over the weekend. Post-holiday posts like this might make a good tradition here on Joe Pastry, but let’s see how this one goes first. Make any submissions via the email link on the upper left and I’ll put ’em up! Feel free to include supplemental comments if desired…though keep them on the short side if you will!
First up we have reader Ashley’s tarta Pascualina which looks flawless:
I created a Tarta Pascualina and, though I ran into a lot of “I don’t have the right ingredients!” problems, the pie turned our perfectly. Pie crust used to be my one baking kryptonite, and I’m happy to officially say I’ve conquered it.
Woohoo! Next up is Geek Lady with some serious Easter bread and a professional-grade lamb cake:
The first triumph is my always reliable Bread of Easter Brightness, which is a brioche-y sort of bread flavored with cardamom, inspired by Greek lambropsomo, but is my own recipe developed from the vague description on Wikipedia. I am strictly forbidden by my family to change anything.
The second triumph is my Baptism cake baked in a lamb mold. Last year was the first year I tried, and the head fell off. This year, I defy Cake Wrecks itself to mock it. Baptism cake is really Italian cream cake, but in our house it is especially for baptisms and Easter. I haven’t blogged this recipe yet, but I intend to, now that I know that it makes a delicious AND sturdy lamb cake.
Reader Kitty writes:
My best ever fail was deciding I wanted to make biscuits as a teen, and oh hey, I think I have the ingredients. Never baked before, I’d just watched cooking shows and promptly forgot any ratio/amounts. I mixed flour with…. stuff. the results were not pretty and put me off baking/cooking forever because I didn’t think I had it in me.
Also, forgot to clean out fat from a remarkably leaky cheesecake bake (the butter in the crust)
Next time I turned the oven on, I think I was going to bake fries… I saw a fire, and dazed, told my bf of the time…Umm… fire… in the oven.. In a complete and monotone/ uninterested voice. haha…
Next up is Chris from down under. Check these out!
Howdy doody from Down Under! Attached are pics of the orange caramel entremet I made for Easter sunday lunch and the chocolate goodies I made for the kidlets. For a sense of scale, the ‘body’ egg for the figurines was 15cm (6 inches) long
The entremet consisted of an almond sponge base, topped with roasted pistachio nut and caramelised puffed rice in hazelnut praline, surrounded by orange mousse with a caramel creme brulee layer, covered with a dark chocolate glaze.
Um…incredible. Next reader Dave rebounded from a failure with a brilliant improvisation:
After a failed attempt at my first pâté a choux, I had a successful batch of eclairs, so a friend suggested trying Paris-Brest. Last week I made the praline paste and began the plan to bake one up for my son’s Easter Egg Hunt/luncheon on Sunday.
And then this from reader Rebecca:
Alas, one success does not a master make! The batter did not rise as huge as my second try. So, plan B! The Bee Sting was an easy make, and the praline paste got added to the pastry cream (ala Paris-Brest) and it was a magnificent success!
I baked 2 pies for Easter dinner: a lemon meringue (from RLB’s Pie and Pastry Bible) and this crazy easy chocolate pie: http://doodle.com/c7c9wrpu5uqvbcgf. I’ve made both, multiple times before and nary a problem. For some reason this year, neither pie set properly. The lemon filling was ran out of the crust in a thick puddle. I also over-whipped the meringue so it was dry. Not good.. not good at all.
On the triumphs side, the roast beef was fantastic and the dinner rolls I made were perfect. I’m going to have to try the lemon meringue pie again next week, just to prove to myself that I haven’t lost my touch.
Reader Evan writes:
Success: Made Cooks Illustrated’s individual fallen chocolate cakes. For want of the proper size of ramekin, I used a buttered jumbo sized muffin tin, and to make it totally Passover safe I replaced the small bit of flour with xanthan gum. Result: souffle-like chocolate cakes in about 10 minutes of hands on time, including washing the mixing bowl. Good chocolate (Valhrona) seemed to help here.
Failure: red wine ice cream: reduce 2/3 of a bottle of wine, add sugar, egg yolks, cream, touch of xanthan and unreduced wine to help stabilize and keep scoopable, respectively. Cook sous vide 85C for about 40 minutes, then chill overnight and churn. Result: flavor is okay, but too sweet and without the richness of the original wine. Texture is quite offputting, rather grainy. I chose 85C following ChefSteps, but I wonder if that created some egg protein coagulation.
Woohoo! And…doh! For what it’s worth I’ve never had a red wine ice cream I liked. It’s one of those ideas that sounds good when you hear it, then…blech. And a nice improvisation on the cakes!
Keep them coming!