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on top of the almond cream by standing them on end sprinkle slivered almonds on top of the tart and bake for about 40 minutes dust with confectioners sugar pate sablée ingredients 1 4 cup almond flour scant 2 cups cake flour generous 1 2 cup cold unsalted butter pinch salt 3 4 cup powdered sugar l large egg directions place the almond flour cake flour and cold butter in the mixing bowl and mix until combined add the salt and powdered sugar mix until combined add the egg and mix until combined shape into a disk wrap in plastic and refrigerate for about 1 hour to chill dough roll the dough to the desired size on a lightly floured work surface baking instructions vary and will be specified in any recipe using this dough the dough will keep well wrapped in plastic wrap in the refrigerator for 1 week or in the freezer for 1 month thaw the dough in the refrigerator until ready to use if you want to store the dough already rolled into a tart pan wrap it in plastic wrap yield enough for 2 10 inch tarts almond cream ingredients to make almond flour 1 cup 125 grams slivered almonds 1 2 cup plus 2 tablespoons granulated sugar 1 4 cup all purpose flour 1 2 cup plus 1 tablespoon room temperature unsalted butter 1 large egg directions it is possible to buy almond flour use 1 cup if you do but it just as easy to make your own place the slivered almonds no skin preferred and granulated sugar into the food processor pulse until the almonds and sugar reach the consistency of flour it is best to pulse because the heat of the blade will cause the release of the oil from the almonds mix in the flour mix in the butter add the egg and mix until the mixture becomes light and creamy do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked yield 1 3 4 cups 6 to 8 servings november 15 2009 calisson d aix posted by mélanger under baking sweets confectionery tags almond candies sweets confectionery calisson d aix gluten free jacques torres provence regional french cooking and baking 49 comments you feel you are there with them peter mayle and his wife in luberon provence in the vivid light hearted autobiographical story a year in provence before the end of the first page i was utterly charmed you are transported to the south of france and share the adventures of a year with peter and his wife in this striking part of the world i close my eyes and instantly see every inch of detail described from the 200 year old stone farmhouse the author bought the grape vines on his property his charming and sometimes unconventional neighbours the clandestine tricks of the locals during truffle hunting the dramatic changes in weather and the endless food and gastronomic meals peter speaks of a visit to aix and colourfully illustrates his observations the local student population the entertaining performance of the arrival greeting and the ritual kissing of the students i read with a smile on my face as i can picture each move then my eyes wander to an illustration in the book a young girl sitting in a café with the obligatory glass of pastis joined at the table by a box of calisson d aix calisson d aix is a speciality of aix en provence a tiny diamond shaped sweet made with ground almonds and candied fruits and finished with white royal icing they are traditionally served with coffee after dessert admittedly i have been enjoying any time of day and believe they would be a delightful addition to any holiday season table the addition of orange flavoured liqueur to the almond candied fruit mixture is simply festive they are very simple to make and a perfect make ahead sweet the almond mixture comes together quickly and then dries overnight the royal icing is then applied and allowed to set lastly the sweets are cut into the distinctive diamond petal shapes my baking provisions regrettably do not contain such a distinctive shape some recipes suggest cutting by hand yet i lack a steady hand so that was off the cards after a few moments staring at my supplies i had a vision i immediately picked up a round cookie cutter with the visualisation of a venn diagram in my head bravo my statistics degree is finally paying dividends towards my baking i simply used each side of the round cookie cutter to mimic a diamond petal shape too simple for words and no new shape required see both a b attached if you are unfamiliar with the venn diagram i noticed many recipes included a candied melon that i was having much difficulty in obtaining so i was happy to find this version by jacques torres that omitted the melon and included a healthy dose of grand marnier calisson d aix recipe courtesy jacques torres ingredients 1 pound plus 2 ounces 500 grams almond paste 1 4 cup or 2 ounces 50 grams candied orange peel 2 tablespoons 50 grams fresh apricots puree or apricots jam 1 teaspoon honey 2 to 4 tablespoons 25 to 50 grams grand marnier royal icing recipe follows directions the candied orange i use is quite soft you can candy your own or buy it in the store if the one you buy is hard rehydrate it in some sugar syrup place the almond paste candied orange apricot puree honey and grand marnier to the bowl of the stand mixer fitted with a paddle and mix until combined you can also knead together by hand you may need to adjust the amount of grand marnier depending on the texture of the paste roll out the almond paste mixture to 3 8 inch thick layer i used some 3 8 inch thick rulers as guides so my almond paste would be rolled perfectly flat you could use 2 wooden spoons let this sit overnight uncovered use an offset spatula to spread a 1 16 inch thick layer of royal icing on top of the rolled almond paste place this in the freezer until the royal icing sets about 30 minutes uncovered use a sharp chef s knife coated with vegetable cooking spray to cut the calisson d aix into diamond shapes royal icing ingredients 1 large egg white 1 1 2 cup powdered sugar 1 2 lemon juiced and strained directions combine the egg white and powdered sugar in a medium size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny about 5 minutes add the lemon juice and continue whipping until completely incorporated about 3 minutes the lemon juice whitens the royal icing the royal icing should be light fluffy and slightly stiff you may need to adjust the consistency by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet november 12 2009 baba au rhum posted by mélanger under baking bread tags alsace baba au rhum brioche french desserts french regional baking lorraine 27 comments in my childhood home back in the 1970s a meal of spaghetti bolognese was considered exotic this rare treat was due in part to post war migration and afforded the vast land of australia some much needed diversity in culture i schooled with many first generation australians myself included whose families heralded from a variety of european countries this first generation australian was an ever ready participant to visit a friend s home to enjoy an afternoon snack and embrace an array of new flavours along the way since those days as a child the gastronomic palate of australia has bulged well beyond the last belt hole cuisine from virtually every corner of the world is available from every continent from every country it seems a global aroma permeates all the major cities i suppose it is no surprise that the introduction of new tastes is common across all corners of the world in the 18th century a variation of the baba au rhum was introduced into france by way of alsace lorraine from poland it is believed to be a descendent of the kugelhopf this dessert traditionally shaped like a champagne cork is a rich yeast bread baked in a cylindrical mould it is liberally emphasis on liberally soaked in a sweet rum syrup the more modern version includes dried fruit but this recipe by julia child omits the fruit and showcases the simplicity of the original dessert the classic baba as recommended by julia is finished simply with a few additional drops of rum a brush of apricot preserve and a carefully topped glacéed cherry i opted for the extra rum and apricot but not the cherry personal preference there are variations of this dessert with cream or fruit each would serve as a lovely complement to the sweet rum laden bread this would be an ideal dessert to finish off a rich hearty meal the rum syrup instantly cleanses the palate and the hint of sweetness from the rich bread and sugar syrup provides a clear note to signal the end of the meal babas au rhum from julia child et al and mastering the art of french cooking note i baked the bread in a larger than recommended mould typically the cylindrical baba mould holds about 100ml of fluid and is roughly 5cm or 2 inches in diameter and depth much narrower and smaller than the mould i used pâte à baba et babas ingredients 60g butter 10g dry active yeast 45ml tepid water 2 tablespoons sugar 1 8 teaspoon salt 2 large eggs 1 1 3 cups flour directions melt the butter and let cool blend the yeast and water in the bowl with whisk and stand until yeast has dissolved completely beat in the sugar salt and eggs mix the flour and the cool melted butter into the yeast with a wooden spoon knead the dough by lifting it slapping it and pulling it vigorously against the sides of the bowl for about 5 minutes alternatively put into a mixer with a dough hook and mix until it starts to detach itself from the bowl form into a ball and cut a cross deep on top sprinkle with a little flour cove the bowl and let rise in a warm place for 1 ½ to 2 hours or until the dough has doubled in bulk butter the inside of your moulds lightly break off about a tablespoon of dough enough to fill a third of a cup and press lightly into the bottom of the cup place the cups uncovered again in a warm place and allow to rise 1 to 2 hours or until the dough is over the rim of the cups as soon as the dough has risen the second time bake in the upper third of a preheated 180c 375f oven for about 15 minutes sugar syrup both the babas and the rum syrup should be lukewarm but not hot before this operation begins if the babas are cold warm slightly ingredients 2 cups of water 1 cup sugar ½ cup dark rum preferably jamaican directions bring the water and sugar to a boil remove from the heat and stir until the sugar has dissolved when the sugar syrup has cooled to lukewarm stir in the rum arrange the babas in a dish with their puffed tops up prick tops in several places pour the syrup over them and let stand for ½ hour basting frequently they should imbibe enough syrup so they are moist and spongy but still hold their shape drain on rack for ½ hour after the babas have drained sprinkle the top of each with a few drops of rum pain them with some apricot glaze preserve and place a cherry on top of each makes 12 babas november 9 2009 gâteau aux noix walnut cake posted by mélanger under baking cakes tags french desserts gâteau aux noix du périgord gâteau périgourdin regional french cooking and baking walnut and caramel cake walnut cake 33 comments when i was young a family friend had a macadamia nut tree in their yard even though the macadamia is native to australia it is not common to have your own tree so it was a treat to occasionally come home with a handful of macadamia nuts after a visit opening a macadamia nut however requires patience persistence and most importantly brut force often necessitating a hammer or some other blunt object to crack open the stubborn shells the macadamia shell is a stark contrast to the softer shell of the walnut majestic groves of walnut trees are common landscapes that grace the valleys of the périgord region in the southwest corner of france walnuts feature strongly in cakes and desserts from this area and this light nutty gâteau is one such example this recipe comes by way of french food authority anne willan it is quick to put together and except for the last minute addition of caramel can easily be made ahead it would be a very elegant dessert and perfect for entertaining what a pleasure it would be to see the transformation of the humble walnut from the tree into this not so humble cake on those lucky days as a child returning home with a handful of macadamia nuts there was no such dessert cake or pastry created though admittedly i am not sure if there was adequate collective patience to crack sufficient nuts required for an entire cake this was a very simple cake to bake made easier with the introduction of a new attachment recently when profiled on the daring bakers website daring members on the spot i spoke about my favourite kitchen gadget and kitchen appliance they were my indispensable silicon scrapers and my kitchenaid mixer respectively so imagine my surprise when i got the chance to combine my two favourite kitchen tools in one i recently had the opportunity to trial a beaterblade the beaterblade replaces the flat beater paddle attachment for your kitchenaid it includes a rubber wing along each the side of the beater that provides superior mixing and means you have to stop the mixer fewer times to scrape down the sides and bottom to ensure a precise feel of the beater i tested this blade on three different cake batters to varying degrees of viscosity this was the final batter the result i relived that feeling of mixing a batter for the first time with my very first bench top mixer that feeling when you are standing back watching and listening to the low hum of the machine do all the work no pesky bowls and handheld beaters involved while you get on with something else that feeling was back and it was a joy to bake with this attachment the flat beater that came with my kitchenaid well that is now my back up i know they have been available in the usa for a while time as i had read reviews from american pastry chefs including dorie greenspan and rose levy beranbaum and they are now available in australia through fullybaked gateau aux noix by anne willan ingredients 2 slices day old white bread 1 cup 150 grams 5 1 2 ounces walnut pieces pinch of salt 1 2 cup plus 2 tablespoons 140 grams 5 ounces butter more for the pan 2 3 cup 140 grams 5 ounces sugar 4 eggs separated grated zest of 1 lemon topping 1 3 cup 75 grams 2 1 2 ounces sugar 1 4 cup 60 mls 2 fluid ounces water 8 walnut halves 9 inch 23 centimeter cake pan directions heat the oven to 325 f 160 c gas 3 toast the bread in the oven until very dry 6 to 8 minutes let it cool leaving the oven on break the bread in pieces and grind it to crumbs in the food processor add the walnut pieces and salt and grind to a coarse powder the dry bread helps keep the walnuts light butter the cake pan line it with a round of parchment paper and butter the paper cream the butter in the bowl of a stand mixer fitted with the whisk attachment add half of the sugar and continue beating until light and soft 3 to 5 minutes add the egg yolks one by one beating wel...