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lly 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 well after each addition and scraping the sides of the bowl to be sure all the ingredients are mixed beat in the lemon zest with a spoon stir in the ground walnut mixture using the mixer with another bowl whisk the egg whites until stiff with the whisk turning gradually add the remaining sugar and continue beating until this meringue is stiff and glossy 30 seconds to 1 minute fold about a quarter of the meringue into the walnut mixture to lighten it and then add all the mixture to the remaining meringue fold the two together as lightly as possible spoon the batter into the cake pan and bake until the cake pulls from the sides of the pan and a skewer inserted in the centre comes out clean when withdrawn 40 to 50 minutes if the cake browns too quickly cover it loosely with aluminium foil let the cake cool 5 minutes and then turn it out onto a rack covered with a sheet of parchment paper strip the lining paper from the cake and leave it upside down so it has a flat top to cool completely at least an hour for the topping put the sugar and water in a small saucepan and heat gently without stirring until the sugar dissolves raise the heat and boil until the sugar cooks to a golden brown caramel turn the cake top upwards and set it back on the rack take the caramel from the heat let the bubbles subside and at once pour it over the cake spreading with a metal spatula to make a very thin layer letting it drip down the sides take care as caramel can burn badly decorate the cake at once with walnut halves so they stick to the caramel the caramel will become crisp as it cools when starting to set mark portions in the caramel with a knife so the cake is easy to cut in wedges makes a 9 inch 23 centimeter cake to serve 6 to 8 november 4 2009 far breton aux pruneaux posted by mélanger under baking pies tarts tags brittany far breton french desserts french regional cooking and baking 36 comments my grand mère is the best cook in brittany the child exclaimed defiantly crossing her arms and eyeing her schoolyard friend not possible you lie my grand mère makes the best food around boldly cried the opposing child onlookers watched the banter back and forth and knew neither child would back down for in brittany every grand mère was the best cook this custard tarty cake studded with rum soaked prunes is a speciality of the brittany region and a quintessential dessert from this picturesque area of france it is creamy dense and smooth and comes by way of my lovely french friend ms couzelin ms couzelin my macaron taster cum work colleague grew up in brittany the most western province of france until the age of 20 she would visit her grand mère almost daily when living close by each thursday practically running to the house for her weekly lesson in crepe making another speciality of the brittany region marie her grand mère would make far breton frequently mostly when milk was plentiful or on request ms couzelin still makes it now when she wants to recreate a dish from home she recollects helping her grand mère in her kitchen and sometimes sneaking tastes when no one was looking remembers family gathered around enjoying the far for dessert breakfast or for a coffee break seated on benches around a heavy wooden farmers table or in grand mère s kitchen i feel blessed to have the recipe that marie only shared with her granddaughters sometimes strangers but never her neighbours ms couzelin merci beaucoup pour ta recette far breton aux pruneaux from ms couzelin s grand mère marie ingredients 2 tablespoons rum 150g pitted prunes 150g plain flour all purpose flour ½ litre or 2 cups whole milk pinch salt 100g sugar 3 eggs 1 teaspoon vanilla directions heat the rum in a small saucepan and slowly heat the prunes for 2 3 minutes set aside preheat the oven to 200c or 400f butter a shallow 6 cup baking dish add the flour and salt to a large bowl add half the milk and slowly whisk to a paste whisk in the remaining milk until smooth add the sugar and continue to whisk crack the eggs and one by one add to the batter finally add the vanilla whisk until completely smooth drain the prunes from the rum and scatter on the bottom of the dish pour the batter on top bake for about 35 40 minutes or until risen golden and a skewer comes out clean november 1 2009 french month posted by mélanger under baking monthly themes tags alsace bordeaux brittany normandy provence regional french cuisine 39 comments one of the many charms of cuisine is that it tells you so much about a place the culture the climate the people i am fascinated by how local food can be unreservedly distinctive and diverse even in a small country each region can boast its own unique specialities influenced by traditions availability of ingredients and geography this month i will be showcasing a small sampling of desserts distinctive to a handful of regions around france the characteristic gastronomy of alsace in the northeast and the gentle blend of german and french influence the rich dairy and farming lands of brittany and normandy and the abundance of cream crème fraiche milk butter and apples the characteristic rum and spice of the port region of bordeaux a vestige of the trade of yesteryear the temperate and sun drenched climate of provence and the orchard of citrus fruits herbs and nuts i hope you will enjoy the trip around france with me october 31 2009 caramel month round up posted by mélanger under baking monthly themes tags caramel sauce fleur de sel de guerande praline salted caramel sauce 21 comments it seems as quickly as it started it has finished caramel month it has been a busy few weeks as i have navigated my way through caramel in many forms crunchy creamy clear sherry yard has been my chief instructor guiding me through the fundamentals of caramel via her book the secrets of baking this is one of the most frequently referenced tomes in my collection primarily due to its instructional nature and has been invaluable in steering me through this syrupy affair caramel quite simply starts with cooked sugar most professionals use the dry method to make caramel an approach that requires a very good eye to gauge temperature a more foolproof approach is the wet method that incorporates water with the sugar the addition of corn syrup or lemon in to this mix which is common in many recipes also assists in minimising the development of sugar crystallisation the ideal temperature to cook sugar is roughly between 160 180c or 325 350f it quickly can burn so is essential you watch it the entire time no multi tasking the master caramel recipe of cooked sugar is used to produce crunchy caramel creations praline spun sugar caramel decorations add cream and you have caramel sauce add a liquid like wine juice or water and you have a caramel glaze best of all with this master caramel formula you have an indispensable range of recipes at your disposal mr mélanger remarked i must be tiring of caramel not at all having only scratched the sugary surface of this caramel wonder my fascination has only just been piqued but next month is a new theme and i am excited any guesses stay tuned in the meantime here is a summary of the caramel recipes i tackled during caramel month i hope you enjoyed some caramel of your own this month too triple caramel cake it is bold it is unashamedly rich and it superbly showcases caramel in many forms from the caramelised cake to the soft caramel sauce infused buttercream to the crisp hazelnut praline that crowns this four layer wonder recipe here belle hélène a simple yet elegant dessert the refreshingly light chocolate ice cream combines faultlessly with the pears the star of the dish that has been deliciously infused with a simple lemon vanilla syrup recipe here lavender honey crème caramel the sweet floral of lavender is quite the perfect match for the spicy sweet honey in this twist on the classic crème caramel bake in individual dishes or as a family style flan for a more relaxed dessert recipe here salted butter caramel ice cream deep rich caramel infused ice cream the ice cream is creamy yet with an edge enjoy by the spoonful whether it is 30c or 30f outside recipe here chocolate salted caramel cupcakes the salted caramel harmoniously melds with the rich chocolate cake and dark chocolate frosting lightly sprinkled to finish the grey flakes light and almost pearlised look misleadingly innocent recipe here salted caramel macarons a classic french macaron flavour the sweet and salty overtones of caramel perfectly cut the sweetness of the macaron shell a sprinkling of fleur de sel on top seals the salty fate recipe here dulce de leche caramel at its richest slow cooked milk and sugar produces the stickiest creamiest and more ish c...