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October 14, 2020

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The Best Almond Cream Rolls

This week’s bake are Almond cream rolls with cream cheese icing from Tatyana’s Everyday Food! These cream rolls are made with a soft yeast dough and filled with an almond, cinnamon, sugar, and butter mixture. Almond Rolls originated from the Dutch pastry Banket. Banket is a type of sweet pastry filled with almond paste, which originated in the Netherlands. It is made in several forms, each of which go by various names. One variety consists of long bars or loaves which are sliced into individual servings – also referred to in English as almond rolls or almond patties, and in Dutch as banketstaven. Another variety are rolled logs shaped into letters – also referred to in English as Dutch letters, banket letters, almond letters, or butter letters; and in Dutch as banketletter or boterletter. It is sometimes made as individual banket or almond patties. Banket is made by rolling pastry dough around an almond paste filling, then baking it. The pastry has a porous, airy, and flaky textur

Cupcake Jemma Is In The House

Rob decided to mix a bit of Boston with France in this week's bake. He chose a recipe from one of his favorite pastry chefs, Cupcake Jemma (photo above). You can find Cupcake Jemma on YouTube, if you would like to check out her baking talents and dessert options. Boston Cream Pie Cupcakes AND Crème Pâtissière Recipe | Cupcake Jemma Ingredients: For the cupcakes 125g caster sugar 125g self raising flour 125g soft unsalted butter 1/4 tsp bicarbonate of soda 1/4 tsp vanilla extract 2 lg eggs 1.5 tbsp whole milk For the Crème Pâtissière - 450ml whole milk 1.5 tsp vanilla extract 190g caster sugar 40g cornflour 2 lg eggs 2 lg egg yolks For the Crème Mousseline - The leftover Creme Pat, after you have filled your cupcakes PLUS 250g very soft unsalted butter For the chocolate coating - 125g dark chocolate Just under a tablespoon of vegetable oil Instructions: Crème Pâtissière (custard) place sugar and corn flour in big bowl and whisk to combine add eggs and whisk all together u

Israeli Cheesecake

This week’s bake is Israeli Cheesecake from the Nosher by Kim Kushner Israeli Cheesecakes are entirely different from American Cheesecake. It is creamy, cool and sandwiched between a butter crust and crumb. The cheesecake enjoyed in Israel stems from German baking traditions imported by Jewish immigrants. But whereas American cooks substituted rich cream cheese for quark, Israeli cooks utilized the locally abundant gvina levana (“white cheese”), a soft, creamy cheese that is very similar to German quark. Janna Gur describes it as “one of the most in-demand foods in Israel,” in “The Book of New Israeli Foods.” That small switch makes a noticeable difference — Israeli cheesecake tends to be lighter and less overtly rich than its American counterpart. Beyond the type of cheese, there are other differences between the two cakes. Both ingredient lists typically include eggs, sugar, sour cream and some sort of flavoring (like vanilla extract or lemon zest). But American-style cheesecake o

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