Monday, December 31, 2012

Baking, Baking, Baking


What to do with frozen blueberries in your fridge? Make this Blueberry Tartlets with Cinnamon Crumb Topping. This might need a bit of work because there are 3 things you need to prepare and then you assemble them together. The result is so satisfying you'll make them for weekend brunch.

Make a pate sucree that is blind-baked then baked further until golden. Second is to make a fruit compote of blueberries thickened with cornstarch. The third component - a cinnamon crumb topping made with flour, butter, and cinnamon powder.

Assemble the pie and bake until you see the filling starts to bubble from the cracks of the crumb topping. Let your tartlets cool before serving. Although this is so good while still warm served with vanilla ice cream. And as you can see from the photo below I could not resist not eating it while it's still hot off the oven.





The second thing I liked baking recently is this Cherry Coffee Cake with Almond Streusel. I'm all about crumbly toppings on pastries lately. 

A coffee cake crosses over from being a breakfast pastry to afternoon coffee break or tea time. I bake them in individual portions for easy serving to customers. Ideally I would serve them still warm and you can still see steam from the fruit filling as you split the cake. The topping of powdery sweet crumb and crunch from the sliced almonds adds texture. Such a great treat!




Having something with chocolate everyday is a must for the restaurant. When able I make whole cakes everyday to serve. This is a chocolate cake frosted with cream cheese with bits of fresh strawberries in the filling. The sides of the cake is crumb coated with toasted chocolate cake.








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