Posts tagged ‘cream’
I’d like to clear something up – not everything goes according to plan. In fact, I probably endure more angst and heartbreak in the kitchen than in my high school. Sure there’s homecoming coming up and some share of senior year drama, but really, it’s all minor compared to some of the disasters that come out of my oven.
I’ve had meltdowns in the kitchen. Lie-on-the-kitchen-floor, seriously-consider-smashing-plates, cry-and never-want-to-get-up meltdowns. Some of the mistakes have been simply frustrating, like the Daring Baker milanos that just did not want to be oval shaped. Some have been so meaningless that I shrugged, threw out the inedible bits, and moved on. Some have been genuinely funny, like the blueberry corn pancakes I made for breakfast (see above photo) where in the end I stopped putting blueberries in because honestly, why waste blueberries on awful pancakes?
But my worst baking failures, the most bitter disappointments, have all somehow been father related. My very first ambitious project was for my dad’s birthday a few years ago. I tackled a triple mousse chocolate cake which… well, five hours passed and all I had for my effort was a sticky, teetering pile of dishes and a failed mousse that could only be described as a waste of ingredients.
For father’s day, I knew I wanted to make eclairs. Although my dad is a great cook he isn’t a huge fan of baking, but he has always baked to make my birthday special. One year, he made large chocolate eclairs for every girl at my party. Before and since then, I’ve always loved his eclairs. I’d never made pate a choux or pastry cream before but figured it couldn’t be that difficult. Oh, boy.
The first time I overbaked the eclairs and the pastry cream was eggy and rubbery. You’d think that anything with milk, cream, butter, eggs, sugar, and vanilla would be wonderful – but now, I know better. The morning of, I decided my overdone eclairs wouldn’t cut it and tried again. This time, scared, I underbaked them. I didn’t have time to make more pastry cream, and the chocolate glaze… I don’t know how I ruined chocolate glaze, but there was too much corn syrup and it had the consistency of gloop. Dad tried to scrape some up with a spatula, but it slid right off. That stuff could make pans nonstick, if you could get it to stick to the pan.
For dad’s birthday this weekend, I was determined to get it right. I was going to make Boston Cream Pie, one of his childhood favorites. I would get pastry cream and chocolate glaze right, or die trying. I decided to go with a sponge cake instead of yellow cake for a lighter pie, and simply crossed my fingers.
Maybe I’d stocked up on good karma, or maybe I really have learned a thing or two, but somehow, it all went according to plan. The sponge cake was light and spongy, the pastry cream was sweet and creamy and rich, and the chocolate glaze was perfectly shiny and thick. When Dad came into the kitchen and dipped a finger in the pastry cream, I held my breath. “Pretty good,” he said, and I felt it would all be okay. When he’d finished his first slice before I’d cut my own, I knew it was more than okay – it was great.
I’d like to give a shout out to my dad, who will probably be the first and last person to read this post. He checks my blog more often than I do; he has always supported me in baking. Even when I break 18 eggs or serve him gross blueberry pancakes (which, by the way, he ate) he supports me. He was the only person I told when I got my very first comment on this blog, and he kept me going even when I thought I was going no where. He is the first person I bounce Daring Baker ideas off of at the beginning of each month and, okay, his ideas are usually better than mine.
I have wanted to write this post since Father’s Day and it’s a shame I had no dessert to write about then. But at the moment there is no Boston Cream Pie left, as he took the last “slice” (about a third of the whole thing) last night. As he closed the refrigerator door he commented, “Leftover pastry cream and ganache… sounds like you should make eclairs.”
Happy birthday dad, I love you!
Chocolate Marble Cheesecake with Coconut, Lemongrass, and Kaffir Lime – 17 and Baking does Daring Bakers
Dear Daring Bakers,
I love you. Seriously. Each and every one of you, from the very bottom of my heart. I’ve watched you grow, the blogroll getting longer and longer each month, and I’ve savored the challenges, looking at every elegant photograph and memorable post with admiration and just a touch of envy.
In complete honesty, Daring Bakers, you were out of my league. Perhaps I could make a food blog, but never could I make the same desserts as you – challenging, beautiful, time consuming, potentially expensive – it was not in the cards for an amateur 17 year old who fancied herself a foodie.
Lucky for me, Daring Bakers are the warmest, friendliest bakers around. I still can’t quite believe that I am a Daring Baker now, and that I’ve finished my first challenge. Actually, this might be a daydream. I could potentially be in 5th period English. Don’t wake me up.
Love, love, love
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.
After recovering from the wild crazy joy that was being accepted into the Daring Bakers, I went absolutely insane waiting for the April challenge to be announced. I won’t lie – I felt scared that it would be a fancy French pastry that I would completely defile, and that would be the end of it. But I’d made cheesecake twice before – plain cheesecake – and was eager to try more exotic flavors and see how this recipe compared with mine.
I must have played with a dozen different ideas. A spicy Mexican Hot Chocolate cheesecake, green tea and white chocolate, blood orange and champagne, even basil. When I brainstormed aloud about coconut to my parents, my dad said “Thai.” And it all came together.
Chocolate Marble Cheesecake with Coconut, Lemongrass, and Kaffir Lime.
And yeah, that tiny bite is what’s left of the slice from the picture before.
I actually stopped the photoshoot to eat the cake I was photographing. Then I guiltily set down the plate and picked up the camera.
This cheesecake is just that good.
[8/4/10 Update – I made this cheesecake for the Seattle talk show New Day Northwest! Watch me make the cheesecake on TV here.]