Sunday, June 29, 2008
Daring In June
June Daring Bakers Challenge
One vanilla bean.......$11.29
Gas to the store......$300.00
Originally I wanted to make of filling of fresh figs, mascarpone, honey and pistachios...but since figs are not in season that idea was a bust. I decided that the fruit stand would make my choice for me . Fresh apricots with almond cream and fresh blueberries with lemon cream it is. Both creams were adapted a little from Dorie Greenspan Baking From My Home To Yours. I could eat the lemon cream all day everyday and the almond cream is amazing when it bakes and turns creamy with a sticky sweet crust. I made the dough and the creams first, but 2:30am was the wonderful time to form the braid and let it rise, 4:30am to turn on the oven, and yes 5am to begin baking so it would be fresh and warm for my job at 6am. Thursday they received the apricot almond braid and Friday the blueberry lemon. Two nights of very little sleep. I should be nominated for sainthood. Saint Amber Teresa. It has a nice ring. The pastry smells absolutely "divine" (another saintly word) while baking but I will say, let it cool at least a little before you taste it please, trust me.
And be patient with my photos it took a long time to even get one on here.
The danish pastry recipe is quite long so I am only posting my fillings. I will be happy to send it to you on request.
1 cup sugar
zest of 3 lemons
3/4 cup fresh lemon juice
2 sticks + 5 T soft butter
Mix sugar and zest in processor. Add eggs and juice.
Pour in top of a double boiler over simmering water and whisk often until thick and reaches 180 degrees, 10 - 20 minutes. Remove. Pour into a blender and cool 10 minutes. Blend on low to medium slowly adding soft butter a few tablespoons at a time and blend a few minutes more. Place in a bowl cover top of cream snuggly with plastic wrap and chill.
1 1/2 cups fresh blueberries mixed with...
zest of 1 lemon
1/3 cup sugar
For the braid use 1- 1 1/2 cups of the lemon cream and cover with the sugared blueberries. Braid pastry over.
3/4 stick soft butter
2/3 cup sugar
3/4 cup ground blanched almonds
2 t flour
1 t cornstarch
2 t dark rum or 1 t pure vanilla extract
Using a mixer, fluff butter and sugar. Add almonds. Mix flour and cornstarch together and add to butter mixture. Add egg. Add rum. Cover and chill.
1 1/2 cups fresh apricots diced mixed with...
1/2 cups sugar then to taste
For the braid use 1- 1 1/2 almond cream and cover with fresh sweetened apricots. Braid pastry over.