#raspberry brulee

[thecatwasdead]

'Quick baguettes' from ‘Raspberry Brûlée’

Raspberry Brûlée, a home to patisserie obsessions, food thoughts, recipes and reviews. Brought to you from our little flat in Liverpool.

In the post ‘Quick baguettes’, we create a simpler and quicker plain white baguette.

As we weren't happy with the standard of 'baguette' in this country, we made some ourselves. The aim was to find a cross between a true baguette and a loaf, which can be made quickly and easily. The 70% hydration dough is less than the usual 75-80% of a baguette, which doesn't give a too open crumb structure. It also takes less time from mixing to baking, with only an overnight pre-ferment to boost the depth and complexity of flavour. The finished result is close to a baguette, whilst also being easy to make (and makes a heck of a good sandwich!).

Also check out The Fresh Loaf, where you will find information on all aspects of bread making and some great forums.

Please come over to our blog to have a look at the full post and others :)

Hope to see you soon,

Miss Brûlée

[thecatwasdead]

'Lime tarts, chocolate pastry, vanilla and ginger crème Chantilly' from ‘Raspberry Brûlée’

Raspberry Brûlée, a home to patisserie obsessions, food thoughts, recipes and reviews. Brought to you from our little flat in Liverpool.

In the post ‘Lime tarts, chocolate pastry, vanilla and ginger crème Chantilly’, we experiment with chocolate pastry and lime curd recipes.

We decided to try something we had not yet attempted: chocolate pastry. The recipe was created using our usual pâte sucrée with cocoa powder substituted for an equal amount of flour. Lime curd was something we had wanted to attempt for a while, and so we used the limes we had just bought and a lemon curd recipe to create the filling (natural lime curd looks almost the same yellow as lemon curd). The contrast of the tangy curd and sweet pastry was complemented by a simple crème Chantilly, lightly flavoured with vanilla and stem ginger while balancing the richness of the other components. The presentation of the tarts was also being tested, and so there are many variations in the photographs.

Please come over to our blog to have a look at this post and others :)

Hope to see you soon,

Miss Brûlée