hello. is it tea you're looking for?: September 2009

Sunday, 27 September 2009

daring bakers: pate feuilletee

the september 2009 daring bakers' challenge was hosted by steph of a whisk and a spoon. she chose the french treat, vols-au-vent based on the puff pastry recipe by michel richard from the cookbook baking with julia by dorie greenspan.

i have been blathering on about wanting to make pate feuilletee (le puff pastry) for a fair old while now, so this challenge, and a new kitchen table (!) gave me the ultimate opportunity. I was worried a little about the daunting task of making this pastry, mainly because everyone always says its either too hard or takes too long to bother with. But I have to say I was exceedingly pleased, time wise the first 4 turns went smoothly and quickly, then I left it overnight in the fridge and completed the last two turns and baked it the following day.

being all about the sweet things in life my vols-au-vent are filled with layered raspberry compote and vanilla custard cream, topped with fresh raspberries. I used the rest of the pastry to make a raspberry and custard cream mille-feuille, some vanilla sugar plamiers and, just because, some cinnamon pin-wheels. yum!

birthday cupcakes with tunnocks caramel wafer centres...

plum almond yoghurt mini-cakes with vanilla roasted plums and creme fraiche

it was the market of local food producers this weekend as part of the brighton food festival, and it was wonderful! so many delicious offerings, I picked up some amazing goats cheeses, a date and apple chutney that I have hidden away for christmas, a spicy plum sauce and some delicious ripe plums too.

after spending what was a rather gloomy day today at my laptop working on my website I couldn't resist using up the plums for dessert (dinner was a scrummy salmon fillet on top of mustard braised leek and cabbage...mmmmm and indeed, hmmmm).

for the plums i decided to use the base of the fig, almond yoghurt cake i made before but this time i made the cakes in my 4" tart rings and roasted the remainder of the plums with vanilla sugar to serve hot with the cooled cakes, and a dollop of creme fraiche.