This week, I made a golden brioche topped with a crème fraiche custard and served with a chilled sabayon and caramel-poached fruit! Decadent? (Yes.) Labor-intensive? (Yes.) Worth it? (YES!)
This week I made a delectable cake full of luscious white chocolate and raspberry flavor. Contributing baker, Marcel Desaulniers, attributes the whimsical name of this cake to the action of patting down the edges of the cake to level it in preparation for the raspberry purée that is spread atop each layer. To make this cake, white chocolate is melted in a double boiler with butter before being mixed into a batter of whipped egg yolks and sugar. Sifted cake flour is folded in followed by a mountain of whipped egg whites. Raspberries are puréed with lemon juice and sugar and pressed through a sieve to remove the seeds. The purée is spread, and the top is garnished with tons of fresh raspberries.
This focaccia was definitely a lesson in planning for me. Silly me thought that I would be able whip this up in a day, take some pictures, and call it a wrap. (Silly me should have read the recipe sooner). Attention everyone, THIS IS A 48 HOUR BREAD, so plan ahead! The actual process for making this focaccia is not difficult, just very time consuming.