I was reading the beautiful book that Miele got me for my leaving present, Larousse Gastronomique and I came across this amazing photo of a 3 layered Black Forest Gateaux. Having never made one before, I really wanted to test myself and see if I could. It was Matt's birthday so I had the perfect excuse. The cherries were soaked in brandy and once the chocolate sponge had been baked, I soaked them in Russell's sloe gin syrup. To make the Chantilly cream, I hand whisked the double cream, cold milk, icing sugar and vanilla sugar. Then I got to work with the layers; sponge, cream, cherries, sponge, cream, cherries, sponge, cream, cherries and then finally a sprinkling of grated chocolate shards. I was really pleased with the end result, it was so impressive.
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| Have been trekking in knee-high snow to school (Im in the hi-vis!) through the Creswell Craggs enjoying the winter scenes and thinking about the Christmas holidays. With not much to do but bake, I have been busy making Christmas cakes laced with brandy, gin soaked damson jams and generally practising my baking/drinking skills! |
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| Today, on the Artisan Christmas Baking course we made German Stollen and Greek Tsoureki. Orange, lemon zest, mixed peel, cardamom, toasted almonds, rum & vanilla, all combining to fill the bakehouse with an amazing festive aroma. Above are the butter glazed stollen fresh from the oven with a centre of rolled marzipan and rum soaked fruit. |
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| The Tsoureki was soft, sweet and slightly cake like, much like a Brioche. We plaited the Tsoureki dough and sprinkled with sesame seeds before they went into the tins to bake, giving the finished loaves real definition and a beautiful bronzed crust. Having just had a slice with some salty cheese I must say it was simply delicious :-) |
