Here’s holiday baking, round one. These are projects for various events this past week. For most of them, I only have pictures of the leftovers, it was just too busy and rushed, so I didn’t get photos before dashing out the door. I’ll try to get better pictures of round two.
Since I had four desserts to serve (well, five, but I’m going to post the gingerbread cookies separately) in three days, one was made ahead and frozen (the lemon chiffon pie), while the others all shared a basic component, caramel pastry cream.
First photo is the lemon chiffon pie from the PPB. I loved the almond pate sucree with this, and the fact that the entire thing can be made and then frozen (I stabilized the whipped cream border with cassava, which freezes better than corn starch). This pie looked better when I first made it, I had spiraled the rasberry puree and then webbed it (the spider web look), but when I defrosted it, the plastic wrap fell down onto the webbing and smeared it. So, to save face I poured on the rest of the puree for a (somewhat) solid raspberry top. I wasn’t sure that this pie would be a hit, but everyone seemed to like it a lot. My daughter loved it best of all these desserts, especially straight from the freezer, like a semi-freddo.
Second photo is a last minute cake that I assembled out of things from the freezer: Bull’s Eye genoise (RHC), caramel syrup, praline chiboust (RHC- first use of caramel pastry cream) and a little leftover caramel ganache (RHC), which I warmed to a thick but pourable consistency. Sort of a praline version of Boston Creme Pie.
Third photo is the cocoa souffle roulade (TCB) filled with praline chiboust. This was my favorite of the three cakes made with caramel pastry cream. You can’t see it very well in this photo, but the buttercream around the outside of the roulade is praline silk meringue, which I made by adding hazelnut paste and melted chocolate to some caramel silk meringue that I had in the freezer. It is to die for, I want to figure out the best way to use it again, something that will highlight the perfectly balanced flavors of the buttercream.
Last up is a coffee-caramel chiboust layered with ladyfingers and chopped chocolate. The presentation was a long, narrow rectangle, basically a row of slices like this one. I’ve made the coffee-caramel chiboust before, but paired it with Amaretto genoise, which I loved. This was good, but not quite as wonderful as the amaretto pairing. The ladyfingers are a darker golden color on top because the sugar I sifted on top was finely ground caramelized sugar.