Canelés de Bordeaux, also know as cannelé Bordelais, are magical French bakery confections, little fluted cakes with a rich rum and vanilla interior enclosed by a thin caramelised shell. This brilliant recipe was developed a long ago by an anonymous Bordeaux cook, whose innovation has been subjected to 300 years of refinements. Glossy and dark brown almost black at first sight, bittersweet at first bite, the crunchy burnt sugar canelé-shell makes an exquisite contrast to the smooth, sweet filling, fragrant with vanilla and rum. These little cakes have recently gained cachet after years of neglect, to the extent that they may one day rival the popularity of crème brûlée in the category of caramelized French desserts. Baked in special tin-lined copper moulds, these delicious dessert cakes are often served with Cognac and Wine if you partake of a local degustation! The copper moulds are quite hard to find even in France - if you cannot find them, then these cakes can be made in individiual dariol moulds, small pudding basins, or the silcon moulds which are quite easy to find. This recipe makes 12 to 16 canelés, depending on the size of your moulds. Traditionally beeswax is used to line the moulds, I have dispensed with this and have suggested a sprinkling of sugar inside the well buttered moulds.
Baba au Rhum is a delicious, rum-soaked yeast cake full of flavor (and booze!) and great for any occasion or holiday party! Most people would think of yeast when it comes to cake. Hopefully this
This cake is a sort of Anglo-Italian amalgam. The flat, plain disc is reminiscent of the confections that sit geometrically arranged in patisserie windows in Italy; the sharp, syrupy sogginess borrows from the classic English teatime favourite, the lemon drizzle cake. It is a good marriage: I love Italian cooking in all respects save one — I find their cakes both too dry and too sweet. Here, though, the flavoursome grittiness of the polenta and tender rubble of ground almonds provide so much better a foil for the wholly desirable dampness than does the usual flour. But there is more to it than that. By some alchemical process, the lemon highlights the eggy butteriness of the cake, making it rich and sharp at the same time. If you were to try to imagine what lemon curd would taste like in cake form, this would be it. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Pains aux Raisins are a lovely, flaky dessert with a touch of pastry cream and nice plumb raisins.
Czechoslovakian shortbread cookie bars (susenky) are part of the cukrovi (confections) that are traditionally served at Christmas time.
Italian torrone candy made by Chef John is a chewy nougat studded with roasted pistachios and almonds made with honey, sugar, and whipped egg whites.
This recipe makes a delightful holiday treat.
What's the difference between our sweets and the ones across the Pond? Make these and see.
Make eclairs glisten with this shiny and rich dark chocolate glaze
A filling curry from Asma Khan and Nigel Slater’s lemon mousse cake – part 2 of our favourite egg recipes
You might’ve noticed I’ve been going a little crazy over dacquoise desserts lately! In recent weeks I’ve made dacquoise cookies and an almond dacquoise cake. So three guesses wh…
Guava Cake with Cream Cheese Frosting is a great treat for any day of the week! This is my first #BundtBakers entry. I don't know why I didn't join earlier, because I really do
Soft. Creamy. Full of custard! The Bulgarian Biscuit Cake (Biscvitena Torta) is a simple, no-bake dessert that is effortlessly delicious and is sure to become your go-to weeknight treat!
Rich and spicy cake with a beautiful striped look.
These rugelach cookies also referred to rogaliki are filled with a nutella (hazelnut) chocolate spread that works wonderfully for baking.
English licorice, or licorice allsorts, is a classic, old-fashioned confection. I just love the ones with coconut and black licorice – one bite and I am in heaven. Luckily these delicious confections are easy to make, and my version is made from almonds and coconut. I highly recommend waiting until the next day before tasting;
Torrone morbido (soft nougat) is a traditional Italian nougat that differs from its more brittle counterpart. It boasts a soft and chewy texture, making it a delectable treat for those who prefer a more tender bite. The core ingredients typically include almonds or hazelnuts, honey, sugar, and egg whites - but this recipe is a little bit different and a whole lot easier!
Sponge . Cream . Lychees - as simple and delicious as it gets!
Baba au Rhum is a delicious, rum-soaked yeast cake full of flavor (and booze!) and great for any occasion or holiday party! Most people would think of yeast when it comes to cake. Hopefully this
An extremely popular German classic made with stirred yeast dough. Grandma's easy Gugelhupf with almonds and raisins turns out wonderfully fluffy and moist!
Adapted from Alpine Cooking; Recipes and Stories from Europe's Grand Mountaintops by Meredith Erickson There are a variety of ways to make Salzburger Nockerl. This one is from the Bärenwirt Tavern in Salzburg. If you're the kind of person that likes desserts heavy on the meringue, like Île Flottante or Floating Islands, this dessert is for you. Europeans don't traditionally use vanilla extract, as Americans do, preferring to either use vanilla beans or vanilla sugar, which is sold in little packets. I do have a little jar of sugar that I stick used (rinsed and dried) vanilla beans in, which worked fine. Meredith says you can scrape the seeds from one vanilla bean into the 1/2 cup (100G) of superfine sugar and let it infuse a few days. I tried making this with pure vanilla extract, and it worked fine. Feel free to use that, or vanilla bean paste. Superfine sugar is sometimes called "baker's sugar" (in France, it's called sucre en poudre). You can make your own by whizzing granulated sugar a few times in a food processor or mini-chopper until the granules are quite fine, which'll just take a few pulses. Lastly, I skipped adding milk (1/2 cup, 125ml), which the original recipe said to pour over the jam, before topping with the meringue prior to baking. I found it a little too liquidy. Also I baked mine longer than the 9 minutes indicated by the original recipe. I don't mind runny soufflés, but mine was cooked to my liking at around the 13 to 14-minute mark.
With only 5 ingredients, this quick and easy no bake snowflake crisp is an amazing symphony of sweet and salty, chewy and crispy!
Enjoy this coconut-topped Louisiana Crunch Cake with a fresh cup of tea or coffee for a delectable treat.
A slice of creamy Karpatka for dessert is one of the greatest gifts you can give to yourself. It's made of two choux pastry layers, hiding some velvety vanilla & custard cream between them. Yum.
Greek Sokolatopita is a soft, fluffy, moist, ultra-chocolatey cake without any chocolate. Soaked in cocoa syrup and topped with cocoa glaze!
Butterscotch Whipped Cream
Recipe for Carlos Bakery German Crumb Cake. Old fashioned New Jersey Hoboken crumb cake Cake Boss Buddy Valastro Style.
Classic German Butterkuchen is fluffy, sweet, and delicious! It's a simple yeasted cake topped with blocks of butter and sprinkled with sugar!
If coconut is one of your favorite flavors, this is the fudge for you.
Authentic Italian Zabaglione Recipe is made just with 3 ingredients: egg yolks, granulated sugar and wine, usually Marsala. It’s not difficult to make Zabaglione recipe. You just need very fresh eggs and a bit of skill using the whisk!Zabaglione is a sweet foamy cream also known as Zabaione or Zabajone and it’s one of the most classic ancient Italian dessert.It’s served in small cups with cookies like Savoiardi or with fresh seasonal fruit. It could be a nutritious snack or a dessert served on cold winter evenings.
The Dobosh torte is a spectacular multi-layer creation that tastes as amazing as it looks. Ali and I take you through the process as she makes her first.
My family has been trying to recreate this legendary cake, a staple of local Jewish-Italian bakeries, for decades. Here’s how I finally cracked the code.
Show someone you care with these home-made fudge pieces.
Life is short. Live pretty.
These crinkle cookies straddle the line between cake and shortbread with a lovely citrus note from calamondin oranges -- a cross between tangerines and tart kumquats.
Heading into the week with muffins! If you've never tried Greek yogurt in baking, you're missing out. These muffins are deliciously perfect for some weekday baking!
The world famous chocolate confection that originated in Salzburg, Austria in 1890 in honor of Wolfgang Amadeus Mozart. Filled with marzipan, pistachio and nougat, they are irresistibly delicious!
During the Holocaust, Ilona Kellner, known as Ica, was imprisoned at Auschwitz and Hessisch Lichtenau, a munitions factory that was a subcamp of Buchenwald. Like all prisoners, she faced deep hunger,
This one's made for afternoon teas – an almond-lemon cake base, a beautiful mead cream, and rosemary for earthiness and complexity.
Pains aux Raisins are a lovely, flaky dessert with a touch of pastry cream and nice plumb raisins.
