Tuesday, April 16, 2013


T U E S D A Y S   W I T H   D O R I E
Special thanks to this week's host:  
Katie & Amy of My Culinary Mission 

"They're Madeleines. No, I didn't buy them from Madeleine's (the French patisserie down the street from my office). They're called Madeleines. No, Madeleine's didn't bake them. I made them. No, they are not named after little Madeline."

This Baking with Julia recipe "Ladyfinger Genoise" batter is courtesy of Flo Braker, contributing baker. Madeleines are a light, sponge cake cookie, a simple genoise batter - made from cake flour, sugar, eggs, egg yolks, a touch of vanilla  and melted butter. Piped into madeleine molds, they are delightfully simple to prepare. No time to bake? Simply keep the batter chilled overnight and bake them the next day or so. Flo recommends baking immediately after preparing the batter, but I say "pashaw" (with a French accent). These came out light, puffy and perfectly baked in just 10 minutes - right from the refrigerator.

C'est chic, little Madeline-approved.

– mike

Sunday, January 6, 2013

Malted Milk Pots de Créme

F.   Is it any wonder my high school French classes haunt me to this day? A quintessential French classic, pots de créme is classified in my recipe book, as easy-to-make, easy-to-bake. A piece of cake. It felt more like French Finals week.    

BAKED'S inaugural recipe for 2013, Malted Milk Pots de Créme, is made with one of my favorite ingredients: malted milk powder. A base, similar to ice cream, is made with milk chocolate, egg yolks, heavy cream, sugar and malted milk powder. Poured into custard cups and baked in a bain marie (hey, I'm using French!) or simply put, a "water bath", it transforms into a thick, custardy confection. Sometimes. Even after chilling for one day, a spoon was not necessary, more like a straw. The piéce de résistance is a garnish of crushed malted milk balls - hardly necessary at this point. I plan to use the chilled Malted Milk Pots de Creme in my trusty Cuisinart (also French) ice cream maker for extra credit. Or at least try to elevate it to a C.

To get the recipe, venture on over to BAKED SUNDAY MORNINGS.

–  mike