TWD - Brioche

This week’s Tuesdays with Dorie (Baking with Dorie) recipe is Brioche. We have made brioche with Dorie numerous times before, so this is familiar territory. Brioche is easy to make, but you need to dedicate a significant amount of time to mix in all of that butter, several risings and an overnight chill in the fridge.

I probably left my brioche a tad too long in the oven, but it still tasted great.

On the day I baked it, I had a slice of brioche with icecream, blueberries and maple syrup for dessert.

I made the rest of the brioche into this pudding cake. See the layers below.

 The pudding cake wasn’t pretty but it tasted amazing.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Candied Almond Tart

This week’s Tuesdays with Dorie recipe is Candied Almond Tart. It is a Portugese treat of a cinnamon flavoured tartshell, filled with caramel and almonds.

It is not hard to make - the pastry just presses into the tin and is not pre-baked, and as long as you remember to pour in and spread the filling quickly to avoid premature setting, it is also easy to make.

 Here is the finished product - wall to wall almonds and caramel. Yum!

To see what else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Meringue Snackers

This week’s Tuesdays with Dorie recipe is Meringue Snackers. These are big meringues - pretty self-explanatory.

I piped my meringue into nest shapes instead of making big balls, coloured them pink (which is only really visible on the inside) and flavoured them with Queen Flamingo flavouring (rose-like). 

I then filled my baked nests with white chocolate ganache (more transportable than whipped cream), and decorated them with mini chocolate eggs and wine gums. They tasted good to me!

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

No-bake Mango Cheesecake

Tonight’s dessert is a delicious no-bake mango cheesecake. We originally got this recipe from the label of a Nestle condensed milk tin, and have been making it for decades. It is a no- bake cheesecake, which is simple to make and creamy to eat.

To make this cheesecake, you will need:

1/2 of a 250g packet Arnotts Chocolate Ripple Biscuits

50g melted butter

500g cream cheese

395g can condensed milk

425g can mango slices in syrup, drained

Juice of 1 lemon

2 tablespoons gelatine

Hot water

 Line the base and sides of a 9” springform pan with baking paper. Leave the cream cheese out of the fridge to soften. 

Crush the biscuits until fine either in a food processor or using the end of a rolling pin.

Melt the butter, then pour it over the biscuit crumbs and mix well. Press the biscuit crumb mixture over the base of the springform pan and refrigerate while you make the filling. 

Cut the cream cheese into small cubes. Put the cubed cream cheese into a bowl and, using a hand mixer or stand mixer, mix the cream cheese until smooth. 

Pour the condensed milk into the cream cheese and mix until well combined. Puree the mango slices in a blender or food processor, and mix the puree through the cream cheese mixture. Mix the gelatine with just enough hot water to liquify it, then mix it and the lemon juice through the cream cheese mixture. 

Pour the cream cheese mixture over the chilled biscuit base, then return the cheesecake to the fridge to set (4 hours or overnight).

Unclip the springform tin and slice the cheesecake to serve. You can serve the cheesecake with cream or icecream, and you can decorate it with extra fruit.

Panettone bread and butter pudding

If you have leftover panettone, a great way to use it up is to make a bread and butter pudding. This is my mum’s version.

3 eggs

3 large tbspns sugar

2 cups milk

panettone

spreadable butter

desiccated coconut 

Preheat the oven to 180 degrees Celsius.

Warm the milk on the stove (don’t boil). In the meantime, whisk the eggs and sugar together in a bowl. Once the milk is warm, gradually add the eggs/sugar mixture, stirring all the while. Continue to stir the mixture over the heat until it thickens and coats the back of a spoon. Pour the custard into an ovenproof dish that has been sprayed with cooking oil.

Cut thin slices of panettone and spread with butter. Cut into quarters and place on top of the custard. Sprinkle the top with coconut.

Place the pudding into a water bath in the oven and bake for 50-60 minutes or until a thin knife inserted in the middle comes out clean. Allow to cool to room temperature.

Serve as is or with a scoop of icecream. 

 

TWD - Cocoa-Cranberry Linzer Tart

 This week’s Tuesdays with Dorie recipe is Cocoa-Cranberry Linzer Tart. A soft nutty chocolate pastry encases a cranberry and raspberry fruit filling.

I was pleased to have frozen cranberries to use for this recipe, as cranberries are very hard to get here. 

In the filling, I used youngberry jam as I didn’t have any raspberry jam, and it worked well. 

Because the pastry was very soft, you had to work with it quickly before it “unchills”. Even then, my top disc of pastry didn’t behave, but I got there in the end.

This tart smelled divine as it baked, and tasted absolutely delicious.it is a great festive or anytime dessert.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - My Favourite Pumpkin Pie

We don’t have an equivalent of Thanksgiving in Australia, but I am happy to indulge in this week’s Tuesdays with Dorie recipe, My Favourite Pumpkin Pie.

I have not made enough pumpkin pies to tell you whether this one is my favourite, but it is certainly delicious!!! The pastry shell is filled with a smooth, creamy pumpkin-flavoured custard.

I did not serve this pie with whipped cream - it was perfect as is. It is definitely the kind of dessert that I like.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Little Marvels

This week’s Tuesdays with Dorie recipe is Little Marvels. It is Dorie’s version of  Merveilleux.

The dessert comprises two meringue discs, joined with whipped cream and in this case, your choice of other filling, then smothered in whipped cream flavoured with cinnamon and vanilla, and coated with chocolate, nuts or biscuit crumbs.

I chose to sandwich my Little Marvel with a raspberry and apple jam, and coat it with crushed almonds.

After setting in the fridge, the layers meld together, and the meringue softens.

I did not mind this dessert, but I didn’t love it and it’s quite messy to coat it. For that reason, I won’t make it again.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Double Chocolate Rhubarb Tart

This week’s Tuesday with Dorie recipe is Double Chocolate Rhubarb Tart. It comprises a chocolate tart shell lined with red jam, chocolate frangipane and rhubarb.

It was a delicious dessert - the rhubarb went so well with the chocolate.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

Lemon Delicious

Lemon Delicious with custard was a staple dessert in our house growing up. It is easy to make but so good to eat. It really hits the spot on a cold night.

Mum always makes Lemon Delicious from a Margaret Fulton recipe, published in a cookbook she received for her 21st birthday. If you want to try it, here is the recipe: 

TWD - Chocolate Eclairs

 This week’s Tuesday with Dorie recipe is Chocolate Eclairs. 

The recipe features chocolate choux pastry topped with a chocolate glaze, and in my case, filled with vanilla icecream.

I like choux pastry, so I enjoyed these eclairs.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Marbled Cheesecake

 This week’s Tuesday with Dorie recipe is Marbled Cheesecake. The cheesecake is a combination of vanilla and chocolate, with a biscuit base.

The cheesecake is a traditional baked cheesecake, baked in a waterbath in the oven.

The recipe made a massive cheesecake, with nearly a kilo of cream cheese in the filling. I halved the filling, which made a more manageable and economical cheesecake.

The chocolate cheesecake batter is made by combining a chocolate and coffee syrup mixture with a third of the vanilla batter.

I used Malt O Milk biscuits for my cheesecake’s biscuit base.

As a cheesecake lover, I enjoyed this tasty dessert.

To see what everyone else made this week, visit the LYL section of the TWD website.

TWD - Tarte Tatin

 This week’s Tuesday with Dorie recipe is Tarte Tatin. Dorie makes this version with tart dough rather than puff pastry.

This dessert was tasty, but I found that the caramel made the pastry a bit soggy by the time I came to eat it. I think that puff pastry holds up better.

It is very hot weather here, so working with pastry is challenging.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Parfait-Layered Vacherin

This week’s Tuesday with Dorie recipe is Parfait-Layered Vacherin. This is a frozen dessert featuring layers of creamy parfait and meringue, topped with caramel sauce and toasted almonds.

Although I would have preferred to buy my meringues and caramel sauce, I couldn’t buy either at my local shops, so I had to make them.

I made a third of the recipe to get two single serve vacherins. 

This dessert was delicious, but unless I could buy the meringues and caramel sauce, I wouldn’t make it again.

To see what everyone else made and what they thought of it, visit the LYL section of  the TWD website.

 

 

TWD - Cream Puffs with Crackle and Cream

This week’s Tuesday with Dorie recipe is Cream Puffs with Crackle and Cream.

As the name suggests, these are choux buns with crackle tops and filled with cream.

The buns turned out quite well:

The crackle is absolutely  delicious - I’d make it again.

To see what everyone else made this week, visit the LYL section of the TWD website.

TWD - Parisian Custard Tart

This week’s Tuesday with Dorie recipe is Parisian Custard Tart. It comprises a puff pastry shell filled with vanilla pastry cream (with a dash of rum), cooked until the custard has dark brown patches on top.

Dorie says that Parisians eat these tarts as a snack on the go - sounds like my kind of treat.

I made rough puff pastry as I don’t use much puff pastry usually, and that seemed to work just fine.

The custard is not for the faint hearted, as it uses 4 eggs. I was very pleased when the custard worked out so that those eggs and the 750ml of milk in the custard were not wasted. 

Mine took 20 minutes longer in the oven than stated in the recipe.

 The end result is a beautifully smooth silky custard tart, none too sweet, with a crispy puff pastry vehicle to deliver it. Devine.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website. 

TWD - Strawberry Cheesecake-Chocolate No-Bake Pie

 This week’s Tuesday with Dorie recipe is Strawberry Cheesecake-Chocolate No-Bake Pie (phew, quite a mouthful).

For me, the “no bake” part wasn’t quite true as I opted to bake a chocolate crust for my pie. 

The pie crust (which can be made with crushed biscuits for the “no bake” option) is lined with ganache, then halved fresh strawberries, then covered with a white chocolate cheesecake filling.

I made the ganache using chocolate and Greek yoghurt instead of cream. I still had to buy cream to whip for the filling (darn it!), but replaced the sour cream with more Greek yoghurt . It worked a treat.

I had to buy cream, cream cheese and white chocolate to make this pie, which made it an expensive recipe despite my use of yoghurt that I already had and making the pie crust instead of using crushed biscuits. For this reason, although the end product is tasty, it will not be returning in my house.

To see what everyone else made this week and their views on it, visit the LYL section of the TWD website.

TWD - Cottage Berry Cobbler

 This week’s Tuesday with Dorie recipe is Cottage Berry Cobbler. A mixture of berries (strawberries, blueberries, raspberries and blackberries) is macerated with sugar and herbs (basil in my case), then topped with a cream cheese biscuit dough and baked until golden and juicy.

I minified the recipe to make two individual serves of cobbler.

Served warm with Greek yoghurt, this cobbler was a treat on a cold night.

To see what everyone else thought of this recipe, visit the LYL section of the TWD website.

TWD - Cherry Bottom, Plum Top Tart

This week’s Tuesday with Dorie recipe is Rhubarb Bottom, Strawberry Top Tart. It is the wrong season for strawberries here, so I mixed this recipe up with fruits I already had in my house - preserved plums and frozen cherries.

I preserved these plums during a COVID lockdown, figuring I’d use them one grey day to give me a lift. Well, that day arrived. 

Instead of poaching rhubarb, I poached frozen cherries, and instead of using strawberries yo flavour the pastry cream filling and on top of the tart, I used my preserved plums.

I was a little sceptical about the fruit puree in the pastry cream, but it is actually delicious. This is especially so when you use pureed plums that had been preserved in alcohol 🤣🤣
 

The only drawback of using plums instead of strawberries is that it makes the tart a bit trickier to cut neatly. I solved the problem by cutting through the plums first then completing the slice.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.