I baked a few things yesterday....

[unicornduke]

Okay maybe more than a few

It always starts so simple, oh I just will make one or two things. Also I used cuts to hide the recipes but not the pictures so if you aren't interested, scroll fast!

So I had the sourdough "rising" on the counter, I threw that into the oven at some point. It uhh, turned out weird so I threw it out. I'm going to try again soon. It smelled weird but I don't know if that was the teff flour or not. I'm going to try and transition my starter to sorghum flour entirely since I don't really like the amount of teff flour in there. Not great!



I actually started my day with ice cream. I got the base made and into the fridge as soon as I could. I ended up having to make an emergency sugar run where I just bought a ten pound bag because of who I am as a person. I also nearly ran myself out of eggs later so I should have picked up more of those.

Ice Cream from Stella Parks' Bravetart

Ingredients

Ice cream base
5 large egg yolks (1/3 cup/3 oz)
1/4 cup/2 oz sugar
1/4 tsp salt
1 cup/8 oz whole milk

Chocolate paste
3/4 cup/5 1/2 oz sugar
1 cup/3 oz dutch process cocoa
1/2 cup/3 oz roughly chopped 72% dark chocolate
1 1/2 cup/12 oz heavy cream
1 tablespoon vanilla extract
2 tablespoons/1 oz vodka (creme de cocoa if you have that on hand)

Directions
Make ice cream base:
Whisk egg yolks, sugar, salt and milk in a 3 qt pot over low heat and stir gently until warm, about 5 minutes. Increase to medium low and stir until custard is slightly thickened and steam hot, about 5 minutes. Strain through fine mesh sieve into large bowl, scrape down pot. Leave sieve on bowl.

Make chocolate paste
Whisk sugar and cocoa in the same pot used for ice cream base, add chopped chocolate and cream. Bring to a boil over medium heat, stirring constantly until the sugar has fully dissolved and the mixture is bubbling hot. Strain into the custard, then stir in vanilla extract and vodka. Cool to room temperature and refrigerate until cold and thick, at least 4 hours or up to 1 week.

Finish ice cream
Churn according to ice cream maker directions until creamy and thick. If you have an open top maker, cover with a pan to keep it cold. Get that into the freezer and enjoy a bowlful as soft serve.
I used up my vanilla on this recipe and so I was out for everything else. Whoops me.



Then I made Boston Creme Pie because pastry cream is important. Jade wanted something with pastry cream and originally suggested eclairs but god they're such a pain in the butt.

I made a double batch of pastry cream. I was out of vanilla so I used the vanilla pod that I still had on hand. Made it taste slightly different but still good.

Gluten free boston cream pie, adapted from the internet somewhere. 

Parts

• Pastry Cream
• Sponge Cake
• Glaze

Pastry Cream

Ingredients

• 1 1/2 cups milk (I usually use whole)
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• Pinch of salt
• 5 egg yolks
• 3 tablespoons cornstarch
• 4 tablespoons unsalted butter, cut into 4 pieces
• 1 1/2 teaspoons vanilla extract

Directions

1. Heat the milk, heavy cream, 6 tablespoons sugar and salt in a saucepan over low or medium heat until simmering. Stir occasionally to dissolve sugar
2. While milk mixture is heating up, whisk egg yolks in a heatproof bowl until beaten. Whisk in the remaining 2 tablespoons sugar until sugar begins to dissolve and mixture is creamy, 15 seconds. Whisk in the cornstarch until combined, thick and pale yellow, 30 seconds.
3. When the milk mixture is simmering, slowly whisk 1/3 to 1/2 of it into the egg mixture to temper. Put pot back on low heat and whisk the mixture in the bowl back into the pot. Whisk vigorously. Scrape the bowl. Mix or whisk the mixture in the pot constantly until it thickens, make sure to get in the edges of the pot. Whisk until thick and glossy and a few bubbles burst on the surface.
4. Take it off the heat and whisk in the butter and vanilla. Once combined, immediately strain into a bowl. Cover with plastic wrap immediately and refridgerate until cold, at least three hours.

Sponge Cake

Ingredients

• 4 eggs, separated, room temperature
• 3/4 cup sugar
• Pinch of cream of tartar
• 10 tablespoons gluten free flour blend (or 1/2 cup + 2 tablespoons)
• 2 tablespoons cornstarch
• 1/4 tsp salt
• 1 teaspoon vanilla

Directions

• Preheat oven to 350 degrees. Grease a 9 inch round cake pan
• In a stand mixer, or with a hand mixer, put the 4 egg whites and cream of tartar in the bowl, fitted with the whisk attachment. Beat the egg whites on medium-high speed until soft peaks form. Add 1/4 cup of the sugar slowly while beating. Beat until glossy, stiff peaks form. Transfer to a large mixing bowl.
• Place the 4 egg yolks and 1/2 cup of sugar in the mixer and beat on medium high until pale yellow.
• Fold the yolk/sugar mixture into the egg white mixture.
• Add vanilla
• Once combined, sift the flour, cornstarch and salt. Fold until the flour is incorporated.
• Pour the batter into the greased pan put in the oven for 30-40 minutes. Check with toothpick.
• Allow cake to cool in pan for 10 minutes before moving to a wire rack.

Chocolate Glaze

Ingredients

• 1 cup heavy cream
• 1/4 cup light corn syrup
• 8 ounces semi sweet chocolate, CHOP
• 1/2 teaspoon vanilla

Directions

1. Bring the cream and corn syrup to a simmer over medium heat in a saucepan. Mix occasionally.
2. Chop (or use a food processor) and get the chocolate in small pieces in a medium heatproof bowl.
3. Take the cream mixture and pour it over the chocolate. Let sit for five to ten minutes
4. Add the vanilla and fold until it becomes very dark and the chocolate is mixed in.
5. Let cool until thick enough to mound when drizzled. Refidgerator helps.

Assemble

1. Cut cake in half.
2. Put all pastry cream in middle
3. Put top of cake back on
4. Slowly pour glaze onto cake. You won't use it all so reserve it.
5. Chill and enjoy

I had some for breakfast this morning. 

Then I had all these damn egg whites left over. Since the ice cream used 5 egg yolks and each batch of pastry cream had five egg yolks, I ended up with fifteen egg whites and I'm tired of freezing them. So I decided to do something with them. I whipped them up into a meringue and then had to go walk the dog. It ended up being two hours before I got back to them and it turns out that they didn't like it and so started to turn back into egg whites and were weirdly lumpy and definitely weren't pipable anymore. I had planned to make meringue cookies and such. 

So I made them into cakes. 

Sort of. 

One half I did an almond dacquoise with, so I added 1 1/2 cups almond flour and some sugar and dumped it into my 10 in spring form pan. The other half I did a chocolate meringue recipe and added 1/2 cup dutch process cocoa and 1/2 cup confectioners sugar, mixed it up and dumped it in a cake tin. I baked them at 250 degrees F for 1.5 hours. 

They both turned out pretty tasty! 



The almond dacquoise turned out like a traditional one, very crunchy crust. 



The chocolate one turned out like an actual cake, still moist inside. Both tasty! 

So overall, got some things done yesterday, I also ran to the post office to send two things. My plans for today are lay around and play videos games, maybe nap. I've got to do some dishes at some point, although I kept up pretty damn well yesterday. Today is going to be windy as hell and the lights have been flickering a little, which is ominous. Yay!

Comments

[dorchadas]

That almond dacquoise looks extremely good.

[unicornduke]

I was actually really surprised at how well it turned out, especially because things weren't really working as they should have. I'm taking it for lunch today lol