|Happy Birthday Dorie! Cannelés for the Celebration|
Today, French Fridays is celebrating Good Times! Birthdays, new books and anniversaries!
Happy Birthday, Dorie!! Congratulations on your new book, “Baking Chez Moi”! It will be released October 28th! I can’t wait to get mine, and start baking some delectable new goodies! However, just for Dorie’s Birthday, she and her publishers have let us preview four amazing recipes. Our French Friday group is happy to share them with you today! We had the option to choose one, or all four of the recipes for our Birthday~Book Launch Party! I choose to bake the Mini Cannelés, and the Chocolate Cream Puffs for our celebration.
|Chocolate Cream Puffs! These were an amazing treat!|
I’ve been baking Cannelés for years. Their name comes from the copper molds that they are traditionally baked in. They are ridged or channeled, hence the name Cannelé. The cakes themselves are a small pastry, with a soft custardy center, and a dark thick caramelized crust. This little cake is a specialty of the Bordeaux region of France, but can be found in Patisseries all over the country.
In case you haven’t noticed, I have a slight obsession with baking! About 10 years ago, Williams-Sonoma distributed a catalog, with a silicone Cannelé mold and recipe. I never heard of them before, but it was love at first sight. I quickly ordered the mold, and made the recipe that came with it. They became a favorite around here. I would make them for ladies luncheons, showers, and quite honestly for no reason at all. I so enjoy having a few with my cup of tea! I’ve even invested in several of the copper molds. Beautiful, but a lot more work than the silicone. I was eager and delighted to try Dories recipe. They did not disappoint! The thin batter for Cannelés is similar to a crepe batter. After it is made, it should rest at least 12 hours in the fridge. The next day, butter your molds and place them in the freezer for at least 30 minutes. Then pour in the batter and bake. These were luscious! I loved the flavor of the rum, subtle but noticeable! I know I will be making them quite often! Thank you Dorie for sharing such a winner of a recipe!
|Chocolate Cream Puffs…who knew?|
My second choice was for Chocolate Cream Puffs. Dorie’s recipe calls for a Mascarpone filling. I choose to serve mine with vanilla ice cream and chocolate sauce…aka Profiteroles! It was my first time making a chocolate choux pastry. Who knew? A fabulous treat, whether you serve them with ice cream or Dories Mascarpone filling. My hubby loved these! They can be made in advance, and placed in the freezer to bake later. Great for a party! I can’t wait to try them with the mascarpone filling, which Dorie flavors with a touch of rose water. They sound amazing, don’t you think?
Lastly I would love to wish all my fellow Dorista’s a happy anniversary! Four years and counting!! Here’s to more fun, friendships and cooking adventures in the next year! Happy Friday everyone!
|The silicone molds are easier to prepare and I use a baster to fill them…makes it pretty easy|
|So join us in celebrating Dories Birthday and new book|
|Bake yourself a batch of Chocolate Cream Puffs|
|Or try your hand at Cannelés|
If you’d like to get a copy of Dorie’s new cookbook, Baking Chez Moi, you can order it now on Amazon. Click the icon. I’ll be baking from Baking Chez Moi, twice a month with the Tuesdays with Dorie group, maybe you’d like to join us!
Check out what my fellow Doristas chose to bake for Dorie’s Birthday! Then bake something for yourself!
- Liz from That Skinny Chick Can Bake
- Adriana from Great Food 360º
- Gaye from Laws of the Kitchen
- Sanya from Kitchen Therapy
- Mardi from eat.live.travel.write
- Kathy from Bakeaway with Me
- Christy from Confessions of a Culinary Diva
- Tricia and Nana from Tricia and Nana Cooking with Dorie
- Katie from Prof Who Cooks
- Emily from Emily's Cooking Foray
- Tammy from Chez Nous
- Mary from Lights on Bright No Brakes
- Betsy from A Plateful of Happiness
- Rosa from One Expat's Life
- Teresa from One Wet Foot
- Diane from Cafe Mom Cooks
- Susan from Create Amazing Meals
- Emily from Emily's Cooking Foray
- Eileen from Cookbook Immersion Project
Brown Butter-Peach Tourte—recipe