hot cross bun loaf

hot cross bun loaf

I remember eating supermarket hot cross buns as a child and wishing there was no fruit in them at all (I was an extra strange child.) But these days the fruit is my favourite part… and no hot cross bun ever really has enough dried fruit in it for me. So in this loaf, I succumbed to all my hot-cross-bun-dreams, with the ratio of weight of fruit and peel to flour being 1:1! The end result in a spiced, soft bread replete with all the dried fruit and peel one could hope for – but not too much that it overly weights the dough down. Toasted and buttered, it makes for a very nice breakfast indeed.

hot cross bun loaf
hot cross bun loaf
hot cross bun loaf
hot cross bun loaf

For the dough itself, I worked off of what has become my usual hot cross bun dough. It bakes up very nicely in loaf form, though if you’d rather, this could make 10-12 buns instead. Alongside the classic raisins and currants, I included dried apricots – one of my favourite dried fruits, which I suppose I hadn’t put in buns previously because it would feel like I was pushing out the raisins and currants. But here, with this much fruit, there’s enough room for everyone. (And they make for nice golden cubes in the terrazzo-like cross-section.)

This dough is only partially whole wheat to keep it from being too dense. And yes, the dough will look a little ridiculous, with bits of fruit falling out everywhere, but keep in mind that the fruit will spread apart as the dough rises – and that the whole point of this loaf is the fruit!

hot cross bun loaf

hot cross bun loaf

Dough based on previous hot cross buns.

  • 60g dried currants
  • 80g raisins
  • 100g dried apricots, cut into raisin-sized dice
  • 150g whole wheat flour
  • 145g all-purpose flour + 5g wheat gluten (or 150g bread flour)
  • 1 1/2 tsp instant yeast
  • 3/4 tsp kosher salt
  • 1 1/4 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 1 large egg
  • 190g whole milk
  • 55g butter, softened
  • 73g candied orange peel, chopped
  • beaten egg, for egg wash
  • flour cross: 30g flour and about 30-32g water

Begin by plumping up the dried fruit. Combine the dried fruit in a jar or bowl and cover with a cup of hot tea – if your fruit is extremely dried out, you may want to let it sit and plump overnight. Otherwise, half an hour or so is good enough to just soften. Once done, drain the dried fruit and pat dry.

Stir together the flours, wheat gluten, instant yeast, salt and spices in the bowl of a stand mixer. Add the egg and milk and stir until a soft dough is formed. Knead using the dough hook (alternatively, do this by hand) until the dough is smooth. Add the butter a lump at a time, working in each addition before the next. Knead for a few more minutes to ensure the dough is soft, stretchy and elastic. Add the dried fruit and chopped peel and knead into the dough. It will look a bit ridiculous but the fruit will spread out as the dough rises.

Cover the dough and let rise until puffed, about 1 to 1 1/2 hours (as there is a lot of dried fruit, the volume won’t have appeared to have doubled). Meanwhile, grease a loaf tin and line with a parchment paper sling (I used a 9x4x4″ pullman loaf tin – the amount of dough could be a bit much for a standard loaf tin).

Turn out the dough onto a lightly floured surface and divide into eight equal pieces, each about 120g. Roll each piece into a ball and pack together in two rows of four in the loaf tin. Pick off any pieces of dried fruit or peel which have come to the surface (uncovered by dough) as they will burn in the oven. Cover and let rise until well puffed, about 1 hour.

Meanwhile, preheat the oven to 350F. Stir together the flour and water for the flour cross and transfer the paste to a piping bag fitted with a very fine round tip (I used a tip with a 2mm diameter opening). Once the dough is risen – it won’t appear doubled due to all the dried fruit – brush the loaf with a bit of beaten egg. Use the piping bag to pipe lines of flour paste over the loaf.

Bake for about 45 minutes or until well browned and the internal temperature reaches at least 190F. (I found this took a bit of a longer longer bake then I expected – if you have a thermometer, I recommend checking the internal temperature to make sure the centre is cooked through!) Let cool 5 minutes in the loaf tin, then finish cooling on a wire rack. Serve in slices smeared with lots of butter.

marzipan-stuffed hot cross buns

marzipan-stuffed hot cross buns
marzipan-stuffed hot cross buns
marzipan-stuffed hot cross buns

Surely there is little that cannot be improved by the addition of marzipan. As such, there is a whole wad of marzipan in the centre of these hot cross buns. Especially while the buns are still slightly warm, the marzipan is sticky and soft, and acts as a sort of built-in spread – though I think it’s best with some butter piled on top of the whole thing as well.

I thought I may as well post the recipe now, though I’ve made these buns at random non-Easter times of year. They have a great general holiday-ish vibe, not least in their resemblance to stollen.

marzipan-stuffed hot cross buns
marzipan-stuffed hot cross buns

I’ve used the same dough as in these whole wheat sourdough hot cross buns, but converted it back to instant yeast. Either dough will do depending on your preference. Again, no sugar is needed in the dough because there is more than enough to sufficiently sweeten the bun between the dried fruit, candied peel, glaze, and oh, did I mention, wad of marzipan?

marzipan-stuffed hot cross buns

marzipan-stuffed hot cross buns

dough

  • 85g dried fruit, about 1/3 each golden raisins, dark raisins and currants (or other fruit as per your preference)
  • 40g dark rum
  • 225g whole wheat flour
  • 1 tsp instant yeast
  • 1/2 tsp kosher salt
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1 large egg
  • 130g whole milk
  • 42g butter, softened
  • 55g candied orange peel, chopped (you can find the recipe here)
  • 120g marzipan (recipe below, or use storebought)

flour cross

  • 30g flour
  • 32g water (may vary – start with a bit less)

egg wash

  • beaten egg, for egg wash

glaze

  • 2 tsp water
  • 2 tsp granulated sugar
  • 1-2 drops almond extract, optional

The day before, prepare combine the dried fruit and dark rum in a small container or jar. Cover and let soak overnight.

The next day, prepare the dough. Stir together the flour, yeast, salt and spices. Add the 1 egg and milk, and stir until a dough is formed. Turn out onto a lightly floured surface and knead a couple minutes until smooth. Knead in the butter, a small knob at a time. Now add the fruit – drain the dried fruit from the rum, and knead it, along with the candied peel, into the dough. At first it will feel like it all just keeps falling out, but keep at it, adding the pieces of fallen fruit back into the middle of the dough. Once the fruit is evenly distributed, transfer the dough to a bowl, cover and let rise until doubled, about 1 1/2 hours.

Meanwhile, divide the marzipan into eight 15g portions, and roll each into a ball. Line a baking tray with a piece of parchment paper.

Once the dough is risen, turn out onto a lightly floured surface and divide into eight pieces (each about 75g). Preshape each piece into a ball. Flatten a ball of dough and place a ball of marzipan in the centre. Pinch the dough to close around it, and roll into a tight ball (a helpful technique for this is to cup your hand over the ball of dough and move your hand in a small circular motion to help pull the surface of the dough more taut). Repeat with the remaining pieces of dough.

Space the balls of dough evenly on the prepared baking tray. Pick off any exposed pieces of dried fruit or peel as they will burn in the oven. Cover with plastic and let rise until well-puffed, about 1 hour. Near the end of the rise, preheat the oven to 350F.

To make the flour cross, whisk together the flour and water to form a thick, pipeable paste. Transfer to a piping bag with a fine round tip (I used one 2mm in diameter).

Brush the buns with eggwash. Pipe lines using the flour paste over the buns. Bake about 15-20 minutes or until nicely browned.

While the buns are baking, prepare the syrup by dissolving the granulated sugar into the boiling water. Add a couple drops of almond extract to mirror the marzipan taste. Brush over the hot buns, once they are baked and out from the oven. Let the buns cool on a wire rack. Eat, smothered with butter.

marzipan

Makes 300g worth. Based on the Daring Gourmet.

  • 120g finely ground almonds
  • 160g icing sugar
  • 2 tsp almond extract
  • 1 tsp rosewater
  • 1 large egg white

Grind the almonds and icing sugar together in the bowl of a food processor until fine and all the lumps are gone. Add the almond extract and rosewater and pulse to combine. Lastly, add the egg white and process until the marzipan forms a ball. Shape into a disc, wrap tightly in plastic and store in the fridge.

whole wheat sourdough hot cross buns

whole wheat sourdough hot cross buns
whole wheat sourdough hot cross buns
whole wheat sourdough hot cross buns

Goodness, you might be thinking, so glad to see that Bartholomew the sourdough starter is finally out and about and probably getting fed! And you would be right in that these buns are the latest leavening project he embarked upon. But, alas, as I am always slow to post things, I made these buns spring last year, so….

(One day, Bartholomew, one day. Hang tight until then!)

whole wheat sourdough hot cross buns
whole wheat sourdough hot cross buns

To get us started on the hot cross bun season, here is a tribute to the classic made with whole wheat, sourdough and plenty of dried fruit. They might sound a little austere but the butter, spices and dried fruit make sure it is anything but. Let’s tackle these one by one:

  • whole wheat – I think the flavour of whole wheat flour fits well with the spice and dried fruit! With a bit of extra hydration, the buns still bake up quite soft.
  • sourdough – I don’t always love the taste of sourdough in desserts, but in this case I find it goes rather nicely with the dried fruit. Building the dough in two steps allows an (understandably) lethargic sourdough starter to keep up and prevents the acidity from overwhelming the dough.
  • good dose of dried fruit – I actually first made these a couple of years ago, but they didn’t have nearly enough dried fruit in them (this may be personal opinion though as no recipe I’ve consulted seems to have enough for me!), so when I revisited last year, I made sure to bump up the fruit content. I also found that the dough itself doesn’t need any additional sugar as each bite has some dried fruit or candied peel to provide sufficient sweetness.
whole wheat sourdough hot cross buns

whole wheat sourdough hot cross buns with lots of fruit

Makes 9 buns in an 8×8″ pan. Bun recipe adapted from King Arthur Flour – though with each subsequent adaptation the resemblance decreases – and crosses from BBC Good Food

soaked fruits

  • 85g dried raisins and/or currants
  • 4 tbsp dark rum (or substitute tea, if you prefer)

sponge

  • 50g 100% hydration sourdough starter
  • 50g whole wheat flour
  • 50g water

dough

  • 180g whole wheat flour (to start – depending on the dough consistency, you may need to knead in more in at the end)
  • 3/4 tsp kosher salt
  • 20g brown sugar
  • 3/4 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 60mL milk
  • 1 large egg
  • 42g soft butter
  • 65g drained candied orange or other citrus peel, chopped (recipe here)

flour cross

  • 30g flour
  • 32g water (may vary – start with a bit less)

egg wash

  • beaten egg

glaze

  • 1 tbsp apricot jam

Day 1: Soak the fruit and make the sponge.

Combine the raisins and/or currants and rum in a small bowl. Cover and let sit overnight to plump the raisins. In a separate bowl, stir together the ingredients for the sponge. Cover and let sit overnight to ferment.

Day 2: Make the dough & first rise.

Place the flour, salt, sugar and spices for the dough into the bowl of a stand mixer. Stir together, the add the milk, egg and sponge. Mix the dough until smooth using the dough hook, scraping down the hook/sides of the bowl as needed. Knead for a few minutes to develop the gluten. Then add the butter a lump at a time and mix until the butter is incorporated.

Turn the dough out onto a floured counter. If it is quite sticky, knead in some more flour (just a bit at a time) until the dough is on the slightly sticky-side of tacky. I often find the dough stiffens up a bit later with time.

Drain the dried fruit. Knead the fruit and peel into the dough – at first it will just keep falling out, but with patience it will work its way in. Continue kneading until the dough is smooth again – as you continue to knead, the fruit will continue to fall out, so occasionally add the fallen pieces back into the centre of the dough.

Place the dough in a container to rise (no need to oil it) until about doubled – how long it will take will depend on your starter, but mine took about 6 hours. At this point you can chill the dough overnight or keep going if you have another 6 hours left in your day.

Day 3 (or still day 2): 2nd rise and baking

Butter an 8×8″ square pan and line the bottom with a square of parchment paper.

Divide the dough into 9 pieces, each approximately 75g. Shape each into a ball. To tighten the form, place the ball on the counter (unfloured so the dough will grip onto the counter a bit) and cup your hand over top, and move your hand in small circles. Arrange the balls in the prepared pan. Cover with a damp towel and let rise until the buns are well puffed and touching each other. The duration will vary by sourdough starter activity again, but mine took around 4 hours. To tell when they are fully risen, the dough will spring back slowly when poked with a damp finger, and the dent will not quite completely fill in.

Preheat the oven to 350F.

To make the flour cross, whisk together the flour and water to form a thick, pipeable paste. Transfer to a piping bag with a small round tip – here I used a 2mm tip diametre round tip.

Brush the risen buns with egg wash and then pipe lines of dough overtop the buns. Bake for around 20 minutes, or until nicely browned and the internal temperature of the middle bun is at least 180-185F. Rotate halfway through baking for even browning.

For the apricot jam glaze, melt the tbsp of apricot jam with a scant tsp of water and press through a sieve to remove any chunks. Brush over the freshly baked buns.

pork floss garlic cheese bread

pork floss garlic cheese bread
pork floss garlic cheese bread
pork floss garlic cheese bread

My parents love to garden, especially things which grow well – and in more recent years they’ve discovered garlic. It began as one type, then a few more from the farmers market or specialty plant stores or gardener friends. Each saved bulb gets separated into papery cloves and planted in the fall, emerging next spring and harvested in the summer as a complete bulb. It all means I get access all the garlic I could ever want and far more.

This year it is several cultivars of garlic. No one has kept track of just how many cloves got planted last year, but no doubt it is a lot.

pork floss garlic cheese bread
pork floss garlic cheese bread
pork floss garlic cheese bread
pork floss garlic cheese bread
pork floss garlic cheese bread

This is a sort-of-ish take on Korean cream cheese garlic bread – flower-shaped buns stuffed with sweetened cream cheese and dipped in a garlic-heavy custard. Between the cheese and custardy glaze, which soaks into the cut edges of the bread, it makes for a rich (and gooey) garlic bread with a noticeably endearing sweetness. It’s a case study in combining sweet and savoury, all in the backdrop of toasty bread and plenty of garlic.

As delicious as the classic cream cheese garlic bread it, I do find myself ever so slightly wishing it wasn’t quite as sweet (which is very much just my personal preference!). That and I was thinking about how this might go well with oanother sweet-savoury thing, pork floss, made of dried shreds of pork which are slightly sweetened and spiced. The result were these buns, made of milk bread bread baked with a savoury garlic cream cheese filling, then doused in the classic garlic glaze and crowned with a majestic pile of pork floss. Slid into the oven for a second bake, they emerge pungent, the bun soft and the frayed edges of the pork floss charred. By letting the pork floss be the main source of sweetness, it retains the sweet-savoury homage to the classic, but keeps it more subtle. To me, it’s the perfect balance and my ideal sweetness for a garlic bread. (Though if you’re a true Korean cream cheese garlic bread fan, I’ve also included a suggestion for a sweetened filling as well.)

After a couple batches of these two weekends in a row the entire kitchen smelled like garlic, my clothes smelled like garlic, and I smelled like garlic. I ate one every day for lunch for a week until my blood became permanently infused with garlic. I think I finally became one with the garlic. Good practice for the upcoming garlic season later this summer.

pork floss garlic cheese bread

pork floss garlic cheese bread

Milk bread adapted from Christine’s Recipes. Korean garlic cheese bread aspects adapted from The Plaid Apron.

tangzhong

  • 51g water
  • 10g all-purpose flour

milk bread

  • 1/2 tsp yeast
  • 2 tsp warm water
  • 36g milk
  • 10g heavy cream
  • 25g egg
  • 150g all-purpose flour
  • 1/2 tsp kosher salt
  • 10g granulated sugar
  • 16g butter, softened

first bake

cream cheese filling

  • 80g cream cheese
  • 1 thin green onion, finely chopped
  • 1/2 garlic clove, minced
  • 1/4 tsp kosher salt

eggwash

  • beaten egg for egg wash

second bake

garlic butter glaze

  • 28g (2 tbsp) butter
  • 15g (1 tbsp) milk
  • 3/4 tsp granulated sugar
  • 1 1/2 cloves of garlic, minced
  • 1/4 tsp each dried oregano and dried basil
  • 12g egg

garnish

  • pork floss

To make the tangzhong, whisk together the flour and water in a small saucepan until there are no lumps. Heat over low-medium, stirring constantly with a rubber spatula until the mixture thickens into a thin paste and lines are left in the roux behind when stirring (check by stirring without touching the bottom of the saucepan). If you have a thermometer, check the temperature – it should be 65C or 149F. Remove from the heat and transfer to a bowl to cool.

For the dough, mix together the yeast, tbsp of water and a sprinkle of sugar. Allow to sit 5-10 minutes until it bubbles and smells yeasty (not necessary with instant yeast but sometimes I prefer this to ensure the yeast granules break up).

Whisk the milk and eggs into the tangzhong.

In a large bowl, whisk together the flour, wheat gluten if using, salt, sugar and yeast. Add the tangzhong/milk/egg mixture and stir with a wooden spoon (or use the dough hook of a standmixer) until a cohesive dough is formed. Turn out onto the counter and knead in the soft butter in two additions. The dough should be smooth, elastic and tacky. Place the dough in a container and let rise overnight in the fridge (or if you want to do it all in one day, go ahead and let it rise 1 hour at room temperature or until doubled and then proceed immediately).

The next day turn out the risen dough on a floured surface. Deflate and divide into 6 equal pieces (each about 50g). Roll each piece into a ball, then use a rolling pin to roll each ball out to 8cm diameter disc. Place the pieces of dough on a baking tray lined with parchment paper. Use your fingers to poke the centre of each disc to thin out the amount of dough there (it will make it a bit easier for you later when filling). Cover and let rise until well puffed, 1-2 hours (longer if the dough is cold).

Meanwhile, make the filling. Mix together the cream cheese, green onion, garlic and salt. (If you prefer the sweet filling which is more classic, you can also mix in about 15g of sugar.) Set aside until ready to use.

Near the end of the rise, start preheating the oven to 375F for the first bake. Once the dough is risen, fill the dough. Wet your fingers under the tap so the dough doesn’t stick, and tamp a loonie-sized area in the centre of each bun to accommodate the filling. Scoop about 1 tbsp of the cream cheese filling into each indent. Brush the buns all over with beaten egg. Place the buns in the oven and turn the temperature down to 350F. Bake around 10-12 minutes or until golden brown. Let the baked buns cool a few minutes before proceeding with the next steps.

Next, prepare for the second bake by turning the oven temperature up to 400F. Make the garlic butter glaze by placing the butter and milk together in a small heatproof bowl and microwave until melted. Stir in the remaining ingredients for the glaze.

Use a thin bamboo skewer to poke the buns all over – this will allow a little but of the glaze to seep into the bun itself. Brush the buns generously with the glaze. Put a large spoonful of pork floss on top of each bun.

Bake the buns for about 5 minutes or until the pork floss has browned a bit, the garlic is fragrant and glaze that has slid down the sides of the buns and onto the tray is sizzling. Eat warm!

mango, honey & chrysanthemum semifreddo

mango honey chrysanthemum semifreddo

Thoughts with Ukraine: with displaced refugees, with those hiding in subway stations, with mothers in a makeshift bunker-turned-maternity ward, and with those who volunteer to defend their city, a fact which belies a deep acquaintance with instability, threat, and love for their country. The daily news coverage of atrocity, destruction and death still feels surreal to me, but is hardly surreal for Ukrainians in the midst of air raid sirens or the diaspora trying to reach loved ones.

And for everyone, a thousand uncertainties: what comes now that the uneasy status quo is broken – what can phase an authoritarian fixated on an empire and thus far unmoved – whether this is the tipping point or we have been heading there for a very long time now – what complicated history remains.

And what also emerged: a double standard in media coverage and global unity; take the euphemistic language in which Western reporters try to justify why this conflict is so different from others. If there was any question of what motivates this double standard, the answer in here in the egregious racist hostility facing African and South Asian students trying to escape Ukraine. These questions in no way diminish the horror of the Ukrainian invasion or the how vital a continued and escalated global response to the situation in Ukraine is – but it reminds us that there are and will be other situations which also warrant global outrage and a humanitarian response for all people.

But above all: it’s remembering the human cost and what will remain at the end of this or any other conflict. As of Friday, 331 civilians, 19 children, soldiers of both sides, and counting.

The Red Cross – Ukraine Humanitarian Crisis Appeal.

mango honey chrysanthemum semifreddo
mango honey chrysanthemum semifreddo

This semifreddo was inspired by Zoe Bake’s blood orange creamsicle semifreddo, made with a layer of sorbet over frozen mousse.

I actually first made this last year, an initial version flavoured with mango and cardamom, a classic combination that I love. But I do feel cardamom is probably a bit overdone on my blog. So I tried another combo, this time using honey and chrysanthemum (chamomile would also work, it’s just that I had chrysanthemum on hand) and I found I actually preferred the balance between tart bright mango orange sorbet and the soft and sweetly flavoured semifreddo below.

mango honey chrysanthemum semifreddo

mango, honey & chrysanthemum semifreddo

  • Servings: 1 loaf tin
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Inspired by Zoe Bake’s blood orange creamsicle semifreddo. Freehanded sorbet, semifreddo based on Stella Park’s recipe.

mango orange sorbet

  • 280g mango puree (from about 2 1/2 – 3 ataulfo mangos)
  • 60g strained fresh orange juice (from about 1 navel orange)
  • 30g simple syrup, or to taste (you can use sugar instead, but it will take some additional stirring to make sure its dissolved)
  • 1 tbsp grand marnier (optional, but helps keep it soft despite the lower sugar content)

honey chrysanthemum semifreddo

  • 220g heavy cream
  • 5g dried chrysanthemum (1/4 cup)
  • 3 1/2 (175g) large eggs
  • 35g honey
  • 1/2 tsp vanilla bean paste

sorbet

Line a standard loaf tin with plastic wrap or parchment paper and place in the freezer to chill.

Stir together the mango puree, orange juice, simple syrup and grand marnier. Churn in an ice cream maker according to the manufacturer’s instructions. While still soft, spread into the bottom of the prepared loaf tin in an even layer. Return to the freezer and freeze completely before adding the semifreddo on top.

semifreddo

For the semifreddo, place the cream in a container along with the dried chrysanthemum. Stir together and place in the fridge for a cold infusion for at least 24 hours or up to a few days.

Set a glass bowl over a pot of simmering water – or other double boiler set up. Whisk together the eggs and honey in the bowl. Mix continuously with a rubber spatula until the eggs reach about 165F. The eggs will appear syrupy. Transfer to the bowl of a stand mixer and whip until the bowl feels cool to the touch and the eggs have quadrupled in volume – and in the words of Stella Parks (original recipe) “thick enough to briefly mound up like soft-serve ice cream when dropped from the whisk.” This may take 5-8 minutes.

Meanwhile, while the eggs are whipping, pass the cream through a sieve to remove the chrysanthemum and.put the infused cream into a bowl along with the vanilla bean paste. Whip until stiff.

Add half of the whipped cream to the eggs and whisk in until combined. Add the remaining cream, folding it in gently with a rubber spatula. Pour the semifreddo over the sorbet in the prepared loaf tin and return to the freezer to freeze completely.

To serve, prechill a serving board or platter in the freezer. Tip the semifreddo out of the tin and onto the prechilled serving plate. Peel off the plastic or parchment paper. Garnish if desired; I topped with some unsweetened greek yoghurt, mango slices and dried jasmine flowers – great the first day but gets very hard once frozen! The semifreddo should be pretty much ready to slice right out of the freezer, but if it’s quite hard let it set for a few minutes before cutting into slices and serving.

lemongrass coconut cream pie

lemongrass coconut cream pie

This is the inaugural pie post for the blog! Somehow in in the course of seven years a pie never actually made it onto the blog. I suppose I rarely make pies which probably helps contribute to that… Anyhow, this is a pie I am happy to welcome as the first to the blog – a slight riff off of a classic coconut cream pie, and a lovely riff.

lemongrass coconut cream pie
lemongrass coconut cream pie
lemongrass coconut cream pie

I took the standard rich coconut custard and infused it with lemongrass; lemongrass is herb, citrus and aroma, but without the acerbic acidity of lemon, allowing its brightness to exist seamlessly with creamy custard.

This is also a rather low sugar dessert, having only 1/4 cup of sugar in the custard (the pie crust, optionally 100% whole wheat as I tend to make it, has only salt to keep it from tasting bland, and I use unsweetened whipped cream on top). Absolutely add more sugar as per your own taste preferences. I sweeten desserts to what I think they need and I find for me, this pie already feels 100% dessert between the custard, cream and buttery flake.

lemongrass coconut cream pie

lemongrass coconut cream pie

  • Servings: 8 or 9-inch pie
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In making this I tried and referred to a few different recipes but the final version takes most resemblance from the coconut cream pie from Sally’s Baking Addiction

pie crust

  • 1 1/4 c (150g) flour (either all-purpose or whole wheat, depending on your preference) 
  • 1/2 tsp kosher salt
  • 1 stick cold butter, cut into cubes
  • 1/4 to 3/8 cup ice water

coconut custard

  • 400mL can of coconut milk
  • 180mL (3/4 c) whole milk
  • 120mL (1/2 c) heavy cream (if you’re already using a very rich coconut milk, you can replace this with milk instead)
  • 1 to 1 1/2 stalks lemongrass
  • 32g cornstarch
  • 50g granulated sugar (increase to 100g for a more standard sweetness)
  • 1/4 tsp kosher salt
  • 4 egg yolks
  • 80g (1 c) shredded coconut 

to top

  • 220g whipped cream* (see note)
  • toasted coconut flakes

pie crust

Whisk together the flour and salt in a bowl. Add the butter, tossing to coat it with the flour. Use two knives or a pastry cutter to cut the butter into the flour until it forms fine crumbs. Add ice water as needed to bring it together into a rough dough. 1/4 cup should be sufficient, but sometimes I’ve used up to 3/8 cup. Add what you need as it can vary – though generally the less you use, the better! Knead the dough a couple times to help bring it together, then form into a disk, wrap in plastic and chill completely.

Roll out the dough on a lightly floured surface into a circle larger than the pie plate. Drape the dough into the pie plate and press it down into the corners. I like to have a thicker edge crust so I trim the pastry such that there is a 1″ or so overhang all the way around. Then tuck the overhanding pastry underneath so the edge is a double thickness of dough. Crimp the edges, dock the bottom of the pie crust thoroughly, then cover and freeze the pie crust completely. (Alternatively, if you don’t have freezer room, chill in the fridge instead! Baking time may be a bit less.)

Preheat the oven to 400F. Crumple a piece of parchment paper so it will better mould to the shape of the pie crust. Take the pie crust from the freezer, line with the parchment paper and fill with pie weights (I use uncooked rice). 

Bake for about 15 minutes or until the edges of the pie are crisped. Remove the weights and dock the bottom again. 

Turn the temperature to 375F. Bake for another 25 minutes or so, or until the pie crust is golden and cooked throughout. Let cool completely.

coconut custard

Begin by infusing the milks with lemongrass. Combine the coconut milk, milk and cream in a saucepan. Cut the lemongrass into four or so pieces and slice each piece lengthwise. Take the lemongrass and bend the pieces along all their length – akin to muddling herbs in order to help bruise the lemongrass and release the flavour. 

Heat the milk until it reaches a simmer. Remove from the heat and stir in the lemongrass. Cover and set aside to cool, then transfer to the fridge to infuse overnight or up to a few days.

The next day pass the infused milk through a strainer to remove the lemongrass. Place in a saucepan and bring to a simmer.

Meanwhile, while the milk is warming up, whisk together the cornstarch, sugar, salt and egg yolks in a bowl. 

Once the milk has just begun to bubble, slowly pour some into the egg yolk mixture while whisking constantly in order to temper the yolks. Return to the saucepan and place over medium-high heat while whisking constantly. Allow the mixture to begin to bubble and cook for one minute while bubbling (being sure to whisk as vigorously as you can) to ensure the starch is cooked. The cream should be quite thick. Remove from the heat and stir in the shredded coconut.

Spread into the baked pie crust. Press a piece of plastic directly onto the surface to prevent a skin from forming and chill completely.

to finish

The next day, whip the cream until billowy. If you like, whisk in a bit of sugar to taste. Spread over the pie followed by the toasted coconut flakes.

Note: I sometimes infuse the whipped cream on top with lemongrass too – if you want to do this, cold infuse the cream with 1/2 stalk crushed/bent lemongrass for at least 24 hours in the fridge. It’s best not to warm up the cream to avoid accidental overheating if you’re going to whip it later.

lemongrass coconut cream pie

pineapple jam & almond linzer torte

pineapple jam & almond linzer torte

This almond and pineapple jam linzer torte is a more literal take on the pineapple cake, a confection the object of my many affections. It’s a bit like a large, tender, sliceable and shareable version with an extra dose of pineapple jam. This tart is also a great receptacle for using up variable amounts of leftover pineapple jam from other projects.

pineapple jam almond linzer torte
pineapple jam & almond linzer torte
pineapple jam & almond linzer torte

While I only first tried a pineapple cake in high school, reading about others’ childhood memories of pineapple cakes had me nostalgic about the few Chinese snacks from my childhood – which then seemed to manifest as the random-snacks-everywhere!! theme of the photos. I raided my grandparents cupboards for an assortment of snacks forgotten in the back: paper-thin flaky egg roll cookies (which as I kid I was only allowed to eat over the sink due to all the crumbs), liquorice-flavoured preserved ginger, salty-sweet dried orange peel (blackened due to age… it should look brown, but not quite like that), tart chalky haw flakes, and featherlight crisp rice crackers.

The dough for this tart is quite soft, tearable and a bit trickier to work with. I find it’s easier to press the dough into the tart tin for the bottom. Making the lattice on the top is a matter of keeping the dough nicely chilled. Try to be patient – if it starts to get too soft, place the dough briefly back in the freezer.

The overall linzer torte is quite sweet, mostly from the pineapple jam, though the tartness helps to keep it balanced. If you prefer your desserts less sweet, keep the pineapple jam layer thin or check out Lili’s less sweet pineapple jam recipe (I know I’ll try the latter for next year)!

pineapple jam & almond linzer torte

pineapple almond linzer torte

  • Servings: one 6-inch tart
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Adapted from The Little Epicurean. Double the recipe for a 9″ tart.

  • 63g ground almonds
  • 58g all-purpose flour
  • 1/4 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 63g soft butter
  • 45g granulated sugar
  • 1 tsp vanilla bean paste
  • 25g egg, at room temperature
  • about 180g pineapple jam
  • beaten egg for egg wash
  • slivered almonds

Whisk together the ground almonds, flour, salt, baking powder and cinnamon.

In a separate bowl, cream the butter with the sugar until light. Beat in the vanilla paste. Beat in the egg in two additions. Add the dry ingredients and stir until combined. Divide the dough into two portions, one consisting of a slightly scant 2/3 of the dough (over 160g by weight) and one consisting of  a slightly generous 1/3 of the dough (less than 80g by weight). Chill both pieces.

I used a 15cm (6″) diameter tart ring that was 2cm tall, but you can use a fluted tart pan instead. If you’re using a tart ring, set it on a piece of parchment on a baking tray.

Remove the larger piece of dough from the fridge and roll out on a floured surface into a circle about 1 cm thick (it won’t be big enough to cover the tart tin yet, this is just to get it started). Transfer the dough to the tart ring. Use the flat bottom of a glass to press the dough starting from the middle outwards into an even thickness (about 5mm) lining the bottom and sides of the tart ring. You may need to dip the bottom of the glass in flour to keep it from sticking to the dough. If you have any extra dough, add it to the second portion of dough.

Mix the pineapple jam with 1-2 tbsp water to make the jam softer and more spreadable (if needed). Spread the jam in an even layer in the tart ring.

Roll out the second piece of dough on a piece of parchment paper until it’s a rectangle at least 15cm (6″) long (or the diameter of your tart tin) and about 4mm thick. Chill the rolled out piece of dough in the freezer until firm. Slice the dough into strips 1-cm wide. The strips are much easier to handle when they’re cold so at any point if they start to become too soft, pop the dough back into the freezer to firm up.

Arrange the strips over the tart into an angled lattice pattern. Remove any excess from the edges.

Place the tart in the fridge to chill until firm.

Meanwhile, preheat the oven to 350F. Brush the lattice pattern with beaten egg and sprinkle the edges with slivered almonds.

Bake for around 25-28 minutes or until nicely browned.

pineapple & salted egg yolk paris-brest

pineapple and salted egg yolk paris-brest
pineapple and salted egg yolk paris-brest
pineapple and salted egg yolk paris-brest

Happy upcoming Lunar New Year! As any new year traditions became very dilute by the time they trickled down to my generation, I never do too much aside from a dinner with the family bubble. So for me, the best part is the stories from family on their past new years, from massive family gatherings involving trays and trays of dumplings to dangling lettuces and money from the balcony as the lion dancers paraded through Montreal’s Chinatown.

Pineapple cakes (or their tart counterpart), which figure prominently in Taiwanese (or Malaysian, respectively) new year traditions, are also not something I grew up with but since I first tried one, I’ve loved the combination of crumbly rich pastry and pineapple filling. I love cheap pineapple cakes (which people tell me are not very good) and expensive Taiwanese ones (which I have since tried and agree are better) – overall, any pineapple cake will do for me. This bake was inspired by a very delicious pineapple cake with salted egg yolk I once tried. I borrowed the flavours for a Paris-Brest with a layer of pineapple jam along the bottom and a salted egg yolk cream piped over top.

pineapple and salted egg yolk paris-brest
pineapple and salted egg yolk paris-brest
pineapple and salted egg yolk paris-brest

While some fruits lose their flavour when cooked, pineapple jam stays sweet, tart and fruity despite a long cook and slight caramelization. And it plays as both compliment and contrast against the salted egg yolk brown sugar crème mousseline where the saltiness of the egg yolks and brown sugar come across as a salted caramel-ish flavour. I used a crème mousseline as filling which has a similar richness, structure and formula to the classic crème praliné, but can be made with a more muted sweetness. I tend to find Paris-Brest too sweet with the praline paste, but this take, even with the sweet pineapple jam, is balanced to my tastes.

Other Lunar New Year baking: six years ago my attempts to make steamed fatt gou.

pineapple and salted egg yolk paris-brest

pineapple & salted egg yolk paris-brest

Pineapple jam based on guidance from Taste Asian Food, What to Cook Today and Kavey Eats. Crème mousseline adapted from Chef Iso.

choux

Makes 4-5 rings.

  • 65g butter
  • 145g water
  • 2 tsp sugar
  • good pinch salt
  • 80g whole wheat flour
  • about 2 eggs – may need more or less
  • sesame seeds

Preheat the oven to 450F. Line a baking pan with a sheet of parchment paper – on the backside, trace five 8-cm diametre circles.

In a saucepan, place the butter, water, sugar and salt. Bring to a boil, add the flour and quickly mix in with a wooden spoon. Lower the heat and continue to cook the mixture until it forms a ball and a dry film on the bottom of the pot. Remove the pastry from the heat and let cool slightly before adding the egg, a bit at a time – use either the wooden spoon or switch to a wire whisk if preferred. You may need or more less of the eggs – the dough should be shiny, but not fluid. (If you’re new to choux pastry, check out a guide for what to look for – I really like this one from The Flavor Bender.)

Transfer the dough to a piping bag fitted with a large french star tip (I used Wilton 8B which has a 3/4″ diameter opening). Pipe 4 or 5 rounds following the 8cm diametre circle guides traced on the parchment. Sprinkle with sesame seeds.

Place in the oven and turn the temperature down to 400F. Bake for around 35 minutes or until deeply browned. Once out of the oven, cut slits into the sides of the rings to allow steam to escape.

pineapple jam

  • 1 large pineapple, peeled and chopped for about 700g pineapple flesh
  • 140g sugar (or 1/5th the weight of pineapple)
  • 25g butter

For preparing the pineapple, begin by cutting off the skin. Cut the flesh from the core and chop. I also included the less woody parts of the stem as well. Put the pineapple in the bowl of a stand mixer and blend for a more finely chopped puree. I ended up with 700g of pineapple. Place in a sieve and let the excess juice drain for about five minutes.

Transfer the drained pineapple pulp and sugar to a non-stick skillet. Over medium heat, cook the pineapple mixture, stirring constantly until it thickens, dries and takes on a deeper golden colour, about 30-40 minutes. Add the butter and cook a few minutes more, then transfer to a jar and set aside to cool. Store in the fridge until ready to use.

salted egg yolk brown sugar crème mousseline

This makes enough for a very thick layer of cream and extra. Lots of cream looks more aesthetic, but this can be easily reduced to a 2/3 recipe for a bit of a thinner layer of cream and not extra.

  • 6 cooked salted duck egg yolks
  • 300g whole milk
  • 3 egg yolks
  • 30g cornstarch
  • 40g brown sugar
  • 30g granulated sugar
  • 1 1/4 tsp powdered gelatin bloomed in 1 tbsp water
  • 130g butter, softened

To cook the salted duck egg yolks, simmer them for about 6 minutes until cooked through. Roughly chop the cooked egg yolks. Use an immersion blender to blend the egg yolks into the milk until as smooth as you can get it. Transfer to a saucepan.

In a bowl, whisk together the (unsalted) egg yolks, cornstarch and sugars.

Heat the milk until steaming, then slowly drizzle into the cornstarch mixture, whisking constantly to temper the yolks. Return the mixture to the saucepan and continue to cook, whisking constantly, until you notice the mixture thickening and beginning to slowly bubble (you’ll have to pause your whisk to see the bubbling). Continue to cook for at least 1 minute more, all whisk whisking vigorously, to completely cook the starch. Then remove from the heat and immediately scrape the cream into a bowl (you can pass through a sieve first if you are concerned about lumps). Right away, whisk in the bloomed gelatin until melted, as well a tbsp or so of the butter. Cover and set aside to let cool to room temperature.

Place the remaining butter in the bowl a stand mixer fitted with the whisk attachment. Whisk the butter until smooth and light. Add the pastry cream, a few spoonfuls at a time, to the butter, whisking in each addition until smooth before adding the next. Scrape down the sides of the bowl every so often. At the end, whip for a few minutes until the mousseline cream is quite light and fluffy.

Use soon!

assembly

  • coconut flakes
  • powdered sugar

Slice each choux ring in half. Spread some pineapple jam on the bottom halves. Transfer the mousseline cream to a piping bag fitted with a large star tip and pipe swirls of cream over the jam. Sprinkle some coconut flakes overtop. Put the top of each choux ring back on top. Dust with a bit of powdered sugar if desired.

pineapple and salted egg yolk paris-brest

salted maple rosemary pecan squares

salted rosemary maple pecan squares

This recipe is a lower sugar version of pecan squares for my grandma, who says she loves pecans but really just loves pecans in the sugary form of pie or squares. Making these squares was a game of how low can you go? – with each batch I cut back some more (with some adjustment to other ingredients as needed) until I went a bit too far. To be clear, this is a lower sugar dessert, not exactly a low sugar dessert – there’s still 1/4 cup of brown sugar and 1/3 of a cup of maple syrup in these bars… but it provides a muted sweetness if you prefer less sweet desserts with plenty of focus on the pecans, salt and rosemary.

As with everything when you make significant cuts to sugar, you need to adjust your expectations – these bars have zero goo, so if you are the thick-and-gooey-pecan-bar sort of person, this is not the right recipe. The consistency of these bars have their own charm though! They’re crisp on top the first day, and sport a taffy-like chew in the middle. In my books, a texture worth the pleasantly subdued sweetness!

salted rosemary maple pecan squares
salted rosemary maple pecan squares
salted rosemary maple pecan squares
salted rosemary maple pecan squares
salted rosemary maple pecan squares
salted rosemary maple pecan squares
salted rosemary maple pecan squares

The first place the sugar went? The crust. When eating pecan bars, there are no opportunities to eat the crust on its own – it’s always in conjunction with the topping. With plenty of sweetness from the topping, I cut out the sugar from the crust and added enough salt to make it a salty/buttery counterpoint. I’ve also considered switching out the crumb crust for a creamed shortbread, but the crust actually has grown on me – the packed crumbs give the crust a bit of lightness.

The next thing I did was fiddle with the filling. I had some missteps here – the first time I tried halving the brown sugar without adjusting any of the other ingredients and I ended up with bars sopping with grease. It seems there’s a certain ratio of sugar to butter needed for a filling to be a cohesive mixture. The next time I made these bars (which only happened 4 years later… recipe development can be a rather prolonged process for me) I also cut down on the butter, which was much more successful. I’ve also been cooking the filling for longer to help concentrate the sugar.

Finally, I’ve also increased the presence of salt in these bars as a counterpoint to temper the sweetness – it doesn’t reduce the sugar, but does make it less achingly sweet. The rosemary infusion step, something I only added in the last couple of batches, gives the bars a woodsy savoury edge. I like it, but it’s very optional!

salted rosemary maple pecan squares

salted maple rosemary pecan squares

  • Servings: 16 squares
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Adapted from Williams-Sonoma (just because it was one of the first recipes to show up via search engine). See notes at end for other versions. Rosemary infusion method based on Ruby Tandoh’s rosemary pecan pie – it adds a subtle herbaceous woodiness that goes well with the pecans. But completely optional – I love the bars both with and without! These are lower sugar pecan bars that don’t have a “gooey” sugar layer – rather, they’re a bit chewy and mostly just packed pecans with a thin sugary glaze to hold it all together.

crust

  • 130g (1 cup) whole wheat flour
  • generous 1/4 tsp kosher salt
  • 86g (6 tbsp) cold butter
  • 2 tbsp of milk

filling

  • 43g (3 tbsp) butter
  • 100g (1/3 cup) maple syrup
  • 40g (¼ cup) brown sugar
  • two 4-inch sprig rosemary (leave out if you don’t want rosemary flavour)
  • 1/4 tsp kosher salt
  • ¼ cup heavy cream
  • 2 tbsp rum (or use more cream)
  • 200g (2 cups) coarsely chopped pecans

finishing

  • coarse or flaky salt for sprinkling

Preheat oven to 350F. Line an 8″ square pan with parchment paper (bottom and sides).

To make the crust, pulse the flour, salt and butter together in a food processor until fine crumbs form. Drizzle in the milk and pulse a few times to mix. The crust will look like powder and most certainly not like a dough, but when you pinch some together between your fingers, it should hold together. Press into bottom of prepared pan. Bake for 15 minutes until edges are starting to brown and middle is firm to touch. (It’s a strange looking crust, but once baked with the filling on top it does come together!).

After the crust is baked, prepare the filling. In a small saucepan, place the butter, maple syrup brown sugar and rosemary. Bring to a boil. Boil for for 5 minutes. Stir in the cream and rum until smooth. Bring to a boil again, take off the heat and allow the rosemary to steep for 5 minutes more. Pull out the rosemary, draining off any excess syrup, and then stir in pecans. Scoop the pecans over the baked crust and spread out into an even layer, then spoon the remaining syrup left in the saucepan evenly overtop. 

Bake for around 25-30 minutes or until the filling is set when you shake the pan. The original recipe describes the baking process very accurately – there will be large bubbles earlier on in the bake, and transition to small bubbles near the end. Sprinkle the bars with a pinch of coarse/flaky salt while still hot so it will stick to the topping. Let cool completely in the tin (the bottom crust is delicate until it cools). To remove, use a knife to loosen the two edges without parchment paper, and lift out the bars using the parchment paper sling. Cut into 16 squares (a large serrated knife helps ensure clean edges).

As far as storage, I find these bars are best dried out a bit to retain chewiness. As I live in a dry climate, that means leave the bars out for a while before putting them in an airtight container. Also in the spirit of this, I find it’s best to err on cooking the bars more, rather than less.

even lower sugar pecan bars: I’ve also tested this recipe with only 20g of brown sugar in the filling. It produces bars with a nice, muted sweetness. However, in the end the chewier consistency and glossier, deeper brown colour of the 40g sugar version won out. If you try a 20g brown sugar version, just be very careful about after you scoop the nuts out overtop of the crust: be sure to distribute the remaining syrup in the saucepan as evenly as you can over the entire surface area of the bars.

spiced date gateau basque

spiced date & cream gateau basque

I think we are possibly still in the peri-New Year period where 2021 listicles are tolerated and somewhat relevant. For instance: last year I started an annual favourite album list which, given the constant content deficit this blog is under, is obviously being continued again this year.

As always, I never keep very up to date with music so these aren’t specifically my favourite albums of 2021, so much as my favourite albums new to me in 2021. Compared to my usual indecision, it’s usually strangely obvious to me what this list would entail as the albums that I listened to most over the past year spring to mind easily. The harder part is articulating what I love about them (and if I sound like I don’t know a thing about music, it’s probably because I don’t know a thing about music). But in my struggling lay terms trying grasp genre, emotion or theme, here goes a list.

spiced date & cream gateau basque
spiced date & cream gateau basque

1. i need to start a garden (2018) – hayley heynderickx

I Need to Start a Garden is three parts soft-spoken ballad, one part anthem of millennial angst. It wasn’t quite first love for all of these songs for me, but they grew on me tremendously, something which only makes me adore them even more. (Even the near-shout refrain of “Oom Sha La La” – not to mention, I have never encountered so relatable a rumination as “I’ve barely been to college/And I’ve been out full/Of all that I have dreamed of/The brink of my existence essentially is a comedy.”) My favourite album that I listened to this year.

favourite tracks: the bug collector, untitled god song

2. shelter as we go… (2017) – quantum tangle

This album effortlessly traverses the territories of haunting to sweet to righteously angry and determined, and stories of family, love, and colonialism linking ancestral and contemporary. The way that joy and pride and frustration coexist hints at the complexity of positive identity and community in an oppressive country. I also love an album where each song has its own distinct feel – and each of them is just lovely too.

favourite tracks: tiny hands, igluvut, ikersuaq (but really, all of them are my favourite)

3. i’ve felt all these things (2021) – anna leone

I first listened to Anna Leone’s debut EP which came out a couple of years ago and was immediately charmed by her music. I was so excited to see her first very album come out; it’s the most soothing set of songs I’ve listened over the past year, with delicate folky melodies and intimate vocals carrying the album.

favourite tracks: love you now, in the morning, still i wait

4. take the corners gently (2021) – steady holiday

Steady Holiday reminds me of melodic singer-songwriter albums from Emmy the Great and Zee Av. The tracks are about half slow, half fast, and lean wistful and nostalgic. It’s the heartfelt songs which I listen this album for: “Love me When I Go to Sleep” and “Living Life.”

favourite tracks: love me when i go to sleep, living life

5. foreigner (2020) – jordan mackampa

This is also Jordan Mackampa’s first full length album. It sounds as though his style has veered more pop-y recently, but still amazing vocals (and charming melodrama) regardless. This album is has plenty of flashy catchy tracks but it’s the more sincerely sentimental songs which are my favourite – the title track “Foreigner” particularly.

favourite tracks: foreigner, eventide, tight (a little cringy but so sweet!)

6. europhories (2021) – videoclub

This French electro-pop album is definitely a bit different from what I usually tend to enjoy but it’s only mildly electronic and also just very, very catchy?! The songs are sung in the most charismatic deadpan (I mean this as a compliment) and I’ve found myself listening to it many more times than I expected. The duo actually broke up (romantically) and disbanded (professionally) before I even discovered the album so sadly I think it’s the one and last from Videoclub.

favourite tracks: amour plastique (by far)

spiced date & cream gateau basque
spiced date & cream gateau basque
spiced date & cream gateau basque

I’ve been sporadically trying to make a gateau basque, a buttery filled cake from Basque, for a few years now and I’ve made some rather terrible ones. Generally, the recipes I’ve seen fall into two types – some use a softer dough which you pipe into layers both below and overtop the filling, while others use a stiffer dough which is rolled out like a tart crust. My first try was based on a piped version, but I didn’t like how thick the layers of pastry ended up too being: predominantly pastry without much filling. The cake was also too dry by the time it cooked through, though that was on me… After that I mostly switched to rolled pastry methods which more easily facilitated thinner layers for a higher filling:pastry ratio. I tried a stiffer dough that was very easy to work with, but which baked up too dry, crisp and cookie-like (at this point I also realized from this one that I should maintain a certain amount of sugar in the dough for tenderness.) Finally, I found I preferred a softer rolled dough formula – harder to work with, but which ended up more tender and cake-like than its dryer counterparts.

That being said, this dough is really soft. It becomes super delicate and prone to tearing as soon as it starts to warm up. It helps to be patient and roll out the dough onto parchment so you can slide it back into the fridge or freezer for when its cold-forged will begins to fade.

Gateau basque is usually filled with either a cherry jam or a pastry cream. I generally prefer the pastry cream filling, but I wanted to add an extra layer to this one, one which I felt wouldn’t detract from the sense of butter on cream on richness on butter: and that meant a layer of warmly spiced date paste. The date paste, an idea inspired by date ma’amoul, has a deep flavour, much like caramel (I now understand why date caramel is such a thing in vegan baking). As the paste is very thick, especially when chilled, I found the best way to get it into an even layer was to roll it out between two pieces of plastic into a circle just big enough to fit into the bottom of the cake. Together with the pastry cream and pastry, it’s a mellow and rich combination.

spiced date & cream gateau basque

spiced date gateau basque

  • Servings: one 7.5-inch diameter cake
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Pastry adapted from Mon Petit Four. Date paste adapted from Sohla El-Waylly. This is a fairly sweet recipe due to the sweetness of the dates and the sugar in the pastry (which I haven’t quite decimated as it has a bit of a tenderizing role), so I’ve kept the sugar in the pastry cream to a minimum.

special equipment: 7.5″ fluted tart ring (1″ tall)

pastry cream

  • 2 egg yolks
  • 14g cornstarch
  • 2 tsp granulated sugar
  • 1 1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)
  • 240g whole milk
  • 1 tbsp butter

date paste

  • 150g whole dried dates
  • 1 1/2 tbsp oil
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • pinch kosher salt

pastry

  • 85g butter, softened
  • 40g granulated sugar
  • 40g brown sugar
  • 1 large egg
  • finely grated zest from half an orange
  • 140g all-purpose flour
  • 3/4 tsp baking powder
  • 1/2 tsp kosher salt

assembly

  • beaten egg for egg wash

pastry cream

In a bowl, whisk together the egg yolks, cornstarch, sugar and vanilla bean paste. Place the milk in a small saucepan and heat until steaming. Slowly pour the milk into the eggs, while whisking constantly to combine.

Return to the saucepan and cook over medium-high heat while whisking constantly. Watch for slow bubbles to rise to surface (you’ll need to briefly pause whisking to see this) and once the cream is bubbling, continue to cook for 1 minute more, whisking vigorously, to ensure the starch is cooked. Immediately transfer the cream to a new bowl and whisk in the butter. Cover and let cool, then place in the fridge to chill completely.

date paste

Cover the dates with boiling water and let sit 20 minutes to hydrate. Drain and pit the dates, and place the dates in the bowl of the food processor. Process until chopped, add the oil and spices, and continue to process until the dates form a smooth puree. Chill until ready to use.

pastry

Cream the butter and sugars together, then beat in the egg and orange zest until combined. In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the butter mixture and mix until a soft dough is formed. Divide the dough into two pieces, one about 2/3 of the dough, and the other, the remaining 1/3 of the dough. Wrap each in plastic and chill completely in the fridge.

assembly

Lightly butter the tart ring. On a piece of parchment paper dusted with flour, roll out the larger piece of dough into a circle wide large enough to line the bottom of the tart tin. Aim for a dough thickness of about 0.5cm. This dough is very soft and delicate when it warms up, so if it has started to warm, slide the parchment paper onto a tray or cutting board and place in the fridge to chill again. Then use the dough to line the bottom of the tart pan. Tears are okay – just patch them up with a bit of extra dough. Trim any overhang.

The next layer is the date paste. Rather than spreading it, I found the best way to get a nice even layer is to roll out the date paste just like a piece of dough. The chilled paste will be quite firm, so use your hands to form it into a disc. Roll out the disc between two pieces of plastic wrap until to a round that fits in the bottom of the tart tin. Pull off the top piece of plastic, and place the round of date paste upside down into the bottom of the tart tin so that the bottom piece of plastic is on top. Peel off the plastic.

Next, dollop the chilled pastry cream overtop and spread into a smooth layer.

Now, place the final piece of dough on a piece of parchment paper lightly dusted with flour (you can add any extra dough from the first piece) and roll into a circle large enough to cover the tart, aiming for a dough thickness of about 0.5cm. If the dough warms up too much, slide it onto a tray or board and chill it again. Otherwise, drape the dough over top of the tart and trim any excess. Now place the whole cake into the fridge to chill while you preheat the oven.

Preheat the oven to 350F. Remove the cake from the fridge and place on a tray. Brush with beaten egg and use the tip of a paring knife to score lines over the top, being careful not to cut all the way through the dough. Bake for about 40 minutes or until browned. Let cool completely before slicing and serving.