apparently i am channelling all the autumn vibes: a toasted walnut roll cake filled with persimmons and browned butter cream
A little while ago I posted my first try at making browned butter cream by emulsifying together browned butter and milk using a Bel cream maker. The resultant cream tasted intensely of browned butter, and the combination of caramelization and creamy richness reminded me of a dark salted caramel. Of course I had so many other ideas of how else to try using it!
Continue reading “persimmon, walnut & browned butter roll cake”
strawberry chiffon layer cake piled with browned butter whipped cream – the most intensely browned butter-flavoured cake that I’ve made by far
The transformation of browned butter is a heady aromatic experience: first of melted butter, like popcorn, then as it cooks and the solids break down a bit more, of all the good things fried in butter like eggs and pancakes and toasted bread, finishing on an intense concentration of toast and caramelization.
I find it comes out immensely in butter-heavy financiers and is a fair contributor to other cakes and cookies. Though as intense as brown butter is in its unadulterated form, sometimes I struggle to coax it to step beyond team player (which it is terribly wonderful at) to be a primary flavour.
This cake is the most intensely browned butter cake that I’ve made. It doesn’t appear so at first – a soft elderflower chiffon layered with strawberries and piles of cream. However, it has no problem in demonstrating its browned butter allegiance through the piles of cream being piles of browned butter cream, made using an old Bel cream-maker.
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Taxidermist was a consistent figure in the top three results of career aptitude tests I took in junior high school – a curious alignment between the survey’s repertoire and my answers.
Given that these surveys are renowned for their insight and accuracy and that I have decided that I am qualified to decide on the next twenty years of your life, I have magnanimously bestowed this revealing questionnaire upon any lost soul who had the misfortune of stumbling upon this blog. I hope it will take up its rightful place as the deciding factor guiding futures. Of course, twenty years is a long time so this survey will also provided an actionable recipe that you can make for tonight.
Continue reading “caramelized white chocolate rhubarb cake”
I had the wonderful opportunity to put together a guest post for Suzanne of A Pug in the Kitchen. You can take a look over at Suzanne’s blog for the full post, but here’s a bit of an excerpt (I get to quote myself!) about the cake and the recipe follows below.
The cake is unabashedly rich, the crumb possessing a buttery sheen, and is incredibly fragrant due to an incredible quantity of vanilla extract and browned butter. I’ve made merely superficial changes, but I highly advocate them. The prunes and chestnuts, which are two of my favourite things, are homely and warm […] They simply fit perfectly into the backdrop of a dense and vanilla-heady cake, such that even a friend who does not at all subscribe to my obsession with prunes admitted that really, they did seem to work quite well.
I really emphasized the glamourous nature of this cake with a of couple binders and an old stapler.
Continue reading “a guest post for a pug in the kitchen: prune & chestnut vanilla loaf cake”