Apple Pielettes ~ Baking Chez Moi

Per Nana~

This is the first time that I used Dorie's Galette Dough and I just love it. 

It is so easy to prepare and make a delicious tasting crust.  For the 

filling I used a mix of apples and raisins and instead of marmalade, 

I used some apricot preserves that I had on hand.

After baking them for 45 minutes I added another 5 minutes to give them 

a bit more color.  Dorie calls this a "french bake" and it was perfect.  

These pielettes are such a simple dessert and perfect for Fall, with all the 

delicious apples we have available. Definitely a recipe to be repeated, and the 

filling can be changed around depending on what is available in your kitchen. 

Per Tricia~

Genius. 

As usual, Dorie merges American and French influences beautifully. 

No wonder, as she states, this dessert is enjoyed on both sides of the Atlantic. 

As soon as I saw the photo of the tiny apple pies, or "pielettes", in 

Baking Chez Moi, I wondered why I hadn't thought of this myself. 

Of course it is more time consuming to prepare a dozen little crusts, 

fill them and add a top crust - but the results are worth it in my book. 

Having the little individual sized desserts was a fun change and while 

the prep was harder, the serving is much easier.  And way more fun.

And yes, they were absolutely delicious. 

I am a big fan of "crust" so the crust to fruit ratio in the muffin sized pies 

was right up my alley. This was also one of those recipes that reminds 

me how stock ingredients I usually have on hand can be transformed

 into something utterly amazing - with a bit of effort and organization. 

I used some of the Beekman 1802 Champagne Jelly  recently purchased

 in an upstate NY store (yes, the guys with the TV show about their farm) 

and added Gala apples, raisins and dried cherries.

It was fabulous and will be a repeat for sure - in any time of year. 

This marks another Tuesday recipe testing as we cook along with the "Tuesdays with Dorie" online group.  Please note that we do not post the recipes, per the group rules, but we do encourage others to RUN out and buy their own copy of Dorie Greenspan's "Baking Chez Moi".  Better yet, buy the book and JOIN THE GROUP ! www.TuesdaysWithDorie.wordpress.com

Tiger Cakes ~ Baking Chez Moi

Per Nana ~

Whenever I cook or bake, I always try to have everything measured,

 chopped, or whatever else has to be done before I get started. 

This week was no exception. 

However, after chopping the Baker's chocolate into fine pieces 

and adding it to the batter, I realized that I used semi sweet 

chocolate, leaving me with only unsweetened for the ganache. 

I prepared the ganache topping anyway and even though it was strong tasting, 

it seemed to work. Unfortunately, it was not a glossy ganache and I'm 

not sure if it was because of the chocolate I used or if I just screwed it up.

We did enjoy these little cakes - they were quite delicious. 

Because they are so rich, you can't eat too many. 

Per Tricia ~

These little desserts are deadly.  

They are simply delicious and they go down 

WAY

 too easily in this "mini-fied" size :)

Dorie's batter consists of the typical ingredients that you would use for 

a chocolate chip cookie but she relies on almond flour with just a touch 

of all purpose flour add in. As I added the melted butter to the sugar 

and almond flour I just kept thinking "wow", this is going to be sweet. 

"Old school" Sears mini cupcake tins-compliments of Nana !

It was very rich indeed and adding slivers of chopped chocolate 

(to get the "tiger" marks) added to the candy like quality of these little gems. 

And that's all before I added the optional chocolate ganache glaze. 

A little goes a LONG way, which is actually great.  

And while we don't need such decadent desserts hanging around, I do 

think these would be a great way to update the typical chocolate chip options 

and make them a more impressive and  "company worthy" little treat.   

This marks another Tuesday recipe testing as we cook along with the "Tuesdays with Dorie" online group.  Please note that we do not post the recipes, per the group rules, but we do encourage others to RUN out and buy their own copy of Dorie Greenspan's "Baking Chez Moi".  Better yet, buy the book and JOIN THE GROUP ! www.TuesdaysWithDorie.wordpress.com

Bubble Éclairs ~ Baking Chez Moi

Per Nana ~

I have made the cream puff recipe before when we made them in 

"French Fridays with Dorie", but I'm not sure what went wrong this time.

I prepared everything per the instructions, the little puffs looked good in 

the oven, but when I transferred them to the cooling rack - they collapsed. 

I only filled one bubble with whipped cream, the remaining

 puffs actually no space to fill. Talk about flat.....

I was disappointed with the results but that will not stop me

 from trying to make cream puffs again for other recipes. 

I was able to snap a few photos, but I would not call

 this a success by any stretch of the imagination. 

Per Tricia ~

This recipe was a "rewind" (make up) for a reason.

These were originally scheduled for a busy week and no lie, 

I took one look at the title and photo and said "forget it".  

Little did I know how straight forward they would end up being. 

Not sure why I didn't choose straight lines on that pan (what was I thinking ??)

While I have distant memories of creating actual éclairs for Dorie's

I have distant memories of making éclairs some time ago with a recipe from 

 "Around My French Table". It is far easier to make "bubble" éclairs instead, 

since they are merely scooped cream puffs placed next to each other on a 

cookie sheet and then baked into one another. The typical éclairs involve

 piping the long log shapes and it was much trickier to pull off for me.

I even sprayed non stick Pam onto the scoop to hedge any sticking bets. 

 I actually picked my pearl sugar from IKEA a while back (who knew ?)

 and it was perfect topping for this dessert. I made fresh vanilla whipped 

cream for the filling.  My hubby and I expected these to be good but they 

were great- so great in fact that after we enjoyed far too many the

 others went right into the freezer ! Dangerously good....

This marks another Tuesday recipe testing as we cook along with the "Tuesdays with Dorie" online group.  Please note that we do not post the recipes, per the group rules, but we do encourage others to RUN out and buy their own copy of Dorie Greenspan's "Baking Chez Moi".  Better yet, buy the book and JOIN THE GROUP ! www.TuesdaysWithDorie.wordpress.com