bakerbeeotch
03-11-2006, 10:29 PM
Bakers: I know you're all out there. Why so quiet?
Here's a conversation starter: CAKES! Now Go!
I'm a slave for good german chocolate. I have a righteous recipe for the filling:
4 egg yolks
1 cup sugar
1/4 t. salt
4 oz butter (1 stick), soft
1 c. cream
1 t. vanilla
1 1/2 c. toasted chopped pecans
2 c. flaked coconut, lightly toasted (not browned)
Whisk yolks, sugar and salt until well combined. Add butter and whisk away. Add cream and vanilla and whisk some more. Pour into a pan and cook over low to anglaise (180 degrees on an instant read thermo). Pour into a bowl (strain if you feel the urge or if you scrambled it a little). Cool and add the nuts. Viola! When I make this, I'm lucky if half makes it on the cake.
Here's a conversation starter: CAKES! Now Go!
I'm a slave for good german chocolate. I have a righteous recipe for the filling:
4 egg yolks
1 cup sugar
1/4 t. salt
4 oz butter (1 stick), soft
1 c. cream
1 t. vanilla
1 1/2 c. toasted chopped pecans
2 c. flaked coconut, lightly toasted (not browned)
Whisk yolks, sugar and salt until well combined. Add butter and whisk away. Add cream and vanilla and whisk some more. Pour into a pan and cook over low to anglaise (180 degrees on an instant read thermo). Pour into a bowl (strain if you feel the urge or if you scrambled it a little). Cool and add the nuts. Viola! When I make this, I'm lucky if half makes it on the cake.