Now Taking Orders for Christmas Cakes!

Monday, December 8, 2014


Rustic/ Contemporary Christmas Cakes
Baked and Decorated by Gateaux Rose

6" Round Cakes $40 (with delivery within HRM)
8" Round Cakes $50 (with delivery within HRM)

FLAVOURS
Cranberry Cake with White Chocolate Cream Cheese
Chocolate Cake with Creamy Ganache and Vanilla Bean
Chocolate Cake with Salted Caramel and Vanilla Bean 

Orders must be in by December 20th
gateaux.rose@gmail.com




UPCOMING MARKET! HALIFAX CRAFTERS SOCIETY!

Monday, December 1, 2014

Join me for cakes, cupcakes and fresh baked treats at the 
10th annual Halifax Crafters Society Winter Market!  It'll be a real time! 
THIS WEEKEND - Friday the 5th (5-9pm) Sat 6th (10am-5pm) and Sunday 7th (10am-5pm)
 at the Olympic Center on Hunter and Cunard.

(Miniature) Lavender Harvest

Monday, September 29, 2014

The season is taking a turn this week, making the leaves turn crispy and golden. I suppose it's time then, to start clipping the last of my lavender buds, and hang them up for drying. Here's the first batch I nipped earlier this month. I'll separate and bottle up the leaves and the buds, and use them for winter baking projects. It somehow makes the oncoming chilly weather less daunting..  


Mini Frangipane Tartlettes with Raspberries

Wednesday, August 13, 2014

Here's a little something to tuck into your picnic basket this weekend... a rich, frangipane tartlette studded with fresh summer raspberries. Frangipane, (for those who are curious) is a creamy almond filling made from whipped butter, sugar, eggs, and a heap of ground almonds. It's sweetness is nicely offset by the tartness of the raspberries and the golden, flaky pie crust.


Tarts (or gallettes) are absolutley beautiful when they're pared down and rustic. Make a simple butter crust, hastily folded with a handful of fresh berries and you can stop right there.. but if you're like me, some fancy flair and frangipane is sometimes in order. I stamped out a few shapes using petal cutters, and braided some dough to crown the tarts before baking. It took an extra few minutes, but I find these extra touches super satisfying. Either way you go, dig in, and enjoy the process. If you're reeeeaally short on time, this is a project that can be spaced out over a few evenings by making the dough and filling in advance, but really, this recipe is easy peas.


Pie Crust:
2 1/2 cups of all purpose flour (you can use pastry flour if you have it, it has less protein in it, but the end result will be a tad more crumbly than with all purpose )
1 tablespoon sugar
1 teaspoon of salt
1 cup of REALLY COLD unsalted butter, chopped into small cubes
1/4 cup ice water (+more if necessary)
Egg wash - 1 beaten egg + spash of cream
*you can use pie weights if you like, but these tarts are so small, I found the crusts brown nicely without puffing up much.

Directions:
Cold is the name of the game here folks. Keep everything nice and chilly. If you're working in a hot kitchen, refrigerate your dry ingredients and the bowl - it'll go a long way towards preventing your butter from softening.
Cut your butter into the dry mix using a pastry cutter. Add ice cold water, and roughly pull all your ingredients together. If necessary, add a tad more ice water until a (shaggy) dough forms. Divide your dough in two, wrap in cling, and refrigerate for at least one hour.
Roll out your dough and line tartlette pans. Decorate the crown as you please. Preheat your oven to 425. Refrigerate tart shells until oven is at temp. Brush with egg wash and bake until the edges turn golden.


.. meanwhile, when your shells are baking.
Frangipane Filling:
1/2 cup butter
1/2 cup sugar
1 egg + 1 egg white 
3/4 cup almond flour (or whole almonds, zipped through a food processor)
2 teaspoons of flour
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 teaspoon salt 

Directions: 
Whip butter and sugar in a stand mixer until very pale in colour. Add egg + white and mix until incorporated. Add almond flour, flour, salt and extracts. whip until incorporated. Add to partially baked pie shells and stud with raspberries. Lower oven temp to 350, and bake until filling is set (about 20 minutes.) Cool and dust with powdered sugar. Store in refrigerator until it's time to go picnicking. Dust away ants, share with friends, and enjoy. 
















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