Tag Archive for: Tender Crumb

Profiteroles. Enough said.

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Yep, more from the mistress of the delectable Southern Coconut Cake (The Cake Slice)

Profiteroles

Recipe here

“…Pate a choux, the basis for these profiteroles, cream puffs, eclairs, and gougères, is a dough that is first cooked on the stove, then piped on a baking sheet. Once in the oven, this magical dough transforms into light and airy pastry puffs that are just slightly crisp on the outside and almost hollow in the middle…”

For the complete and totally amazing recipe for making your own profiteroles that will blow everyone you know away and cause them to worship you wholeheartedly and for all eternity, please click here.

(How, you may ask, are profiteroles Southern? Well, let’s just say that they’ve been makin’ them down South since the 1800’s.)

Southern Coconut Cake. It’s Worth It.

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I feel lucky to have randomly found Tender Crumb, a well-named baking blog with recipes and photos so compelling it makes one want to rush to the kitchen to preheat the oven. The mistress of Tender Crumb, Linda, is involved in a wonderful mass-baking-hysteria called The Cake Slice. This month’s installment of The Cake Slice features Southern Coconut Cake.

From Linda/Tender Crumb:

So far, every recipe that I’ve made out of Sky High: Irresistible Triple-Layer Cakes has exceeded my expectations, and I highly recommend that you go out and treat yourself to this cookbook.

Impossibly moist white cake layers are subtly flavored with unsweetened coconut milk, enveloped by a cream cheese buttercream frosting (I gained 5 pounds just typing those words) and covered with sweetened flaked coconut (oops, another 5 pounds).

With all of the cake-making happening in my kitchen this month, I cut the recipe in half and baked the cake layers in two 6″ round pans. The instructions for the cake were pretty straightforward, and the layers were baked without a hitch.

For the coconut cake recipe and a whole lot more, please visit Tender Crumb here.