A loaf and pastries
I thought I'd give a brief update on what I've been tinkering with in my kitchen over the weekend. I baked a nice rye loaf on Saturday morning - it's based on my regular 70% rye recipe, but I added some toasted sunflower seeds and whole-rye flour to a cold soaker. The dough is a breeze to mix and work with, without being terribly sticky or otherwise up to no good. You can find the recipe here [1]. The loaf is pictured below:
For dessert, I prepared some princess pastries. I had a genoise cake in the freezer just waiting for one application or other. I split the genoise into thin cake layers, brushed them with Grand Marnier cake syrup, and spread raspberry jam on top of one layer. Rounds were cut out with a 5cm cookie cutter, and pink coloured marzipan wrapped around the two sandwiched genoise layers. Some pastry cream on top of the genoise and then whipped cream to fill up the marzipan cylinders. The pastries were then decorated with fresh raspberries and chocolate figurines and shared with co-workers :)
And here's the assembling stages; raspberry jam on genoise layer:
... and the pastries before and after pastry cream: