Friday, July 29, 2011
Daring Bakers July 2011 - Fresh Fraisiers (Mûrier?)
Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.
Fraisiers are named after strawberries, and if a blackberry is la mûre in French, it is possible that I've actually made a mûrier here, but I can't be certain.
One of my co-workers and fellow foodies brought me some lavender from some organic fields in Utah, the kind intended for baking and cooking with. I adapted the recipe to infuse lavender into the pastry cream, and it was quite fragrant. My final product is a bit messy, but only because a fraisier depends on gelatin for that firmness and I keep trying to use agar agar in place of it. The last time I used it I let it set up too much, resulting in a slightly clumpy end product, and this time I think I erred on the opposite side, and my cream didn't entirely ever set up.
I made the coconut version of the cake, a lavender cream, and fresh blackberries. That combination also makes up a perfume combination I wear a lot in the summer, so it was a bit surreal creating a dessert with the same flavor/scent combination.
At the end of the day, this was absolutely delicious. I am not a person who is bothered by the flavor/smell of flowers in my food - I have embraced rose in baked goods and candy for years. I'm not sure it would be for everyone!! But it seemed perfect for summer.
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lovely cake! it looks delicious! interesting to see how many bakers used lavender in this challenge! i've never baked with it... congrats to you on this challenge!
Lavender cream sounds interesting!! I think if u mix the cooled agargar-mixture with the double cream, it helps the setting.
Yum, I enjoy lavender cupcakes a lot. This looks very good! Was this hard to make?
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