Easter baking!

Phew, Easter was crazy with baking. Not even just bread baking, all kinds of baking… I’ll break it down for you:

Brioche bread with pastry cream and chocolate ~

Spreading the pastry cream.


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Squares of Brioche bread, pastry cream and chopped chocolate..


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Yum, brioche..


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From the Flour cookbook. Turned out pretty good, the brioche didn’t rise as much as I wanted it to.. I probably didn’t knead it enough.

Gluten-free chocolate cake~

Not sure where I got this recipe from.. It’s like all the other gluten-free cakes but I add finely ground almond. It was yummy with my canned rhubarb and honey compote.


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Then while munching on these, we smoked some of our own pork belly with apple wood!


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Chocolate cupcakes with blackberry buttercream and candied pansies ~ Meyer Lemon curd on Hazelnut shortbread and topped with meringue

For Easter I wanted to make some pretty things, some chocolate cupcakes (recipe from Martha Stewart) with blackberry swiss buttercream icing (I just added blackberry jam) topped with candied pansies. It was delicious!
Also made a tray of meyer lemon curd on top of hazelnut shortbread bars, topped with meringue and garnished with a lemon balm leaf! Phew.


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Then I thought I’d take a break after Easter.. but when I get the urge to bake something…

Coconut Raspberry macaroons~

(pretty much Barefoot Contessa recipe) but I added raspberries and it was a beautiful pairing!

Stiffen egg whites:


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Mix coconut and raspberries (pint) together! Fold in the rest of the ingredients:

And bake! (Takes a little longer, the raspberries give it a lot of liquid). They are a pretty pink.


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Flakier Croissants!

Then I finished up with croissants. These were particularly crispy and flaky.. I changed the timing a bit. I stuck the first 2 folds in the freezer and the third fold I stuck in the fridge for 2 hours. Then the last step I stuck it in the freezer for overnight and took it out in the morning to bake it up in the evening. Rolled it out, got my trusty Enterprise cutter and sliced it into little triangles.


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Rose for 3 hours.


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Baked until deep brown and lightweight! Yummm!

This entry was posted in Baking, Breakfast, No yeast, Savory, Sweets and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Easter baking!

  1. Your mom says:

    Are you saving some of those croissants for me????

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