AUGUST 2010 DARING BAKERS CHALLENGE
~ Nutty and toasty meets cool and creamy...
The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.
This was my first Daring Bakers challenge. I decided to make both the Baked Alaska and the Petit Fours, so after doing the calculations I made one quantity of the Brown Butter Pound Cake and the Vanilla Icecream and was able to make 10 Petit Fours and two Baked Alaskas .
There was quite a lot of process and freezing time required in this recipe so I made the cake (froze it) and icecream one weekend and then did the assembling the next weekend.
As this was my first challenge I stayed with the recipes given by Elissa and they worked out perfectly. It's easy to make icecream without an icecream maker, just requires being around to do the stirring every 30 minutes.
Since reading other daring bakers' blogs for this challenge I've realised that I probably should have taken more photos of the baking process to post with the recipe - next time
The Baked Alaska served
The Petit Fours served
Check out the Daring Bakers site to see some of the other DBs creations and download the recipes.