Patisserie Gluten Free by Patricia Austin

Author:Patricia Austin
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2016-11-16T05:00:00+00:00

CHAPTER FIVE

Cakes

Pistachio Baby Cakes

Madeleines

Financiers

Little Lemon Cakes

Tiger Cakes

Canelés

Chocolate Corks

Lemon Pound Cake

Honey Spice Bread

French Apple Cake

Basque Cake

Petit Savarin Chantilly

Soft Chocolate Cake

Chocolate Almond Cake

Mocha Buttercream Cake

Lemon Mousse Cake

Chocolate Strawberry Mousse Cake

Cakes

Les gâteaux

Infinite sizes, shapes, flavors, fillings, components, constructions, and creative consideration fold their way through the realm of French cake making. Grab your apron, roll up your sleeves, and waltz your way through the wondrous world of enchanting French cakes made gluten-free.

We begin with a selection of tea cakes: miniature Pistachio Baby Cakes, traditional shell-shaped Madeleines and their brown-buttered cousins, Financiers, along with tangy Little Lemon Cakes. Individual-size cakes include Tiger Cakes, heavenly scented Canelés, and the deep chocolate cork-shaped cakes known as Bouchons. Sumptuous Apple Cakes and Petits Savarin Chantilly round out the selection of single-serving treats. Almond-encrusted Lemon Cake and Honey Spice Cake are homey, comforting loaf cakes. Slicing cakes for any occasion include the fetching Gâteau Basque with its pastry cream filling and tart-like structure, the revisited melt-in-your-mouth Soft Chocolate Cake, and Chocolate Almond Cake. Layered cakes offer enticing cross-sections and creamy fillings: Mocha Buttercream Cake is a classic, Lemon Mousse Cake is a visual feast, and we finish with Chocolate Strawberry Mousse Cake, featuring a beloved flavor combination. Let’s bake!

Pistachio Baby Cakes

Petits gâteaux à la pistache

Dainty and bite-size, these cakes are simple, elegant, and notably bold in flavor. Reminiscent of petits fours, the cakes can be finished in a variety of styles—scattered with nuts, studded with rum-soaked fruit, or served plain. The cakes are finished with a luscious swirl of pistachio buttercream and sprinkled with chocolate curls. Alternately, you could fold mini chocolate chips into the batter and top the finished cakes with orange buttercream or dark chocolate ganache.

Makes 24

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