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AFTER BY TORI WEEKEND BAKING VLOG

January II compilation of orders and hobbyist baking

Filled chouquettes, puff pastry hand pies and matcha / brownie cookies!

AFTER BY TORI WEEKEND BAKING VLOG

January I compilation of orders and hobbyist baking

Assorted madeleines, assorted cookies

AFTER BY TORI NEW YEAR BAKING VLOG

New Year’s treats and goodies as gift-giving.

Castella cake, cream castella cupcakes and assorted cookies, all in gift packaging!

FEuilletine

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Feuilletine is a wonderful way to add texture to any pastry creation, and I'll be using it to dress Panna Cotta later. It's an incredible crispy wafer that shatters upon contact and is lightly sweet with deep caramel notes.

Recipe:

40 g butter, soft

35 g sugar

2 g baking soda

55 g honey

15 g egg (beat an egg, then measure out)

125 flour, AP

30 g milk

Preheat oven to 350F/176C. Prepare a silicon baking mat and sheet pan, or parchment. Parchment is slightly more difficult to maneuver but completely doable.

Beat sugar and butter until pale. Add honey and egg, mix well. Then, add flour and baking soda. Add milk little by little until it reaches the spreadable consistency in the video. You can pipe this batter then spread, but I just directly smoothed it over on the silpat. Bake until toasty brown, usually 7-10 min. Keep a sharp eye on it. Store in a dry space/container and enjoy!

Music: Les flûtes du Paradis by Amarià https://soundcloud.com/amariamusique Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Free Download / Stream: https://bit.ly/les-flutes-du-paradis Music promoted by Audio Library https://youtu.be/qAiKUmPoWME

Vanilla Layer Cake

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A classic treat celebrating those dear to us. This vanilla cake has a tender crumb while maintaining structure, a great base to layer upon. It's also the closest and better version of boxed cake, a guilty pleasure for many.

Recipe + ingredients:

243 g cake flour (AP/bread is NOT recommended!)

243 g granulated sugar

9 g baking powder

1 g baking soda

1 g salt

150 g butter, softened

2 g vanilla, bean is great

187 g milk, room temperature

56 g oil, vegetable/corn preferred, but I used olive, did not affect taste

2 eggs

Preheat the oven to 325F/170C. Line a quarter-sheet pan — this was a lot of batter, if you want a half-sheet just multiply the recipe by 4/3.

Begin by adding all of the dry to the mixer bowl - flour, sugar, baking powder, baking soda and salt. Cake flour lends a lighter structure and refined flavor. Mix lightly to combine - mixing by hand is not recommended either, because we need full incorporation of the fats. Add the butter cube by cube into the dry until the mixture looks like wet sand. This is the reverse creaming method, where the butter will coat the fat to prevent gluten development.

Add half of the milk to eggs, then the other half to the oil. Once the mixture is like wet sand, add the milk and oil. Beat this for a timed 2 minutes. Don’t under or overbeat, since this is helping establish structure. Then, once mixed, add the eggs and milk and vanilla. Take off the mixer, mix from the bottom to ensure everything is incorporated.

Bake for 25-30 min, until lightly golden. This cake will not bounce back, due to the high liquid content. Use a skewer and when moist crumbs attach, remove and cool.

I freeze this cake because it’s so soft it easily falls apart at room temperature. To assemble, whip 150 g of heavy cream with desired sweetness — I use cream, not frosting, because the cake itself is so rich. Layer the cake, cream, and sprinkles! Cut and serve. Enjoy!

Music: Happy by MusicbyAden https://soundcloud.com/musicbyaden Creative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0 Free Download / Stream: https://bit.ly/happy-musicbyaden Music promoted by Audio Library https://youtu.be/IOtFV3u_g5E

Tiramisu Recipe

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The perfect pick-me-up that delivers whether it's frozen or just chilled. A light, cafeinated slice for any time of the day.

Recipe + ingredients:

½ Castella Cake, cut for molds

1 - 1.5 cups of coffee, 150 ML coffee mixed with 10 ml Kahlua (optional)

40 g mascarpone cheese, can just use all whipping cream

50 g unwhipped stabilized cream (in Strawberry Charlotte)

10 g sugar, to taste

Flavoring

Materials:

Piping bag

Acetate

Cake ring/mold

Assembly:

Bake the castella cake, whip the mascarpone with cream and sugar. Chill all. Have everything prepared, set up as a work station. Using acetate, build your mold. Acetate is optional but it helps with easing removal. Layer cake, coffee syrup, mascarpone cheese, then cake and cheese again until all layers are completed. I used the rest of the filling piped in a decorative form, this is optional. Dust with cocoa powder, then chill in the fridge until ready to serve. Enjoy!

Music:

I Just Wanted To See Your Smile by Broken Elegance https://soundcloud.com/brokenelegance

Creative Commons — Attribution 3.0 Unported— CC BY 3.0

Free Download / Stream: https://bit.ly/i-just-wanted-to-see-your-smile

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STRAWBERRY CHARLOTTE CAKE RECIPE

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A star for any gathering making use of sweet, seasonal produce. With summer arriving earlier than ever, a chilled dessert is perfect. The Strawberry Charlotte is layers of crème diplomat, strawberry coulis, and light, airy sponge cake. Keep it in the freezer and take a slice to beat the heat.

Recipe + ingredients:

½ Castella cake (recipe below), cut for molds

Strawberry Coulis

Crème Diplomat or whipped cream/pastry cream

Cake ring/mold + acetate

Preheat oven to 350. Mix cake flour, butter, milk and egg yolks. Whip egg whites with sugar until soft peak. Fold whites into yolk and flour mixture, and pour into a lined quarter sheet pan. Bake for 15 - 20 min. Let cool.

Strawberry Coulis:

Cut 6 strawberries into quarters and heat with sugar to taste and water to cover until it cooks to a jam-like consistency. 

Whipped Cream:

Whip 100 g heavy cream with sugar to taste and vanilla extract. 

Assembly:

Assembly cake from the bottom with 1 cake layer, 1 jam layer, then 1 whipped cream layer and repeat 2 more times for 3 layers. Set into freezer to chill and defrost in fridge 4 hours before eating. Enjoy!

CLASSIC MADELEINE RECIPE

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Madeleines are dainty, soft sponge cakes baked with a shell pan to create beautiful impressions upon the surface. The classic hump is an essential test to see if one is made correctly, and the results are rewarding sweet pillows, scented with light notes of lemon.

INGREDIENTS (for 8 cakes, scale to fit your pan cavities):

70 g butter, to be melted

40 g sugar

1 egg, large

2 g baking powder

10 g milk

60 g flour

5 g honey + vanilla

Preheat oven to 350F/165C. Mix egg with sugar. Add honey, vanilla beat well. Sift in flour and baking powder, and mix in milk. Melt the butter, and add part of the mix to the butter. Emulsify, then pour back into the batter to mix evenly. Let this batter rest for at least 1 hr, up to overnight for the classic hump. Pipe out the batter into buttered molds and bake for 10-15 min, dependent on size. Once the bottom rims are golden, pull them out of the oven. Dust with powdered sugar if desired. Enjoy!

CASTELLA BASE CAKE RECIPE

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Castella cake is an airy, often blocked-shape cake cut into slices. I’m going to be using castella for a layer cake, so I will be preparing the same kind of batter but baking with a different pan.

INGREDIENTS (FOR QUARTER SHEET PAN):

49 g cake flour

49 g butter, to be melted

49 g milk

3 eggs, cold

49 g sugar

Preheat oven to 325F/160C and line the quarter sheet with parchment paper. Separate eggs. Whip egg yolks with sifted cake flour and milk. Add butter. Whip egg whites with sugar until soft peaks form. Fold into yolks and bake off for 10-15 min, until it springs back when pressed. Set aside to cool. This will be the base layer for our layer cakes, including the Strawberry Charlotte and Tiramisu.

Butter BILLET AU CHOCOLAT COOKIE

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Thin and crisp butter wafers sandwich a dark chocolate filling. Lighter than but similar to a Milano cookie.

Ingredients:

70 g butter, soft @ room temperature

70 g powdered sugar

2 egg whites, large

70 g flour, AP

+ flavorings, I used vanilla bean paste, other extracts would work well too

+ filling, I used dark chocolate, any solid filling would work well.

Whisk softened butter with the powdered sugar until smooth. We’re not looking to incorporate air here. Add in egg whites gradually, and whisk smooth, along with any flavoring variants. Stir in flour. Pour batter into piping bags and pipe out desired shapes. Bake off for around 10 min in an oven preheated to 350F/ 180C. Once cooled, match cookies to size and fill. Enjoy!

Childhood by Scott Buckley https://soundcloud.com/scottbuckley

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Free Download / Stream: https://bit.ly/childhood-scott-buckley

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Soufflé Cheesecake

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A melt-in-the-mouth cheesecake — every bite is creamy air.

Ingredients:

3 eggs, large

40 g sugar

50 g milk

170 g cream cheese, full fat

30 g butter, soft

25 g flour, AP

+ flavoring

Separate eggs. Preheat oven to 275 F/135C. Line the baking molds, scale recipe for different sizes. Using a bain marie or pot, melt the butter, milk, and cheese. Once smooth, whisk in sifted flour. Add egg yolks, whisking vigorously so the eggs don’t cook. Set aside. Whip egg whites until no large bubbles and then add sugar. Continue whipping until soft peaks. Whisk in ⅓ of the meringue into the yolks to lighten them. Fold in the rest of the meringue. Bake off into tins in a water bath — line tins with aluminum if necessary. Bake for an hour until the cake feels solid. Let cool and refrigerate. Ready to serve!

SUMMER FRUIT TART

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Tart Assembly

Tart Shell (recipe below)

1/2 recipe of pastry cream (recipe below)

150 g cream

Fruits of your choice (I used strawberries and blueberries)

Pastry Cream Recipe

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Pastry Cream Recipe

Part of Tart Assembly

175 g milk

10 g sugar (milk portion)

75 g sugar (yolk portion)

2 egg yolks (large)

15 g starch (corn, potato)

15 g butter

• Vanilla, other flavoring 

Add milk to a saucepan and add sugar for milk, heat over medium-high heat. In a bowl on the side, add yolks, sugar for yolks, and starch together. Whisk until smooth. When milk begins to boil, temper the yolk by adding a little bit of hot milk and stirring vigorously. When all the milk is added, return to pan and heat until boiling. Remove from heat, sieve into a container and then add vanilla and butter. Cool in fridge until use. 

Music:

Ocean by KV https://soundcloud.com/kvmusicprod Creative Commons — Attribution 3.0 Unported — CC BY 3.0 http://creativecommons.org/licenses/by/3.0/ Music promoted by Audio Library https://youtu.be/a8ctDtA7OK8

Tart Dough Recipe

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Part of Tart Assembly

Tart Dough

125g flour, all purpose

115g butter, softened

Milk (variable, to help bind)

Sugar (to taste)

Salt (to taste)

Chocolate (coating)

Cut soft butter into flour. Add sugar and salt to taste. Once almost together and crumbly, add milk by tablespoon to bind. 

Chill. Roll out to desired shape, bake off at 350F/176C for 15-20 min, depending on mold. Remove when golden. If chocolate coating is desired, place chocolate chunks on the hot baked shell. The heat will melt the chocolate. Spread it thinly.

Music:

Bongo by KV https://soundcloud.com/kvmusicprod

Creative Commons — Attribution 3.0 Unported — CC BY 3.0

Free Download / Stream: https://bit.ly/Bongo-KV

Music promoted by Audio Library https://youtu.be/pDiQewAmf9Y

Cream Puff Recipe - Craquelin

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Cream puffs are the perfect freezer snack.

75 g milk

70 g water

70 g butter

1 tsp sugar

½ tsp salt

100 g flour

4-5 eggs (large)

• Craquelin (100 g flour, 100 g brown sugar, 75 g softened butter)

• 150 g cream for 15 puffs (more if baking entire recipe)

Preheat oven to 375F/190C.

Line baking sheets and prepare piping bag and tip. 

If making craquelin (crackly top), prepare ahead of time and keep in the fridge. Mix butter, sugar and flour. Stamp out circles for later. 

Bring water, milk, butter, sugar and salt to a boil on the stove. Once boiling, dump in flour and stir vigorously. Continue heating in the pan until dough leaves a thin film on the bottom. Place into new bowl and add eggs, one by one, stirring quickly so that the eggs don’t cook. Depending on the amount of water loss from cooking the dough, the amount of eggs will vary. 

Once smooth, add to a piping bag and begin piping small dollops — these will puff to about 2x the original size, so portion wisely. Bake off for about 13-15 minutes, dependent on ovens. Make sure to not open the oven door while baking — they may collapse. Once golden, set aside to cool.  

Whip cream and add desired flavorings and sweetness. Place into piping back and pipe into puffs. Ready to serve! The perfect freezer snack. 

grand marnier soufflé

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Grand Marnier Soufflé Recipe - perfect for Mother's Day or anyone special

2 mini servings (adjust recipe as necessary for other circumstances, my molds are 4in across)

Butter + caster sugar for molds

125 g milk

2 egg yolks (large)

27 g sugar, caster

13 g flour, AP

7 g grand marnier

1 tsp orange zest

2 egg whites (large) 8 g sugar (granulated)

Preheat the oven to 375F/190C with the middle rack in place.

First, prepare ramekins by brushing on softened butter and then coating with fine caster sugar. Set aside. Prepare a simple bain marie over a stove or cooktop by filling a saucepan with water and letting it come to a boil. Pour milk into it and let the milk heat up — if using flavorings that require infusing (vanilla bean, orange peel), put them into the milk here. Separate your eggs. Starting with the yolks, mix in the first amount of sugar and whisk until light yellow and of thick consistency. Add in the flour and mix until there are no more lumps. Begin adding the hot milk while whisking the egg yolks vigorously — this is tempering, and will allow us to bring the temperature up so we can then cook on the stove top. Pour this milk and yolk mixture into a saucepan and cook over medium heat on a saucepan until the roux thickens. Once you can see the streaks, take of the heat and continue whisking to help cook off the taste of raw flour. Add the Grand Marnier and vanilla (or other extracts/flavors) and set aside to allow for cooling. Begin whipping the egg whites with a dash of salt over the same bain marie. Whisk vigorously so that the whites do not cook. Continue whisking until frothy and no large bubbles appear and gradually add in the second portion of sugar. Whisk until stiff peaks form (or soft peaks if meringue is still hard to distinguish). Add ⅓ of the meringue into the cooled roux mixture. Mix to lighten. Then fold in the rest of the meringue. Fold until homogenous and pour into prepared ramekins. Bake for about 10-15 minutes until the surface is dry to the touch.

Serve immediately — they typically collapse within 3-5 minutes. Serving with sauces/condiments is also a great touch.

Materials: white 4oz ramekins (4in across in diameter)

Music: Skyward by Scott Buckley http://www.scottbuckley.com.au/ Attribution 4.0 International (CC BY 4.0) http://creativecommons.org/licenses/b... Music promoted by Audio Library https://youtu.be/0VL_aMEfHic

RAISIN WALNUT BUTTER CAKE

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Raisin Walnut Butter Cake - simple, but perfect for any occasion!

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Recipe for 1 standard loaf tin (I scaled this for 2 minis):

213 grams butter, softened at room temperature

160 grams sugar, caster or granulated

4 eggs (large) at room temperature

1 tsp vanilla extract/bean paste

186 grams flour, cake or all-purpose (I used AP)

6 grams baking powder

½ tsp salt

• Toppings!

Steps:

Preheat oven to 375 F/ 190 C

Line your tin with parchment paper. Cream butter and sugar for 6-7 minutes — really, the entire time. We want it to be much lighter in color and fluffy, because this is building the air bubble structure necessary for the cake to be of light-crumb. Add eggs one at a time with vanilla. The eggs will break apart the butter, but that’s okay. Sift in flour, baking powder and salt. Fold this in along with any toppings. High-moisture toppings will make the cake gummy — like open-cut fruits, I would avoid these. If using raisins, soak them ahead of time for added bite and toast any nuts for additional flavor.

Bake for 20-30 minutes for a standard loaf, I baked 16-18 for 2 mini ones.

Materials (no affiliation):

Parchment paper

Chicago Metallic nonstick mini loaf tins, can be found here: https://www.amazon.com/Chicago-Metallic-Stick-Mini-Loaf/dp/B003YKGS0Y

Music:

Way Home by Tokyo Music Walker https://soundcloud.com/user-356546060 

Creative Commons — Attribution 3.0 Unported — CC BY 3.0 

Free Download / Stream: https://bit.ly/tokyo-music-walker-way-home 

Music promoted by Audio Library https://youtu.be/pJThZlOuDtI 

Vanilla bean swiss roll

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Vanilla Bean Swiss Roll Cake - soft and light, delicious for breakfast.

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Vanilla Swiss Roll (9x13in pan, scale recipe larger or smaller to suit yours!)

3 eggs (large, so about 50-55 g each, without shell)

42 g oil (preferably unflavored unless you want the flavor to come through)

36 g milk (whole/2% would all work)

54 g flour (cake or AP)

34 g sugar (white, granulated; caster would result in a finer crumb)

Preheat oven to 325F/162C. 

Line your tin, make sure there’s paper to be a “lifter” when removing later. Separate the three eggs. Whisk egg yolks and oil until emulsified, and then add flour little by little. Sifting is optional here since we’re going to be whisking quite a bit. Once flour is all in, add milk and whisk smooth. Begin whipping your egg whites with a whisk, add sugar in thirds when the egg whites stop forming large bubbles. Whisk until you’ve reached a solid soft peak, and err on the side of underwhisking if you’re unsure. Overwhisking the egg whites will mean a dry, prone-to-cracking batter. Fold in the egg whites to the yolk+flour mixture. Be gentle to maintain the volume and don’t overmix. 

Bake off for about 15-20 min (again, dependent on pan size). Take out and roll into the swirl shape while hot so when it cools it keeps this form. 

Whip cream in a very cold bowl (chill ahead of time in the freezer/fridge). Whisk until soft peaks form - stiff cream makes for less better texture, unless this is preferable. 

Spread onto cake and roll the cake assembly! Set to chill and cut after about 2-3 hours. Enjoy! 

Materials (no affiliation):

Parchment paper

Nordicware Quarter sheet pan. 

Music:

Reverie by Scott Buckley https://soundcloud.com/scottbuckley 

Creative Commons — Attribution 3.0 Unported — CC BY 3.0 

Free Download / Stream: https://bit.ly/scott-buckley-reverie 

Music promoted by Audio Library https://youtu.be/zAghUpatQcI

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