I had my doubts that this month's Daring Bakers challenge would actually get done. I was away from my kitchen every weekend of the month. But something told me that I would enjoy the result of this challenge, so I rallied and did some daring baking the day before posting! (I'm usually not a procrastinator with such things) The challenge was a filbert gateau (i.e. cake) moistened with simple syrup, layered with praline buttercream, topped with apricot glaze, and finished with a chocolate ganache. Being the Texas girl that I am, instead of using hazelnuts for the challenge, I used the nut of our beloved state tree (and my mom's favorite); the pecan.
I must admit that with the time crunch, it was tempting to crack open a bag of pre-made pralines. But in the spirit of the challenge, I made them from scratch. Growing up, my mom and sister often made pralines and often complained about the finicky nature of candy making, especially in a humid climate. My experience was no different (I singed the ends of my hair!), luckily it didn't matter that I had one massive praline because it went in the food processor to making praline paste. But just to show I made them, here they are....
Veganizing this challenge was a cinch. For the originally egg-laden genoise, I used the recipe for the virtuous vanilla cake from Great Good Dairy Free Desserts Naturally, substituting 1 cup of ground pecans for the 1 cup of whole wheat flour called for. For the buttercream, I used the tried and true fluffy buttercream recipe from VCTOTW, adding a splash of Grand Marnier to complement the apricot glaze. The combination of the praline paste and buttercream yielded amazing results.
Now I am a bit saddened that I only made a mini-cake. At least I have this last piece of cake to enjoy....
Next up, my baking adventure in NYC! (promise, this daring bakers challenge really snuck up on me!)
Pea’s A Crowd
8 hours ago
