tag:blogger.com,1999:blog-4897079154160126133.post2325003143718272612..comments2024-03-22T02:34:48.624-07:00Comments on :pastry studio: Bill Yosses’ Orange-Glazed Olive Oil Cake with Fleur de Selpastry studiohttp://www.blogger.com/profile/18236016716310805888noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-4897079154160126133.post-61403337458150591722011-01-19T12:14:52.420-08:002011-01-19T12:14:52.420-08:00foodieinberlin, I just looked at the recipe and I ...foodieinberlin, I just looked at the recipe and I do think it's not a very conventional method. The ingredients for the shortbread base look right, so that should have baked off well. But the blood orange curd is mixed and not cooked on the stove top prior to baking, which is not how a conventional curd bar like this is made. I do find it odd and that may account for why the finished product was soggy. <br /><br />I think it might also benefit from a couple more eggs because there is so much liquid. If you care to try again, cook the blood orange mixture like a lemon curd on the stove. I would also be tempted to add a couple of ounces of butter once it's off the heat. When you have the curd cooked, then spread and bake as you've likely done before. You may also want to contact Melissa Clark, who is the co-author of the book. She has a website and should be able to give you specific guidance. <br /><br />Hope this helps!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-53823614791934910212011-01-19T11:14:17.510-08:002011-01-19T11:14:17.510-08:00Have you ever made the blood orange squares? I ma...Have you ever made the blood orange squares? I made it but the shortbread went very very soggy. Usually I just bake the shortbread and make the curd separately to spoon on top? Any advice? <br />I realize your post is about the olive orange cake but I thought, just in case.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-88306153288312862442010-06-13T16:15:47.673-07:002010-06-13T16:15:47.673-07:00Oh, I see you're way ahead of me! Ha, it'...Oh, I see you're way ahead of me! Ha, it's fun to work on these things, isn't it?!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-26968130140489571412010-06-13T15:35:43.369-07:002010-06-13T15:35:43.369-07:00[though Yosses' double-chocolate cookies are p...[though Yosses' double-chocolate cookies are perfect as-is. shiny with just-crisp edges. so good. haha!]Bryanhttps://www.blogger.com/profile/06580216519602520327noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-91955499781931506552010-06-12T10:15:17.689-07:002010-06-12T10:15:17.689-07:00B- Nice save! That sounds like it would be totall...B- Nice save! That sounds like it would be totally delicious as an ice cream.pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-51955023230047026492010-06-12T08:25:14.346-07:002010-06-12T08:25:14.346-07:00and, until i get the book, i tried his Butterscotc...and, until i get the book, i tried his Butterscotch-Dulce de Leche pudding recipe in the preview!<br /><br />the base is delicious, the dulce de leche is a great addition.<br />but i may have miscalculated, it didnt set completely.<br />so, with the addition of cream and a spin in my machine, now it's ice cream.<br />perfect for this hot weather (and breakfast).<br />--BBryanhttps://www.blogger.com/profile/06580216519602520327noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-5722136449603818252010-06-08T07:38:52.512-07:002010-06-08T07:38:52.512-07:00You just made me want to go ahead and buy the book...You just made me want to go ahead and buy the book right this second! It sounds great. And that olive oil cake...yummy!Luciehttps://www.blogger.com/profile/16680512068683629098noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-76513053310770228972010-06-07T08:09:08.993-07:002010-06-07T08:09:08.993-07:00Thank you, Victoria. That's a very interestin...Thank you, Victoria. That's a very interesting idea about the strawberries. I wish I could test that flavor combination right now. It might be an interesting surprise. The little accent of salt makes me think of apricots or maybe peaches......fun to think about!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-37401309758571327692010-06-07T04:44:46.595-07:002010-06-07T04:44:46.595-07:00Every time I make a resolution to put a moratorium...Every time I make a resolution to put a moratorium on cookbooks, a great cookbook is released. <br /><br />Maybe I can be like Cecily Brownstone and leave my collection to some worthy institution.<br /><br />Once again, a bewitching post. I love orange-scented cakes, especially with strawberries alongside. What do you think?Victoriahttp://vicsrecipes.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-49280037216765412952010-06-07T02:38:32.936-07:002010-06-07T02:38:32.936-07:00I do love most citrus based desserts. Now adding ...I do love most citrus based desserts. Now adding 'la fleur de sel' and olive oil...you got my attention. I can also see myself separating this wonderful cake in two and adding a luscious layer of orange based 'chantilly' cream. How 'cochon' would that be?<br />Thanks for highlighting a chef I new very little about ;o)<br />Flavourful wishes, ClaudiaFOODESSAhttps://www.blogger.com/profile/03875552395027129685noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-83471965239101089402010-06-06T07:03:52.709-07:002010-06-06T07:03:52.709-07:00Congratulations and thank you Pastry Studio for yo...Congratulations and thank you Pastry Studio for your wonderful interview with Chef Yosses! It sounds like a must-have cookbook!<br /><br />CRAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-33910954430432016792010-06-05T19:40:52.885-07:002010-06-05T19:40:52.885-07:00Thanks for the great introduction to a wonderful-s...Thanks for the great introduction to a wonderful-sounding new pastry book! It's going right to the top of my Must Get list. I made my first olive oil cake earlier this year, and was immediately won over by the flavor and texture the oil lends. I can't wait to try converting this recipe to gluten-free!Tara Barkerhttps://www.blogger.com/profile/18166408630827421919noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-92093827704423205192010-06-05T13:49:26.025-07:002010-06-05T13:49:26.025-07:00Beautiful post! I look forward to reading Chef Yo...Beautiful post! I look forward to reading Chef Yosses's book.<br /><br />Congratulations on the interview, as well!<br /><br />>^..^<=^..^=noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-82578473073609078262010-06-05T10:38:53.761-07:002010-06-05T10:38:53.761-07:00Awesome post, great review (I WANT this book now!)...Awesome post, great review (I WANT this book now!), congratulations on your interview with Chef Yosses!<br /><br />>^..^< KathleenAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-54728872656971309942010-06-05T08:13:36.194-07:002010-06-05T08:13:36.194-07:00Hi Bryan! It was a lot of fun working on this.
...Hi Bryan! It was a lot of fun working on this. <br /><br />I was so curious to see what his book would be like. I wondered if his style would be formal and architectural or more rustic and natural. I'm delighted that it's the latter. You really get a sense of his love of ingredients and fresh flavor from most of his recipes. There's a photo of a Stone Fruit Galette that is just stunning in its beauty and simplicity.pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-9339293683823723722010-06-04T21:46:44.019-07:002010-06-04T21:46:44.019-07:00Correction! The cake has 1 1/3 cups of sugar, hal...Correction! The cake has 1 1/3 cups of sugar, half of which is 1/2 cup + 2 T + 2 t.pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-80820890182108269692010-06-04T21:40:27.158-07:002010-06-04T21:40:27.158-07:00wow, great interview :P !
very cool.
Yosses' ...wow, great interview :P !<br />very cool.<br /><br />Yosses' palate dovetails nicely with California's approach to fruit-centric desserts.<br />it's a beautiful aesthetic.<br />the book looks good. i'm glad he included ingredient weights. omg metric!<br /><br />and there's lovely cakes like this one.<br />a tangy orange might be nice to use.<br /><br />thank you for this post!<br />--BryanBryanhttps://www.blogger.com/profile/06580216519602520327noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-11691227771298067612010-06-04T19:34:21.503-07:002010-06-04T19:34:21.503-07:00Hi Pauline. Don't forget that 1 cup of that s...Hi Pauline. Don't forget that 1 cup of that sugar goes into a boiling water mixture with the oranges. That syrup is not used in the cake mixture. The cake has 1 1/2 cups of sugar. And like I mentioned, I cut the recipe in half, so the sugar level was 3/4 C. I don't think the cake is too sweet.<br /><br />I hope this helps!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-66852149616511640552010-06-04T19:05:42.099-07:002010-06-04T19:05:42.099-07:00That looks gorgeous. I love the vibrant orange col...That looks gorgeous. I love the vibrant orange color and the golden brown top. It's tempting me to make it right now!! But it seems like a <b>very</b> sweet cake with 2 1/2 cups of sugar. Do you think we can reduce the amount of sugar without affecting the cake much? And if we do reduce it to, say, 1 1/2 cups of sugar, do we have to reduce the amount of liquid as well?Paulinehttps://www.blogger.com/profile/01110384969253388715noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-29520236356134509252010-06-04T18:01:02.925-07:002010-06-04T18:01:02.925-07:00This sounds just wonderful. Thank you for the rec...This sounds just wonderful. Thank you for the recipe. Great post!Eileen @ Passions to Pastryhttp://www.livingtastefully.weebly.com/passions-to-pastry.htmlnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-33211778148259742092010-06-04T08:44:51.554-07:002010-06-04T08:44:51.554-07:00Hello Barbara and wow, what a wonderful blog you h...Hello Barbara and wow, what a wonderful blog you have! I love the flavor of elderflower. I had a drink with it many years ago and have never forgotten it. I always wondered what to do with in the pastry realm and now I see you have an enticing answer. Thanks for sharing such a wonderful idea.pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-53575558237614931362010-06-04T08:14:35.354-07:002010-06-04T08:14:35.354-07:00It sounds like a lovely cookbook. All my favorite ...It sounds like a lovely cookbook. All my favorite cookbooks have stained pages! I may have to order this one....<br /><br />I've been wanting to make an olive oil cake and this is the second time I've seen one with orange. It really looks delicious; the color is wonderful, isn't it? Very summery.Barbarahttp://www.moveablefeastscookbook.blogspot.comnoreply@blogger.com