BCAE Blog

Meg Tallon's Brown Butter Crepe Cake

Posted by Kim Wieczner on Mon, Jun 02, 2014

Last Wednesday, we held a sold-out Springtime Pies and Cakes class with the talented Meg Tallon. One student shared photos from the class, and we just HAD to get the recipes. Meg was kind enough to share one with us, and we're passing it along to you! Enjoy...

Brown Butter Crepe Cake with Honey Cream Filling


Brown Butter Crepe cake

Photo Credit: @KoryZhao

Brown Butter Crepe Cake

Ingredients
3 tablespoons unsalted butter
1 cup unbleached all purpose flour
1/2 cup confectioners’ sugar
Large pinch kosher salt
2 large eggs
1 large egg yolk
1 1/2 cup whole milk

Directions
1) Cook butter over low heat until light to medium brown. Set aside.

2) Over a medium bowl, sift the flour and sugar together in a sifter or fine strainer. Add the salt.

3) In a separate bowl whisk the eggs, 1 yolk, and milk. Whisk this into the bowl with flour, then whisk in brown butter until everything is thoroughly combined. Transfer to liquid measuring cup for easy pouring, cover with plastic wrap (can be refrigerated for 2 days).

4) Heat crepe skillet over medium heat, pour approximately 2 tablespoons of crepe batter into pan and immediately lift and tilt pan to coat with batter along base of pan evenly. Put pan back on heat and cook until batter bubbles and edges brown, about 1 minute. Using spatula take a peek at bottom of crepe by lifting edge. If browned, flip gently using spatula and fingers. Cook on the other side about 30 seconds or until lightly browned. Flip finished crepe onto parchment paper, and add cooked crepes to pile staggering slightly to overlap. 

While crepes are cooling, make filling.

Honey Cream Filling

Ingredients

2 pints whipped cream
1-2 Tbs. honey (depending on how sweet you want the whipped cream)

Directions

Whip cream and honey together for 3-5 minutes on medium to high speed until peaks begin to form.

Assembly
On a cake plate place first crepe down and apply about ½ cup whipped cream mixture.  Spread around on top of crepe. It’s okay if it falls off sides. Layer and repeat this until desired height. Make sure to end with whipped cream on top.  Apply edible flowers, drizzle of honey, or fresh fruit on top of cake.  

---

Eager for more? Join Meg in the BCAE kitchen for Savoring Vegetables of the Season on June 17th!

Topics: BCAE Recipe, BCAE baking class, cake recipe, Spring cake recipe, Boston baking class, Mag Tallon, Boston recipe

God of the Gourds: An Ode to Pumpkin

Posted by Becky Brackett on Wed, Oct 10, 2012
pumpkin















photo 1 // photo 2 // photo 3 // all images from Pinterest

Tis’ the season! The month of October is all about gorgeous gourds. Whether you’re sipping a spiced pumpkin latte, stirring up pumpkin soup, or decorating your front stoop – pumpkins are one of the best signs of the season. Here at the BCAE we’re celebrating with a cooking class solely dedicated to pumpkin: God of the Gourds: Ode to Pumpkin. Unfortunately the class is full, but we’ll leave you with a tried and true recipe for pumpkin bread (a staff favorite!)


pumpkin bread





















PUMPKIN BREAD

4 cups flour

3 cups sugar

2 teaspoon baking soda

1 teaspoon baking powder

1 1/2 teaspoon salt

1 teapsoon cinnamon

1 teaspoon nutmeg

1 teaspoon allspice

1/2 teaspoon clove

1 cup cooking (vegetable) oil

1 can (15 ounces) pumpkin

2/3 cup cold water

4 eggs

Sift first 9 ingredients into large bowl. Make a well in the center and pour in next 3 ingredients. Beat. Add eggs one at a time, beat well after each. Pour into 3 well greased and floured loaf pans and bake at least 1 hour at 350 degrees until the middle in set and they appear cooked through. Cool and wrap. Can be frozen. Optional; add 1 cup of chopped walnuts.

Happy Baking!

Topics: pumpkin bread, Pinterest, BCAE Recipe, Boston cooking classes

Caramel Apple Cupcake Recipe

Posted by Becky Brackett on Wed, Oct 03, 2012

caramel apples



















We're headed into the month of October and everyone here on the BCAE staff is in full-on fall mode. Chillier days call for warming up the oven and baking treats to share. If you've gone apple picking and are looking for something creative to do with the extras we've got the perfect recipe. Straight from Bad Boy Bake Shop founder and BCAE Instructor, Dustin Todd Rennells, this cupcake recipe makes for a delicious alternative to apple pie!

 

Caramel Apple Cupcakes

2 cups cake flour
1.25 teaspoons baking powder
1.25 teaspoons baking soda
3/4 teaspoon salt
Pinch of nutmeg
1 stick + 1 T salted butter, at room temperature
1/2 cup granulated sugar
1 cup dark or light brown sugar, packed
1.5 large eggs, lightly beaten (when doubling for class, put one whole egg in each mixer, then lightly beat the second and use half in each)
1 teaspoon vanilla or caramel extract
1 cup buttermilk
2 apples, skin on, cored, and chopped smallish (1/4-inch dice)
1/4 c cake flour (to dust drained peaches)
24 wooden popsicle sticks
optional: mini chocolate chips, coconut, nuts

Filling:

2 large apples diced
2 T melted butter
1 T cinnamon
2 T sugar

Caramel Frosting:

1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
1/4 teaspoon fine salt
1 cup powdered sugar


1. Preheat oven to 350°F. Line 24 muffin cups with paper liners. Chop your apples, sprinkle on some lemon juice if you have it so they don't brown, then dust with the ¼ c cake flour, set aside.

2. Cream the butter and sugars together until fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the bowl as needed. Add vanilla or caramel extract. Mix in the buttermilk. Add in the small dry ingredients: nutmeg, salt, baking powder, baking soda. Then add the flour in ½ cup increments. Fold in the flour dusted apple chunks with a rubber spatula.

3. Divide the batter evenly among the prepared cupcake liners being cautious of the apple chunk distribution. Bake for 18 to 22 minutes, or until they bounce back immediately once pressed.

4. Once cooled, cut a small hole in the center of the cupcake but don't go to through the bottom. 

5. Dice up apple pie filling (or) place filling ingredients in a sauce pan and heat over medium low heat for about 15 minutes until lightly mushy but still retaining shape.  Add more cinnamon/sugar to taste. 

6. Place a spoonful of filling into each cupcake hole.

7. Frosting (should probably be made first): Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes. Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes. Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated. Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.

8. Assembly: Pipe or spatula frosting onto cupcake being sure to hide any of the filling.  Place wooden popsicle stick in frosting like a caramel apple.  You may choose to sprinkle on common caramel apple decor like mini chocolate chips, coconut or nuts across the top.

If you give the recipe a try we'd love to hear how it goes! You can also download the printable version here.

Topics: BCAE Recipe, baking classes, Dustin Todd Rennells, Bad Boy Bake Shop, Caramel Apple Cupcakes