Susie Norris’s has recently self-published A Baker’s Passport, a compendium of recipes she collected over the years for her award-winning culinary travel blog, Food Market Gypsy. As those of you who have read my newsletters or followed us online for a long time know, I really enjoy supporting my friends and colleagues in their endeavors. I haven’t dedicated a full-blown blog to a cookbook for a while, so first reading, then writing about A Baker’s Passport, has been a lot of fun, especially as the book is filled with recipes from around the world, which Susie has collected over the years in her food-focused travels.
Posts Tagged ‘Susie Norris’
This recipe comes from, A Baker’s Passport, written by Susie Norris. Susie says, “Before the ‘British Bake-Off’ television show, a competition smoldered in Bakewell, Derbyshire in the United Kingdom. Much like Sacher Torte in Vienna, rivalries about the origins of the Bakewell Tart (also known as Bakewell Pudding or Bakewell Pudding Tart, depending on which shop in town you visit) are part of its allure.
Courtesy of Susie Norris, author of Chocolate Bliss
Susie says about ganache: Ganache is one of the great creations of the chocolate world. it is a very versatile emulsion of melted chocolate and cream. It can be poured as a glaze, whipped to make icing, piped to decorate cakes, shaped into truffles, thickened with butter, flavored with alcohol and herbal infusions, or blended with fruit. While you can certainly make ganache by hand with warm chocolate, warm cream, and a whisk, the food-processor method, below, is favored by many pastry chefs and chocolatiers. The rapid action of the machine’s blades creates a smooth texture and a very stable emulsion. Immersion blenders work well too. If you envision a cake with thick icing layers and decorations, double this recipe. (The perfect chocolate cake for ganache? Gift of the Gods Cake, also by Susie Norris.)