tag:blogger.com,1999:blog-2578151607368747182.post2545438660728512808..comments2024-03-21T19:12:29.942+00:00Comments on As Strong As Soup: Pithiviers FondantPhil in the Kitchenhttp://www.blogger.com/profile/15904292856978631382noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-2578151607368747182.post-12579992805914944902018-02-04T17:34:01.496+00:002018-02-04T17:34:01.496+00:00Well yes, but that's true for most of us and i...Well yes, but that's true for most of us and it's rare for any one source to have all the facts. I'd never heard about friands (not that they are French exactly) until I saw yours and that led me on to learn more about them. Same with all the others. I still want you to write that book about the lesser known bakes of Europe.Choclettehttps://www.blogger.com/profile/00173996730095174268noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-38439774218008812722018-02-03T00:03:45.140+00:002018-02-03T00:03:45.140+00:00Many thanks for those kind words but I must add a ...Many thanks for those kind words but I must add a health warning that anything I tell you about baking might be completely wrong and is definitely very random. Most people I know will probably regret any encouragement of my baking nerd character but I'm a bit too far gone to change now. This is about as simple as an almond cake can get (especially if you forget about the icing and decoration), but it's probably my favourite.Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-66133550694038254382018-02-01T19:58:37.841+00:002018-02-01T19:58:37.841+00:00I love your baking nerd persona Phil. Please don&#...I love your baking nerd persona Phil. Please don't lose it. I've learnt so much about European baking since I started reading your blog. This is another new one to me and it sounds totally scrumptious. I do like a good almond cake.Choclettehttps://www.blogger.com/profile/00173996730095174268noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-10723456102264966202017-12-22T00:42:20.872+00:002017-12-22T00:42:20.872+00:00Well, it's definitely not a traditional Christ...Well, it's definitely not a traditional Christmas cake but I'm not very traditional either and I could do with something a bit different at this time of year. Especially if it's something that's easy to make at a busy time in the kitchen.Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-39522160286694860792017-12-21T13:51:19.779+00:002017-12-21T13:51:19.779+00:00It's always nice to see something different. T...It's always nice to see something different. There are only so many ways to make a christmas cake and only so many variations on mince pies. This looks very nice.thecelticcookinshanghaihttps://www.blogger.com/profile/02074941689107686213noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-13470862544945959502017-12-15T22:34:19.612+00:002017-12-15T22:34:19.612+00:00Without trying to sound too nerdy, I've always...Without trying to sound too nerdy, I've always thought that the classic pastry pithivier should really contain frangipane. I've come across a lot of savoury pithiviers, though, and some of those can be excellent and some considerably less than excellent. But if you can put any filling you want in a pithivier then they're not so different from a pie or pasty, except that a pithivier should always have a spiral decoration on top. At least, that's my very humble opinion.Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-30699522315953615752017-12-15T14:12:11.557+00:002017-12-15T14:12:11.557+00:00Phil, I don't find your baking nerd persona at...Phil, I don't find your baking nerd persona at all irritating. Never apologize to me for baking nerdery! Now I have to look into that new-fangled 18th century puff pastry thing you mentioned. I love doing puff pastry! I would like this almond cake, too. Of course, I'd scrape off the pretty frosting and jellies from my portion, as I always do.Jean | DelightfulRepast.comhttp://www.delightfulrepast.comnoreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-58186120391972640262017-12-13T22:41:34.659+00:002017-12-13T22:41:34.659+00:00I must confess that I tend to long for something t...I must confess that I tend to long for something that isn't dried fruit and Christmas spices at this time of year - at least now and then. I think it might be a sign of me getting to be an old codger. Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-55497889775879949022017-12-13T22:34:41.375+00:002017-12-13T22:34:41.375+00:00I've got to agree, they really do look very 80...I've got to agree, they really do look very 80s. I'd love to say that I had them specially made in order to promote a retro revival but the fact is that I just wandered into a supermarket and there they were. I'm definitely in favour of seeing more of them, though. Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-79772609538328762852017-12-13T13:58:46.456+00:002017-12-13T13:58:46.456+00:00This sounds a good antidote to the excess of dried...This sounds a good antidote to the excess of dried fruit at this time of year. Don't misunderstand me - I love mince pies and fruit cake etc, but sometimes you need something simpler.Suellehttps://www.blogger.com/profile/04824039607448635437noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-80146706810339281282017-12-13T13:21:51.261+00:002017-12-13T13:21:51.261+00:00I haven't seen little jellies like that adorn ...I haven't seen little jellies like that adorn a cake since the 80s- similar to shellsuits, can we start a hashtag campaign to bring back the jellies? They could be 2018's ingredient of the year, adorn all creations by next year's bake off contenstants... and all thanks to this lovely cake!Kate@whatkatebakedhttps://www.blogger.com/profile/03377869776999540690noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-4000283225179944612017-12-12T17:49:14.569+00:002017-12-12T17:49:14.569+00:00I was looking for something colourful to decorate ...I was looking for something colourful to decorate the cake with and among all the more sophisticated bits and bobs were these little jellies intended, I assume, for children's cakes. Let's face it, I've not been entirely successful at growing up.Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-87220079595556181592017-12-12T17:45:05.989+00:002017-12-12T17:45:05.989+00:00I think angelica is a very odd thing and I can'...I think angelica is a very odd thing and I can't see much chance of me changing my opinion. I'm normally happy to see any liqueur but I make an exception for angelica.Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-51317775879627283932017-12-12T11:52:02.189+00:002017-12-12T11:52:02.189+00:00I remember buying savoury puff pastry Pithiviers p...I remember buying savoury puff pastry Pithiviers pies in Sainsbury's many years ago. They seem to have gone from the shelves now and why shouldn't they, being mere newcomers in town.<br />I love the decoration using fruit jellies here, they remind me of my childhood. My dear grandmother always wished for a box of them at Christmas and we the grandchildren were more than happy to help her eat them. I remember using some to decorate the trifle, so why not a cake? I shall get a box immediately........or at least when I feel up to braving the scrum in Tesco.<br />Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-13624820378018250522017-12-12T09:13:01.584+00:002017-12-12T09:13:01.584+00:00This sounds good, Phil. Just my kind of cake as I ...This sounds good, Phil. Just my kind of cake as I love almonds in any form. I dislike glacé cherries too, and angelica. Where we lived in France, angelica was a speciality - liqueur, sweets, cakes ..... you name it and I'm sure it would have angelica in it!" Snowyhttps://www.blogger.com/profile/04944724956205419885noreply@blogger.com