Beatrix Bakes

by Natalie Paull

Overview

For Natalie Paull, baking is a gift. It's also a powerful elixir of pleasure, connection, generosity and joy. In Beatrix Bakes, Natalie indulges in baking's sweetest moments with more than seventy recipes inspiring bakers of all kinds to mix and match to make recipes their own – whether it's a lemon curd cream crepe cake or pecan maple cinnamon scrolls.

Sparkling with Natalie's distinct voice, and packaged with full-colour photography, illustrations and rock-solid tips for a perfect bake, Beatrix Bakes also includes 'Adaptrix' suggestions (offering ways readers might do things differently, including short cuts) and is peppered with infographics to help them follow their baking heart. Try The Cheesecake (That You Will Love The Most) with a crumb base, or a bought biscuit base, or no base, or a sponge base, or even a failed cookie base! And from there, pick a topping from sour cream, to crumb, to fruity bits. The recipes are divided across eight chapters: Doughs, Pastries & Crusts; Tarts, Pies, a Crostata & a Galette; The Cake List; One in the Hand; Yeasted Bakes; Fruit-full; Creams, Custards, Fillings, Glazes and Buttercreams; and Finishing Touches.

While Natalie's creations are inspired by classics the world over, they are irreverent too, and in Beatrix Bakes she delights in showing readers that – once they get the foundations right – the truest magic will come from a willingness to play (with the insurance of her many clever ideas and back-up plans in their apron pocket!).

Beatrix Bakes will guide anyone who loves the adventure of baking to perfect their skills and break the baking mould.

Product Details

ISBN-13:	9781743795255
Publisher:	Hardie Grant
Publication date:	03/17/2020
Pages:	256
Sales rank:	592,629
Product dimensions:	7.60(w) x 9.80(h) x 1.20(d)

About the Author

Natalie Paull has been baking and loving all things sweet for more than twenty-five years. She started cooking in professional kitchens at the age of eighteen and spent her formative years working with Australian food luminaries Maggie Beer and Stephanie Alexander. Nat opened the cultish but tiny blink-and-you'll-miss-it Beatrix Bakes in inner-city Melbourne in 2011. Crowds line up in the rain to secure a slice (or more!) of the day's ever-colorful - and delicious - offerings. In following her heart and baking the cakes she loves to eat, Nat has established a reputation for melding the traditional pillars of cake baking with her distinct brand of irreverent innovation. Also, she eats a lot of cake. Every day.

Table of Contents

Introduction

Dear baker… 9

About me 11

A tiny shop called Beatrix Bakes 12

About this book 15

Making lemonade from lemons 17

Pantry, tools and other important things

My baking shopping list 20

Scales - the weigh to better baking 30

My baking beliefs 32

Doughs, pastries and crusts

Dough directions 39

Rolling and lining 40

Blind baking 44

Sweet butter crust 46

Nutty butter crust 48

Polenta crust 50

Super flaky pie crust 52

Cream cheese dough 54

Puff pastry 55

Tarts, pies, a crostata and a galette

Brown butter, roasted apricot and almond tart 60

The beauty of brown butter 63

Yoghurt panna cotta tart 64

Baked chocolate mousse tart with spiced date caramel and peanut crust 67

Chocolate Bavarian pie 71

Rhubarb custard crumble pies 73

Chocolate crème brûlée and raspberry tarts 77

Banoffee custard pie 79

Pillowy peach and polenta pie 82

Ricotta crostata with spiced quince 84

Cinnamon-glazed apple fry pies 87

Two-bite jammy tartlets 90

Blood plum galette 92

Tart-a-misu 94

The cake list

Cake notes 98

Assembling a layer cake 100

Blueberry coconut shagg layer cake 105

Passionfruit cloud chiffon cake 107

The cheesecake (that you will love the most) 111

Carrot, toasted hazelnut and cheesecake layer cake 114

Red velvet layer cake 116

All-purpose sponge cake 118

The peach Alabama cake 120

The notorious BFC (black forest cake) 124

Lemon curd cream crepe cake 127

Cocoa meringue roulade with mascarpone and toffeed figs 130

Almond and saffron pear dacquoise with cream 133

Pistachio and lemon curd layer cake 136

One in the hand

Chocolate caramel bars with a salty sprinkle 141

Vanilla custard slice with passionfruit glaze 143

Bananingtons 147

Heat and whip meringues 151

Pecan and peach rugelach 153

Espresso marshmallow 156

Cookie can-do 158

A smoky, salty chocolate chip cookie 161

Almondjaws with salty dulce de leche 163

Calamity Janes 167

Walnut and olive oil shortbread bars 170

Yeasted bakes

The ingredients 174

Mixing: do(ugh)s and do(ugh)-nots 175

Prove it 175

Knock back and shaping 176

Potato brioche doughnuts 178

Pecan maple cinnamon scrolls 182

Honeyed peanut beesting buns 185

Rhum babas 189

Easter hot cross buns 192

Fruit-full

Fruity bits 197

Apple compote 198

Vincotto berries 200

Citrus-roasted stone fruit 201

Roasted rhubarb with ginger 204

Strawberry jewels 206

Lemon curd 208

Fruit syrup jelly 209

Burst blueberry compote 212

Ver-juicy dried fruit 213

Caramelised banana schmutz 214

Buttery date caramel 215

Four-hour spiced quinces 217

Creams, custards, fillings, glazes and buttercreams

Sweet whipped ricotta cream 220

Mascarpone-zabaione 223

Chocolate crème fraîche mousse 226

Vanilla pastry custard 228

Salty dulce de leche 230

Simple sour cream glaze 231

Buttercream business 233

White chocolate custard cream cheese buttercream (or CCBC 'cause that's a long name) 234

Meringue buttercream 236

Finishing touches

Butter oat streusel 240

Spiced cinnamon sugar 241

Citrus confit 242

Sneaky chocolate embellishments 244

Nutty praline 245

Index 249

Thanks to … 254