Baker’s Royale – Naomi Robinson
December 9, 2017 by Jenny
Baker’s Royale: 75 Twists on All
Your Favorite Sweets by Naomi Robinson is jammed full of
desserts, but not just any desserts – these desserts are
modernized classic recipes or what I fondly refer to
as Naomi-ized desserts. In 75 recipes for all seasons
and occasions, the popular blogger turns familiar desserts on their
heads: macarons get a s’mores treatment; pavlova is gilded with
Snickers and brownies; profiteroles get a make over with pecan and
caramel crunch and so much more. Naomi’s book is one of my top cookbooks of 2017.
I’ve been a follower and fan of the blog, Baker’s Royale, from the beginning way before the rest of the world knew Naomi was a star. Her food shots are what all photographers dream of shooting and her recipes are exciting and fun. For years, I hounded the woman about her cookbook (where is your cookbook!?) but life and a new baby slowed things down a bit. Baker’s Royale, the cookbook, has made its debut and it is everything I hoped for and well worth the wait.
Naomi has a style that others long to copy in both her recipes and how she captures those dishes behind the lens. Her recipes aren’t pretentious or fussy. A simple Chocolate-dipped orange and Earl Grey shortbread cookie looks elegant and sophisticated under Naomi’s spell. Measures are given in weight and volume and chapters are organized as follows: Cookies, Brownies, and Bars; Pies and Tarts; Plate-Scraping Cakes; Single Servings; Confections; and Cool Treats and each filled with desserts that will wow you and whomever you choose to share, if you choose to share.
Special thanks to Naomi and Running Press for sharing the Bananas Foster parfaits with us today and for providing three copies of her book for our contest below.
Bananas Foster Pudding
Parfaits
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This is one of those classic desserts to which I gave a modern update by replacing the pyrotechnics with a simple pan sauté. And then I flipped it into a pudding parfait and finished with brûléed bananas and a sprinkling of caramel popcorn for a crunchy fun finish.
Makes 6 (8-OUNCE/235 ML) SERVINGS
For the pudding
- 1 cup (200 g) granulated sugar
- 2 1/2 cups (590 ml) whole milk, divided
- 4 tablespoons cornstarch
- 3 large eggs
- 2 tablespoons gold rum
- 2 teaspoons pure vanilla extract
- 1 teaspoon kosher salt
- For the whipped cream topping
- 1 cup (240 ml) heavy whipping cream
- 1/4 cup (50 g) granulated sugar
For the brûléed bananas
- 3 medium bananas, peeled and cut on a diagonal into 1/4-inch/6 mm slices
- 1/4 cup (60 g) demerara sugar
- 1 ounce (31 g) caramel corn
Directions
TO MAKE THE PUDDING: In a medium saucepan over medium-high heat, bring the granulated sugar and 1/4 cup/60 ml of water to a boil, using the handle of the pan to swirl the mixture (do not stir directly). Cook until a dark amber color is reached, about 7 minutes. Remove the pan from the heat and carefully add 1 1/2 cups/350 ml of the milk, as the mixture will bubble wildly.
In a large liquid measuring cup, whisk together remaining 1 cup/240 ml of milk and the cornstarch. Add the eggs and whisk until combined. Add the milk mixture to the caramelized sugar mixture. Return the pan to medium-high heat and cook until thickened, making sure to stir continuously, 5 to 7 minutes. Remove from the heat and stir in the rum, vanilla, and salt. Set aside for 15 minutes to cool slightly. Place plastic wrap directly on the surface and transfer to the refrigerator to chill completely, about 4 hours.
TO MAKE THE WHIPPED CREAM TOPPING: In a large bowl, using an electric mixer on medium-high speed, whip the cream and granulated sugar until soft peaks form. Set aside.
TO MAKE THE BRÛLÉED BANANAS: Sprinkle the cut side of the banana slices with demerara sugar, then use a kitchen torch to brûlée until browned and toasted.
Assemble the parfaits by evenly dividing the pudding and whipped cream among six 8-ounce/235 ml cups. Top with the banana slices and caramel corn.
Reprinted with permission from BAKER’S ROYALE © 2017 by Naomi Robinson, Running Press, Photos by Naomi Robinson.
The publisher is offering three copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged
into the Rafflecopter contest before posting or your entry won’t be
counted. For more information on this process, please see our step-by-step help post. Be sure
to check your spam filters to receive our email notifications.
Prizes can take up to 6 weeks to arrive from the publishers. If you
are not already a Member, you can
join at no cost. The contest ends at midnight on
January 17th, 2018.
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