Wednesday, July 30, 2008

DB: Pecan Gateau with Praline Buttercream

Chris of Mele Cotte chose Filbert Gateau with Praline Buttercream from Carole Walters’ Great Cakes for this months Daring Bakers challenge. I chose Pecan Gateau with Praline Buttercream because I am in Texas and what is more Texan than Pecan Pralines?

To put it bluntly I failed. I did this the same weekend as my R2R challenge with about the same amount of luck.

Try 1. I over processed the pecans and didn't add the sugar to the egg yolks slowly. This failure is in the fridge waiting to be 'rescued'

Try 2. Undercooked the gateau and then over cooked it in the microwave. It ended up tough and short and I cut it up and stuffed it in the freezer (see tomorrows post for the results of that).

Try 3. Over cooked the nuts, but hey a little smoke never hurt anyone right? and then the gateau went funky and the bottom 3/4 was inedible (I know I tried). At that point between the two challenges I was down about 2 dozen eggs. So with my 1/4th of a layer I made a mini cake.

I had originally wanted to make a mini cake, just not quite that mini (3 X 2), or at least not just one. Unlike alot of people my pralines came together beautifully and the buttercream was Divine.

This cake was alot of firsts for me, first gateau, first Swiss buttercream, first ganache, first caramelized sugar (I am from TX I am not calling what we did a praline), first mini cake.

The cake was surprisingly easy to assemble even if the instructions were a little long.
step 1, cut the cake in three layers (floss works great)
step 2, spread cut side with sugar syrup
step 3, spread praline buttercream 1/4 inch thick
step 4, spread whipped cream to 1/4 inch of edge
step 5, repeat steps 2 - 4
step 6, gently align layers and trim the sides
step 7, let sit in fridge 30 minutes
step 8, cover sides and tops with thinned Plum Jelly
step 9, let sit again
step 10, cover in ganache,
step 11, Sit again
step 12, decorate
step 13, sit again
step 14, EAT!

You can see the complete recipe on Chris's blog. It is simply too long for me to post here. I will be post select portions of the recipe as I reuse it in the future.

Tempers notes:
Every bit of this cake was good and the bite or two I managed to salvage of it all together was wonderful. I had to make a second batch of the caramelized pecans they were such a hit and keeping Indra away from the Buttercream was a loosing battle. Come fall when our pecans come in season (and it gets cooler inside) I will definitely be making this again. I am thinking for X-mas people may get a jar of ganache and some fancy nuts from me (with other homemade goodies), cause it was just that good.

here are some fellow DB bloggers I wanted to share. Evil Lemons is a riot, and it has one of the best walk thrus I have seen. I added him to my list of blogs to read regularly. PrettyTastyCakes got ambitious and made her cake a dome. And I will admit it I am a little jealous of the smooth finish and lovely circles. Ann of Redacted Recipes has my vote for best looking though. I love the organicness of the buttercream decoration, it reminds me of growing things.

PS: I am pretty sure from looking at other peoples challenges that my problem was i did not whip the eggs enough.

5 comments:

Ann said...

Awww... you really are a sweetie!

And you did NOT fail! You made the damned cake, didn't you (wait, I might have been projecting my feelings about the Opera Cake there for a moment)? The point is, you acted like a true DB-er and toughed it out (you should go look at the post by our dear founder, Lis).

Anyway, I sort of like the way your cake looks. I can tell it's tasty as hell.

Lori said...

I think the cake looks pretty good. You are a Daring Baker. People will learn from your post. Most of all you learned.
That praline was good wasnt it?

Christina said...

Thanks for the comment.

Hey, I'm impressed that you made it three times!

I am from TX I am not calling what we did a praline

LOL, that cracked me up! I was born in Texas and moved north, so I know all about the difference between southern cornbread and northern cornbread!

Julie said...

Cute mini cake! eIf you can still manage a mini cake and that tough praline, then I wouldn't call this a fail at all! And heck, like you said, you learned a lot!

Jacque said...

Wow, you are quite a trooper. Your gateau looks great, good job seeing it through.