To this day I still remember the Gateaux Breton that I made from Rose's Heavenly Cakes. I baked it on June 20th, 2010 (!!!) as a catch up post since I missed it on the baking schedule. It was funny to see this old photo and I still remembered where I took this in the house. This cake was a good memory - it was the first time I made or eat anything that has Gateaux in the name, and it was also the moment that I learned Gateaux is French for cake.
The version we are making now for the Baking Bible is a mini one. They look so cute in the book and I was very excited to make them. They are also super easy and tasty. And Marie, I made 1/2 recipe of this!
By the way, I know this is a baking post, but I just started a sweater I'm very excited about so that's why it's in the picture :).
Step by step photos:
I do not mind the skin on the almonds, so I usually get whatever sliced almonds I could find. Roasting the almonds is an added step but it adds so much flavor to the cookie.
Pulverized with salt and a bit of the sugar.
Creamed the butter and sugar.
Add the pulverized almonds, egg, vanilla, and dark rum.
The dough - after adding the flour. It went to rest in the fridge to make it a bit less sticky for shaping.
I didn't look for the mini brioche pans because well, the odds of me making this very often is slim. And I have this cute daisy silicone pan from Wilton so I used it. Since the molds are bigger, I put 30 grams of dough and only had enough dough to fill 7 of them.
Since they are bigger, they baked 15 minutes longer than the recipe calls for. I was tempted to bake them even longer since they don't seem to brown much but I didn't want to dry them out.
They came out perfect. Hubby tried one and gave his thumb's up.
Alpha Bakers is a group of bakers who are baking through The Baking Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of the group at Rose's Alpha Bakers.