tag:blogger.com,1999:blog-2151018193473620618.post972069629835627635..comments2023-10-14T07:10:07.227-07:00Comments on Confessions of a Tart: Gâteau de Mamy à la PoireIrenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-2151018193473620618.post-22205005185099951242008-03-23T23:18:00.000-07:002008-03-23T23:18:00.000-07:00No, please, write more!! I don't mind the taste o...No, please, write more!! I don't mind the taste of the baking soda, but I love, love the idea of brown sugar to caramelize the pears. I'll ask my grandma about the eggs v. baking soda. She's notoriously close-mouthed about her recipes ("while I am with you, you don't need to know the recipes"), but I think she might answer a specific question. If you make it with three eggs and no baking soda/powder, let me know how it turns out. Next time, I think I might leave the amount of fruit the same, but double the batter for a higher cake. I really love the flavor of this simple cake and I think it's worth experimenting to find the perfect recipe!Irenehttps://www.blogger.com/profile/16448602119075297554noreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-47976565686062015572008-03-21T20:08:00.000-07:002008-03-21T20:08:00.000-07:00I made it last night but it did not come out perfe...I made it last night but it did not come out perfectly and it was all my fault. 1). I used too many pears; 2) I did not use enough baking soda.<BR/>I want to experiment and make the batter completely devoid of baking soda, as I think it interferes with the delicate taste of butter and almonds and tends to leave an aftertaste. The classic Charlotte Russe recipe (yes, of course, apples and only apples) has no baking soda but has, instead, three eggs and not two. So, back to my lab by the oven. More tips on "fruit sticking issues". Always spray the pan with "Baker's Joy" and do sprinkle with plain bread crumbs afterwards, rotating the pan so that the sides will be covered as well. Even though I botched the recipe a little, no fruit stuck to the bottom. I did add (a tiny bit) of brown sugar to pears and it helped caramelize them a little. Irene, as you can tell I am a baking maniac, I am so happy about your blog but I need to restrain myself from writing more. Cheers!<BR/><BR/>FionaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-70864711149738424812008-03-18T10:03:00.000-07:002008-03-18T10:03:00.000-07:00Thanks! I definitely had fruit sticking issues. :...Thanks! I definitely had fruit sticking issues. :D By the way, my grandma makes Charlotte with apples, not pears. Let me know which recipe you like better (the Russian or the French way)!Irenehttps://www.blogger.com/profile/16448602119075297554noreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-6834783520903530982008-03-17T17:38:00.000-07:002008-03-17T17:38:00.000-07:00Irene, if you sprinkle the bottom of the pan with ...Irene, if you sprinkle the bottom of the pan with plain bread crumbs, the fruit will come off easier (that's based on my experience of making Charlotte a la Russe). I want to make your recipe on Thursday, and I can't wait to taste it.<BR/><BR/>FionaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-40688115041351390752008-03-15T23:10:00.000-07:002008-03-15T23:10:00.000-07:00Fiona, it's funny you mention that, because after ...Fiona, it's funny you mention that, because after I had made it, I realized that it's almost exactly like the cake that my grandmother always makes called "Charlotte"). I like it much better with the butter (don't tell my grandma!). For this one, I used very firm D'Anjou pears, which worked out very well.Irenehttps://www.blogger.com/profile/16448602119075297554noreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-59496049871805066282008-03-15T18:13:00.000-07:002008-03-15T18:13:00.000-07:00This recipe is almost identical to the classic Cha...This recipe is almost identical to the classic Charlotte a'la Russe,but has butter in the batter a'la francaise. What pears do you use: as they must be hard enough not to become mushy?<BR/>FionaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-48718285827236881272008-03-02T00:42:00.000-08:002008-03-02T00:42:00.000-08:00Amy! I'm so glad you made this cake, it really hi...Amy! I'm so glad you made this cake, it really hit the spot for us. I didn't even think of putting cinnamon in the pears, but now that you mention it, it sounds great!Irenehttps://www.blogger.com/profile/16448602119075297554noreply@blogger.comtag:blogger.com,1999:blog-2151018193473620618.post-5203578143572503202008-03-01T19:35:00.000-08:002008-03-01T19:35:00.000-08:00This was great! I added about a 1/8 cup of sugar a...This was great! I added about a 1/8 cup of sugar and a 1/2 tsp of cinnamon to the pears before putting them in the pan. (I love cinnamon) <BR/><BR/>It turned out fabulous. Thanks Irene for another great recipe!AmyJhttps://www.blogger.com/profile/06017125556242325465noreply@blogger.com