Two weeks ago, I started a riot on my personal Facebook page with this photo:
Thatâ€™s two homemade Boston cream pies. Vanilla cakes filled with vanilla-bean pastry cream and topped with a dark chocolate glaze. They look delicious, but there was a problem: when I used the US recipe for the cakes with New Zealand ingredients, the cakes didn’t come out light and fluffy, as they are supposed to be. Instead, they were almost as heavy as pound cake, squeezing out the vanilla-bean custard when the cake was sliced and served. This varied outcome is a good example of what can happen when you try to bake US recipes with New Zealand ingredients.
So, this post is here to help you adjust US baking recipes for the NZ kitchen. And it focuses on baking from scratch. This isn’t just a baking challenge for Yankee expatriates in New Zealand. If you are entranced by images on a popular culinary blog overseas, you might try to recreate the recipe…and run into some problems, or find that the result doesn’t have exactly the taste or texture you expected. This post is here to help.
As I learned when I tried to find a Boston cream pie recipe, many US baking recipes now rely to an alarming degree upon mixes and packaged items. If you want that artificial baking-mix flavor, it’s waiting for you in the baking aisle of a large NZ grocery store. But that’s not going to help you make challah bread, St. Louis butter cake, flaky pie crust, or…the list goes on.[Read more]