Heavenly Cake Bakers ~ Caramelized Pineapple Pudding Cakes
After 4 days of assembly, where to begin?
A title should go first: Caramelized Pineapple Pudding Cakes assembled with a Classic Brioche by Rose Beranbaum of Heaven Cakes.
Our group is headed up by Marie of the Heavenly Cake Bakers. She took on the task of baking her way through Rose's cake baking book full of imaginative and amazing desserts, hoping to learn and grow along the way. I have joined in only 2 months ago and have already learned how to handle my frustration MUCH better. =)
Each step went smoothly. The end and assembling is what caught me up. Actually the caramel becoming a HARD ROCK was a large part of it.
I would also like to state, I started losing interest on the last day and forced myself to finish because the waiting periods between each step meant 4 days to make this small dessert. There was no big process until the end and yet I felt like I was suppose to be the Energizer bunny with this.
Here we go; Day 1: The sponge for the brioche dough. I am obsessed with weighing all ingredients now. A new skill learned!
I must not have sealed my dough roll all the way. I had a large bulge on the right top.
Day 2 still. Cutting into cubes. In hindsight, my first mistake starts here. I had a heaping 4 cups, or so I thought. Not enough cubes at the end.
Day 3: Making the creme anglaise. A simple and tasty process.
I should have known I did not have enough bread cubes when all my cubes fit snugly in a 9 x 9 baking dish, ready to soak in the creme anglaise sauce overnight. I did flip my bread cubes 4 hours in to make sure both sides were moistened.
Day 4: (Sunday) We start with the caramel. I would like to mention now, I measured the temperature as stated before removing from the stove. I removed the caramel 5 degrees early so the sauce could finish cooking without going over.
As soon as the caramel was poured into the souffle cups, the sauce hardened into a solid mass; never to soften again, even after baking.
I cut up my fresh pineapple and started making the sugar syrup for the pineapple quarters to roast in.
The roasting process took me about 35 minutes. My second point of confusion was how long to roast the pineapple and thicken the syrup. The quarters did not feel tender when poked with a skewer for quite a while. In the meantime, the syrup thickened.
I have yet to mention this: My souffle cups were wider then Rose's BECAUSE I had exactly the right amount pineapple slices to cover but the hole in the center was large enough for a full quarter piece.
Another Point: I only had enough bread cubes to make one layer.
I have a large assortment of individual souffle dishes, all holding the same amount of liquid. I did not read 3 by 2-inches until now. I would have saved myself a big headache at the end if I had not spaced this off.
I had about 1 cup of creme anglaise sauce leftover from draining the breadcrumbs. I thickened the sauce, waiting for assembly.
Here we are again!