The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.
So, another month, another new dessert to try with the Daring Bakers. When given the coice of a baked alaska or petits fours, i knew straight away that it had to be the mini sweets! I love the petits fours at fancy restaurants, and jumped at the chance to make some of my own!
I decided to make individual sized brown butter pound cakes, rather than one large cake. This helped me to control the cooking so each cake was evenly browned, and the edges were nice and sharp. I absolutely loved the cake and it was so easy to make. I am in love with pretty much anything with brown butter as an ingredient, and the nutty flavour of the butter was really prominent in these little cakes. I am now coming upwith all sorts of uses for this recipe, it is definitely a keeper!