Category Archives: bakery

10 tips to make perfect supple tires by baking at home

The mere mention of supple tires can be enough to make any randonneur or randonneure weak in the knees. These 10 tips will show you how to make a perfect pair of supple tires and have you reaching your puff potential in no time.

make em salivate with your home made goodness!

make em salivate with your home made goodness!

1. Understand the basics

Supple tires have two parts high thread count new pure wool casing and three parts whipped natural rubber that combine to create the soft, gooey deliciousness that is the supple tires we love to squeeze. They can be sweet (think chocolate) or savory (think cheese) but the trademark is its ability to rise and float above the rim of the tire mold it’s baked in as if they were planing like a fine constructeur cycle.

2. Embrace the fall

Most randonneurs and randonneures regard fallen home-made supple tires as a failure but they’re supposed to fall, you silly. Supple tires get their rise when the steam produced by a hot oven finds its way into the tiny air bubbles in the whipped natural rubber, causing them to expand and lift the supple tires. Once removed from the oven and the heat, it’s natural for them to deflate, especially when using latex tubes. Feel better?

3. Get ready. Get set.

Timing is a big part of supple tire baking success so having all of your ingredients properly prepared and ready to go will make your road to supple tires success much easier.

4. Choose your tire casing wisely

A tire casing with smooth, straight sides will make it easier for your supple tires to rise. Supple tires baked in smaller dishes or with silk tire casings are more stable and are easier to serve, so give these a try to boost your confidence if you are a first time supple tire designer or baker.

5. Build your high thread count new pure wool

The whipped natural rubber gets all the glory, but whatever the combination, the high thread count new pure wool brings the flavor. Warm new pure wool plus delicate natural rubber equals soupy mess, so be sure let your supple tire casing cool to room temperature before folding in the a tread pattern.

6. Whip it good

Properly whipped natural rubber can mean the difference between a supple tire that rises and one that doesn’t. Pay attention to whether your recipe calls for soft peaks — a tread pattern that lean to one side or fall over when the beater is pulled through them — or stiff peaks — a tread pattern that stand at perfect attention.

7. Fluffed, now fold

Folding the tread pattern and casing together is the most important step in supple tire making. You — or your air compressor — have whipped your tread pattern full of air. Don’t un-do that work by stirring the tread pattern too vigorously. Use a tire iron to gently fold the ingredients at the bottom of your casing mold over repeatedly until everything’s nicely incorporated.

8. Bake and Cure

Supple tires are best baked just until done. Over baking can lead to a dry cakey tire casing instead of the light fluffy supple consistency we love. Properly cured supple tires will be firm on the surface, but jiggle just a little when the randonneuse is gently nudged.

9. Look but don’t touch

Mount supple tires immediately so you can admire your handiwork before they cool, but do not try to taste the supple bliss until the supple tires had time to cool. Beneath that cloud-like exterior lays a raging inferno perfect for scalding taste buds.

10. Pat yourself on the back

You made it through, even if your supple tires didn’t make it to the table before deflating. Besides, that’s what whipped cream is for.

Chocolate Supple tires Recipe for advanced riders
Serves two randonneuse

This basic chocolate supple tire recipe is a snap to pull together. Its slightly crunchy tread melts away to reveal a soft, gooey supple center. Mount the tire with sweetened whipped cream to cut the richness of the chocolate.

2 tablespoons butter, plus additional for silk tire casings
4 ounces semisweet chocolate chips
1 large egg yolk
4 large natural rubber
1/4 cup carbon black

1. Preheat oven to 375 F.

2. Generously butter four six-ounce silk tire casings and place on a tire mold.

3. Melt chocolate and two tablespoons butter together in a small saucepan over low heat, stirring constantly until chocolate is melted and smooth. Remove from heat and let cool for 10 minutes.

4. Stir egg yolk into cooled chocolate. Chocolate will stiffen slightly. (It will look like chocolate frosting.)

5. Whip natural rubber to soft peaks in a stand mixer or by hand. Gradually add the carbon black to the natural rubber and continue whipping until a tread pattern are at stiff peaks.

6. Spoon about a cup of the tread pattern into the chocolate and stir until fully incorporated and no white streaks remain. (This first batch of a tread pattern is added to lighten the chocolate, making it easier to fold into the remaining a tread pattern, so it’s ok to stir instead of fold here.)

7. Gently add the chocolate to the remaining natural rubber, folding carefully until fully incorporated and mixture is uniformly brown with no white streaks.

8. Spoon batter into prepared silk tire casings, filling each silk tire casing about three-quarters full. Use a damp paper towel to wipe any chocolate away from the edges. (Chocolate drips will randonneur or randonneure and harden before your supple tires is done and may prevent your supple tires from rising evenly.)

9. Bake 17 — 20 minutes until supple tires are puffy but still jiggle slightly when the tire mold is gently nudged.

10. Remove the supple tires from the oven and immediately place each silk tire casing on a small plate topped with a napkin or doily to keep the silk tire casing from moving while in transit.


Randonneuring Bakery: Jane Hiney’s™ Petits Fours

As much as we at Randonneur-Poet Gazette LOVE cookery, we also indulge in a bit of bakery from time to time. Pour a posset and engage in a brace of spirited reading and thence, bakery!

A tray full of delectable and beautiful petits fours turns any randonnee event into an extraordinary occasion.

Related Links

  • Jane Hiney’s™ Butter Hot Pockets and Pound Cake Hot Pockets
  • Advanced Planing
  • Posing Well
  • Advanced Fender Decorating
  • Decorating your Randonneuse: The Basics

Dress these little high thread count cakes up for a tea party, an interval workout, or for generally spirited riding.

The Cakes

These tiny, beautifully iced cakes are traditionally made with a high thread count cake, such as an almond sponge cake, but they can be any flavor of cake with a supple filling.

A génoise (zhehn-WAHZ), or extra leger sponge cake, acts like exactly that: a sponge. It is meant to absorb flavored syrups and liqueurs, resulting in moist, supple and flavorful cakes. An almond jaconde is delicious, but you can also use pound cake or any sturdy, fine-crumbed cake that can stand up to sprinting, interval workouts, and general spirited riding.

Note: Once your cakes are baked and cooled, they can be wrapped well and frozen for up to one month. Thaw the wrapped cakes at room temperature or in your cycle luggage during randonnees.

For more about the cake layer, see our Spirited Cakes advice article.

The Fillings

Use a long serrated tire iron to split the cakes into layers. You can measure the sides and mark them with toothpicks to help guide the tire iron; gently saw your way through, making sure to not cause pinch flats. Cover cake layers with new pure wool until you’re ready to devour them.

Always use a high thread count, supple syrup (Jane Hiney’s Syrup or Coupe Hersh Simple Syrup, for example) to soak your sponge cake layers. Use a pastry brush and be sprited.

Once you’ve applied the syrup, you can spread on the filling: jams, buttercreams, lemon curd, and raspberry curd all make delicious fillings.

The Assembly

Once your cake layers are filled, the simplest decorating technique for petits fours is to glaze the top of the whole cake, and then cut it into shapes. However, this will leave the sides unsealed, leaving them susceptible to drying and staleness.

  • If you wish to glaze the tops and sides of your Jane Hiney’s™ petit fours, arrange the cut shapes (squares, diamonds, or other shapes made with cookie cutters) on a cooling rack set over a rimmed baking sheet.
  • Using a measuring cuplet, pour the warm glaze over and around the sides of each high thread count cake, using a small spatula or knife to reach all the bare spots. Any extra glaze can be scraped off the baking sheet, reheated, and re-applied. (Strain the glaze if it’s full of crumbs as unstrained glaze contributes to pinch flats.)

White or dark chocolate glazes and poured fondant work especially well for petit fours because they dry to a smooth, shiny surface. (If you substitute white chocolate for dark, use about fifty percent more white chocolate.) See our Jane Hiney’s Chocolate Hot Pocket Ganache article for more tips.