Tuesday, May 21, 2013
Grandma would like." And sure enough yesterday my mom had emailed me how she loved these. My son gave me a "you've got to be kidding me" look. He just couldn't get into bread stuffed with the rest of his meal. I liked them, but wouldn't give them the high praise my mom did. I think it was a little too big for my liking. I would have preferred this about half the size and perhaps with a sweet and savory filling. But I did love working with the brioche dough. It rolled out very easily and didn't have the shrinking problem I find with other doughs such as pizza dough. I used half the dough for the pockets and made the bread on page 189. I'm going to freeze it and pull it out Memorial Day weekend for french toast.
Tuesday, April 2, 2013
Tuesday, March 19, 2013
Tuesday, March 5, 2013
This was a hard one! I've baked a wedding cake before and I thought this was harder. I guess harder in that it took more physical strength (my arms are sore today) and croissants are just plain high maintenance. I had a heck of a time getting the dough to roll to that magic 24 to 26 inches. The ruler quickly became my friend and enemy. Friend when I reached 24 inches and enemy when it would show me I had to pull out some more muscle to makde the dough stretch some more. It was a stubborn dough. I also had a issue of the butter seeping out of them when the were rising in the oven. Obviously I made my oven too hot. But then the butter also seeped out when I baked a second batch and let them rise on the counter.
So was as it worth it? I didn't try one because I'm participating in a Whole30 challenge so all that flour is out for me. My son loved them. My daughter was non-committal and my husband commented that they were quite a bit smaller than the ones at our favorite French bakery. But I'm glad I did make them and more glad to be finished. Ever since I saw Martha Stewart make croissant dough on her show years ago, I have wanted to at least say "yeah, I've made croissants." No biggie. (but actually we all know it was!)
Tuesday, February 19, 2013
...I would swear that Boca Negra meant disaster or big fat mess. When I flipped this out of the pan, a disaster was lurking behind the parchment paper. I should have taken the advice of others on the P&Q page and baked this for longer than 30 minutes. It came together beautifully. Even the butter incorporated very smoothly, so I had such high hopes for this. The top of the cake look just as described in the book after 30 minutes, but it just wasn't long enough to hold it's shape. The taste of the "cake" wasn't bad. I served it in cups like pudding, but because it was not baked long enough it was so rich that more than a couple bites was enough. I'll be curious if anyone was able to get this work with a 30 minute bake time.
Tuesday, February 5, 2013
Tuesday, January 22, 2013
I've been merrily making the same pie crust for years. My mom would tell me tales of new recipes and methods she had tried, but I would have no part of it. I loved my tried and true crust. But then this one came along and it may be time to ditch my old pie crust recipe. This one is similar with both butter and shortening, but somehow it's butterier and flakier. So this recipe is a keeper not just for the wonderful crust, but also the filling. I loved the filling and was glad I had a little left over. The book suggested it could be saved and eaten as an ice cream topping. As if. I couldn't wait that long and ate it with a spoon while I waited for the tart to bake. And I love the French bakery look of this tart too.