Baking Classics The Technique Pain de Mie Pain de Mie is no more than a traditional bread loaf that is prepared either in a classic rectangular pan or a pullman loaf pan. The latter has a top that may be added to create a perfectly shaped loaf that results in sliced square bread shapes as […]
Tag Archives | Bread/Pastry
Winter Entertaining: Ham & Comtè Croissants
Winter Entertaining Southern Socials Ham & Comtè Croissants Once a batch of Buttermilk Croissant dough has been prepared, using the same filling technique as that of Pain au Chocolat may apply to a number of irresistible flavor combinations. Ham & Comtè Croissants are ideal to to serve guests whether hosting breakfast or brunch gatherings or they may be a special […]
Baking Classics: Buttermilk Kouigin-Amann
Baking Classics The Technique Buttermilk Kouigin-Amann Buttermilk Kouigin-Amann is by far one of the most indulgent classic breakfast pastries that originated in Brittany, France . A traditional yeast-risen laminated dough is rolled & layered with sugar then cut into squares & baked in muffin tins. Since the butter will be contained in the cups during […]
Baking Classics: Pain Aux Raisins
Baking Classics The Technique Pain Aux Raisins Pain Aux Raisins may be most closely described as the French answer to an American cinnamon roll. These irresistible breakfast pastries are prepared using a yeast-risen laminated dough that is thinly rolled then topped with frangipane & raisins. A simple spiral shaping & cutting give them a similar […]
Cooking Classics: Frangipane
Cooking Classics The Technique Frangipane Frangipane is an almond flour based filling that is delicious when used in desserts & breakfast pastries. Croissants, danish, pies & tarts benefit greatly from the flavor & texture for which it provides. A bit of all purpose flour is added at the end of the blending procedure to ensure […]
Baking Classics: Frangipane Buttermilk Croissants
Baking Classics The Technique Frangipane Buttermilk Croissants Although typically thought of as a classic French pastry, the croissant is Austrian in origin created over 300 years ago. A croissant of quality is prepared using yeast, sugar & a good bit of butter– the latter of which aides in producing their signature flakiness. The main point […]
The Essential Guide To Classic French Breakfast Pastries
Baking Classics The Profile The Essential Guide To Classic French Breakfast Pastries A lovely selection of handcrafted pastries may be prepared in your own kitchen & the key to success will generally be found in technique. In the next few weeks, learn how to master some of the most iconic French baked goods. Although the […]
Winter Entertaining: Chocolate Croissants
Winter Entertaining Southern Socials Chocolate Croissants Although the rich, multi layered, yeast-risen dough originated in Austria with classic croissants shaped as crescents, the French have long been offering viennoiseries in boulangeries. Pain au Chocolat is preferred as an after school snack as a chocolate croissant is a real treat. The cutting & rolling technique varies slightly […]
