Category : Pastries

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28 October, 2013

Fougasse By Hand

Fougasse By Hand
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As part of our great book giveaway, the authors of  have given me permission to include the following recipe for you to use.  The instructions given make use of no mixer; it is, as the book title indicates, all done by hand. You’ll also use a process called “autolyse” to hydrate the flour by letting
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30 December, 2011

Making Macarons: Can it be truly easy?

Making Macarons: Can it be truly easy?
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At last, we’ve gathered up the courage to make macarons, these delightful little meringue-based almond cookies that are currently extremely de rigeur in the classiest of places. Reading up on them, however, may made you a little daunted because of the aura of finickiness that seems to be placed around their construction. Fear not, for there are
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30 December, 2011

Swiss Meringue Buttercream

Swiss Meringue Buttercream
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Whether used for cakes or cookies, this Swiss Meringue Buttercream is light, not too sweet and pretty straight forward to make. Swiss Meringue differs from Italian Meringue by the fact the egg and sugar are heated up together (145ºF minimum) before whipping, where Italian Meringue cooks the beaten eggs whites by adding very hot (245ºF) sugar syrup.
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11 September, 2011

Convert & Scale a Recipe

Convert & Scale a Recipe
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Recently, new member Beckamojo over on the Mellow Bakers enquired about getting a white sandwich bread recipe to use in her 13 in x 5 in x 5 in Pullman pan.  She was having a few issues with her trials at making a Pain de Mie from a US (cups-based) recipe including not knowing how
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