Strudel is a magical dough. Some flour, a little bit of water, a touch of butter kneaded together into an unassuming dough. You would never know that this little lump of dough would be able to amount to so much, and then you stretch it. You pull the dough to, what you believe, is the [Continue]
What can I say? It’s choux-time again. This time the Daring Bakers made me do it. This month our challenge recipe is from none other than Pierre Herme, the king of macrons himself. I’m sure it’s been a long time since PH himself churned out batches of choux, but it’s nice to see that he [Continue]
So it’s Daring Bakers time again, and wouldn’t you know it, I’m a day late again. This time around the challenge was a rich laminated yeast dough: The Danish Pastry braid. I’ve made both croissants and danish years ago in pastry school, but I’ve always shied away from making these at home. You see, laminated [Continue]
Summer is almost here and berries are beginning to invade the markets. On a recent trip to the market, the eater and I were compelled to pick up some cherries, raspberries, and blueberries. We originally were just going to greedily eat them out of the container, but on the way home I decided that I [Continue]
Crispy Pie Dough PLUS Gooey Chocolate Chip Cookie Dough EQUALS COOKIE PIE! Cookie Pie 1 recipe of your favorite crispy pie dough (pate sable) 2 eggs 1/2 c. all-purpose flour 1/2 c. sugar 1/2 c. finely packed brown sugar 1 c. butter, melted and cooled 6 oz. chopped chocolate Preheat oven to 325 degrees. Line [Continue]