Saveur. Watching Laurent work with vegetables brings to mind tai chi.
Tutorial: Éclairs & Choux Paste. According to The Chambers English Dictionary, at least in a pre-1970s version, an éclair is “a cake, long in shape but short in duration”.
In a standard French dictionary, you’ll find that an éclair is not only a pastry, but also a flash of lightning. Food historians don’t quite agree as to why the pastry’s name means a flash of lightning in French—some believe the pastry’s moniker is a result of how quickly its eaten (“eaten in a flash”), while others claim its due to the fact that it sparkles when coated with glaze, like lightning. Regardless of its name, éclairs are undoubtedly delicious if made correctly. But they’re usually not. The Five Deadly Sins of Éclair Baking. Danish Pastry Dough. Danish Pastry Dough Makes 1.1 kg: about 25 pastries Prep 14 hours, including overnight chilling This is my favourite pastry dough.
It’s extremely versatile and can be used to make a variety of delicious ‘morning goods’, from apple turnovers to strawberry – and cream – filled pastries. It’s easy to shape in different ways too. As for croissant dough, well-chilled, good-quality butter is essential. Spinach & feta muffins. Best Homemade Eclair Recipe 110g butter 220C /190C. Mauro’s perfect pizza dough. The Fluffiest White Bread in the World Recipe. In spite of plenty of snobbery, tender white bread remains a beloved staple of cuisines all over the world.
Our version is aerated and fluffy like North American and Mexican packaged loaves, but with the enriched chew and structure of French pain au lait. We also borrowed a shaping technique from Japanese and Taiwanese bakers, which results in a delicate, feathery crumb. The result: an ethereally fluffy, generously buttery, and delightfully squishable loaf. The Fluffiest White Bread in the World An ethereally fluffy, generously buttery, and delightfully squishable loaf. makes 1 9-inch loaf 4 hours, 10 minutes Ingredients 1 large egg 2⁄3 cup (160 g.) whole milk at room temperature (about 75°), plus more for brushing 3 tbsp. (40 g.) slightly warmed water (about 85°F) 2 1⁄3 cups plus 1 Tbsp. (340 g.) bread flour 1⁄4 cup plus 1 tsp. (60 g.) sugar 1 1⁄4 tsp. (4 g.) instant dry yeast.
Cake Storage Requirements. Pastry Cream (Crema Pasticcera) Recipe. Jacques Torres's Shiny Chocolate Glaze Recipe. Vanilla Buttercream Recipe. How to Make Pâte à Choux and Crullers. Intense chocolate cookies 100g / 25g. Eight-Texture Chocolate Cake. Pdf chocolate cake data. How to Make Mirror Glaze (Shiny) Cakes: Recipe & Tutorial. Strawberry sablée tart. Different Kinds of Meringue: How To Make Swiss Meringue - The Tough Cookie. As you may have noticed, I’ve been making quite a lot of meringue-based recipes lately.
About three weeks ago, I started with an amazing Strawberry Mousse Cake with Candied Rhubarb Topping, for which I whipped up an Italian meringue to make sure it was super fluffy. And what about that perfect Angel Food Cake I made last week? It’s basically just a French meringue with a little flour added to it. That’s it! Meringue is so easy and versatile. So yeah, here we are: the first post of a new series, titled: The Different Kinds of Meringue. So get yourself some egg whites! Healthy Granola Recipe. Sweet shortcrust pastry recipe. Chilling time 20 minutes This recipe makes enough for a 23cm round tart case, a 24cm square tart case, 10 x 6 cm individual tart cases, a 31 cm x 10 cm tart case or 24 tartlet cases (1 tablespoon capacity).
Use to make lemon tarts. Place the sugar, flour and salt in a medium mixing bowl. Add the chilled butter. With your palms facing upwards, use your fingertips to rub in the butter until the mixture resembles coarse breadcrumbs. Sprinkle 3 tablespoons of the iced water over the flour and butter mixture. Bring the pastry together with your hands and transfer to a lightly floured, cool benchtop. Baker's tips• Making ahead - This pastry (and all the variations below) can be made up to 3 days before using.
. • Freezing uncooked pastry - Shape pastry into a disc. . • Freezing uncooked pastry case/s - Place the pastry cases, still in the tin/s in the freezer until frozen. Internal Temperature Cooking Chart, Internal Fahrenheit and Celsius Meat Cooking Chart, Whats Cooking America. Cooking thermometers take the guesswork out of cooking, as they measure the internal temperatures of your cooked meat, poultry, seafood, baked goods, and/or casseroles, to assure that a safe temperature has been reached, harmful bacteria have been destroyed, and your food is cooked perfectly.
Always follow internal cooking temperatures to be safe! A cooking or meat thermometer should not be a sometime thing. A cooking thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat, poultry, seafood, breads, baked goods, and/or casseroles to assure that a safe temperature has been reached and that harmful bacteria (like certain strains of Salmonella and E. Coli O 157:H7) has been destroyed.
According to the U.S. This is the type of cooking and meat thermometer that I prefer and use in my cooking. Wilton Baking and Serving Guide. Pasta recipes. Lay your potatoes out on a rack and place in a pre-heated oven at 200°C.
They will take anywhere between 45 minutes to an hour to cook. Check your potatoes after about 40 minutes by opening the oven and sticking in a skewer. You should feel no resistance. Remember this cooking time will vary according to the size of your potato so you will need to remain alert. Once your potatoes are cooked, you need to start moving swiftly. Sablé Breton (Shortbread Crust) Recipe. Artisanal Walnut Bread. French Crepes Recipe. How to Ganache a Cake - Sweetness & Bite. Ahh, ganache.
Perfector of cakes and creator of sharp edges. And the cause of thrown spatulas and angry, frustrated curses. When it comes to cake decorating I am most definitely a ganache girl. I do love me some buttercream, but when it comes to getting super straight sides and sharp edges, especially under fondant, ganache is my go-to. A question I’ve been asked several times since posting some of my cake recipes is how I get my ganached cakes so straight and the edges so sharp, so I thought I would put together a little tutorial on how I do it.