How to Shape a Bastard of a Bread

Share this…PrintPinterestemailFacebookTwitterLinkedinUpdated: 4/13/18 That got your attention, right?  But I didn’t give it that unfortunate moniker, the French did (of course).  Only the French would come up with a name like that for a baked good.  The batard (Eng: bastard) got its name because it is not quite a baguette and not quite a boule….

Vegan Apple Pie

Share this…PrintPinterestemailFacebookTwitterLinkedinIt took me a long time to learn how to make my own pie crust.  It was very frustrating trying different recipes — all promising to be “perfect” and “fool-proof.” I tried vodka, apple cider vinegar, rolling it between parchment paper, pressing it in, you name it.  Then I learned that the trick was…

Updated Recipe and Technique for Dios Beigli

Share this…PrintPinterestemailFacebookTwitterLinkedin Print Yum Dios Beigli IngredientsFor dough: 200 g cubed butter, room temp 500 g AP flour 150 ml whole milk, lukewarm 5 g active dry yeast (approx 2 teaspoons) 70 g confectioner’s sugar 2 egg yolks 1 pinch salt 1 teaspoon vanilla 1/2 teaspoon lemon zest 1 beaten egg yolk 1 beaten egg…

Rough Puff Pastry Part Trois: How to Assemble a Banana Tarte Tatin

Share this…PrintPinterestemailFacebookTwitterLinkedinThis post is the third part in a series about rough puff pastry highlighting the versatility of this marvelous pastry dough.  You can make a large quantity of puff pastry and keep it in your fridge for about one week (or the freezer for two months) and pull out small quantities at a time…

How to Form Brioche Suisse 

Share this…PrintPinterestemailFacebookTwitterLinkedinBrioche Suisse seems so foreboding at first glance but it has become my go-to weekend breakfast treat.  My current pastry bible, Edd Kimber’s “Patisserie Made Simple,” gives perfect instruction for making them from start to finish.  But I have found a little cheat for those times when I just can’t babysit the mixer.  This…

Gateau Breton

Share this…PrintPinterestemailFacebookTwitterLinkedinThis is a very simple cake with rum-soaked prunes.  Do not overwork the dough — it is meant to be quite crumbly.  Also, fight the impulse to add water to the dough when mixing it. I found it perfect for breakfast.  Here is a brief slideshow to demonstrate assembly.  The recipe is taken from…

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