Better Than Sliced Bread
Has anyone ever had this? It’s awesome! Also a really cool story. Check it out. Bread, not bombs!
Tag: Baking
Bob’s Red Mill and Multnomah Falls
Before we left our brief introductory visit to Portland, there was something I had to do. See Bob’s Red Mill. Aka a baking pilgrimage of sorts. A paradise of organic bulked goods and health food products for bakers and gluten intolerants. My one bit …
Save Those Vanilla Pods!
If you buy the real vanilla beans and not just the extract, pat yourself on the back. You’re cooking like a pro! But wait, just because they’ve been scraped clean doesn’t mean they’re rendered useless.
Rinse them off and let them dry. Then throw them in you sugar jar! Baked goods will have an extra boost with vanilla scented sugar- and the pods last a looooong time.
My friend throws whole vanilla beans in her hot tub, but personally, I’d rather have them flavor my coffee.
Life is Like a Shop of Chocolates
If I hadn’t spent some wasted time today drooling over pictures of pastry in Google images, I never would have stumbled upon photos of my old staging spot in France! Okay, a little more background. Just after culinary school, I went to Europe for 6 …
Pink Fuzzy Slipper Cookies
I happened upon these months ago when I was blogging at Craft. They had already been posted on the site, but I bookmarked them to make on a rainy day. I found them to be especially tempting and fitting in theme today. I broke in …
Eclairs and Pot Pie
This weekend I needed a break from taking it easy in the sling. A friend came to the rescue and made me veggie pot pie while we prepped for the Niner playoffs.
Bonus: mustache bottle attachments! As if there’s nothing better than a bottle of beer on its own.
The star of the show, with the flakiest crust ever …
Next we did a recipe test for a pate a choux recipe I had that needed some tweaking. I was a bit nervous, since I haven’t made this in years.
Ooops, I forgot a pastry bag. My quick fix- use a ziplock and snip a hole in the corner. They don’t come out as pretty, but it works well in a pinch.
Chocolate eclairs, here we go. The ones on the silpat are prettier, but the ones above without parchment (as advised in the recipe) cooked more evenly. Hmmm.
We split them open and got them ready to fill.
Another issue, the one part chocolate to four parts pastry cream ratio came out a little too strong. A little more ganachey than I would have liked, but will scale back the choc next time.
The finished “truffle” version of the eclairs. Delicious, but I’m going to go the extra mile and make the glaze next time for a prettier pastry.
I’ll put up the recipe once I work out the kinks!