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Galette Des Rois
Epiphanies are a big part of this past holiday season, namely the Magis and the birth of Jesus. In this spirit, I whipped up a Galette des Rois, which translates to King's Cake. My epiphany was more of an "epuffany," a delicious almond paste-filled puff pastry. To...
Stollen
Stollen, Christstollen,and Dresdener stollen are childhood memories from Germany. I never equated them with Christmas, the little mounds on top symbolizing the baby Jesus. Like the Büche de Noel, they also harken back to pagan tree culture. Whatever you believe, I am...
Genoise Au Chocolat
Many years ago when I went to cooking school, the method of learning a core group of formulas was to memorize the ingredients, known as " bon d'économat." Recently I was asked to make a cake impromptu style. I didn't have my handy formula...
Sourdough Danish
Danish pastries are another laminated dough I've enjoyed making over the years, both for taste and easy preparation. This weekend I was going through a notepad and found a side-by-side Danish and sourdough formulas. In previous Danish forays, I had used a formula...
Cornetti Con Farro
Not too far back, I tried making spelt croissants (Cornetti con farro) with some olive oil. I failed to use flavorings (lemon and orange), which was a mistake. They're a "must." In a more recent batch (albeit much smaller - four cornetti) I had more success. Here, I...
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