Browsing All posts tagged under »classic«

Gluten Free Croissants

April 19, 2013

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Croissants are possibly my favorite thing.  I use a base recipe from Jacques Torres (from Dessert Circus) – but have tweaked things slightly over the years I’ve been making them.  (I’m trying out the Tartine SF croissant recipe from their bread book right now – it’s breadier than I like my viennoiserie). A friend asked […]

Brownies

March 2, 2013

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This is my mom’s recipe, which I’ve tweaked, which she tweaked from the old bakers’ chocolate recipe on the box.  She used to make it in one bowl  – but I prefer to dirty every dish I can.  I like these because they taste like brownie mix brownies, but aren’t.  (Weird right? We all have […]

Chocolate Soufflés

February 27, 2013

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This is what I actually made for Valentine’s day – not the pots de creme. Before you start making the mix, butter 4 ramekins (I used 6oz ones), and coat them with sugar.  Cut 4 pieces of parchment, and butcher’s twine which you will later tie around the ramekins, after you’ve filled them. It is […]

chocolate pots de crème with poached pear, olive oil, caramel

February 11, 2013

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Chocolate pots de crème are similar to creme brulee, in that they are baked custard.  Careful not to over bake them, since that makes them quite icky.  This would be a great Valentine’s Day recipe, that you can make at home, and spare all the folks in restaurants who are totally slammed, and you can avoid […]

Gâteau Saint Honoré – Saint Honoré Cake

January 15, 2013

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Gâteau Saint Honoré is a traditional French/European dessert.  Saint Honoré is the patron saint of bakers.  A quick note, about the scale of the one I made – it looks like a croquembouche because it needed to feed ~10-12 people.  Normally these seem to be smaller (2-4 people) – but making more of them.  This would make a […]

Cream Puffs – pâte à choux (pate a choux)

January 11, 2013

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Another classic, basic pastry, pâte à choux, can be used to make all sorts of awesome things fairly quickly.  From cream puffs, to eclairs, to savory gougères, it’s a good trick to have up your sleeve. The Alton Brown episode where he makes pate a choux is awesome, by the way, like most things he does. 1.0 pâte à choux Ingredients: 1 1⁄2 […]

Puff Pastry

January 10, 2013

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Also known as pâte feuilletée. There are many recipes for “quick” puff pastry, with a food processor – but this one turns out nicer.  It is based on an old post from my favorite food blog   (she’s since moved and is now ) You make two doughs, and then role them together.  The first is the […]