Quick Bites from Pender

Posts Tagged ‘baking’

3 Pates in 1 Single Day – Sucree, Breton…& Foncer

In Kitchen Tips, Lessons From Cooking School on April 29, 2010 at 5:01 am

strawberry-breton-tart

Friday may have been the last day of class, but there’s never any slacking off at the San Francisco Baking Institute.  (seriously.)

On the calendar for Day 5:  Chocolate Salted Caramel Tart, Quiche, Strawberry Breton Tart and Tarte Bourdaloue.

Yes, that’s 4 “tarts” from 3 doughs — no time for dilly-dallying.

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Puff Pastries at SFBI

In Lessons From Cooking School on April 24, 2010 at 4:06 pm

napolean-pastries

Day 4 at the San Francisco Baking Institute had us rolling out (or sheeting for those in the bakery biz) our puff pastry.  Unfortunately, I didn’t get any pictures of the big sheeting machine we used, so just imagine that I rolled out a 6 foot long, 3 mm thick layer of partially frozen dough using only the strength of my forearms.

Yeah, right. Read the rest of this entry »

Day 3 at SFBI

In Lessons From Cooking School on April 22, 2010 at 10:48 pm

paris-brest-praline-mousseline

What do you get when you fill a wheel-shaped choux with praline mousseline?

Something very, very tasty — known as a Paris-Brest to those in the know.

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Makin`Pie at SFBI

In Lessons From Cooking School on April 21, 2010 at 7:57 am

apple and blueberry pies

On Tuesday, everybody in class at the San Francisco Baking Institutemade 2 pies:  the classic American apple deep dish pie, and a beautiful lattice topped blueberry.  Then we took them “home.”

Two pies alone with me in a hotel room is simply not a good idea…

I hope the concierge liked the blueberry….that just leaves the apple to deal with!

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Choux Pastry at the San Francisco Baking Institute

In Kitchen Tips, Lessons From Cooking School on April 20, 2010 at 5:01 am

paris-brest-choux

This little fella is a Paris-Brest, named after the predecessor to the Tour de France. It`s a pastry made from choux, a classic french dough used to make eclairs, gougeres, cream puffs, Parisian Gnocchi and another few dozen other good things…

Today was my first day in a week-long course at the San Francisco Baking Institute. A gift I planned long ago to soften the blow of a milestone birthday hitting me later this week. (I`ll let you guess the number.) Read the rest of this entry »

How to Roll Croissants – Video

In Kitchen Tips, Lessons From Cooking School on February 3, 2010 at 5:01 am

how-to-roll-croissants-video

After a bit of a delay, I have a couple of photos (and my first-ever video) of the Laminated Doughs course I took at  NWCAV a few weekends ago.  Chef Tim is an accomplished chef and a great teacher — just watch how he rolls those crescent-shaped rollsRead the rest of this entry »