An Obsessive’s Quest for Professional Quality Baked Goods from a Home Kitchen
Posted in Rich Doughs, Techniques, Viennoiserie on Oct 5th, 2008
If I had to choose a single pastry that is the embodiment of all that is French viennoiserie, it would have to be the croissant. In the U.S., croissants have been steadily increasing in popularity, particularly as the basis for a wide variety of breakfast sandwiches. When properly baked, the croissant has a crisp, flakey exterior with a light, open and wonderfully […]
Posted in Rich Doughs, Techniques, Viennoiserie on Sep 21st, 2008
Cooler evenings, lengthening shadows and the slightest hint of crimson on the maple trees can mean only one thing… autumn in New England is rapidly approaching! While some here may view the onset of autumn with trepidation, being the harbinger of the New England winter which can oftentimes be quite brutal, to me autumn is a season of anticipation. The cooler weather now makes […]