Gougères are cheesy, light puffs made with pâte à choux, the “cream puff” batter. They are wonderful as hors d’oeuvres, appetizers or wine-tasting-palate-cleansers. They can be stuffed with a savory filling for a more substantial bite. LET’S GEEK OUT WITH A LITTLE BAKING SCIENCE: All baked goods rise because air in the batter or dough…
Pastries
Sourdough Croissants
Classic croissants take on an extra special flavor when made with sourdough starter. To have fresh Sourdough Croissants for breakfast, refrigerate them overnight and bake in the morning. The difference between Classic Croissants and Sourdough Croissants is the use of the natural yeast in the starter to rise the dough. (I did use a smidge…
Apple Bourbon Pot Pie (or alcohol-free version)
Apple Bourbon Pot Pie is a truly special treat. This is where comfort food meets dinner-party-worthy dessert. All the elements can be made ahead for easy entertaining (includes an alcohol-free option). What I love about this recipe is that it has all the great attributes of a good Apple Pie, but it looks fancy enough…
Baking School – How to Make Classic Puff Pastry
Let’s learn how to make Classic Puff Pastry. Puff pastry is the queen of all doughs. Though the process does take some time, if you can use a rolling pin you can make this essential recipe. Classic Puff Pastry is a so-called “laminated” dough. What’s a laminated dough? Take a big block of solid butter…
Chocolate Eclairs
Chocolate Eclairs!! Crisp pastry shells filled with light and airy chocolate cream and topped with pure semi-sweet chocolate. A classic! Hey, let’s have another chocolate treat to celebrate the first official “Chocolate Month” at Baking Sense. This one is a beauty! Remember when I said that Pate a Choux and Pastry Cream are “essential recipes”?…
Pate a Choux – An Essential Recipe
Pate a Choux is an essential pastry recipe that is the base for many desserts; cream puffs, eclairs, gougères, churros just to name a few. Use this batter to make light as a feather cream puffs filled with Vanilla Rum Pastry Cream. In a professional pastry kitchen we don’t reinvent the wheel for every single…