Our Pastries and Viennoiseries
Stollen for Christmas: The Rise and Bake
It is thought of that Stollen originated in 1329 as a result of a contest offered by the Bishop of Nauruburg. Bakers in the Dresden region produced a wonderful bread baked with the finest butter, sugar, raisins, candied citron and other specialty ingredients. "The...
I’ve Been Stollen Away This Christmas
Some traditions in our family are 7 to 9 generations old, while others are only a year or two. Traditional stollen joyously came into our lives last year, the moment Sydney realized almond paste was rolled into the center, it became an instant favorite. We created it...
Croissants Again Oh, but Done the Daring Baker Way
have fun with croissants, cr
Pain au Chocolat
Nothing is quite better than pain au chocolat, croissant dough and bittersweet chocolate, Sydney used to adore them. When Sydney was in middle school, science and math were her nemesis; I knew if she could see how she uses math and science everyday she would conquer...
Yummy in My Tummy, Almond Croissants Just for You
Croissants are buttery, flaky, and distinctive; almost everyone is familiar with the croissant as a staple of French cuisine. The croissant brings to mind a flaky, buttery pastry often served with coffee, or perhaps filled with almond, cheese or chocolate for...
Wanting a Refreshing Summertime Dessert; Petit Gâteaux Charlotte
Everyone who is familiar with Sydney and I know we love to have friends join us on a pleasurable, exciting culinary journey. I can't help but think of a baton relay race, as I map the delectable experience. The importance that all the components are equally balanced...
Daring Baker’s Sheets of Phyllo Dough
Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava. I actually created phyllo dough and a baklava for a dear friend,...
My Big Fat Greek Baklava with Homemade Phyllo Dough
A close friend of mine, who moved to Colorado from New York and grew up in Greece, asked me if I could bake him Baklava. "Of course" was my answer. Inquisitively I wondered why he could not go to any bakery and buy some, when I asked he proudly exclaimed his...
Kugelhopf, The Best After Party Breakfast
Cake or Bread Still Delicious This Article also appears on AskMissA There is an entire historical culinary battle to Kugelhopf, the German's claim they invented the cake-bread and the French claim it was there innovation. Kugelhopf, a cake known in Germany since the...
Mother’s Day Pâte à Croissant
Un Panier de Croissants.. A Basket of Croissants With Mother's Day just around the corner Sydney and I have had numerous request to teach a class on Pâte à Croissants (Croissant dough). To be honest I was not ecstatic at the thought of conducting a culinary class on...
Vols-au-Vent: For Passover or Easter The Gluten Free Way
“Wow” your family for Passover Dinner and/or Easter Sunday brunch – serve sweet and savory treats with your own handmade puff pastry, or substitute rice flour for the pastry flour and serve the same sweet and savory treats for Gluten free guests! Puff pastry can be...
Sydney’s Pâte d’Amande Gâteau Mousse Blanc
A Pastry Designed for Sydney I had originally planned to write only about la pâte feuilletée (the puff pastry), but changed my mind when I saw the finished result of our Pâte d'Amande Gâteau Mousse Blanc. I am giving you a heads up this will be a long post with quite...