The Baking Blog of Patrissherie

Have your cake and eat it too

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Croquembouche

Posted by Trish on February 7, 2012 at 5:30 PM Comments comments (0)

Croquembouche is a tower of cream puffs enveloped in a hard caramel.  Since I'm not a huge fan of hard caramel, I chose to envelop it in chocolate ganache instead.


Each choux pastry ball is filled with home-made vanilla custard and drizzled with chocolate ganache before it is stacked into the monstrous tower.







Another item off my baking list! Delicious!


Cinnamon Buns

Posted by Trish on May 12, 2011 at 1:00 PM Comments comments (1)

During my study days, I worked at a cinnamon roll bakery to help pay the books.  I recollect it only took me 5 minutes to grab a dough from the fridge and turn it into beautiful rolls ready to be baked.


Today will be more focused on the techniques.  Remember, you can always apply these techniques to other recipes besides Cinnamon rolls.


I broke my last rolling pin by putting too much force on it  while attempting to make pasta.  Let's see how long this one will last?


Tip: Do not put your rolling pins in the dish washer.


Industrial bakeries usually have a sheet roller, much like a giant pasta roller to get their dough uniform in thickness and to ease the process.  Although I could have attempted to use my pasta roller to roll out the dough, it's currently in a different province.  Don't be afraid to stretch the dough into the shape required instead of just rolling it out.  The longer the dough is length-wise, the more swirls you will have in your buns.  I like rolls with approximately 4 swirls so I rolled the dough longer.


When sprinkling on the brown sugar-cinnamon mixture, leave a 1 -inch lip on the bottom of your rectangle for the seal.  Make sure to press down the 1 -inch lip so the dough is thinner for a better seal.


When rolling up the dough, press down the upper edge as you did with the bottom seal.  Gently roll up the thinned top edge and roll the dough towards you.  Depending on the dough you're using, you may begin stretching the dough as you roll at the half way point.  Leave the roll sitting on its seal when you've finished rolling.


To cut uniform-sized rolls, you have 2 options:

1. Bring out the kitchen ruler.  Yes this is exactly what we did at the bakery.  Our rolled up dough was always a certain length and the individual buns were sliced at certain notches on the ruler.

2. Eye ball it.  Which is what I'm going to do today.  Using the back of your knife, gently press a light indentation into the dough at the half way mark.  Continue to split the sections into halves and thirds until you have the size you want.  Use the indentations as a guide to slice the roll.  I prefer my rolls approximately 2 inches thick.


For presentation purposes, bakeries usually cut off the ends (apporximately 1 inch) of the roll and dispose of it.  It will give you uniform rolls all the way through.  Since J and I are the only ones eating these, I am going to leave the ends on.


Line your pans with parchment paper for easy removal and clean up.  Use a square or rectangular pan that is slightly larger than your buns leaving them ample room to rise.  You don't want squished squared buns.  Arrange the buns so the seal is facing the center.  This arrangement will affect the way the buns hold after they are cut.


Once the rolls are ready, remove them from the oven, cut between the rolls with a sharp knife and smother frosting on top.  Make more frosting than required for your initial frosting for left overs, as the frosting will get "soaked up" as they cool.


Some people enjoy inverting their rolls so the brown sugar-cinnamon mixture can recoat the rolls.  I've always found the rolls sweet enough without re-coating them.  The choice is yours.


And Baby, I really like your buns...

 

Deceiving Grandma

Posted by Trish on January 31, 2011 at 4:50 PM Comments comments (0)

Late last night, I had a little conversation with my baked goods that went something like this;


Patrissherie - "My oh my, what artificially tasting apples you have..."

Baked good - " Oh, it is to make me tastier with"


 

Patrissherie - "My oh my, what flat layers you have..."

Baked good - "Oh, it is to make it easier to consume me with"





Patrissherie - "My oh my, what sugary flat icing you have..."

Baked good - "Oh, it is to make me prettier with"




Patrissherie - "My oh my, what interesting packaging you have..."

Baked good - "Oh, it is to make it easier to buy me with!!!!!"




Truth be told, after long days of work I decided to consume Pillsbury apple turnovers instead of making my own.  When others tell me they made cookies, or cupcakes or cinnamon rolls, I feel deceived when I find out they are from a package.  The parallel is if I told you I made roast beef and mashed potatoes, but then you find out it's Hungry Man.  I believe putting a product in the oven (with the possible addition of oil, water and eggs) does not constitute as "making" because Betty Crocker were the ones that actually made the product.


Bread Pudding

Posted by Trish on March 16, 2010 at 1:35 PM Comments comments (2)

I've been craving bread pudding and I usually get what I want. I love the aroma of cinnamon, brown sugar and vanilla that escapes your oven when you bake bread pudding. Its so inviting and delicious.




There's not a lot of complicated steps to bread pudding. In fact, you just need to put all the ingredients (except melted butter and bread) into a bowl and mix. Pour over bread that's been drizzled with melted butter and bake. But something magical happens when you mix eggs, milk, spices, and bread. It turns into so much more. I always suggest using good bread. None of the wonderbread stuff, but an artisan bread. Trust me, it makes a huge difference. I chose to use the remainder of my Cinnamon Brown Sugar Swirl Raisin Bread, which i had diced up in the freezer. You don't need to defrost frozen bread for bread pudding. Just throw them in as is, and add about 5 minutes to your baking time. I know some people like to throw on some sauce to top it off. I don't mind doing so in a plain bread pudding such as french bread, but I prefer to have my raisin bread pudding plain. But i guess ice cream never hurts. Ice cream makes everything good.




J calls it, "Bread Cake Thing". Whatever you choose to call this, it is a tasty production.  Also, J's birthday is coming up, so it's no surprise my next entry will be his birthday cake! It's a secret so I can't tell you what kind it is yet but it will be decadent!




Carmelitas

Posted by Trish on March 3, 2010 at 3:20 AM Comments comments (1)

Becel is giving away free scarves!!

Yes ladies, you get a free scarf with a purchase to

celebrate Heart and Stroke Month.




  On an important note, I know there's been formatting issues with this blog when viewed under Internet Explorer Browser.  I'm trying to fix this bug so until then, view this under Mozilla or Safari.  Also, I've received requests for mini-tutorials.  I will be posting that once you guys have voiced your opinions for what you want, either in the forum or in the web pole to the right of the site.




This week's recipe (source: http://allrecipes.com/Recipe/Beckys-Oatmeal-Carmelitas/Detail.aspx?prop31=2) is a cookie bar.  Gooey caramel sandwiched between layers of oatmeal crisp.




I snuck in some coconut into the crust.

Did I mention that the caramel covers morsels of dark chocolate?




I modified the crust with the addition of an egg and substitute vegetable oil for butter.


 


Results:

The crust was still a little crumbly but it turned out to be very gooey and chewy.  I really like the addition of coconuts.  In fact, I like this bar so much, I had 2 servings immediately.  Someone take these away from me before I eat them all.