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100% flour, 60% water, 4% salt and 1% yeast.

Croissants

I’ve been trying to make the croissants from Tartine Bread since last week (trying in that I made the dough last week and let it sit around) and I finally got around to baking them tonight.

They say to bake the croissants at 475° for half an hour, but mine started burning at ten minutes. I ended up baking at 350° for ~30 and managed to get a nice golden color.

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A plate of croissants.

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Filed under: Baking, Pastries, , ,

Applesauce Cake with Caramel Apples and Bacon

Applesauce Cake with Caramel Apples & Bacon
Practicing for my advanced baking practical exam. It’s an applesauce cake that’s baked with a layer of caramelized apples (like a tarte tatin), a layer of bacon on top of that, and then another layer of applesauce cake to top it off. I iced it with chocolate buttercream, and it’s a little sweet.
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Filed under: Baking, Cakes & Tortes, ,