Croissant! With a full demo.

If you joined me live on Facebook today on my page, you participated in some high wire baking! Croissant.  LIVE! If you missed it, you can still experience all the thrills and spills while I take you through my croissant technique. As promised, my recipe follows.

CROISSANT

For the butter block (beurrage)


550g unsalted butter (I used a combination of European butter/high butter fat content and traditional) butter
10 grams all purpose flour (King Arthur All Purpose)

For the dough (détrempe) 


This dough yields a dough with 56% hydration. For very dry areas or when you feel you need it, you can add up to 30 grams more to reach 60% hydration.


800g All Purpose Flour (I use and only use King Arthur All Purpose. It has a high gluten percentage at 11.7% that is needed for the dough.

150g whole milk, room temperature (to scald or not to scald. Really up to you. See video for more!)

300g filtered water, room temperature (with 30g more in the event your dough is too dry)

100 g granulated sugar

25g nonfat milk powder (I use King Arthur Flour Baker’s Special. Make sure to only use a milk powder with very fine texture)

25g fine sea salt or baker’s salt

18g instant yeast (I use Red Star Yeast’s instant yeast)

50g melted and cooled unsalted butter

To finish


1 egg, beaten

For full instructions, watch the video (for easier viewing, watch on full screen)! If you have questions, join me on my Facebook page: Gesine BP (you can click the Facebook icon over on the side there and it will take you to it). 

Chocolate Cupcakes with Ganache Frosting

chocolatecupcakesj
I made these cupcakes for a birthday party. As usual, I went with Hershey’s perfectly chocolate chocolate cake and a ganache frosting. For the rose, I used a Wilton 2D tip and swirled from the inside to out. Lately, I’ve been really into playing around with fondant. They just make the cutest cakes, but I don’t think I could ever wrap an entire cake with it until it can magically taste ok. I’m not even asking for good, just not gross. Until then, it’s little fondant cutouts…

Hershey’s Perfectly Chocolate Chocolate Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa (natural)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Chocolate Ganache
From Savoury, Sweet, Life (with an excellent tutorial)

8 ounces of chocolate, chopped into small pieces
1 cup heavy cream
*optional 3 tbl. of flavored liqueor

Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. Typically I stick mine in the refrigerator so it is slightly cold before whipping. For piping or frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping

Game 5 Was The Ultimate Affirmation Of The Luka Doncic-Kyrie Irving Experiment

Key Highlights Luka Doncic and Kyrie Irving combined for a playoff-best 72 points on 69.1 percent true shooting in the Dallas Mavericks‘ Game 5 victory over the Minnesota Timberwolves The Mavericks’ 129.8 offensive rating in the half-court was the second-highest mark Minnesota has allowed all season Doncic and Irving put on a shot-making extravaganza, attempting […]

The post Game 5 Was The Ultimate Affirmation Of The Luka Doncic-Kyrie Irving Experiment appeared first on Basketball Insiders | NBA Rumors And Basketball News.

【NBA】アント「まだ彼らが俺たちに勝てるとは思えない」

バスケ好きの反応 : 24/05/28(火) アンソニー・エドワーズは試合後もまだ現実を受け入れていないようで、マイク・コンリーに「まだ彼らが俺たちに勝てるとは思えないよ。俺たちはまだ全員が一緒にうまくやれてない」と言い […]

Strawberry Mascarpone Tartlets

Summer and strawberries belong together, like the beach and sunburn. I don’t like sunburn, but I love strawberries. They are a great snack on a hot summer day but also work great for any type of dessert – something like these little Strawberry Mascarpone Tartlets, for example. Fresh, creamy and super delicious! All you want […]

The post Strawberry Mascarpone Tartlets first appeared on Bake to the roots.

Duke Competes on Day Three of East Regional

Duke Track & Field
ACC Outdoor Championships - Day 3
May 11, 2024
Photo Credit - Zach Zunt

LEXINGTON, Ky. – Duke track and field continued postseason competition Friday with four Blue Devils taking part in the third day of action at the NCAA East Regional. Junior Paige Sommers and freshman Gemma Tutton represented Duke in the women’s pole vault while senior Beau Allen and graduate student Michael Keehan competed in the 3000m steeplechase and men’s high jump, respectively.

Easy Homemade "Pop Tarts"

These would be perfect for Mother’s Day

Mother’s Day is this Sunday in case you needed a reminder.  So many families love to take mom out for brunch on Mother’s Day.  Given the COVID-19 situation, many of us will still be staying at home this weekend, including my family.  Just about every year I ask my husband and kids for a special breakfast of a bagel and coffee on Mother’s Day.  This year they are not going out for bagels, so I have been brainstorming ideas of other things they can make.  I made this recipe, Homemade “Pop Tarts”.  a couple years ago and they are so easy and delicious.  My kids loved helping me make them and loved eating them even more.  If you can’t take mom out for brunch this year, why not whip her up a batch of these?

Homemade “Pop Tarts”
recipe from Tasty

Ingredients for 4 tarts

Tarts:

1 box puff pastry
jam of choice
1 egg
1 tablespoon milk

Icing:

2 cups powdered sugar
¼ cup low fat milk
½ teaspoon vanilla extract
food coloring, of choice

Cut puff pastry along fold lines and then in half, making 6 rectangular pieces.  Coat edges of one section of pastry with egg wash (egg and milk whisked). Place desired amount of filling in the center and spread, leaving room on the edges (I put a couple tablespoons).  Then place a second piece of puff pastry on top.  Push the edges of the two pastry pieces together with your fingers and then press with a fork to seal.  Bake on wax paper at 190°C (375°F) for 20-30 minutes or until golden brown and puffy.

For icing, mix all ingredients together. Add additional milk or sugar to achieve desired consistency. Apply to slightly cooked pastries

Note:  These got really puffy and we loved them.  If you don’t want them to puff as much then poke the puff pastry with a fork several times before filling.  You can also flavor the icing with extracts or zest for a nice flavor enhancer.

Slow Cooker Cheesy Taco Soup

Super easy and comforting slow cooker cheesy taco soup! Enjoy all of your favorite taco flavors in this hearty soup. It’s a flavor packed meal, perfect to warm up with all winter long! Everyone is in need of some extra cozy soups right now. And this slow cooker cheesy taco soup is sure to hit […]

The post Slow Cooker Cheesy Taco Soup appeared first on Baked by Rachel.

Almond Peach Dump Cake

Almond Peach Dump Cake from scratch!

If you've never paired the flavors of peaches and almonds, you're going to
fall in love with the duo in this Almond Peach Dump Cake.

Now, while I've made peach pie (oh man, this recipe is so, so good!), Texas peach pecan cobblerpeachy blueberry muffins, and even peach-decorated cookies (still one of my favorite designs), I've never made a peach dump
cake. 

Heck, I'd never made a dump cake, period. I'll be honest – I don't love the
name. Ha. 

*this recipe was sponsored by my friends at Imperial Sugar

Based on the vintage recipe calling for canned fruit and cake mix, this
updated, from-scratch version features frozen peaches, almond flavors, a
homemade cake mix layer, and sliced almonds for a bit of crunch. Melted butter
stirred together with the dry ingredients ensures no dry patches. Oh, and the vanilla ice cream on top is mandatory.


The result is tart and sweet. Warm and cold. Comforting and delicious.

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