Christmas Eve and Not a Baked Good in Sight?

A baking blog with nothing at Christmas?  What sort of blog is that?  Well unfortunately one of someone rather harassed with work again.  Christmas has rushed upon me this year and I am more unprepared than ever.  That project I mentioned a while back finally went live a month ago, but as is the way…

100% Rye Sourdough – Delicious and Easy

Bread has been somewhat neglected on the blog because it is such an everyday thing for us, but I seem to be making up for lost time.  Most weekends my sourdough starter is brought out from the fridge to be brought back to life and a loaf of something is run up.  I long stopped…

Sourdough Bagels for Brunch

I love Salmon and Cream Cheese on a bagel and for years I merrily bought Bagels from the supermarket and at the time thoroughly enjoyed them, especially when toasted.  It is only when you make your own bagels that you realise what a travesty the commercial ones are.  Bread rolls with a hole in them…

German Buttercream

German Buttercream (in Germany this is just Buttercream) is a variant of Creme Mousselline, but with a much higher butter content (about 50% more). It is an ideal cake filling and for me far preferable to Standard Buttercream which I find too cloying and sweet. As with creme Mouselline you make a basic Creme Pat…

Vive Les Cremes Patissieres – in all their forms

When I started this blog I had never made Creme Patissiere (often shortened to “Creme Pat” by us Brits, and called “Pastry Cream” by our American cousins).  Quite how I managed this I am not sure.  There was one failed attempt many years ago and I think I never tried again afterwards.  10 months after starting…

Creme Anglaise – or Custard to you and me

Custard! What Englishman doesn’t love custard? Not that horror that we had at school with a nasty thick skin on it, but the gorgeous yellow vanilla rich sauce that has to accompany a Crumble or Sticky Toffee Pudding .  It is so English that the French even acknowledge the fact by naming it after us  – a…

Creme Diplomate and Creme Madame

Creme Diplomate and Creme Madame are both Patisserie Creme based on the basic Creme Pat but with whipped cream added to create a light and fluffy mixture.  They are basically the same thing but with one time difference: Creme Diplomate has gelatine added to it to give it extra stability and firmness. Creme Madame has no gelatine added…

Creme Mousseline

Creme Mousseline is one of the prime Creme’s in Patisserie.  It has a firmer set than Creme Patissiere, because it has butter added to it, but it is not quite as firm as German Butter Cream which has a higher butter content. It forms the basis of the Gateau Fraisier, Paris-Brest and a Mille Feuille….

Damson, Plum and Blueberry Jam

It has been a long time since I posted anything on the blog.  Work has taken over my life in the last month as I am leading a major systems upgrade which goes live in 2 weeks time.  Much nail biting, many sleepless nights, and a lot of hours have meant there has been little time to…

A Quick Sourdough Fougasse

I am always loathe to carp at the Bake Off as I love the programme  but I was surprised that the technical challenge this week was a Fougasse,  a french flatbread cut to look like a leaf.  It was one of the first breads I made, and followers of professional baker Richard Bertinet (he who…

Danish Pastries – Round 2

Last week I ran up my first batch of Danish, using only half of my dough to make Pain au Raisin. This morning the second half of the dough came out of the freezer for breakfast and I ran up the second batch,  venturing for my first time to make more complex  shapes.  This did prove…

Delicious Danish Pain au Raisins

The beloved has been asking me for years to make Danish pastries, but for some reason I have been dodging the challenge.  I guess it was my first venture into the dough when I made croissants (which you also use for Danish)  left me a little daunted. But 5 years has passed since then and…