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    • By liuzhou
      The rise and fall of French cuisine
       
      interesting read.
       
    • By Pastrypastmidnight
      So I tried my hand at croissants for the first time in about 5 years. I used the recipe from the Bouchon Bakery cookbook. Despite the fact that I really struggled rolling them out (the dough was very stiff and resisted rolling), tore the dough layer in small patches quite a bit on the last turn, and probably took too long letting the butter get too warm, I got nice layers on the outside and on the interior and they did shatter nicely on the outside. I did not get that beautiful open honeycomb interior, however. 
       
      I’d love any tips or feedback or advice anyone could offer to do better next time—thanks!
       

    • By apilinariosilvia
      Can anyone give me idea how to make homemade french bread in wood fired oven?
    • By pastrygirl
      There are two local grocery stores here who I'd like to try to sell chocolate to but they have policies forbidding GMO soy,  Soy lecithin is allowed only if organic or certified non-GMO. 
       
      I use a lot of Felchlin, some Valrhona, a little Cacao Barry. The only mention of GMOs I've found from Felchlin is this note in a brochure: GMO absence:  Felchlin fulfills current legislative requirements regarding GMO absence.  All Felchlin products comply with the Swiss Regulation and the European Council Regulation related to genetically modified organisms in food and feed.
       
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    • By curls
      So, what is everyone doing for the pastry & baking side of Easter?
       
      I'm working on the following chocolates: fruit & nut eggs, hollow bunnies, Jelly Belly filled bunnies, coconut bunnies, dragons (filled with rice krispies & chocolate), peanut butter hedgehogs, and malted milk hens. Hoping to finish my dark chocolate production today and get started on all my milk chocolate items.
       
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      And I was lucky enough to spot this couple in the sale moulds stock at last year's eGullet chocolate & confections workshop in Niagara-on-the-Lake, Ontario. These love bunnies help so very much with Easter chocolate production!  ;-)

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