This was my first time making brioche dough from the Bouchon Bakery cookbook. I was hoping to make the brioche dough specifically for the Brioche au Levain, but that recipe calls for proofing the dough overnight and I wanted to bake bread that would be done by the end of today. The option that didn’t… Continue reading Baking Day 8: Brioche Dough
I had a ton of egg yolks left over from my Macaron baking so I decided to use them for my first attempt at making eclairs. I initially wanted to make choux creams since I absolutely LOVE choux cream (cream puffs?), especially the ones sold at Beard Papa in Japan. I think they have a… Continue reading Baking Day 7: Eclairs
Fermenting-Shaping-Proofing: Now that this is my third time making this same recipe, measuring and mixing has become a lot easier since I know what to expect and I also am getting better at timing myself. I made the Poolish last night at around 8:30pm, knowing that I would have all day today to make the… Continue reading Baking Day 6: Basic Dough for Batard (3rd attempt)
I don’t know what it is about these finicky cookies but I have an absolute obsession with macarons. Macaron apron, macaron oven mits, macaron lipbalm, macaron phone case…I’m telling ya, I am literally OBSESSED. It’s been a long time since I’ve made (successful) macarons- 1.5 years to be exact. Back in 2014-2015 I was… Continue reading Baking Day 5: Macarons (French Meringue Method)
Initial Thoughts: I’ve never baked Madeleines before but I’ve always thought they were so cute and the perfect mini cake to give to friends or to have at afternoon tea. I wasn’t sure what to expect since I’ve never baked them before, but I found some gorgeous gold touch madeleine pans that were on sale… Continue reading Baking Day 4: French Butter Cakes (Madeleines)
I’ve made macaron before but I have always used a recipe that I found online which I believe is the French method of making the meringue. The recipe in the Bouchon Bakery cookbook is the Italian method of meringue making which includes boiling sugar with water and mixing it with the whipped egg whites to… Continue reading Baking Day 2: Macaron Disaster!
One of the first recipes I’d like to master is the basic dough for batards which I thought would be a great place to start. As a disclaimer, my posts will not include recipes to the bread as they can be viewed in the Bouchon Bakery cookbook. Initial thoughts: I began making the “Poolish” at… Continue reading Baking Day 1: Basic Dough for Bâtard