These turned out pretty spectacularly - the bread smell wafting through the house was heavenly. There were a couple more steps compared to the Peter Reinhart recipe that I usually use but the result was delicious and there were rave reviews about this one.
Usually my braided breads turn out a little wonky so I also took extra care with the braids - maybe it was the instruction that stated that one should braid from the middle that helped.
The recipe yielded 2 substantial loaves so one is being frozen to be eaten at a later date.
These are sinful - (but delicious) - double chocolate cookies. The way you taste all that chocolate and sugar that went into the cookies on your first bite into them definitely made them cookies you can only eat once-a-day (though I did cheat and eat 2-a-day!)
Easy-ish to put together but with a chilling time so they do take a weekend to make. I like how they puffed up in the oven and then deflated when they came out to give those cute crinkles. I baked them for 12 minutes a tray as I found that they were that little bit harder - which I preferred.
These were a hit at the office when I took them in.
For more twd baker endeavours, please click on this link.
This dough was thankfully less hard to handle than the croissant one though I did sprinkle a generous amount of flour liberally at each turn to prevent sticking - the flour shaker thingy that they use in the PBS video is cool - need to get myself one of those!
I decided to go with an apple and raisin filling - not very interesting I know… :) but I felt that a pastry cream / cream cheese base would not be appreciated by the family.
All in all, this was an interesting (and delicious) adventure and I am glad I did it. I still have half a block of dough left in the freezer so may take that out and try out another filling (will be looking through the other bakers’ blogs to gain inspiration!)
I like figs - especially after my trip to Turkey this summer. The dried figs there were bigger and juicier than I have seen before.
These cookies reminded me of something that would have been great for Christmas. The filling was interesting - with a combination of figs, chocolate, raisins, toasted almonds and a little bit of rum. I accidentally substituted the apricot preserves with marmalade but I don’t think that they were the worse for it.The filling could possibly have been used as a filling for a little cutie pie.
The construction of the cookie was fiddly… but you did end up with a nice looking “x” shape.
They received rave reviews from all around the table.
Do have a look through the other baker’s adventures: here.
A little late this week as there were water cuts last weekend when I had planned to make these - I had bought the blueberries and all!
Overall, I think the texture of the muffins were great - just like it said in the recipe - they were really light and melt in your mouth. But somehow, the flavours did not pop. I think they needed a little something extra. They were overflowing with blueberries though which was great.
There were no fresh figs available and raspberries are crazy expensive where I am, so they got substituted with apple and raisins. The pastry seemed to work out initially though there seemed to be a whole lot of butter pieces in it (maybe I didn’t pulse it enough in the food processor).
So how did the pie turn out? Well, the pastry was interesting though quite heavy - I liked the interesting flavour combination of almond and sesame though it did feel “heavy”. The crispy parts got good reviews. Also, I am wondering why it was not baked blind before filling it up?
I must have gone wrong somewhere with the filling. As there seemed to be too much liquid in the pie after it was baked. I had left it to cool for 5 hours but as I cut into it there seemed a whole torrent of liquid flowing out!
But all in all, the taste was a-ok if a little on the heavy side (but maybe that is what a crostata is supposed to taste like? :) )