I do not like frozen cream puffs that you can buy in all supermarkets. They are too sweet and the dough is to soft after defrosting. So I decided today, that I would like to create my own cream puffs . The recipe for Pâte à Choux is from Michael Suas “Advanced Bread and Pastry”, the filling is the same like the filling of Brioche tropezienne.
The size is the same as from the frozen mini cream puffs. They are perfect snacks with a cup of coffee. Continue reading
Since last BBD I have a lot sweet breads on my toDo list. Especially raisin cinnamon breads are on top of the list. But raisins are a minor problem here. My boyfrind is sure that raisins are murdered grapes. He always tells me that it is better to eat them fresh. 🙂
So I decided to replace raisins with almonds. The recipe was inspiered by Steve and Sara.
The Bread taste so good! And when I toast it the whole kitchen is filled with cinnamon fragrance. Continue reading
It’s clearly autum: in the supermarkets I see the first christmas cookies (thats cruel! I don’t want to think about christmas yet!) and the shelves are filled with pumpkins! I love pumkins, they are my favorite vegetable in autum! Today I cook pumpkin gnocchis. I found the recipe onNicole Stichs Blog Delicious Days.
I change the recipe at two points: I did not use the potato ricer but my foot prozessor, because this is much easier to handle. The second change was that I use not all purpose flour but bread flour. The reason is an easy one: I had only bread flour at home!
The dough is very sticky, but like the Ricotta-Gnocchi it is easy to roll the dough when the counter is well floured. With sage butter it is a delicous dish. Continue reading
My family loves baking, and Sarah, the best friend of my little sister, loves it, too. So our last Mother-Children-Friends-Day had a motto: Bread baking. We bake pretzels and Kaiser rolls. Baking in a group is so much fun!
I found a recipe for Kaiser rolls some time ago at chefkoch.de, and bake and blog about it, but I was never really satisfied with the taste. I missed the complex flavors that the diffrent types of preferments give to a bread.
So I create my own recipe for Kaiser rolls: with pâte fermentée, less yeast and more time. And that improves the flavor so much! Continue reading
Sometimes I create a recipe while checking the leftovers in my fridge. This time I found some buttermilk, I had use in very near future. So I thought: well, I have a poolish ready to bake, so why do not make some bread with buttermilk and honey and maybe some whole wheat.
I wrote down the recipe befor I started baking, so I don’t forget what I did and so I can share my recipe for seeded mini-batards.
They are like a good whole wheat roll should be,having a soft crump under a crispy thin crust, covered with flaxseeds, poppy seeds and sesame. Continue reading
For a day trip with my parents I planed to bake something sweet for our picnic. Because my mum suffers from Fructose malabsorption sweet things are always difficult. Fruits are forbidden, as well as anything else that contains high amount of fruit sugar like honey or maple sirup. Even vegetables like tomatos, sweet red pepper and Carrots are bad for her.
So I deciced to to cream cheese swirls for us. But in the supermarket I realise that cream chesse contains carrageen and carobin. I was not sure, if these incredients are allowed, so I buyed ricotta and curd instead. Continue reading
Nick of IMAfoodblog choosed a simple – but also difficult- theme for Bread Baking Day : “Something You’ve Never Made Before.” It is a simple theme because there are a lot of recipes I altways want to try – the difficult part was to pick one recipe.
After some musing I decided to try pretzels. Real pretzels made with real caustic lye of soda like the pretzels my grandparents always brought after visiting relatives in swabia. This pretzels are my standard with which I compare every pretzel.
I do some Internet research for a recipe, but at the end I decided to use the recipe in Michael Suas “Advanced Bread and Pastry”. The recipe use poolish, what it is not original for sure, but none of the recipes in the book I tried untill now failed. The only thing I miss in the recipe was how long I should place the pretzels in the lye. Continue reading
Bread baking is something very infectious. After reading my blog for some time my little sister started to bake bread, too.
But then she send me following email:
“After kneading 8 min, my cheap mixer starts making weird sounds. I fear it will explode! I am just want to tell you that I am afraid of explosions!”
And as a loving sister I did not want to risk her life by exlpoding mxers! So here a recipe you can knead easyly knead by hand (I tested it) and that do not need special baking equiments. Continue reading
Is there anything more delicious then waffles to a cup of coffee? Normaly I bake “Bergische Waffeln”, a round waffle consisting of five hearts which is very common here. But this time I thought about doing a dough with yeast and so I decided to bake Gaufres de Liège. They contain pearlsugar which caramalise during baking. We ate them once in belgium and they are so delicious.
For the dough you need a coarse pearl sugar, but this is not avialable in germany. But there were some sugar cubes from the streuselbatz I bake for Bread baking day left, so I used them instead. The recipe I found asked for a huge amount of yeast, something I do not like. So I decrease the amount of yeast but allow the dough to rest longer instead and decrease the sugar amount, too.
Baking was very easy and they taste as good as I remeber! Continue reading
