What is your favorite dessert? I have many, but one thing they all have in common is the presence of chocolate. Feel free to make the cake batter from scratch, but if you are lazy like me, you can use Betty Crocker’s chocolate fudge cake mix. Mmm, my mouth is watering just thinking about this cake! Continue reading
yummy
There are a lot of feelings around the Internet about Giada DeLaurentiis, but in my house she can do no wrong. We are big fans of her recipes, but particularly these quick and yummy eggs for breakfast. The original recipe can be found here, but I’ve made a few modifications over the years to create what we call Giada Eggs. Serves two. Continue reading
Please tell me that you don’t open a jar of Prego and pour some on your spaghetti. Please tell me that you at least sauté some onions and garlic in olive oil, add your sauce from the jar, and doctor it up with some basil, oregano, and cracked pepper. Continue reading
Attention! I will start my batch of these bad boys on Tuesday, December 21, mid-morning PST avec live-blog.
Please note that the amounts may vary slightly on the baking day-of due to humidity, but have all this on hand. Also, I’ll be live-blogging this with pics so you can see when I modify, why, and where.
DOUGH
1.5lb milk / 680g lait
1 tsp dry yeast / Cuillère à café levure boulangere
2 lbs flour / 900g farine
5 oz sugar / 150g sucre
salt / sel
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20oz butter / 600g beurre – I use the Irish butter, Kerry Gold I think it is.
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If you are making pain au chocolate:
bittersweet chocolate / couverture/nutella
I’m also using 1c of BiL’s home made pumpkin pie filling
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EGG WASH
1 egg, 2 yolks / 1 oeuf, 2 jaunes
water, eau
First Step:
combine warm milk with yeast – set aside
mix flour with salt and sugar
add milk and stir with a wooden spoon enough to combine, do not overwork
wrap dough in plastic and refrigerate for 8 hours
Second Step
Cut butter into 8 pieces, pound thin, refrigerate
Roll half of the dough into a rectangle on a floured counter.
Incorporate half of the butter with one single turn and two double turns
wrap in plastic, refrigerate overnight, repeat with the second half of dough and butter
Third Step
Roll half of each package to form a rectangle 3mm thick. Cut triangles for croissants and rectangles for pain au chocolat.
Form the croissants, brush with eggwash, let proof until risen, bake at 375F for 12 to 15 minutes.
A bientot!