When in Doubt…Leave it at 350

baking, cooking, and other adventures

Tuesdays With Dorie: Amaretti November 18, 2014

Filed under: Baking,Baking With Julia,Cookies,Tuesdays With Dorie — pastrybrush @ 11:29 pm
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This weeks Tuesdays with Dorie comes from page 320 of Baking With Julia. I have made Amaretti before and the other recipe that I use has a few more ingredients like flour and whole eggs. I also choose to roll those in Pearl Sugar, but this time I followed the recipe given and left out the pine nuts. Which, hindsight I could have included them because I had a bag in the freezer.

I baked them for their set time and then had to add a few minutes. It still seemed like they needed a few more minutes because they were a little too chewy for me in the inside. The ones that baked at the bottom of the oven came out almost perfect. The recipe is simple and very easy to make, but I think I prefer the ones I usually make.

I am posted a bit late in the day because the girls had me running around. I probably could have made them this weekend, but I decided to turn store bought Croissants into this…



ALMOND CROISSANTS, love them so much 🙂

But since we are talking about Amaretti, here is my picture for those too.




Daring Bakers: Croissants September 27, 2011

Filed under: Baking,Breakfast,The Daring Bakers' — pastrybrush @ 7:18 pm
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The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!

I have made croissants one time before and I learned A LOT that day.  The most important thing was too not chill the dough too long inbetween rolling it out because you won’t get the flaky texture you are looking for because the butter or margarine (whatever you are using) will crack and not spread in a nice creamy layer.  BUT if the dough is too warm it will come out the sides.  You have to work quick to get that happy medium.  For this recipe, I ended up making mini croissants because I was having a hard time with the dough shrinking….DAMN YOU GLUTEN!!!

The Croissants turned out very yummy, and they were a convenient breakfast for a couple of mornings for Mike and I 🙂

This recipe is very simple to make vegan: 1) use any non dairy milk to replace the milk, 2) Substitute Earth Balance Vegan Buttery Sticks for the Butter, and 3) Don’t use an egg wash (I didn’t) (more…)


Almond Croissants January 19, 2009

Filed under: Baking,Breakfast — pastrybrush @ 12:43 pm
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img_8048Lately I have been craving the almond croissants that my boss makes every once in a blue moon on Saturday mornings for the employees.  I watched him prep them one day and they are so easy it is CRAZY!!!  First he uses store bought croissants.

Yeah you would think that since he is a pastry chef that he would make them, but NO.

Then he slices them open and brushes them with a simple syrup, which I left out the first time and they tasted perfectly fine.  Next fill them with frangipane filling (almond cream),  and put the top back on.  Spread some filling on the top and sprinkle with some sliced almonds.  Place in a preheated 350°F oven and bake for 20-30 minutes until golden brown.  Dust with powdered sugar and enjoy. (more…)