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ayer upon layer upon layer upon layer…few ingredients, a ton of elbow grease, and buckets of sweat, but the result is worth it! And then some. Laminated dough is not great, it is – the best!
Doughs & Batters
How to Become the Boss of Yeast Dough
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f you somehow haven’t noticed yet, I really love bread! I love making bread, and I sure do love eating all kinds of bread (not just baguette). I simply enjoy browsing through enormous shelves filled with all kinds of flour and picking the right one for my next recipe, or just trying out a new one to judge how it will turn out in one of the well-known recipes.
How to Make Crêpes Like a Parisian
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f you find yourself wandering through the center of Paris, you can’t miss street pancake sellers and numerous crêperies (French for ‘pancake place’). The crêpes make an exquisite dessert especially if they are filled with fruit jams, various creams, or imaginative fillings. And the bonus is that you can make them sweet or savory!
How to Become Pâte à Choux Master
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here is one boutique I stumbled upon when I was sightseeing (read – searching for pastry shops) through Parisian district Marais that I’ve remembered very well because I have never seen something like that before – it was kind of a pastry shop, but again, it didn’t look like any other pastry shop anywhere! Long story short – it was a boutique of éclairs!
How to Make Phyllo (Filo or Fillo) Dough from Scratch
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his dough has so many names, and if you look at the main ingredients – flour, salt and water – someone might think it is simple to make it, but don’t jump to conclusions until you take your shot! For this puppy, you will need a large table, steady hands, and loads of patience, but I can assure you, the reward will be tremendous! Thin, soft and crispy at the same time, buttery melt-in-your-mouth wrap around basically any filling you like – and the extra bonus is that you can use this dough for sweet and savory snacks! Lovely, isn’t it?
