Tagged: pastry

07 Apr

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The BEST Biscuits | Dairy & Egg-Free

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Shut the door on this one — the testing is over, we have a winner folks!! And the fact that these biscuits are completely vegan-friendly is TOTALLY irrelevant—these biscuits are simply delicious. They are light, flaky and even ‘buttery’. I am just going to let the images speak for themselves!
Okay, I’ll just add this one last thing— when working with biscuits the most crucial thing to remember is that you DO NOT want to over work the dough. The less you touch the dough, the lighter and more flaky the biscuits will be. If it helps, I sing this song (in my head) when I make these biscuits—it’s called “Can’t Touch This” by MC Hammer. Sorry in advance, if the song sticks with you for the rest of the day :-)





Here is the full text recipe for these Delicious Biscuits!
Hope you enjoy them.
Cheers, Dawn

14 Dec

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How to Make Crêpes | Rouxbe Cooking School Lesson

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This new lesson, which has been requested by many of you, is a lesson on crêpes. While we normally don’t take requests (not because we don’t want to, it’s just that we are focused on a particular culinary path), this time we made an exception. What can we say…it’s the holidays and we are feeling all warm and fuzzy :-)

Crêpes are thin, unleavened pancakes that are made from a very basic and pourable batter. They can be filled with an endless array of sweet or savory fillings, which makes them an extremely versatile menu item. Crêpes are quick to prepare and can be served at any time of the day. They can be served as a delicious breakfast or brunch, as an afternoon treat, or as a fancy appetizer or main course. Crêpes also make for show-stopping desserts.

In this Rouxbe Cooking School lesson on How to Make Crêpes, you will learn about the basic equipment required for making crêpes and how to prepare, flavor and tweak a basic batter in order to create ultra-thin crêpes. You will learn the key steps for properly cooking crêpes and a variety of ways in which to fill, shape and serve them. Finally, you will learn how to make and store crêpes in advance so you can have quick and easy access to them.

A properly-made crêpe is well-received and much appreciated. From very simple to quite elegant, crêpes can make an appearance on your table just by following just a few basic steps.

You may also be interested to know that crêpe, is pronounced “krepp” in French, and since that is where the crêpe originated that is how we have pronounced it as well. If you try to order a “kraype” in France they may wonder what it is you are talking about. Regardless of how they are pronounced, crêpes are magical. And since the holidays are upon us, we thought this was the perfect time to share this lesson with you, so you can make delicious crêpes for your family and friends. We also thought you might just want to put a crêpe pan on your wish list. ;-)

Merry Christmas, Happy Holidays and most of all Happy Cooking!

The Rouxbe Cooking School Team

Filed Under: Cooking School, Video

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18 Dec

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Quiche Lorraine Recipe

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Though I don’t make or even eat quiche that often, when I do Quiche Lorraine is generally the one I make.  There is just something about  the simplicity of the ingredients and how well they come together to create such a delicious tart.

This classic French quiche is made with eggs, cream, bacon and Gruyère cheese.

Combined with a buttery pastry dough this quiche is a great thing to make around the holidays (or for any other time of year).It can be served by itself for a light snack or with a nice tossed salad for something a bit more substantial.

Here is the link to the full text recipe for Quiche Lorraine – enjoy!

Have a great holiday everyone.

Cheers!

dawn (and the Rouxbe team)

Filed Under: New Recipes

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21 May

1 Comment

The Stages of Bread Making | Rouxbe Cooking School Lesson

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There is something magical about combining the simplest ingredients and kneading them together with your very own hands to create a beautiful, rustic loaf of crusty bread.No matter what type of bread you choose to make, all yeast breads go through the same main bread making stages.

In this Rouxbe Cooking School lesson on The Stages of Bread Making, we will walk you through these stages, using the most basic dough – a lean dough – as our example. Artisinal breads are much more difficult to make and require precise understanding and methodology, which we will get into down the road. The goal with this lesson is to get people baking bread. We are trying to get those people who have never made bread before – which is actually the majority of people out there – to learn how to make bread by hand…from scratch, using the most basic ingredients and equipment (their hands). So, for now, let’s start with the basics.

You might find it useful to review the lesson on Wheat & Gluten, as well as the Basics of Bread Making before you get your hands dirty. :-)

Rouxbe Facts about this lesson that you may find interesting:

  • Over 12 hours of footage was recorded.
  • 500 additional shots were captured (in addition to the 600 that were captured for the previous lesson).
  • 23 batches of dough had to be made to capture all of the different stages of bread making for this lesson and the last lesson.

Happy Bread Making!

The Rouxbe Cooking School Team.

06 Aug

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Fresh Berry Tart Video Recipe

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If I had to describe this fresh berry tart with just one word, it would have to be “HAPPY”. This dessert is just so pretty – fresh berries snuggled together on top of silky pastry cream and a sweet, golden crust. The combination is sublime.

Click here to view the text recipe, or sign up for a Free Membership to watch the full Video Recipe.

This tart was one of the first recipes I learned to make in pastry school from the great Chef Mark Ramsdell at L’Academie de Cuisine in Maryland. Coincidentally, it was also one of the first recipes Dawn and I made together at Rouxbe just over one year ago. We had intentions of filming it, but by the time we went to shoot, the peak of berry season had passed. We made sure to put this classic and timeless tart on the list for next year.

Although it may look intimidating to replicate all the steps are actually quite easy and the end result is well worth the effort. Plan to make a day of it – while the dough is chilling, go berry picking or visit your local farmers market. Whip together the pastry cream, assemble, and invite some friends over. In no time, you’ll feel like a pastry pro!