A Pastry School Update

(Pinup Illustration by the great Gil Elvgren)

I did it!!! I finished the Pastry and Baking Program at Escoffier Online International Culinary Academy!! It was such a great experience and I would definitely recommend the program to anyone.  I loved it so much that I have enrolled in their specialty program for Healthy Baking, which will teach me the ins and outs of baking gluten free, vegan, raw and farm-to-table among other healthy baking techniques.

If you are local (San Gabriel Valley/Los Angeles area of California) and are interested in ordering for a special occasion or just because email me!!  No fondant...strictly homemade goodness like moms and grannies make.  Check out my Flickr page for a "taste" of my work, but we can work together to create something to suit your tastes!

I look forward to working with you...Thank you for your support!

Happy Baking,

Dani xoxo

Salty Sweet Perfection

I'm sure you have heard it before, but adding a little salt to chocolate takes the flavor to a whole new level. Not only are these fudgey morsels adorned with perfect little flecks of sea salt, the pretzel crust on these brownies was a real "ah-ha!" moment for me. As soon as I tasted the salty, crunchy crust against the sweet and chewy texture of the brownie my mind started racing while thinking "why haven't I been using pretzel crust all these years!?!"

Even if you never make these brownies, which would be a HUGE mistake, I would definitely hang onto this pretzel crust recipe. It can be used to compliment so many different desserts like as a pie crust or do what I did and use it for a cupcake crust...delish!

Happy Baking!!

Dani xoxo

Pretzel Crust (Adapted from Bakers Royale and Better Homes & Gardens)

1/2 cup all-purpose flour

1 cup crushed pretzels

1/2 cup packed brown sugar

1/4 teaspoon baking soda

1/2 cup melted butter

Directions: Line a 9x13 baking pan with parchment paper and pre-heat your oven to 350 degrees. In a mixing bowl stir together crushed pretzels, flour, brown sugar, and baking soda. Once combined stir in the melted butter. Pour the mixture into the bottom of your prepared pan and pat it down.  Bake for about 10 minutes.

Dark Chocolate Brownie (Adapted from Bakers Royale and Better Homes & Gardens)

7 ounces unsweetened chocolate, coarsely chopped

3/4 cup butter

1/4 cup water

1 cup granulated sugar

3/4 cup packed brown sugar

2 eggs

1 teaspoon vanilla

1 1/3 cups all-purpose flour

1/8 teaspoon salt

1/8 teaspoon ground cinnamon

Directions: Place a bowl over a saucepan with simmering water (bain-marie).  In the bowl combine chocolate, butter, and water; stir constantly until chocolate is melted.  Or, to save having to do a bunch of dishes later, place the chocolate, butter, and water in a medium bowl and microwave in 20 sec increments stirring after each time until the chocolate is fully melted.  Be careful you don't overheat the chocolate!  Transfer to a large bowl.

Add the granulated sugar and brown sugar to chocolate mixture; beat with an electric mixer on low to medium speed until combined. Add the eggs and vanilla; beat on medium speed for about 2 minutes. Add flour, salt, and cinnamon. Now beat on low speed until combined. Spread batter over the pretzel crust.

Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. Topping: Drizzle with melted chocolate and caramel sauce and sprinkle with sea salt or fleur de sel. Cut into bars.  They are rich so I would suggest small bars.

Who Doesn't Love Buns!?!

I'm not talking booty buns here...don't get me wrong...I like a nice set of buns too, but I'm talking Chelsea buns, cinnamon rolls and any other variation of the bun.  They are not only delicious, but they are also the perfect excuse to have sweets for breakfast and nobody is going to look at you funny.

Date & Apricot Chelsea Buns

This week I finished up the enriched yeast dough section with the preparation of Chelsea buns.  You are probably wondering, what the heck are Chelsea buns, well according to wikipedia "The Chelsea bun is a type of currant bun that was first created in the 18th century at the Bun House in Chelsea (a region in the UK) an establishment favored by Hanoverian royalty...".  I know, I am such a nerd.  I love to learn about the origins of classic baked goods, but basically, instead of a cinnamon and sugar filling it's filled with currants, brown sugar and citrus zest.

I'm not sure exactly where the grocery stores are hiding all the currants, but for the life of me I could not find a single currant anywhere (if anyone knows where they are sold please leave a comment!!).  So instead, I decided to change it up and use some chopped dates and apricots, which were a very tasty combination.

Bun Dough Preparation

But before you can move on to the easy part of filling and rolling you have to work those arm muscles and prepare the dough...or you can cheat and use your Kitchen Aid with the hook attachment!!  Much like the brioche dough from my last post, the ingredients were pretty basic and are staples found in any well stocked baking pantry: flour, yeast, sugar, salt, milk, eggs and butter.

I started by making a well in the sifted flour and combining the yeast with some warm milk.  Once the yeast became active (bubbly and puffed up) the rest of the ingredients were combined and turned out onto my counter for kneading.  Once the dough became elastic, shiny and smooth it was set in a lightly greased bowl covered with plastic wrap until it doubled in size.

Chelsea Bun Mise En Place

While the dough was proofing I assembled ingredients for my mise en place.  This recipe consisted of chopped dates and apricots, brown sugar and orange zest.  **Side note, this rolling pin is one of my favorite tools in my kitchen because it was personalized with the words "Made with Love ~ Danielle" and given to me by my really great friend, Lina Alicia of Punch-Drunk Style who is not only very stylish, but also very thoughtful...check out her site!**

Punch it, Roll it, Fill it, Roll it & Cut it

This dough is so delicious and versatile.  The combination of the dates, apricots and orange zest gave it a flavor very similar to Italian panettone bread.  Today my mom and I were brainstorming filling flavors and we both began to drool when we talked about filling the dough with chopped almonds and almond paste! YUM!!  Baking is a science after all so experiment!!

Breakfast is Served

I would love to hear your ideas for some filling flavor combos...I definitely see the almond/almond paste variation in my future!!  Have a great weekend.

Happy Baking,
Dani xoxo

Homemade Brioche - Feeling Accomplished

Bread has always intimidated me and it's not because I am scared of a little arm workout, even though a Bar Method workout class with my girlfriends recently kicked my butt!  I think it's the yeast and it stresses me out that those little dry beads can make or break your bread!

Currently I am learning about enriched doughs, which are doughs incorporated with yeast.  I am discovering that as long as you are good to the yeast and give them a nice warm home with plenty to eat they will be good to you.  Yeast are basically little beads of fungus that like to eat sugar.  Once you add them to your dough they have a little sugar eating party and overindulged to the point that they begin to burp.  Typically burping is rude, but when it comes to yeast, it's essential because their little burps release gases into the dough that create the rise and the little nooks and crannies.

Plated Brioche w/ Huckleberry Jam

This week I baked some brioche for class and I can't tell you how accomplished I felt pulling the golden brown loaf and rolls from my oven...and the smell...pure heaven.

Brioche Mise En Place

As you can see, the ingredients aren't too crazy, but are actually pretty basic: Flour, yeast, milk, sugar, eggs and salt.  You can put the dough in traditional brioche molds or do something a bit fancier like braiding, twisting or knotting the dough. 

Getting the Dough Ready for the First Proofing

Kneading of the Dough, Proofing and Shaping

The process required time more than anything.  Multiple proofing periods (periods that you let the dough rest to double in size) let the yeast do their thing, but once the bread is baked you'll forget all about that waiting time.

Warm and Golden Brown Brioche

Brioche has a flavor close to that of Hawaiian bread because of its sweet and eggy taste, but it's a bit denser. It would be perfect toasted and spread with butter or even used for french toast on a sunday morning.

Homemade Deliciousness

If you haven't tried your hand at making bread you may want to dip your toes in slowly by trying the No-Knead Bread recipe recommended in my last post.  Then, try to make homemade brioche or any other bread for that matter and I promise you will not be disappointed.  Nothing tastes better than homemade.

So what types of breads have you tried to make?  Do you have any winning bread recipes? If so, please share!

Happy Baking,
Dani xoxo

Pastry School Online...Whaaaat!?!

Wow...where do I begin...it has been quite an adventure so far.  Last year I was knee deep in books and stressed out beyond belief studying the law and now I am knee deep in flour studying the science of baking and loving every minute of it.

My first choice was to attend the very prestigious and well known Le Cordon Bleu, but being a thirty-something, wife and full time paralegal the very strict schedule was not something that was realistic for me.  I admit that for a moment there the wind had been taken out of my sails.  I had finally decided to do something that I knew I would love, but I found myself at a road block.  Not easily defeated, I knew there had to be another route so I searched and searched the web looking for any sign of hope and one beautiful day the heavens opened up and shined brightly on my computer screen, well that's how I remember it anyway.

That day I found Escoffier Online International Culinary Academy , which offers an online version of their culinary arts program and pastry arts program found at their schools in Austin, TX and Boulder, CO.  More specifically, "Escoffier Baking and Pastry Academy provides an outstanding online baking and pastry experience that offers classical skills while incorporating contemporary baking and pastry trends from around the globe. The combination of classical and contemporary techniques provides an in-depth exploration of the source of ingredients and sustainable practices that are increasingly relevant for today’s baker or pastry chef." (Couldn't have said it better myself!)  As a side note, click here if you would like to learn more about Auguste Escoffier.

Many people may give a wrinkled brow at the thought of an online culinary/pastry school, but to tell you the truth, the Escoffier program has been amazing thus far.  I am learning so much and for a fraction of the price it would have cost me to go to Le Cordon Bleu. The chef mentors have umpteen years of experience in the field and I am able to study and bake as my schedule allows.   The best part though is that I haven't lost any more precious moments with my husband, friends and family as I had in my law school days.

I will make sure to update you with my pastry school journey, but for now I leave you with a few pics of my "homework"...

Buttercream Frosting

Red Velvet Cupcakes with Chocolate Ganache

Viennese Cookies Five Ways

Whole Wheat Apple Pecan Muffins with Cinnamon Sugar Compound Butter

Rosemary Focaccia

It's my goal to continue to learn from my mistakes, perfect my craft and to never look back.  I am excited to be a part of something new and innovative and would love to hear what you think of online culinary and pastry programs or just online schools in general?  Until next time...

Happy Baking,

Dani xoxo