At Le Cordon Bleu, I remember feeling apprehensive about our first breadmaking (boulangerie) lesson. I especially love the creative aspect of pastry. I thought there couldn’t possibly be any way to make bread as creative …
Bleu Cheese, Date, and Rosemary Dinner Rolls
Dinner rolls with blue cheese? Yes, please! When it comes to cheese preferences, blue cheese definitely ranks at the top of my list. Stilton, Gorgonzola, Roquefort, Cabrales, Danish Bleu Cheese…I love them all! During one …
Pastry School Diary – Intermediate Pâtisserie, Weeks 2 – 3
Week Two: Viennoiserie During the second week of Intermediate Pâtisserie, we focused on Viennoiserie. Viennoiserie serves as the “bridge” between pâtisserie and boulangerie. These are pastries which are generally made with an enriched dough. Enriched …
Potato Bread with Roasted Garlic, Olive Oil, Rosemary and Stilton
This potato bread with roasted garlic, olive oil, rosemary and Stilton cheese is definitely a winner! A few weeks ago, I took a fantastic class at Bread Ahead Bakery in London. We learned to make …
Pastry School Diary – Basic Pâtisserie, Weeks 7 and 8
Cake, cake and more cake in weeks seven and eight! Week eight was a short one with only two days of classes, so I’ve combined the two weeks into one diary entry. Génoise Cake Week …
Pastry School Diary – Basic Pâtisserie, Week 6
We’ve arrived at week six: Gâteau St. Honoré, madelines, gâteau marbré, and the classic genoise sponge. It’s incredibly hard to believe that a month from now we’ll be heading into final exams for our basic …