January Daring Bakers: Biscuits

by

Homemade biscuits with tips and tricks to achieve light, flaky biscuits
UPDATE February 2017: 

The original recipe went live in January 2012. I keep switching between these and the buttermilk biscuits recipe also up on the blog. Both are equally good. I have tweaked this recipe and added some whole wheat flour which was not there in the original recipe. Whole wheat does affect the texture a bit, and they are not as soft as the ones with just all purpose flour, but still these are pretty fluffy and it feels good to know that you are including more whole grain into your diet. Except the first and last photo, the rest are pictures I had shot when the original post went live. 

ORIGINAL POST January 2012:

I am two days late.

In posting (before you get the wrong ideas).

I have been slacking with my DB challenges. I was not able to do the last two as I was in India. And this month, even though I could have worked on it, some other things, besides my laziness, kept me busy.

I have been slacking in all my posts and now there is a huge backlog of recipes to be shared. I have resolved this week I am going to try and catch up with some of those pending posts. I will be sharing some seriously good recipes in the coming days. So watch out for this space.

Audax Artifex was our January 2012 Daring Bakers’ host. Audax worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

Read More →

September Daring Bakers’ Challenge: Croissants

by

Learn how to make fluffy and flaky homemade croissants with tips, step by step instructions and videos to help get the perfect croissants at home.

Homemade Croissants

Updated to add on February 28th, 2018: I recently took a class on Craftsy.com on croissants and made a batch with the new techniques. They are slightly different from the ones mentioned here. For one, the recipe has eggs. Another is that the method of incorporating butter is slightly different and the Craftsy recipe also yields 24 croissants. I have had no issues with the recipe used here, so leaving the recipe as is but adding the techniques that helped me below.

Updated to add on November 20th, 2016: I have used this recipe many time now with good results. I managed to update the pictures on one of those tries, but have left some from the original post since I loved the results I got on my first try. Making croissants is a long process, but much of it is dough resting time. Although it takes two days for the entire recipe, but the end result is worth it- homemade fresh, fluffy and flaky croissants. I have also updated the post with printable version of the recipe.

The Original Post that went live on September, 2011:

In one of the scenes in the movie “It’s Complicated,’’ Meryl Streep and Steve Martin, go to Meryl Streep’s bakery. It is late at night and both of them are hungry, really hungry. She offers him anything on her bakery menu and he chooses chocolate croissants. The scene of her cutting and stuffing the croissants with chocolate is tantalizing.

That movie is one of my favorites, primarily because of Meryl Streep’s kitchen and the idea of owning and running a bakery like hers. I could watch that movie again and again, just to relive Meryl Streep’s life in the movie. The movie also makes me want to whip up croissants like that.

So when this month’s Daring Bakers’ challenge was to make croissants (something that had been on my to-do list for way too long), I was happy. Very happy.

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!

Till date, the best croissants I have had were *drumroll* NOT in France. Would you believe it, I never tried the croissants when I was in France!! Well, we were in Paris for little over a day only and somehow I did not get the opportunity to try one! I guess its for the best- this way I owe the French croissants another trip!

The best croissants I have ever had were actually in Turkey where I had joined my parents for a vacation. We were staying in a small house kind of hotel/motel in the heart of Istanbul. Everyday the owner would serve us one croissant each with half a tomato, 3-4 olives, cheese and an egg cooked any way we liked. The owner used to get the croissants fresh from a nearby bakery. That croissant was the best I have ever had (and so was the breakfast) and the taste still lingers in my mouth. The croissant was exactly how it should be- buttery, flaky outside and moist inside. The crust would crackle when bit into. They were just perfect and delicious. If I had the cash, I would make a trip to Turkey just for those croissants!

Read More →

PUFF PASTRY 101

by

Look at me! While ranting about trying to lose weight, losing a ring and other mundane stuff I forgot to mention about my winnings in Vegas. Ooh yes, baby, I won, gambling in Vegas. To tell you the truth, I did not forget but I was in a double mind to mention it- since I do not want to endorse gambling on such a public forum (yes, yes I am the morally right kind of person 😉 ). So why mention today. Well, the reason why I mention it today is that I put my winnings into buying a new cookbook! Well, its funny because I remember telling V before leaving for Vegas that I’ll only play for enough money to buy this cookbook that I had been eyeing for some time now (people gamble for the enjoyment, to pay debts, buy drinks, while I play to buy cookbooks 🙂 ) . And that’s exactly what happened! I won only enough to buy me that book. This was destiny. That book was in my destiny! God wanted me to have it. So even though I just played twice on the slot machine- the moment I hit my target amount I immediately encashed it. No, this time I was not going to be greedy.

A few days back, the book (that I bought from my hard earned money), arrived in a shipment from Amazon. Happy and excited, I opened the package, and behold the beauty! There it lay Sarabeth’s Bakery From My Hand to Yours Sarabeth’s Bakery: From My Hands to Yours – in a large white colored cover with a simple yet beautiful picture of a lady whose hands are shown holding a batch of freshly made brioche in her apron! Yes, it had me floored. For the first few moments I was just flipping through the pages, feeling the smooth and crisp paper, oggling at the beautiful pictures (I am such a sucker for cookbooks!). 🙂

It was on my bed side table that night, and I read through the first few pages and instantly knew I made a good decision in buying this book. The book is designed with elegant simplicity. Her tips and techniques are what makes this book worth buying. I do wish though she had included the recipe for her famous orange-apricot marmalade that kick started her career.

Yesterday I chose to try Sarabeth’s version of Puff Pastry.

As Sarabeth describes:

With countless amazingly, thin, buttery layers that shatter when bitten into, puff pastry is the classic layered dough.

The secret to Sarabeth’s dough is that she uses heavy cream instead of water. Ok! I know what you thinking- “heavy cream! Wasn’t it fatty enough with the butter! “. But Sarabeth believes that the added butterfat from the heavy cream gives the pastry another dimension of flavor and crispiness. Hmmm.. It just means I have to gym harder!

You can use puff pastry in a number of things. It can be used in making palmiers, tarts, mille-feuille. I will be using it to make Apple Turnovers to send to V’s office. (That’s why I am not too worried about the butter and the heavy cream going in the dough- as long as I don’t have to eat them all!)

PUFF PASTRY 101

The dough should be made at least 2 days before using. It has two parts the D’etrempe and the Beurrage

Read More →