Croissants

What is the best quick breakfast ever… Cafe Croissant! For 16 medium size croissants 500g flour 50g sugar 4g active dry yeast 150g cold water 150g cold milk 150g butter In a large bowl, mix together the flour, the sugar and the yeast. Add the water and milk. Mix the ingredients with a large spoon… Continue reading Croissants

Whole Wheat Baguette

It is possible now to buy freshly ground and milled flour. The flour is produced less than a week before you receive it. We decided to try this extremely fresh whole wheat flour from http://carolinaground.com. There is no comparison between this flour and regular whole wheat flour available in supermarkets. The flour from Carolinaground is… Continue reading Whole Wheat Baguette

Burger Buns

For 10 buns: 600g flour 25g sugar 133g water 266 milk (Whole) 12g salt 1/2 pack of yeast (~4g) In a large bowl mix the flour, sugar and yeast. Add the milk and eater. Start kneading. Add the salt when the dough is becoming homogeneous. Rise overnight until the dough double in volume. Cut the… Continue reading Burger Buns

Rhum Raisin Brioche

Recipe for 4 flower brioches. (based on a recipe for Pain au lait) 1kg bread flour 100g sugar 10g active dry yeast (approximately a pack, maybe less) 400g milk (cold) 4 eggs (200g) 200g butter 18g salt TOTAL: 2Kg Additional ingredients for flavors: Rhum lemon zest from 1 lemon 100g raisins Put butter at room… Continue reading Rhum Raisin Brioche

Caramel Custard – Crème caramel

For the custard: 750g of whole milk 4 eggs + 2 yolks 75g of sugar vanilla extract For the caramel: 150g sugar 50g water Bring to a boil the milk with vanilla extract. Meanwhile mix the eggs+yolks with sugar using a mixer until it is creamy. Add the two together. To prepare the caramel, mix… Continue reading Caramel Custard – Crème caramel

Flower Brioche

Recipe for Pain au lait 1kg bread flour 100g sugar 10g active dry yeast (approximately a pack, maybe less) 400g milk (cold) 4 eggs (200g) 200g butter 18g salt TOTAL: 2Kg Additional ingredients for flavors: Rhum lemon zest from 1 lemon 100g raisins Put butter at room temperature to soften as a cream. Mix flour,… Continue reading Flower Brioche