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DESSERT FIRST
about pastrygirl. Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapooSnickerdoodle.
BAKING CONVERSIONS
Here’s my philosophy on measurements in baking in two sentences: Use a scale. It’ll make your life so much easier. In the US, most cooking measurements are still done in volume: measuring cups and spoons for dry ingredients, liquid measures for liquids. However, for baking, where precision is key to the success of many a DEEP DARK CHOCOLATE BUNDT CAKE Instructions. Preheat oven to 350 degrees F. Spray inside of a 6-cup bundt pan very well with nonstick cooking spray. Combine butter, coffee, and cocoa powder in a metal bowl and set over a saucepan filled with simmering water. Heat the mixture, whisking regularly to prevent burning, until butter is melted and mixture is smooth.YUZU MERINGUE TART
Combine the sugar and lemon zest together with your fingers and add to the metal bowl. Whisk in the eggs, yuzu juice, and lemon juice. Cook the mixture over the simmering water, whisking constantly, until the cream reaches 180 degrees and thickens. Keep whisking while the mixture is heating up to prevent the eggs from cooking. WANT TO GO TO PASTRY SCHOOL? Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. ISPAHAN - DESSERT FIRST Ispahan. Talk pastry and you must mention Pierre Hermé. The Ispahan is one of his signature creations, a startling combination of rose, raspberries and lychees that blend into a sum that is most certainly greater than its parts. It is also one of the most beautiful desserts I’ve seen as well, all shades of pink and red, from the lush GARLIC CHEESY MONKEY BREAD I first made this Garlic Cheesy Monkey Bread from Joanne Chang’s Pastry Love earlier this year when we started shelter in place and I was in serious need of some comfort food, and it turns out that comfort food craving continued as this year kept going. I’d never made a savory version of monkey bread before, but this was so good I couldn’t help making it again – and again. PINEAPPLE BUNS (BOLO BAO): A HONG KONG CLASSIC Combine the remaining sugar, flours, custard powder, and salt in the bowl of a stand mixer. Add in the yeast mixture, the tangzhong, and the egg. With a dough hook attachment, mix all the ingredients until it comes together into a soft, sticky dough, CHINESE SUGAR EGG PUFFS (SAI YONG): EASIEST DONUTS EVER Chinese Sugar Egg Puffs. Combine water, butter, sugar and salt in a heavy bottomed medium saucepan and heat on medium high. Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to low and start to stir the mixture vigorously with a wooden spoon. The dough should come together into a ball. PIERRE HERMÉ MACARONS AT SF COOKING SCHOOL Combine cream and lychee puree in a saucepan and bring to a boil. Pour over the melted chocolate 1/3 at a time, mixing well with each addition to form a shiny emulsified mixture. Add the rose flavoring to taste and stir well. Pour ganache into a gratin dish and press plastic against the surface.DESSERT FIRST
about pastrygirl. Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapooSnickerdoodle.
BAKING CONVERSIONS
Here’s my philosophy on measurements in baking in two sentences: Use a scale. It’ll make your life so much easier. In the US, most cooking measurements are still done in volume: measuring cups and spoons for dry ingredients, liquid measures for liquids. However, for baking, where precision is key to the success of many a DEEP DARK CHOCOLATE BUNDT CAKE Instructions. Preheat oven to 350 degrees F. Spray inside of a 6-cup bundt pan very well with nonstick cooking spray. Combine butter, coffee, and cocoa powder in a metal bowl and set over a saucepan filled with simmering water. Heat the mixture, whisking regularly to prevent burning, until butter is melted and mixture is smooth.YUZU MERINGUE TART
Combine the sugar and lemon zest together with your fingers and add to the metal bowl. Whisk in the eggs, yuzu juice, and lemon juice. Cook the mixture over the simmering water, whisking constantly, until the cream reaches 180 degrees and thickens. Keep whisking while the mixture is heating up to prevent the eggs from cooking. WANT TO GO TO PASTRY SCHOOL? Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. ISPAHAN - DESSERT FIRST Ispahan. Talk pastry and you must mention Pierre Hermé. The Ispahan is one of his signature creations, a startling combination of rose, raspberries and lychees that blend into a sum that is most certainly greater than its parts. It is also one of the most beautiful desserts I’ve seen as well, all shades of pink and red, from the lush GARLIC CHEESY MONKEY BREAD I first made this Garlic Cheesy Monkey Bread from Joanne Chang’s Pastry Love earlier this year when we started shelter in place and I was in serious need of some comfort food, and it turns out that comfort food craving continued as this year kept going. I’d never made a savory version of monkey bread before, but this was so good I couldn’t help making it again – and again. PINEAPPLE BUNS (BOLO BAO): A HONG KONG CLASSIC Combine the remaining sugar, flours, custard powder, and salt in the bowl of a stand mixer. Add in the yeast mixture, the tangzhong, and the egg. With a dough hook attachment, mix all the ingredients until it comes together into a soft, sticky dough, CHINESE SUGAR EGG PUFFS (SAI YONG): EASIEST DONUTS EVER Chinese Sugar Egg Puffs. Combine water, butter, sugar and salt in a heavy bottomed medium saucepan and heat on medium high. Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to low and start to stir the mixture vigorously with a wooden spoon. The dough should come together into a ball. PIERRE HERMÉ MACARONS AT SF COOKING SCHOOL Combine cream and lychee puree in a saucepan and bring to a boil. Pour over the melted chocolate 1/3 at a time, mixing well with each addition to form a shiny emulsified mixture. Add the rose flavoring to taste and stir well. Pour ganache into a gratin dish and press plastic against the surface. PINEAPPLE BUNS (BOLO BAO): A HONG KONG CLASSIC Combine the remaining sugar, flours, custard powder, and salt in the bowl of a stand mixer. Add in the yeast mixture, the tangzhong, and the egg. With a dough hook attachment, mix all the ingredients until it comes together into a soft, sticky dough, ISPAHAN - DESSERT FIRST Ispahan. Talk pastry and you must mention Pierre Hermé. The Ispahan is one of his signature creations, a startling combination of rose, raspberries and lychees that blend into a sum that is most certainly greater than its parts. It is also one of the most beautiful desserts I’ve seen as well, all shades of pink and red, from the lushSTRAWBERRY CRULLERS
For the glaze: Wash, hull, and roughly chop the strawberries. Place into a medium saucepan. Add in the sugar and lemon juice. Cook on medium heat, stirring with a wooden spoon, until strawberries are soft and broken down, about 5 minutes. Pour strawberries SWEDISH VISITING CAKE Instructions. Preheat oven to 350 degrees F. Grease a 9-in ovenproof skillet or a 9-in cake pan. Place sugar in a medium bowl. Add the lemon zest and blend into the sugar with your fingers until combined and aromatic. Add the eggs and whisk together until combined. Add the salt and two extracts and whisk until combined.LEMON VERBENA CAKE
Grease a 8½"x 5" (6 cup capacity) bundt pan well and lightly dust with flour, or use a baking spray with flour. Cream the butter and sugar together in a mixer fitted with the paddle attachment until light colored and fluffy. Add the eggs, one at a time, and beat until combined. Add in the lemon verbena or lemon zest and mix untilincorporated.
ALSATIAN APPLE TART (CLASSIC FRENCH TART AUX POMMES Preheat the oven to 375 degrees F. Butter the shiny side of a piece of foil and press it, buttered side down, tightly against the crust. Place tart pan on a baking sheet and bake for 25 minutes. Carefully remove the foil and press down the crust gently if it has puffed up. SEASHELL MACARONS WITH SEA SALT VANILLA Scoop the batter into a piping bag fitted with a ¼” diameter plain tip. Pipe 1 ½” rounds or seashells of batter onto the prepared baking sheets. Let the sheets sit for about 20 minutes to let the shells harden. Meanwhile, preheat the oven to 160 C/320 F. Bake oneset of
HOW TO HAVE A FABULOUS BAKE SALE The solution that worked for me was to come up with three to four price points ($1, $3, $6, $12), and ask bakers to bake and package their items based on these categories (e.g. one big individual cookie for $3, a small fruit pie for $6.). The morning of the bake sale, we set up tables and designated each one with a price, and all items with MY OWN REMEMBRANCE OF THINGS PAST: DAN TATS 1029 Grant Avenue. San Francisco, CA 94133. 415-781-2627. For those of you wanting to brave egg custard tart making at home, here are a few online recipes as well as a dedicated eGullet thread. Several of these recipes use a shortcrust pastry, which is considerably simple and can yield delicious results as well – I’ve had more successes SUGAR HIGH FRIDAY #18: ALMOND APRICOT POUND CAKE WITH Grind the toasted almonds and 3 tablespoons of sugar together in a food processor until very fine. Combine the flour, cake flour, salt and baking soda together in a bowl and set aside. In the mixer bowl combine the butter and sugar together on medium speed until veryfluffy and pale.
DEEP DARK CHOCOLATE BUNDT CAKE Instructions. Preheat oven to 350 degrees F. Spray inside of a 6-cup bundt pan very well with nonstick cooking spray. Combine butter, coffee, and cocoa powder in a metal bowl and set over a saucepan filled with simmering water. Heat the mixture, whisking regularly to prevent burning, until butter is melted and mixture is smooth.YUZU MERINGUE TART
Combine the sugar and lemon zest together with your fingers and add to the metal bowl. Whisk in the eggs, yuzu juice, and lemon juice. Cook the mixture over the simmering water, whisking constantly, until the cream reaches 180 degrees and thickens. Keep whisking while the mixture is heating up to prevent the eggs from cooking. SWEDISH VISITING CAKE Instructions. Preheat oven to 350 degrees F. Grease a 9-in ovenproof skillet or a 9-in cake pan. Place sugar in a medium bowl. Add the lemon zest and blend into the sugar with your fingers until combined and aromatic. Add the eggs and whisk together until combined. Add the salt and two extracts and whisk until combined. GARLIC CHEESY MONKEY BREAD I first made this Garlic Cheesy Monkey Bread from Joanne Chang’s Pastry Love earlier this year when we started shelter in place and I was in serious need of some comfort food, and it turns out that comfort food craving continued as this year kept going. I’d never made a savory version of monkey bread before, but this was so good I couldn’t help making it again – and again.STRAWBERRY CRULLERS
For the glaze: Wash, hull, and roughly chop the strawberries. Place into a medium saucepan. Add in the sugar and lemon juice. Cook on medium heat, stirring with a wooden spoon, until strawberries are soft and broken down, about 5 minutes. Pour strawberries A BETTER BRIOCHE FOR WORLD BREAD DAY 4 tablespoons unsalted butter, softened. 1 egg for egg wash. To make the brioche dough: Place the flour into a bowl, cover, and chill in the freezer for about 15 minutes. This will help keep the dough cool while you are mixing it and prevent the butter from melting. Cut the butter into 1-in pieces and place in the mixer bowl.LEMON VERBENA CAKE
Grease a 8½"x 5" (6 cup capacity) bundt pan well and lightly dust with flour, or use a baking spray with flour. Cream the butter and sugar together in a mixer fitted with the paddle attachment until light colored and fluffy. Add the eggs, one at a time, and beat until combined. Add in the lemon verbena or lemon zest and mix untilincorporated.
ISPAHAN - DESSERT FIRST Ispahan. Talk pastry and you must mention Pierre Hermé. The Ispahan is one of his signature creations, a startling combination of rose, raspberries and lychees that blend into a sum that is most certainly greater than its parts. It is also one of the most beautiful desserts I’ve seen as well, all shades of pink and red, from the lush BROWN BUTTER CINNAMON ROLLS FROM PASTRY LOVE To make the rolls: Take out brioche dough from refrigerator and roll out on a lightly floured surface into a rectangle about 10 inches by 12 inches by ¼ inch thick. The dough should be fairly soft and easy to roll out. Spread browned butter evenly over the top of the dough. Stir together brown sugar, cinnamon, and salt in a bowl. {COOKBOOK REVIEW}: ALICE MEDRICH'S FLAVOR FLOURS Combine flours, potato starch, salt, baking soda, and xanthan gum in a medium bowl and mix thoroughly with a whisk. In a large bowl, mix the melted butter, sugars, and vanilla. Whisk in the eggs. Stir in the flour mixture. With a rubber spatula, mix the batter briskly for DEEP DARK CHOCOLATE BUNDT CAKE Instructions. Preheat oven to 350 degrees F. Spray inside of a 6-cup bundt pan very well with nonstick cooking spray. Combine butter, coffee, and cocoa powder in a metal bowl and set over a saucepan filled with simmering water. Heat the mixture, whisking regularly to prevent burning, until butter is melted and mixture is smooth.YUZU MERINGUE TART
Combine the sugar and lemon zest together with your fingers and add to the metal bowl. Whisk in the eggs, yuzu juice, and lemon juice. Cook the mixture over the simmering water, whisking constantly, until the cream reaches 180 degrees and thickens. Keep whisking while the mixture is heating up to prevent the eggs from cooking. SWEDISH VISITING CAKE Instructions. Preheat oven to 350 degrees F. Grease a 9-in ovenproof skillet or a 9-in cake pan. Place sugar in a medium bowl. Add the lemon zest and blend into the sugar with your fingers until combined and aromatic. Add the eggs and whisk together until combined. Add the salt and two extracts and whisk until combined. GARLIC CHEESY MONKEY BREAD I first made this Garlic Cheesy Monkey Bread from Joanne Chang’s Pastry Love earlier this year when we started shelter in place and I was in serious need of some comfort food, and it turns out that comfort food craving continued as this year kept going. I’d never made a savory version of monkey bread before, but this was so good I couldn’t help making it again – and again.STRAWBERRY CRULLERS
For the glaze: Wash, hull, and roughly chop the strawberries. Place into a medium saucepan. Add in the sugar and lemon juice. Cook on medium heat, stirring with a wooden spoon, until strawberries are soft and broken down, about 5 minutes. Pour strawberries A BETTER BRIOCHE FOR WORLD BREAD DAY 4 tablespoons unsalted butter, softened. 1 egg for egg wash. To make the brioche dough: Place the flour into a bowl, cover, and chill in the freezer for about 15 minutes. This will help keep the dough cool while you are mixing it and prevent the butter from melting. Cut the butter into 1-in pieces and place in the mixer bowl.LEMON VERBENA CAKE
Grease a 8½"x 5" (6 cup capacity) bundt pan well and lightly dust with flour, or use a baking spray with flour. Cream the butter and sugar together in a mixer fitted with the paddle attachment until light colored and fluffy. Add the eggs, one at a time, and beat until combined. Add in the lemon verbena or lemon zest and mix untilincorporated.
ISPAHAN - DESSERT FIRST Ispahan. Talk pastry and you must mention Pierre Hermé. The Ispahan is one of his signature creations, a startling combination of rose, raspberries and lychees that blend into a sum that is most certainly greater than its parts. It is also one of the most beautiful desserts I’ve seen as well, all shades of pink and red, from the lush BROWN BUTTER CINNAMON ROLLS FROM PASTRY LOVE To make the rolls: Take out brioche dough from refrigerator and roll out on a lightly floured surface into a rectangle about 10 inches by 12 inches by ¼ inch thick. The dough should be fairly soft and easy to roll out. Spread browned butter evenly over the top of the dough. Stir together brown sugar, cinnamon, and salt in a bowl. {COOKBOOK REVIEW}: ALICE MEDRICH'S FLAVOR FLOURS Combine flours, potato starch, salt, baking soda, and xanthan gum in a medium bowl and mix thoroughly with a whisk. In a large bowl, mix the melted butter, sugars, and vanilla. Whisk in the eggs. Stir in the flour mixture. With a rubber spatula, mix the batter briskly forYUZU MERINGUE TART
Combine the sugar and lemon zest together with your fingers and add to the metal bowl. Whisk in the eggs, yuzu juice, and lemon juice. Cook the mixture over the simmering water, whisking constantly, until the cream reaches 180 degrees and thickens. Keep whisking while the mixture is heating up to prevent the eggs from cooking. STRAWBERRY LEMON CURD TART Line the dough with foil and fill with pie weights. Bake tart shell for 15 to 20 minutes. Remove the foil and bake until golden, 12 to 15 minutes more. Remove tart shell from oven and let cool. For the strawberry lemon curd: Puree the strawberries in a food processor until smooth. Set aside.FRENCH SILK TART
Preheat oven to 350 degrees F. Set aside an 9 inch fluted tart pan with a removable bottom. Place cookies into food processor and pulverize into even, fine crumbs. Pour out crumbs into a medium bowl and add the melted butter. Stir with a spoon to combine. Press crumb mixture evenly into bottom and up sides of tart pan. PARMESAN CHIVE SCONES Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Combine flour, ¾ cup (75 g) of the parmesan cheese, chives, baking powder, salt, and baking soda in bowl of a stand mixer fitted with paddle attachment. Mix until combined. Add the butter and beat for about 20-30 seconds until mixture looks like large, loose crumbs. ISPAHAN - DESSERT FIRST Ispahan. Talk pastry and you must mention Pierre Hermé. The Ispahan is one of his signature creations, a startling combination of rose, raspberries and lychees that blend into a sum that is most certainly greater than its parts. It is also one of the most beautiful desserts I’ve seen as well, all shades of pink and red, from the lush {COOKBOOK REVIEW}: ALICE MEDRICH'S FLAVOR FLOURS Combine flours, potato starch, salt, baking soda, and xanthan gum in a medium bowl and mix thoroughly with a whisk. In a large bowl, mix the melted butter, sugars, and vanilla. Whisk in the eggs. Stir in the flour mixture. With a rubber spatula, mix the batter briskly for BROWN BUTTER CINNAMON ROLLS FROM PASTRY LOVE To make the rolls: Take out brioche dough from refrigerator and roll out on a lightly floured surface into a rectangle about 10 inches by 12 inches by ¼ inch thick. The dough should be fairly soft and easy to roll out. Spread browned butter evenly over the top of the dough. Stir together brown sugar, cinnamon, and salt in a bowl. CHINESE SUGAR EGG PUFFS (SAI YONG): EASIEST DONUTS EVER Chinese Sugar Egg Puffs. Combine water, butter, sugar and salt in a heavy bottomed medium saucepan and heat on medium high. Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to low and start to stir the mixture vigorously with a wooden spoon. The dough should come together into a ball. LONGING FOR VIENNA: LINZERTORTE Combine ground almonds, flour, lemon zest, cinnamon, cloves, salt in a bowl. Put butter and sugar in mixer bowl and beat for several minutes until light and fluffy, scraping down sides as necessary. Add egg yolks and mix to combine. Add in flour mixture and mix until combined. Take dough and divide in half, flattening each into a disk. ALSATIAN APPLE TART (CLASSIC FRENCH TART AUX POMMES Preheat the oven to 375 degrees F. Butter the shiny side of a piece of foil and press it, buttered side down, tightly against the crust. Place tart pan on a baking sheet and bake for 25 minutes. Carefully remove the foil and press down the crust gently if it has puffed up.DESSERT FIRST
about pastrygirl. Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapooSnickerdoodle.
DEEP DARK CHOCOLATE BUNDT CAKE Instructions. Preheat oven to 350 degrees F. Spray inside of a 6-cup bundt pan very well with nonstick cooking spray. Combine butter, coffee, and cocoa powder in a metal bowl and set over a saucepan filled with simmering water. Heat the mixture, whisking regularly to prevent burning, until butter is melted and mixture is smooth.YUZU MERINGUE TART
Combine the sugar and lemon zest together with your fingers and add to the metal bowl. Whisk in the eggs, yuzu juice, and lemon juice. Cook the mixture over the simmering water, whisking constantly, until the cream reaches 180 degrees and thickens. Keep whisking while the mixture is heating up to prevent the eggs from cooking. SWEDISH VISITING CAKE Instructions. Preheat oven to 350 degrees F. Grease a 9-in ovenproof skillet or a 9-in cake pan. Place sugar in a medium bowl. Add the lemon zest and blend into the sugar with your fingers until combined and aromatic. Add the eggs and whisk together until combined. Add the salt and two extracts and whisk until combined. GARLIC CHEESY MONKEY BREAD I first made this Garlic Cheesy Monkey Bread from Joanne Chang’s Pastry Love earlier this year when we started shelter in place and I was in serious need of some comfort food, and it turns out that comfort food craving continued as this year kept going. I’d never made a savory version of monkey bread before, but this was so good I couldn’t help making it again – and again. A BETTER BRIOCHE FOR WORLD BREAD DAY 4 tablespoons unsalted butter, softened. 1 egg for egg wash. To make the brioche dough: Place the flour into a bowl, cover, and chill in the freezer for about 15 minutes. This will help keep the dough cool while you are mixing it and prevent the butter from melting. Cut the butter into 1-in pieces and place in the mixer bowl.LEMON VERBENA CAKE
Grease a 8½"x 5" (6 cup capacity) bundt pan well and lightly dust with flour, or use a baking spray with flour. Cream the butter and sugar together in a mixer fitted with the paddle attachment until light colored and fluffy. Add the eggs, one at a time, and beat until combined. Add in the lemon verbena or lemon zest and mix untilincorporated.
FLUFFY MARSHMALLOW CREME MACARONS FOR EASTER For the marshmallow creme. Combine sugar, corn syrup, water, and salt in a medium saucepan. Bring to a boil over medium-high heat. Continue cooking until the mixture reaches 240 degrees F. While the sugar is cooking, place egg whites and cream of tartar in bowl of a stand mixer fitted with the whisk attachment. SUGAR HIGH FRIDAY #18: ALMOND APRICOT POUND CAKE WITH Grind the toasted almonds and 3 tablespoons of sugar together in a food processor until very fine. Combine the flour, cake flour, salt and baking soda together in a bowl and set aside. In the mixer bowl combine the butter and sugar together on medium speed until veryfluffy and pale.
{COOKBOOK REVIEW}: ALICE MEDRICH'S FLAVOR FLOURS Combine flours, potato starch, salt, baking soda, and xanthan gum in a medium bowl and mix thoroughly with a whisk. In a large bowl, mix the melted butter, sugars, and vanilla. Whisk in the eggs. Stir in the flour mixture. With a rubber spatula, mix the batter briskly forDESSERT FIRST
about pastrygirl. Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapooSnickerdoodle.
DEEP DARK CHOCOLATE BUNDT CAKE Instructions. Preheat oven to 350 degrees F. Spray inside of a 6-cup bundt pan very well with nonstick cooking spray. Combine butter, coffee, and cocoa powder in a metal bowl and set over a saucepan filled with simmering water. Heat the mixture, whisking regularly to prevent burning, until butter is melted and mixture is smooth.YUZU MERINGUE TART
Combine the sugar and lemon zest together with your fingers and add to the metal bowl. Whisk in the eggs, yuzu juice, and lemon juice. Cook the mixture over the simmering water, whisking constantly, until the cream reaches 180 degrees and thickens. Keep whisking while the mixture is heating up to prevent the eggs from cooking. SWEDISH VISITING CAKE Instructions. Preheat oven to 350 degrees F. Grease a 9-in ovenproof skillet or a 9-in cake pan. Place sugar in a medium bowl. Add the lemon zest and blend into the sugar with your fingers until combined and aromatic. Add the eggs and whisk together until combined. Add the salt and two extracts and whisk until combined. GARLIC CHEESY MONKEY BREAD I first made this Garlic Cheesy Monkey Bread from Joanne Chang’s Pastry Love earlier this year when we started shelter in place and I was in serious need of some comfort food, and it turns out that comfort food craving continued as this year kept going. I’d never made a savory version of monkey bread before, but this was so good I couldn’t help making it again – and again. A BETTER BRIOCHE FOR WORLD BREAD DAY 4 tablespoons unsalted butter, softened. 1 egg for egg wash. To make the brioche dough: Place the flour into a bowl, cover, and chill in the freezer for about 15 minutes. This will help keep the dough cool while you are mixing it and prevent the butter from melting. Cut the butter into 1-in pieces and place in the mixer bowl.LEMON VERBENA CAKE
Grease a 8½"x 5" (6 cup capacity) bundt pan well and lightly dust with flour, or use a baking spray with flour. Cream the butter and sugar together in a mixer fitted with the paddle attachment until light colored and fluffy. Add the eggs, one at a time, and beat until combined. Add in the lemon verbena or lemon zest and mix untilincorporated.
FLUFFY MARSHMALLOW CREME MACARONS FOR EASTER For the marshmallow creme. Combine sugar, corn syrup, water, and salt in a medium saucepan. Bring to a boil over medium-high heat. Continue cooking until the mixture reaches 240 degrees F. While the sugar is cooking, place egg whites and cream of tartar in bowl of a stand mixer fitted with the whisk attachment. SUGAR HIGH FRIDAY #18: ALMOND APRICOT POUND CAKE WITH Grind the toasted almonds and 3 tablespoons of sugar together in a food processor until very fine. Combine the flour, cake flour, salt and baking soda together in a bowl and set aside. In the mixer bowl combine the butter and sugar together on medium speed until veryfluffy and pale.
{COOKBOOK REVIEW}: ALICE MEDRICH'S FLAVOR FLOURS Combine flours, potato starch, salt, baking soda, and xanthan gum in a medium bowl and mix thoroughly with a whisk. In a large bowl, mix the melted butter, sugars, and vanilla. Whisk in the eggs. Stir in the flour mixture. With a rubber spatula, mix the batter briskly forDESSERT FIRST
about pastrygirl. Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapooSnickerdoodle.
OMBRE CHERRY TART
It’s cherry season, and I made this ombre cherry tart to celebrate. There’s actually quite a lot of things to celebrate besides cherries: the end of school, the advent of summer, making plans to see friends and family, and of course all that beautiful summer produce to bake with in the kitchen. STRAWBERRY LEMON CURD TART Line the dough with foil and fill with pie weights. Bake tart shell for 15 to 20 minutes. Remove the foil and bake until golden, 12 to 15 minutes more. Remove tart shell from oven and let cool. For the strawberry lemon curd: Puree the strawberries in a food processor until smooth. Set aside.STRAWBERRY CRULLERS
Wash, hull, and roughly chop the strawberries. Place into a medium saucepan. Add in the sugar and lemon juice. Cook on medium heat, stirring with a wooden spoon, until strawberries are soft and broken down, about 5 minutes. ISPAHAN - DESSERT FIRST Ispahan. Talk pastry and you must mention Pierre Hermé. The Ispahan is one of his signature creations, a startling combination of rose, raspberries and lychees that blend into a sum that is most certainly greater than its parts. It is also one of the most beautiful desserts I’ve seen as well, all shades of pink and red, from the lush BROWN BUTTER CINNAMON ROLLS FROM PASTRY LOVE To make the rolls: Take out brioche dough from refrigerator and roll out on a lightly floured surface into a rectangle about 10 inches by 12 inches by ¼ inch thick. The dough should be fairly soft and easy to roll out. Spread browned butter evenly over the top of the dough. Stir together brown sugar, cinnamon, and salt in a bowl. {COOKBOOK REVIEW}: ALICE MEDRICH'S FLAVOR FLOURS Combine flours, potato starch, salt, baking soda, and xanthan gum in a medium bowl and mix thoroughly with a whisk. In a large bowl, mix the melted butter, sugars, and vanilla. Whisk in the eggs. Stir in the flour mixture. With a rubber spatula, mix the batter briskly for SEASHELL MACARONS WITH SEA SALT VANILLA Scoop the batter into a piping bag fitted with a ¼” diameter plain tip. Pipe 1 ½” rounds or seashells of batter onto the prepared baking sheets. Let the sheets sit for about 20 minutes to let the shells harden. Meanwhile, preheat the oven to 160 C/320 F. Bake oneset of
CHINESE SUGAR EGG PUFFS (SAI YONG): EASIEST DONUTS EVER Chinese Sugar Egg Puffs. Combine water, butter, sugar and salt in a heavy bottomed medium saucepan and heat on medium high. Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to low and start to stir the mixture vigorously with a wooden spoon. The dough should come together into a ball. CHOCOLATE CARAMEL MIGNARDISES Chocolate Shortbread Cookies with Caramel Chocolate Cream Filling. A decadent little number, crisp chocolate cookies sandwich a rich ganache filling. Although the original recipe did not have caramel for the cream filling, I added in a bit of Recchiuti’s burnt caramel base to give it an extra dimension of flavor. Very rich andchocolatey!
DESSERT FIRST
about pastrygirl. Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapooSnickerdoodle.
DEEP DARK CHOCOLATE BUNDT CAKE Instructions. Preheat oven to 350 degrees F. Spray inside of a 6-cup bundt pan very well with nonstick cooking spray. Combine butter, coffee, and cocoa powder in a metal bowl and set over a saucepan filled with simmering water. Heat the mixture, whisking regularly to prevent burning, until butter is melted and mixture is smooth.YUZU MERINGUE TART
Combine the sugar and lemon zest together with your fingers and add to the metal bowl. Whisk in the eggs, yuzu juice, and lemon juice. Cook the mixture over the simmering water, whisking constantly, until the cream reaches 180 degrees and thickens. Keep whisking while the mixture is heating up to prevent the eggs from cooking. SWEDISH VISITING CAKE Instructions. Preheat oven to 350 degrees F. Grease a 9-in ovenproof skillet or a 9-in cake pan. Place sugar in a medium bowl. Add the lemon zest and blend into the sugar with your fingers until combined and aromatic. Add the eggs and whisk together until combined. Add the salt and two extracts and whisk until combined. GARLIC CHEESY MONKEY BREAD I first made this Garlic Cheesy Monkey Bread from Joanne Chang’s Pastry Love earlier this year when we started shelter in place and I was in serious need of some comfort food, and it turns out that comfort food craving continued as this year kept going. I’d never made a savory version of monkey bread before, but this was so good I couldn’t help making it again – and again. A BETTER BRIOCHE FOR WORLD BREAD DAY 4 tablespoons unsalted butter, softened. 1 egg for egg wash. To make the brioche dough: Place the flour into a bowl, cover, and chill in the freezer for about 15 minutes. This will help keep the dough cool while you are mixing it and prevent the butter from melting. Cut the butter into 1-in pieces and place in the mixer bowl.LEMON VERBENA CAKE
Grease a 8½"x 5" (6 cup capacity) bundt pan well and lightly dust with flour, or use a baking spray with flour. Cream the butter and sugar together in a mixer fitted with the paddle attachment until light colored and fluffy. Add the eggs, one at a time, and beat until combined. Add in the lemon verbena or lemon zest and mix untilincorporated.
FLUFFY MARSHMALLOW CREME MACARONS FOR EASTER For the marshmallow creme. Combine sugar, corn syrup, water, and salt in a medium saucepan. Bring to a boil over medium-high heat. Continue cooking until the mixture reaches 240 degrees F. While the sugar is cooking, place egg whites and cream of tartar in bowl of a stand mixer fitted with the whisk attachment. SUGAR HIGH FRIDAY #18: ALMOND APRICOT POUND CAKE WITH Grind the toasted almonds and 3 tablespoons of sugar together in a food processor until very fine. Combine the flour, cake flour, salt and baking soda together in a bowl and set aside. In the mixer bowl combine the butter and sugar together on medium speed until veryfluffy and pale.
{COOKBOOK REVIEW}: ALICE MEDRICH'S FLAVOR FLOURS Combine flours, potato starch, salt, baking soda, and xanthan gum in a medium bowl and mix thoroughly with a whisk. In a large bowl, mix the melted butter, sugars, and vanilla. Whisk in the eggs. Stir in the flour mixture. With a rubber spatula, mix the batter briskly forDESSERT FIRST
about pastrygirl. Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapooSnickerdoodle.
DEEP DARK CHOCOLATE BUNDT CAKE Instructions. Preheat oven to 350 degrees F. Spray inside of a 6-cup bundt pan very well with nonstick cooking spray. Combine butter, coffee, and cocoa powder in a metal bowl and set over a saucepan filled with simmering water. Heat the mixture, whisking regularly to prevent burning, until butter is melted and mixture is smooth.YUZU MERINGUE TART
Combine the sugar and lemon zest together with your fingers and add to the metal bowl. Whisk in the eggs, yuzu juice, and lemon juice. Cook the mixture over the simmering water, whisking constantly, until the cream reaches 180 degrees and thickens. Keep whisking while the mixture is heating up to prevent the eggs from cooking. SWEDISH VISITING CAKE Instructions. Preheat oven to 350 degrees F. Grease a 9-in ovenproof skillet or a 9-in cake pan. Place sugar in a medium bowl. Add the lemon zest and blend into the sugar with your fingers until combined and aromatic. Add the eggs and whisk together until combined. Add the salt and two extracts and whisk until combined. GARLIC CHEESY MONKEY BREAD I first made this Garlic Cheesy Monkey Bread from Joanne Chang’s Pastry Love earlier this year when we started shelter in place and I was in serious need of some comfort food, and it turns out that comfort food craving continued as this year kept going. I’d never made a savory version of monkey bread before, but this was so good I couldn’t help making it again – and again. A BETTER BRIOCHE FOR WORLD BREAD DAY 4 tablespoons unsalted butter, softened. 1 egg for egg wash. To make the brioche dough: Place the flour into a bowl, cover, and chill in the freezer for about 15 minutes. This will help keep the dough cool while you are mixing it and prevent the butter from melting. Cut the butter into 1-in pieces and place in the mixer bowl.LEMON VERBENA CAKE
Grease a 8½"x 5" (6 cup capacity) bundt pan well and lightly dust with flour, or use a baking spray with flour. Cream the butter and sugar together in a mixer fitted with the paddle attachment until light colored and fluffy. Add the eggs, one at a time, and beat until combined. Add in the lemon verbena or lemon zest and mix untilincorporated.
FLUFFY MARSHMALLOW CREME MACARONS FOR EASTER For the marshmallow creme. Combine sugar, corn syrup, water, and salt in a medium saucepan. Bring to a boil over medium-high heat. Continue cooking until the mixture reaches 240 degrees F. While the sugar is cooking, place egg whites and cream of tartar in bowl of a stand mixer fitted with the whisk attachment. SUGAR HIGH FRIDAY #18: ALMOND APRICOT POUND CAKE WITH Grind the toasted almonds and 3 tablespoons of sugar together in a food processor until very fine. Combine the flour, cake flour, salt and baking soda together in a bowl and set aside. In the mixer bowl combine the butter and sugar together on medium speed until veryfluffy and pale.
{COOKBOOK REVIEW}: ALICE MEDRICH'S FLAVOR FLOURS Combine flours, potato starch, salt, baking soda, and xanthan gum in a medium bowl and mix thoroughly with a whisk. In a large bowl, mix the melted butter, sugars, and vanilla. Whisk in the eggs. Stir in the flour mixture. With a rubber spatula, mix the batter briskly forDESSERT FIRST
about pastrygirl. Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapooSnickerdoodle.
OMBRE CHERRY TART
It’s cherry season, and I made this ombre cherry tart to celebrate. There’s actually quite a lot of things to celebrate besides cherries: the end of school, the advent of summer, making plans to see friends and family, and of course all that beautiful summer produce to bake with in the kitchen. STRAWBERRY LEMON CURD TART Line the dough with foil and fill with pie weights. Bake tart shell for 15 to 20 minutes. Remove the foil and bake until golden, 12 to 15 minutes more. Remove tart shell from oven and let cool. For the strawberry lemon curd: Puree the strawberries in a food processor until smooth. Set aside.STRAWBERRY CRULLERS
Wash, hull, and roughly chop the strawberries. Place into a medium saucepan. Add in the sugar and lemon juice. Cook on medium heat, stirring with a wooden spoon, until strawberries are soft and broken down, about 5 minutes. ISPAHAN - DESSERT FIRST Ispahan. Talk pastry and you must mention Pierre Hermé. The Ispahan is one of his signature creations, a startling combination of rose, raspberries and lychees that blend into a sum that is most certainly greater than its parts. It is also one of the most beautiful desserts I’ve seen as well, all shades of pink and red, from the lush BROWN BUTTER CINNAMON ROLLS FROM PASTRY LOVE To make the rolls: Take out brioche dough from refrigerator and roll out on a lightly floured surface into a rectangle about 10 inches by 12 inches by ¼ inch thick. The dough should be fairly soft and easy to roll out. Spread browned butter evenly over the top of the dough. Stir together brown sugar, cinnamon, and salt in a bowl. {COOKBOOK REVIEW}: ALICE MEDRICH'S FLAVOR FLOURS Combine flours, potato starch, salt, baking soda, and xanthan gum in a medium bowl and mix thoroughly with a whisk. In a large bowl, mix the melted butter, sugars, and vanilla. Whisk in the eggs. Stir in the flour mixture. With a rubber spatula, mix the batter briskly for SEASHELL MACARONS WITH SEA SALT VANILLA Scoop the batter into a piping bag fitted with a ¼” diameter plain tip. Pipe 1 ½” rounds or seashells of batter onto the prepared baking sheets. Let the sheets sit for about 20 minutes to let the shells harden. Meanwhile, preheat the oven to 160 C/320 F. Bake oneset of
CHINESE SUGAR EGG PUFFS (SAI YONG): EASIEST DONUTS EVER Chinese Sugar Egg Puffs. Combine water, butter, sugar and salt in a heavy bottomed medium saucepan and heat on medium high. Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to low and start to stir the mixture vigorously with a wooden spoon. The dough should come together into a ball. CHOCOLATE CARAMEL MIGNARDISES Chocolate Shortbread Cookies with Caramel Chocolate Cream Filling. A decadent little number, crisp chocolate cookies sandwich a rich ganache filling. Although the original recipe did not have caramel for the cream filling, I added in a bit of Recchiuti’s burnt caramel base to give it an extra dimension of flavor. Very rich andchocolatey!
DESSERT FIRST
about pastrygirl. Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapooSnickerdoodle.
OMBRE CHERRY TART
It’s cherry season, and I made this ombre cherry tart to celebrate. There’s actually quite a lot of things to celebrate besides cherries: the end of school, the advent of summer, making plans to see friends and family, and of course all that beautiful summer produce to bake with in the kitchen. DEEP DARK CHOCOLATE BUNDT CAKE Instructions. Preheat oven to 350 degrees F. Spray inside of a 6-cup bundt pan very well with nonstick cooking spray. Combine butter, coffee, and cocoa powder in a metal bowl and set over a saucepan filled with simmering water. Heat the mixture, whisking regularly to prevent burning, until butter is melted and mixture is smooth. SWEDISH VISITING CAKE Instructions. Preheat oven to 350 degrees F. Grease a 9-in ovenproof skillet or a 9-in cake pan. Place sugar in a medium bowl. Add the lemon zest and blend into the sugar with your fingers until combined and aromatic. Add the eggs and whisk together until combined. Add the salt and two extracts and whisk until combined. GARLIC CHEESY MONKEY BREAD I first made this Garlic Cheesy Monkey Bread from Joanne Chang’s Pastry Love earlier this year when we started shelter in place and I was in serious need of some comfort food, and it turns out that comfort food craving continued as this year kept going. I’d never made a savory version of monkey bread before, but this was so good I couldn’t help making it again – and again.LEMON VERBENA CAKE
Grease a 8½"x 5" (6 cup capacity) bundt pan well and lightly dust with flour, or use a baking spray with flour. Cream the butter and sugar together in a mixer fitted with the paddle attachment until light colored and fluffy. Add the eggs, one at a time, and beat until combined. Add in the lemon verbena or lemon zest and mix untilincorporated.
A BETTER BRIOCHE FOR WORLD BREAD DAY 4 tablespoons unsalted butter, softened. 1 egg for egg wash. To make the brioche dough: Place the flour into a bowl, cover, and chill in the freezer for about 15 minutes. This will help keep the dough cool while you are mixing it and prevent the butter from melting. Cut the butter into 1-in pieces and place in the mixer bowl. FLUFFY MARSHMALLOW CREME MACARONS FOR EASTER For the marshmallow creme. Combine sugar, corn syrup, water, and salt in a medium saucepan. Bring to a boil over medium-high heat. Continue cooking until the mixture reaches 240 degrees F. While the sugar is cooking, place egg whites and cream of tartar in bowl of a stand mixer fitted with the whisk attachment.NORMANDY APPLE TART
Preheat oven to 400 degrees F. Fill tart shell almost to the top with the applesauce. Place on a baking sheet lined with parchment paper or a silicone mat. Peel and core apples, Cut into thin (about ⅛") slices. Arrange in overlapping concentric circles over SUGAR HIGH FRIDAY #18: ALMOND APRICOT POUND CAKE WITH Grind the toasted almonds and 3 tablespoons of sugar together in a food processor until very fine. Combine the flour, cake flour, salt and baking soda together in a bowl and set aside. In the mixer bowl combine the butter and sugar together on medium speed until veryfluffy and pale.
DESSERT FIRST
about pastrygirl. Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapooSnickerdoodle.
OMBRE CHERRY TART
It’s cherry season, and I made this ombre cherry tart to celebrate. There’s actually quite a lot of things to celebrate besides cherries: the end of school, the advent of summer, making plans to see friends and family, and of course all that beautiful summer produce to bake with in the kitchen. DEEP DARK CHOCOLATE BUNDT CAKE Instructions. Preheat oven to 350 degrees F. Spray inside of a 6-cup bundt pan very well with nonstick cooking spray. Combine butter, coffee, and cocoa powder in a metal bowl and set over a saucepan filled with simmering water. Heat the mixture, whisking regularly to prevent burning, until butter is melted and mixture is smooth. SWEDISH VISITING CAKE Instructions. Preheat oven to 350 degrees F. Grease a 9-in ovenproof skillet or a 9-in cake pan. Place sugar in a medium bowl. Add the lemon zest and blend into the sugar with your fingers until combined and aromatic. Add the eggs and whisk together until combined. Add the salt and two extracts and whisk until combined. GARLIC CHEESY MONKEY BREAD I first made this Garlic Cheesy Monkey Bread from Joanne Chang’s Pastry Love earlier this year when we started shelter in place and I was in serious need of some comfort food, and it turns out that comfort food craving continued as this year kept going. I’d never made a savory version of monkey bread before, but this was so good I couldn’t help making it again – and again.LEMON VERBENA CAKE
Grease a 8½"x 5" (6 cup capacity) bundt pan well and lightly dust with flour, or use a baking spray with flour. Cream the butter and sugar together in a mixer fitted with the paddle attachment until light colored and fluffy. Add the eggs, one at a time, and beat until combined. Add in the lemon verbena or lemon zest and mix untilincorporated.
A BETTER BRIOCHE FOR WORLD BREAD DAY 4 tablespoons unsalted butter, softened. 1 egg for egg wash. To make the brioche dough: Place the flour into a bowl, cover, and chill in the freezer for about 15 minutes. This will help keep the dough cool while you are mixing it and prevent the butter from melting. Cut the butter into 1-in pieces and place in the mixer bowl. FLUFFY MARSHMALLOW CREME MACARONS FOR EASTER For the marshmallow creme. Combine sugar, corn syrup, water, and salt in a medium saucepan. Bring to a boil over medium-high heat. Continue cooking until the mixture reaches 240 degrees F. While the sugar is cooking, place egg whites and cream of tartar in bowl of a stand mixer fitted with the whisk attachment.NORMANDY APPLE TART
Preheat oven to 400 degrees F. Fill tart shell almost to the top with the applesauce. Place on a baking sheet lined with parchment paper or a silicone mat. Peel and core apples, Cut into thin (about ⅛") slices. Arrange in overlapping concentric circles over SUGAR HIGH FRIDAY #18: ALMOND APRICOT POUND CAKE WITH Grind the toasted almonds and 3 tablespoons of sugar together in a food processor until very fine. Combine the flour, cake flour, salt and baking soda together in a bowl and set aside. In the mixer bowl combine the butter and sugar together on medium speed until veryfluffy and pale.
DESSERT FIRST
about pastrygirl. Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapooSnickerdoodle.
OMBRE CHERRY TART
It’s cherry season, and I made this ombre cherry tart to celebrate. There’s actually quite a lot of things to celebrate besides cherries: the end of school, the advent of summer, making plans to see friends and family, and of course all that beautiful summer produce to bake with in the kitchen. STRAWBERRY LEMON CURD TART Line the dough with foil and fill with pie weights. Bake tart shell for 15 to 20 minutes. Remove the foil and bake until golden, 12 to 15 minutes more. Remove tart shell from oven and let cool. For the strawberry lemon curd: Puree the strawberries in a food processor until smooth. Set aside.STRAWBERRY CRULLERS
Wash, hull, and roughly chop the strawberries. Place into a medium saucepan. Add in the sugar and lemon juice. Cook on medium heat, stirring with a wooden spoon, until strawberries are soft and broken down, about 5 minutes. ISPAHAN - DESSERT FIRST Ispahan. Talk pastry and you must mention Pierre Hermé. The Ispahan is one of his signature creations, a startling combination of rose, raspberries and lychees that blend into a sum that is most certainly greater than its parts. It is also one of the most beautiful desserts I’ve seen as well, all shades of pink and red, from the lush BROWN BUTTER CINNAMON ROLLS FROM PASTRY LOVE To make the rolls: Take out brioche dough from refrigerator and roll out on a lightly floured surface into a rectangle about 10 inches by 12 inches by ¼ inch thick. The dough should be fairly soft and easy to roll out. Spread browned butter evenly over the top of the dough. Stir together brown sugar, cinnamon, and salt in a bowl. {COOKBOOK REVIEW}: ALICE MEDRICH'S FLAVOR FLOURS Combine flours, potato starch, salt, baking soda, and xanthan gum in a medium bowl and mix thoroughly with a whisk. In a large bowl, mix the melted butter, sugars, and vanilla. Whisk in the eggs. Stir in the flour mixture. With a rubber spatula, mix the batter briskly for SEASHELL MACARONS WITH SEA SALT VANILLA Scoop the batter into a piping bag fitted with a ¼” diameter plain tip. Pipe 1 ½” rounds or seashells of batter onto the prepared baking sheets. Let the sheets sit for about 20 minutes to let the shells harden. Meanwhile, preheat the oven to 160 C/320 F. Bake oneset of
CHINESE SUGAR EGG PUFFS (SAI YONG): EASIEST DONUTS EVER Chinese Sugar Egg Puffs. Combine water, butter, sugar and salt in a heavy bottomed medium saucepan and heat on medium high. Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to low and start to stir the mixture vigorously with a wooden spoon. The dough should come together into a ball. CHOCOLATE CARAMEL MIGNARDISES Chocolate Shortbread Cookies with Caramel Chocolate Cream Filling. A decadent little number, crisp chocolate cookies sandwich a rich ganache filling. Although the original recipe did not have caramel for the cream filling, I added in a bit of Recchiuti’s burnt caramel base to give it an extra dimension of flavor. Very rich andchocolatey!
DESSERT FIRST
about pastrygirl. Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapooSnickerdoodle.
DEEP DARK CHOCOLATE BUNDT CAKE Instructions. Preheat oven to 350 degrees F. Spray inside of a 6-cup bundt pan very well with nonstick cooking spray. Combine butter, coffee, and cocoa powder in a metal bowl and set over a saucepan filled with simmering water. Heat the mixture, whisking regularly to prevent burning, until butter is melted and mixture is smooth.BAKING CONVERSIONS
Here’s my philosophy on measurements in baking in two sentences: Use a scale. It’ll make your life so much easier. In the US, most cooking measurements are still done in volume: measuring cups and spoons for dry ingredients, liquid measures for liquids. However, for baking, where precision is key to the success of many a WANT TO GO TO PASTRY SCHOOL? Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. GARLIC CHEESY MONKEY BREAD I first made this Garlic Cheesy Monkey Bread from Joanne Chang’s Pastry Love earlier this year when we started shelter in place and I was in serious need of some comfort food, and it turns out that comfort food craving continued as this year kept going. I’d never made a savory version of monkey bread before, but this was so good I couldn’t help making it again – and again. SWEDISH VISITING CAKE Instructions. Preheat oven to 350 degrees F. Grease a 9-in ovenproof skillet or a 9-in cake pan. Place sugar in a medium bowl. Add the lemon zest and blend into the sugar with your fingers until combined and aromatic. Add the eggs and whisk together until combined. Add the salt and two extracts and whisk until combined. A MALASADA EXPERIMENT vegetable oil for frying. 1/4 teaspoon ground cinnamon. Combine yeast, water, and 1 tablespoon of sugar in a small bowl. Let sit for about 5-8 minutes until yeast is active and looks a little bubbly. Pour yeast into bowl of a stand mixer. Add in the 1/2 cup sugar, evaporated milk, vanilla, eggs, and butter, and beat to combine. PINEAPPLE BUNS (BOLO BAO): A HONG KONG CLASSIC Combine the remaining sugar, flours, custard powder, and salt in the bowl of a stand mixer. Add in the yeast mixture, the tangzhong, and the egg. With a dough hook attachment, mix all the ingredients until it comes together into a soft, sticky dough, CHOCOLATE CARAMEL MIGNARDISES Chocolate Shortbread Cookies with Caramel Chocolate Cream Filling. A decadent little number, crisp chocolate cookies sandwich a rich ganache filling. Although the original recipe did not have caramel for the cream filling, I added in a bit of Recchiuti’s burnt caramel base to give it an extra dimension of flavor. Very rich andchocolatey!
CHINESE SUGAR EGG PUFFS (SAI YONG): EASIEST DONUTS EVER Chinese Sugar Egg Puffs. Combine water, butter, sugar and salt in a heavy bottomed medium saucepan and heat on medium high. Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to low and start to stir the mixture vigorously with a wooden spoon. The dough should come together into a ball.DESSERT FIRST
about pastrygirl. Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapooSnickerdoodle.
DEEP DARK CHOCOLATE BUNDT CAKE Instructions. Preheat oven to 350 degrees F. Spray inside of a 6-cup bundt pan very well with nonstick cooking spray. Combine butter, coffee, and cocoa powder in a metal bowl and set over a saucepan filled with simmering water. Heat the mixture, whisking regularly to prevent burning, until butter is melted and mixture is smooth.BAKING CONVERSIONS
Here’s my philosophy on measurements in baking in two sentences: Use a scale. It’ll make your life so much easier. In the US, most cooking measurements are still done in volume: measuring cups and spoons for dry ingredients, liquid measures for liquids. However, for baking, where precision is key to the success of many a WANT TO GO TO PASTRY SCHOOL? Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. GARLIC CHEESY MONKEY BREAD I first made this Garlic Cheesy Monkey Bread from Joanne Chang’s Pastry Love earlier this year when we started shelter in place and I was in serious need of some comfort food, and it turns out that comfort food craving continued as this year kept going. I’d never made a savory version of monkey bread before, but this was so good I couldn’t help making it again – and again. SWEDISH VISITING CAKE Instructions. Preheat oven to 350 degrees F. Grease a 9-in ovenproof skillet or a 9-in cake pan. Place sugar in a medium bowl. Add the lemon zest and blend into the sugar with your fingers until combined and aromatic. Add the eggs and whisk together until combined. Add the salt and two extracts and whisk until combined. A MALASADA EXPERIMENT vegetable oil for frying. 1/4 teaspoon ground cinnamon. Combine yeast, water, and 1 tablespoon of sugar in a small bowl. Let sit for about 5-8 minutes until yeast is active and looks a little bubbly. Pour yeast into bowl of a stand mixer. Add in the 1/2 cup sugar, evaporated milk, vanilla, eggs, and butter, and beat to combine. PINEAPPLE BUNS (BOLO BAO): A HONG KONG CLASSIC Combine the remaining sugar, flours, custard powder, and salt in the bowl of a stand mixer. Add in the yeast mixture, the tangzhong, and the egg. With a dough hook attachment, mix all the ingredients until it comes together into a soft, sticky dough, CHOCOLATE CARAMEL MIGNARDISES Chocolate Shortbread Cookies with Caramel Chocolate Cream Filling. A decadent little number, crisp chocolate cookies sandwich a rich ganache filling. Although the original recipe did not have caramel for the cream filling, I added in a bit of Recchiuti’s burnt caramel base to give it an extra dimension of flavor. Very rich andchocolatey!
CHINESE SUGAR EGG PUFFS (SAI YONG): EASIEST DONUTS EVER Chinese Sugar Egg Puffs. Combine water, butter, sugar and salt in a heavy bottomed medium saucepan and heat on medium high. Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to low and start to stir the mixture vigorously with a wooden spoon. The dough should come together into a ball. A MALASADA EXPERIMENT vegetable oil for frying. 1/4 teaspoon ground cinnamon. Combine yeast, water, and 1 tablespoon of sugar in a small bowl. Let sit for about 5-8 minutes until yeast is active and looks a little bubbly. Pour yeast into bowl of a stand mixer. Add in the 1/2 cup sugar, evaporated milk, vanilla, eggs, and butter, and beat to combine. ISPAHAN - DESSERT FIRST Ispahan. Talk pastry and you must mention Pierre Hermé. The Ispahan is one of his signature creations, a startling combination of rose, raspberries and lychees that blend into a sum that is most certainly greater than its parts. It is also one of the most beautiful desserts I’ve seen as well, all shades of pink and red, from the lush DULCE DE LECHE EBELSKIVERS Remove baking pan from roasting pan and whisk dulce until smooth. Let cool. For the ebelskivers: Whisk together the flour, sugar, cardamom, baking powder, and salt in a medium bowl. Whisk the egg yolks and milk together in a large bowl. Add in the melted butter and vanilla extract and whisk to combine. Add the dry ingredients to the milk CHOCOLATE CARAMEL MIGNARDISES Chocolate Shortbread Cookies with Caramel Chocolate Cream Filling. A decadent little number, crisp chocolate cookies sandwich a rich ganache filling. Although the original recipe did not have caramel for the cream filling, I added in a bit of Recchiuti’s burnt caramel base to give it an extra dimension of flavor. Very rich andchocolatey!
LEMON VERBENA CAKE
Grease a 8½"x 5" (6 cup capacity) bundt pan well and lightly dust with flour, or use a baking spray with flour. Cream the butter and sugar together in a mixer fitted with the paddle attachment until light colored and fluffy. Add the eggs, one at a time, and beat until combined. Add in the lemon verbena or lemon zest and mix untilincorporated.
A BETTER BRIOCHE FOR WORLD BREAD DAY 4 tablespoons unsalted butter, softened. 1 egg for egg wash. To make the brioche dough: Place the flour into a bowl, cover, and chill in the freezer for about 15 minutes. This will help keep the dough cool while you are mixing it and prevent the butter from melting. Cut the butter into 1-in pieces and place in the mixer bowl. PIERRE HERMÉ MACARONS AT SF COOKING SCHOOL Combine cream and lychee puree in a saucepan and bring to a boil. Pour over the melted chocolate 1/3 at a time, mixing well with each addition to form a shiny emulsified mixture. Add the rose flavoring to taste and stir well. Pour ganache into a gratin dish and press plastic against the surface. {COOKBOOK REVIEW} I'M BACK! WITH APRICOT LEMON HAZELNUT For the topping: While crust is baking, stir together sugar and flour in a large bowl. Add in the eggs and stir to combine. Add in the apricot preserves and stir to combine, breaking up any large pieces. Mix in the lemon juice. When the crust is baked, turn oven down to 300 degrees F. Take out the pan and pour in the topping over the crust. HOKKAIDO MILK BREAD: THE TANGZHONG METHOD Add in the yeast mixture, the tangzhong, and the egg. With a dough hook attachment, mix all the ingredients until it comes together into a soft, sticky dough, about 10 minutes. Add in the butter and mix to incorporate. Continue beating the dough for about 10 PUSHEEN BIRTHDAY PARTY FOR A 4 YEAR OLD This post is a bit belated but I couldn’t not share pictures of a Pusheen birthday party! Isabelle wanted a Minnie Mouse party like she had last year – I think she’s at the stage where she enjoys the comfort zone of repetition and wants to repeat the same fun experiences over and over again. I asked if she wouldn’t like something different; in retrospect I feel like this was a rookie* Google+
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Dec 4
CHOCOLATE DIPPED CHOCOLATE GINGERBREAD COOKIES Happy holidays! These chocolate dipped chocolate gingerbread cookies are my take on this classic holiday treat. They're a perfectly sweet treat to … Read More...Nov 20
CHOCOLATE PECAN TART This showstopping chocolate pecan tart with a rattan-like decorative pattern is my pick for Thanksgiving dessert this year. It's one of the many … Read More...Nov 13
CRANBERRY CURD AND SPECULOOS TART This cranberry curd and speculoos tart is just one of the jaw-droppingly gorgeous creations from Lauren Ko's Pieometry, her wonderful new cookbook … Read More...Nov 5
GARLIC CHEESY MONKEY BREAD I first made this Garlic Cheesy Monkey Bread from Joanne Chang's Pastry Love earlier this year when we started shelter in place and I was in serious … Read More...Sep 4
FRENCH SILK TART
This French silk tart is a sleek, minimalist version of the classic French silk pie that captures all of the indulgence. French silk pie was one of my … Read More...Aug 24
ALSATIAN APPLE TART (CLASSIC FRENCH TART AUX POMMES) Some may dream of apple pie come fall, but I dream of apple tarts - specifically, right now, this Alsatian apple tart, a true classic of French … Read More...Aug 13
SUMMER BERRY RICOTTA TART This summer berry ricotta tart is the perfect mid-to-late summer dessert: refreshingly simple, minimal baking time in a hot kitchen, and so delicious. … Read More...Jun 30
{REVIEW}: POTS & CO’S LAVA CAKES Usually I have so many sweets I've made sitting around the house, that it's hard to justify buying more from the store, but I'm making an enthusiastic … Read More...Jun 11
STRAWBERRY LEMON CURD TART This strawberry lemon curd tart is as refreshing as a glass of strawberry lemonade in this warm summer weather. When this time of year comes around, … Read More...older posts »
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BEST OF DESSERT FIRST The Making of Macarons (Sucre Cuit Style) Hong Kong Eggettes (Daan Jai) for MomTis the Season
A Better Brioche for World Bread Day Consider the Humble Chocolate Chip CookieA Feast of Figs
Pure Dessert, Pure Inspiration My Own Remembrance of Things Past: Dan Tats The Slow Drip of Coffee on a Languorous Summer's Day Still Life of Strawberry TartDISCLOSURE
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ABOUT PASTRYGIRL
Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. More aboutpastrygirl
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