I’m so excited for TWD Baking Chez Moi to kick off in November, but I’m also excited for next month’s BWJ recipes! What do you think we should make from BWJ? Please nominate one sweet/breakfast recipe and one savory/bread recipe (with page numbers).
You can check out the Completed Recipes page if you need a reminder of all the things we’ve done already.
Do you have scraps left from the apricot pastries? Any questions or advice?
We’re scurrying around firming up details and plans. For now, here’s what you need to know to bake along: We’ll be baking two recipes per month. We’ll nominate/choose recipes the previous month (i.e. – nominate recipes in November that we’ll bake in December). We post on the second and fourth Tuesdays of the month. We ask that you do not post the recipe on your blog. There is NO sign-up and no minimums to be a member. Bake and post when you can. If you have any questions you can send us an email at tuesdayswithdorie at gmail dot com.
The book is being published October 28. Make sure you pre-order to get yours on time!
How’d it go? Deliciously, I hope– let’s see those links!
Dear Fans of Dorie,
We have some very exciting news to share with you! On October 28, Houghton Mifflin will release Dorie’s newest book, Baking Chez Moi. Starting November 11, we’ll be baking along! This is a wonderful new book filled with sweet treats for all occasions.
As in the past, twice a month we’ll be baking a recipe from the book. Recipes are nominated, the names and page numbers are posted, and on the 2nd and 4th Tuesday of each month, you’ll blog about what you’ve baked. We’ll continue to have a link post, a Tuesday Chatter post, and a Q & A post. There are no registrations, minimums, or rules. We only ask that you don’t post the recipe. We want to support Dorie and have as many people as possible purchase her book.
Pre-orders are available. Please follow the link to order yours! (http://www.hmhco.com/shop/books/Baking-Chez-Moi/9780547724249)
As an added bonus, we’ve been given some special goodies to give away. Details to follow, so make sure you check back here often!
We’re very much looking forward to Baking Chez Moi and hope you are as excited as we are.
Did you make something this week? Let’s see those links!
Are you making your own puff dough for these breakfast treats? Any questions or advice?
Here’s a video of the BWJ episode showing how to make both the puff pastry dough and the pastries.
Sounds like we’re on for puff month! Of course you can use store-bought puff pastry dough for these recipes, but hopefully you’re up for the challenge of making you own dough over the next few weekends (on pages 46-49). Here’s a video of the BWJ episode showing how to make both the puff pastry dough and the pastries.
October 7, 2014- Sunny-Side Up Apricot Pastries, p 192-194 (feel free to sub canned apricots, which you don’t need to poach, or another fruit)
October 21, 2014- Puff Pastry Pizzettes, p 428 (this is designed to use the scraps from the above recipe)
The Tourte Milanese recipe also had some interest, but with so many steps and a big shopping list, I thought it would be a lot to tackle in one month for those making homemade dough…I’ll float around the idea of making it next month when we have extra dough already made. Here are some tips on saving scraps and freezing extra homemade puff dough:
-Puff pastry is precious stuff, so save any clean scraps. Stack or overlap them, rather than balling them up, to help keep the integrity of the layers. Then give them a singe “turn” if necessary and gently re-roll. Scrap puff can be used for applications where a super-high rise is not necessary.
-Extra puff pastry dough freezes beautifully. It’s best to roll it into a sheet about 1/4-inch thick (similar to store-bought puff) and freeze firm on a lined baking sheet. Then you can easily wrap the sheet in plastic, then foil (and if you have a sealable plastic bag big enough, place the wrapped dough inside) and return to the freezer for up to a few months. Defrost in the refrigerator when ready to use.
Are you making up a missed recipe or revisiting an old favorite? If you have any questions, I bet someone can help.