I made the dough for my croissants (and rolled and folded and rolled and folded and rolled and folded) and it’s ready when I can figure out when to shape and rise and bake them. To have them for breakfast would mean shaping them at midnight, letting them rise for four hours, baking them at 4am, and letting them cool for another couple of hours. Daunting, and it makes you understand that whole "bakers who bake till the dawn so we can have cake in the morn
" business. But it’s got to be done, lest all that hard work and butter go to waste.While I was rummaging for the croissant recipe in Baking With Julia, I found a recipe for a pumpkin yeast bread – so I made that with the cooked squash we happened to have in the fridge. I, true to form, didn't really follow the recipe - I left out the nuts and dried fruit, and I threw all of the (remaining) ingredients into the bread machine for mixing and the first rise. And then I baked it too hot and the crust was nearly scorched, but, no matter! It's an excellent bread, golden inside and sweetly spicy, perfect for toast.
And then, finally, I tackled the golden pucks. Oh yes I did, and so did De. She emailed me a photo of hers, sitting next to a cup of coffee (which is now up on her blog), while mine were still in the "bondin form a long" stage in the fridge.They turned out to be a lovely little butter cookie - though nothing like the Financier palet breton that sent me off on this goose chase. It was, however, an oddly tiny recipe - it made precisely 12 small cookies. Perhaps scaled-down recipes accounts for that "french women don't get fat" thing.
So, what have you been baking lately?
I can't wait to hear how the croissants turn out! YUM.
ReplyDeleteI've been baking cookies and apple pie :)
The last baking was freshhell's absolutely incredible zucchini bread recipe (somewhere on this page) and the pumpkin cupcake (really a muffin) recipe somewhere on this page. Next up is probably a batch of whole wheat bread of some sort. I have a favorite recipe, which originates from a New Mexico monastery, but I may try something new this time. My favorite thing about summer ending and fall beginning is that I can bake again.
ReplyDeleteI learned how to make petit fours for a baby shower I'm hosting this weekend. Oy, icing.
ReplyDeleteYum! Save a croissant for me?
ReplyDeleteI love that De also made the golden pucks!
Rusk... an amazing biscuit from South Africa... Best dunked in hot coffee, hot tea, hot chocolate, etc.
ReplyDeleteAs I haven't a blog, recipe via email.
Only banana bread--I can do that on auto-pilot and the kids love it for breakfast. Two 9 x 13 pans last about 3 days. Sigh.
ReplyDeleteGood lord. I couldn't love a croissant I had to do all that for, though I would love the one who baked it. Again, with all that butter, they don't really agree with me. I don't consider that lucky, by the way.
ReplyDeleteI see you made braces for your pucks the way my family suggested. I had something different in my mind- it is scheduled to post in the morning. Also, did the foaming butter while it baked freak you out just a little bit?
If you ever feel like cheating, Nigella Lawson has a fast n' easy chocolate croissant recipe. I'm sure they're not as good as yours but in a pinch...
ReplyDeletehttp://www.youtube.com/watch?v=WoArHvno4LE
I so love that both of you made the golden pucks. That is excellent.
ReplyDeleteThe next thing I bake might be that swiss chard tart of yours. Does that count?
I, too, recently made pumpkin bread -- but the quick bread kind. And no nuts or dried fruit either. *whispers* but I did put chocolate chips in mine.
ReplyDeleteAnd once my family stops playing musical viruses, I plan to make another batch of thick and chewy granola bars (using a Smitten Kitchen recipe), a cinnamon apple crisp (Epicurious recipe) and my family's Danish Kringle recipe. I've actually got all the ingredients. And I'm itching for some cinnamon rolls.
Also maybe I need a snack... all this baking talk is making me hungry!
So, what you're saying is, I would need to triple the recipe for dessert one night? :)
ReplyDeleteNothing this week. Last week banana bread and cornbread. I make a lot of stuff the girls can have for a quick breakfast.And I am going to have to make a quest for a good Italian bread--the sort with the sesame seeds that comes in a paper bag in NYC grocery stores, because the girls have taken to sandwiches on the Virginia version, and I'd like to be able to make it as needed.
ReplyDeleteI am impressed by the croissants--something I have yet to try. And thank you for the "bakers that bake" reference. That was JR's favorite Sendak book when she was little!
Wow - only 12? That would last precisely 4 minutes in my house! I blame it on the french genes...my husband and daughters. Not mine...that would imply I lack the ability to get fat.
ReplyDelete