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Tuesday, December 28, 2010. The end of the beginning. Wednesday, February 10, 2010. Pâte Brisée and Crème Pâtissière. A rabbit pate wrapped in a raised pastry dough) to croissant baguette with pesto. I am not sure who this guy is, apart from the knowledge that he is French, apprenticed. With this afternoon off I figured I would take some recipes for a test drive(with adaptations in consideration of a certain vegetarian I know and love). So here is what I came up with:. I started with the pate brisee.

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foodÜbar | foodubar.blogspot.com Reviews

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Tuesday, December 28, 2010. The end of the beginning. Wednesday, February 10, 2010. Pâte Brisée and Crème Pâtissière. A rabbit pate wrapped in a raised pastry dough) to croissant baguette with pesto. I am not sure who this guy is, apart from the knowledge that he is French, apprenticed. With this afternoon off I figured I would take some recipes for a test drive(with adaptations in consideration of a certain vegetarian I know and love). So here is what I came up with:. I started with the pate brisee.

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1 foodübar

2 posted by

3 geoff

4 no comments

5 lagasse

6 pat bree

7 pate brisee

8 1 medium egg

9 chik'n

10 not bad

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foodÜbar | foodubar.blogspot.com Reviews

https://foodubar.blogspot.com

Tuesday, December 28, 2010. The end of the beginning. Wednesday, February 10, 2010. Pâte Brisée and Crème Pâtissière. A rabbit pate wrapped in a raised pastry dough) to croissant baguette with pesto. I am not sure who this guy is, apart from the knowledge that he is French, apprenticed. With this afternoon off I figured I would take some recipes for a test drive(with adaptations in consideration of a certain vegetarian I know and love). So here is what I came up with:. I started with the pate brisee.

INTERNAL PAGES

foodubar.blogspot.com

1

foodÜbar: A tight ship

http://foodubar.blogspot.com/2010/01/tight-ship.html

Monday, January 18, 2010. 1 Scaling - As I said in my previous post, most professional bakers scale their ingredients as it is more accurate and easier. You might also call this Mis en Place which is French for "everything in its place" or something to that effect. It basically means that you gather all the ingredients before you start on the procedure. 7 Benching - you know how I said that scaling (and rounding) activates the gluten strands of your dough? 10 Baking - Once the proofing is done you have t...

2

foodÜbar: December 2010

http://foodubar.blogspot.com/2010_12_01_archive.html

Tuesday, December 28, 2010. The end of the beginning. Subscribe to: Posts (Atom). The end of the beginning. View my complete profile. The Julie and Julia Project.

3

foodÜbar: Pâte Brisée and Crème Pâtissière

http://foodubar.blogspot.com/2010/02/i-am-now-baker-for-wink-cupcakes-here.html

Wednesday, February 10, 2010. Pâte Brisée and Crème Pâtissière. A rabbit pate wrapped in a raised pastry dough) to croissant baguette with pesto. I am not sure who this guy is, apart from the knowledge that he is French, apprenticed. With this afternoon off I figured I would take some recipes for a test drive(with adaptations in consideration of a certain vegetarian I know and love). So here is what I came up with:. I started with the pate brisee. Like anyone is reading this! 1 tsp (6g) fine salt. You do...

4

foodÜbar: February 2010

http://foodubar.blogspot.com/2010_02_01_archive.html

Wednesday, February 10, 2010. Pâte Brisée and Crème Pâtissière. A rabbit pate wrapped in a raised pastry dough) to croissant baguette with pesto. I am not sure who this guy is, apart from the knowledge that he is French, apprenticed. With this afternoon off I figured I would take some recipes for a test drive(with adaptations in consideration of a certain vegetarian I know and love). So here is what I came up with:. I started with the pate brisee. Like anyone is reading this! 1 tsp (6g) fine salt. You do...

5

foodÜbar: January 2010

http://foodubar.blogspot.com/2010_01_01_archive.html

Monday, January 18, 2010. 1 Scaling - As I said in my previous post, most professional bakers scale their ingredients as it is more accurate and easier. You might also call this Mis en Place which is French for "everything in its place" or something to that effect. It basically means that you gather all the ingredients before you start on the procedure. 7 Benching - you know how I said that scaling (and rounding) activates the gluten strands of your dough? 10 Baking - Once the proofing is done you have t...

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Tuesday, December 28, 2010. The end of the beginning. Wednesday, February 10, 2010. Pâte Brisée and Crème Pâtissière. A rabbit pate wrapped in a raised pastry dough) to croissant baguette with pesto. I am not sure who this guy is, apart from the knowledge that he is French, apprenticed. With this afternoon off I figured I would take some recipes for a test drive(with adaptations in consideration of a certain vegetarian I know and love). So here is what I came up with:. I started with the pate brisee.

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