Boy, the chocolate pies really spouted! That’s one strike against this recipe, it calls for entirely too much filling, and once it liquifies it squirts right out the vent holes during baking. I’d say each pie lost at least a third of its filling, some over half. Which is not necessarily a bad thing, since […]
READ ONLooking closely at the pocket pie recipe, the crust for these things will be no problem whatsoever. With a standard pie crust, the object is to moisten as little as possible (so it doesn’t become tough) and knead as little as possible (so it doesn’t get chewy). The ideal is delicate, tender, flaky pastry that […]
READ ONThis whole thing reminds me of my favorite scene from my favorite Woody Allen movie, Sleeper: Dr. Melik: This morning for breakfast, uh, he requested something called wheat germ, organic honey, and tiger’s milk. Doctor: Oh yes. Those are the charmed substances that some years ago were thought to contain life preserving properties. Dr. Melik: […]
READ ONSeems I can’t get away with one single post on the glories of butterfat without some member of the health police stepping in to issue a citation: I know you think you’re being cute, but the fact is that fat isn’t funny, it’s dangerous. Hundreds of thousands of people die every year in this country […]
READ ONIt isn’t mango season as far as I’m aware, so I guess I’ll have to make the chocolate pocket pies this week. Dang. The wife will be so disappointed.
READ ONFor such a terrific little cake, the list of components is relatively short. You can find the génoise, syrup and marzipan recipes under the components menu. 1 recipe genoise 1 recipe simple syrup spiked with 2 tablespoons cognac 1 1/4 cups raspberry jam 12 ounces marzipan Confectioner’s sugar for rolling
READ ON…that pasties are synonymous with mining? Indeed they are. The Cornish, you see, are some of the world’s great miners. Tin mining, in fact, drove the economy in Corwall until the industry collapsed in the 1800’s, forcing many of the county’s inhabitants to flee for greener pastures. Of course they carried their pasties with them, […]
READ ONI saw these on an episode of Good Eats this week and was intrigued. Also, my wife’s colleagues have been complaining that I’ve been ignoring them lately. These individual, portable pastries should get me back in their good graces: Pocket Pies And since I’ve barely begun to scratch the merest surface of this bread, I […]
READ ONBeing a good baker means being at least a little (or a lot) uptight. The vast, vast (did I say vast?) majority of baking errors are a direct result of bad measurement. Either via a lack of willingness, or a lack of proper tools. If it’s the former, you might as well just drop this […]
READ ONThis week’s MediaPost Publishing Insider reports: It’s happening already. Waiters at New York City restaurants are starting to introduce themselves to customers by saying, “I’m a blogger–I’m just doing this while I wait for my big break.” Of course, this in no way means I’m not going to be a pastry blogging billionaire. Joe Pastry […]
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