Baking Bible Out Bakes: Peach Galette, page 197

This is my favorite peach pie transformed into a galette. I prefer it to a pie because the balance of fruit to pastry is truly perfection. It works for most fruit but especially well for peaches which, compared to nectarines and apples, are a little softer and don't hold up as well in a thicker layer. The thin, buttery, flaky, crisp crust encasing the luscious peach slices is truly heavenly.

These step-by-step photos illustrate the technique for making a double size galette. It is most delicious when rolling the pie dough as thinly as possible. Perfectly Ripe Peaches The Sliced Peaches The Sliced Peaches Draining The Reduced Syrup Pouring the Syrup onto the Peaches Getting out the Heavy Artillery for Rolling Switching to My Longer Pasta Pin The Pastry Draped Over the Pan The Peach Mixture Nestled in the Pastry The Pastry Draped Over the Peaches I'll admit that from beginning to end it takes about 5 hours but I think they are 5 hours well spent. Double Click on the Photo to Enlarge It to See the Flaky Crust

A Scoop of Ice Cream Doesn't Hurt!

Baking Bible Out Bakes: Heavenly Chocolate Mousse Cake, page 132

During the photo shoot for The Baking Bible, we were surrounded by an embarassment of baked recipes from the book, mostly sweet. But the one thing I simply could not stay away from was this cake--the downy soft fine cake layer coupled with the exquisitely airy, creamy, and mellow chocolate mousse--ummmmmmyummmmmMouse_meets_Mousse.jpg

Mouse Meets Mousse, photo credit Woody

Here are several of photos showing exactly how Wood made the template for the cake. Drawing.jpg

DRAWING THE TEMPLATE

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TEMPLATE DRAWN AND CUT

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TEMPLATE PLACED ON CAKE

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CAKE PIECES CUT WITH TEMPLATE GUIDE

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CUT CAKE PIECES

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PLASTIC WRAP FOR EASY UNMOLDING

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BOTTOM AND SIDES INSERTED

Baking Bible Out Bakes: White Chocolate Club Med Bread, page 447

IMG_0494.jpgThe technique of cutting off some of the dough and using it as a 'wrapper' to encase the shaped loaf can be used for other breads, such as a sprouted wheat bread, where the sprouted wheat that rises to the surface becomes rock hard. The thin dough wrapper melds onto the loaf so that there is no visible separation but it provides a protective covering. This photo is when the dough wrapper is used: m.jpg This photo is what happens when no dough wrapper is used: ClubMed.jpg These photos illustrate how the dough wrapper is rolled and shaped onto the loaf. d.jpg

ROLLING THE DOUGH "WRAPPER"

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SETTING THE WHITE CHOCOLATE DOUGH LOAF ON TOP OF THE DOUGH "WRAPPER"

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STRETCHING THE DOUGH "WRAPPER" OVER THE LOAF

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SEALING THE BOTTOM OF THE DOUGH

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PINCHING TOGETHER THE SIDES

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PERFECTING THE SHAPE

Baking Bible Out Bakes: Frozen Chocolate Pecan Tart (page 279)

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THE CUT TART

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READY TO BAKE

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CHOCOLATE IN SWEET CHOCOLATE COOKIE TART CRUST

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NON-CHOCOLATE VERSION WITH A TRADITIONAL DESIGN

Butter Yum Patricia Reitz.jpg Patricia Reitz (her blog is Butter Yum), one of the Alpha Bakers, made this stunning version. I love how she used the Chocolate Drizzle Glaze to garnish the pan and did a combination of arranging the pecans for the outside ring and leaving the center in a more casual arrangement.