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April Bake-off - Laminated Doughs
Posted: 14 April 2010 09:34 PM   [ Ignore ]   [ # 16 ]
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Beautiful tatin, Julie! And I LOVE what you did with the trimmings, peaches and whipped cream borders!!

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Posted: 16 April 2010 03:50 PM   [ Ignore ]   [ # 17 ]
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Oh I’m so impressed what you’re doing with the humble laminated dough. I was thinking Croissants, and how that would become boring… Little did I know! Julie, this is a great looking Tarte Tatin, and I’m sure it tasted great! Can’t wait to see more entries this month!

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Posted: 16 April 2010 03:52 PM   [ Ignore ]   [ # 18 ]
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Silke - how can croissant be boring?  big surprise.
Though when I make croissant dough, I do pain au chocolate or with frangipane,  tongue rolleye. Uh oh, my mouth waters just thinking about it!

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Posted: 16 April 2010 03:58 PM   [ Ignore ]   [ # 19 ]
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Ok, perhaps I didn’t phrase it right. I’m completely and utterly excited when I find one of the rare bakeries in the US that make the perfect croissant (so far there are only two: The Sofitel in Minneapolis, and Ken’s Artisan Bakery in Portland, OR). They’re not even easy to find in France, though there is many more of them. It just would have been difficult to get excited about the 10 different rendition of croissants and I’m very very impressed with what Carolita and Julie have baked!

Perhaps I should go and try to make a croissant now?
tongue rolleye

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Posted: 16 April 2010 04:07 PM   [ Ignore ]   [ # 20 ]
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Haha, thanks for clarifying Silke.
Yes please do make croissant. Then you can say that there’s one place for perfect croissant in the Bay Area (or Tahoe), which is at the quartercow blogplace smile.
There was a bakery in San Francisco that have a pretty good croissant, the owner is french. Though not as good as the one in France but pretty close. When I remember the name of the place, I’ll let you know!

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Posted: 16 April 2010 04:14 PM   [ Ignore ]   [ # 21 ]
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I’m really a bit chicken to make them. They may turn out badly, and then I’ll be even more frantic in my search for a good place (yes, let me know if you remember the name…). And if they turn out good I’ll have to make them all the time. The classic lose lose situation. Plus I don’t have a cookbook from Rose that has the recipe in it :-(

I’ll stay tuned to your puff pastry!

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Posted: 16 April 2010 04:20 PM   [ Ignore ]   [ # 22 ]
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cheese  Couldn’t help smiling at your answer! Though I’m thinking that no way someone who makes fabulous wedding cakes and wonderful bread as you do would be afraid of flour, yeast, water, and lots of butter combo. But it’s easy for me to say, we all have our “fears” and sometimes there’s no explaining why.

This is probably why I make laminated dough 4-5 times a year. They are too good. Contrary to cakes, I like eating them more than making them.

You can’t make it if you don’t have the book though. I’ll figure out the name of the place and let you know. Will be interested to know what you think of them!

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Posted: 16 April 2010 04:38 PM   [ Ignore ]   [ # 23 ]
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Jenn - 16 April 2010 07:20 PM

You can’t make it if you don’t have the book though. I’ll figure out the name of the place and let you know. Will be interested to know what you think of them!

Good! I got away with my excuse! And yes I’ll let you know. I was pretty bummed out when I tasted the croissants at the Sofitel in SF - nowhere near the ones in Minneapolis!

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Posted: 16 April 2010 04:45 PM   [ Ignore ]   [ # 24 ]
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Ha I found the place. I knew that when I saw the name I would remember - so I googled french bakery in SF and I believe it’s:
Patisserie Philippe
Neighborhood: SOMA
655 Townsend St
(between 7th St & 8th St)
San Francisco, CA 94103

(415) 558-8016

The almond croissant is really good. They put orange flour water in it so it smells wonderful. They also have macarons!

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Posted: 16 April 2010 04:50 PM   [ Ignore ]   [ # 25 ]
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Thanks much - I’ll check it out, definitely! I think I’ll be in SF on the weekend after next.

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Posted: 26 April 2010 11:26 AM   [ Ignore ]   [ # 26 ]
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Here is my contribution to the bake-off: Danish Triangle Twists and Danish Triangle. The fillings are Apricot Lekvar and Frangipane. The apricot lekvar filling was leftover from Chocolate Apricot Roll from RHC. The frangipane filling was from PPB.

I ended up making danish 2 weekends in a row. Initially I was going to make Danish one weekend and Napoleon the following weekend. But the danish with frangipane was so good that I ended up making it again!  grin Napoleon would have to wait some other time LOL.

I’ve made danish once before so there are no challenges this time. It is actually a little easier, as for these shapes I only have to do 3 turns. I think for the danish braid it requires 4 turns and croissant requires 4 turn as well.

I had some scrap dough so they ended up as little pastries or I roll them up - hoping it’ll look like roses.

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Posted: 26 April 2010 11:34 AM   [ Ignore ]   [ # 27 ]
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Oh Jenn they look great! And frangipane filling sounds very yummy. Can you shoot some my way?

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Posted: 26 April 2010 12:51 PM   [ Ignore ]   [ # 28 ]
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Sure, Silke!. Shall I send it to the cabin?  cool smile

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Posted: 26 April 2010 12:57 PM   [ Ignore ]   [ # 29 ]
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That would be lovely! My kitchen will be done this week, then we’ll refinish the floors, and then I get to put it all back together - and start baking again! Yeah!

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Posted: 26 April 2010 12:58 PM   [ Ignore ]   [ # 30 ]
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Oh how fun! You have to take pictures of the new kitchen. I wonder what the 1st thing you will bake? Will it be pastries?  wink

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