#crescent-roll-dough

#crescent-roll-dough

"We're bringing our childhood memories to the table, and now people are paying attention," said Erick Rocha, pastry chef at Corima in Manhattan and the all-day cafe Vato, in Park Slope, Brooklyn, where conchas regularly sell out.

The Berliner donut, a round, jam-filled doughnut, is made from lightly sweet yeast dough and is typically finished with powdered sugar or icing. Traditional fillings include jam or citrusy marmalade, while modern versions may use cream or chocolate.

I like to fold the bag over my hand as I fill it with frosting and I press everything down towards the tip as I am filling. This gives more control over the bag and allows her to apply pressure and remove the air.

Suddenly, a strange, loud, rhythmic, prolonged noise, like the dying moan of an organ, then the dying wail of the breeze sighing in the cloisters, struck the indignant ears of the nuns with astonishment. The nuns all turned to stare at Sister Agnès, who in her embarrassment, tripped and let fly a spoonful of her chou pastry dough into a pot of boiling fat, and the doughnut-like pet de nonne, 'nun's fart' was born.

A burnt bottom is simply caused by the bread coming into direct contact with a hot Dutch oven or stone. Luckily, this is the simplest issue to fix - all you need to do is place some aluminum foil between the bread and your cooking vessel. The foil will create a barrier between the loaf and the hot surface and absorb some of the heat, lowering the temperature of the bread's bottom without impacting the overall temperature of the Dutch oven.

Let's talk about holiday baking that goes beyond cookies! These are the festive winter bakes to try. The list includes an ultra fragrant gingerbread cake, a bright citrus loaf, and the perfect flourless chocolate cake. Few people love baking holiday cookies more than me, but a good amount of my favorite December baking happens outside the cookie platter. Think fragrant spice cakes, all things citrus, buttery, and bright - or deep, melty chocolate on the frostiest nights.

Using phyllo dough instead of traditional shortcrust for quiche changes the whole personality of the dish. The paper thin sheets of phyllo dough becomes light, flaky, and crunchy when baked, swapping rich, buttery heft for a lighter quiche with a crispy shell that shatters a little when you cut into it.

Even though we will always defend the viewpoint that the best way to eat Nutella is with a spoon straight out of the jar, this beloved creamy hazelnut spread actually has many creative uses in the kitchen. It's super easy to bake with and handy to have in the pantry when you're craving a rich chocolatey dessert that tastes homemade without taking hours to prep. For example, the easy-peasy two-ingredient chocolate puff pastries.

Every year on February 2nd, France celebrates La Chandeleur, also known as Candlemas Day or Crêpe Day. This centuries-old tradition was once linked to candlelight processions and good fortune rituals, but today it is mostly about something far more delicious: making and eating crêpes with family and friends. A famous French custom says that you should flip a crêpe with your right hand while holding a coin in your left-if you succeed, prosperity will come your way in the year ahead.

The step is coating blueberries with cornstarch before adding them to your mix. "Blueberries leak a lot as they bake, and that juice can mess with the crumb or make things a bit wet," Daud explains. "The cornstarch soaks up some of that moisture, so the berries stay more contained." Dredging in cornstarch gives you more control over the berries and resulting texture of your bake, as it keeps them intact and their moisture in check.