Tagged: ‘almond paste’

The Universal Crescent: Croissants

Long the domain of the professional baker, croissants are made by following a logical set of simple instructions to create a dough with over 150 layers, the same technique used in creating Danish pastries, another Viennese invention. When I review my past baking class schedules, I find that making croissants has been a top request from students for years; I have taught this workshop dozens of times with great success. This recipe not only makes fabulous croissants, but the stuffed variations are worth the time. This is a skill to be practiced many times, so if you feel gawky in the beginning, be assured you are on the right track.

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The Venerable Stollen

Stollen is traditionally eaten and exchanged during the holidays in Germany. While all the European countries have their characteristic holiday bread with butter and dried fruits, the Stollen is quite unique. If you want to impress a European visitor, this is the Christmas bread to make.

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