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Map of all Lake District Walks. List of all Lake District Walks. Sunday, 14 January 2018. Lesson 158: Croissants au Beurre. In preparation for my pastries course at the cookery school next week I thought I'd have a go first and see. Now after arranging into 4 layer. After a chill, more folding, and more chilling, here's my 50cm x 50cm pastry rolled out. Half cut up, and made into mini croissants. After baking at about 185C fan for 15min. Still, they all went (40! Wednesday, 3 January 2018. The forecast w...

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Map of all Lake District Walks. List of all Lake District Walks. Sunday, 14 January 2018. Lesson 158: Croissants au Beurre. In preparation for my pastries course at the cookery school next week I thought I'd have a go first and see. Now after arranging into 4 layer. After a chill, more folding, and more chilling, here's my 50cm x 50cm pastry rolled out. Half cut up, and made into mini croissants. After baking at about 185C fan for 15min. Still, they all went (40! Wednesday, 3 January 2018. The forecast w...

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maltloaf | maltloaf.com Reviews

https://maltloaf.com

Map of all Lake District Walks. List of all Lake District Walks. Sunday, 14 January 2018. Lesson 158: Croissants au Beurre. In preparation for my pastries course at the cookery school next week I thought I'd have a go first and see. Now after arranging into 4 layer. After a chill, more folding, and more chilling, here's my 50cm x 50cm pastry rolled out. Half cut up, and made into mini croissants. After baking at about 185C fan for 15min. Still, they all went (40! Wednesday, 3 January 2018. The forecast w...

INTERNAL PAGES

maltloaf.com

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maltloaf: Lesson 3: Pâte Brisée Fondante / Tarte aux Fruits Rouges-Pistache

http://www.maltloaf.com/2015/04/lesson-3-pate-brisee-fondante-tarte-aux.html

Sunday, 26 April 2015. Lesson 3: Pâte Brisée Fondante / Tarte aux Fruits Rouges-Pistache. Cooked for the Brookings who came round for dinner last night. Very straight forward. Pastry made and pricked. Filled almost to the brim. After cooking, around 45min @180. Notes for next time. Warming the milk before adding to the pastry is very useful. Mixing the pastry in the kitchenaid worked well, all stuck to the beater when combined. Added slightly more fruit than stated, but with the filling it was very full!

2

maltloaf: April 2015

http://www.maltloaf.com/2015_04_01_archive.html

Sunday, 26 April 2015. Lesson 3: Pâte Brisée Fondante / Tarte aux Fruits Rouges-Pistache. Cooked for the Brookings who came round for dinner last night. Very straight forward. Pastry made and pricked. Filled almost to the brim. After cooking, around 45min @180. Notes for next time. Warming the milk before adding to the pastry is very useful. Mixing the pastry in the kitchenaid worked well, all stuck to the beater when combined. Added slightly more fruit than stated, but with the filling it was very full!

3

maltloaf: January 2015

http://www.maltloaf.com/2015_01_01_archive.html

Sunday, 25 January 2015. Lesson 2: Pâte Sablée / Tarte à l'Orange. All good, and tasted very nice, cooked for dinner with MJ and Ellen. Notes for next time:. For cornstarch read cornflour. Continued rubbing in for a while (4), could have probably done more. Orange juice zest doesn't take long to start to boil. Cream mixture initially separated, and went thick before looking like boiling. Used larger bowl, but will probably fit in smaller glass bowl (1l) for chilling. Sunday, 18 January 2015. Notes for ne...

4

maltloaf: Lesson 1: Pâte Brisée / Tarte aux Quetsches

http://www.maltloaf.com/2015/01/lesson-1-pate-brisee-tarte-aux-quetsches.html

Sunday, 18 January 2015. Lesson 1: Pâte Brisée / Tarte aux Quetsches. Let's start at the very beginning, a very good place to start. All fine, no disasters, apart from not being careful enough lifting out of the oven - I need to get used to a dish with loose bottom. Notes for next time:. 125g butter from fridge, 13s at 800W was too long for just softening. Used 50g breadcrumbs, could have been fewer - result was too breadcumb like? Used 10 plums, punnet of 400g was 8. 37min at 200C fan.

5

maltloaf: Lesson 2: Pâte Sablée / Tarte à l'Orange

http://www.maltloaf.com/2015/01/lesson-2-pate-sablee-tarte-lorange.html

Sunday, 25 January 2015. Lesson 2: Pâte Sablée / Tarte à l'Orange. All good, and tasted very nice, cooked for dinner with MJ and Ellen. Notes for next time:. For cornstarch read cornflour. Continued rubbing in for a while (4), could have probably done more. Orange juice zest doesn't take long to start to boil. Cream mixture initially separated, and went thick before looking like boiling. Used larger bowl, but will probably fit in smaller glass bowl (1l) for chilling. Subscribe to: Post Comments (Atom).

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Map of all Lake District Walks. List of all Lake District Walks. Sunday, 14 January 2018. Lesson 158: Croissants au Beurre. In preparation for my pastries course at the cookery school next week I thought I'd have a go first and see. Now after arranging into 4 layer. After a chill, more folding, and more chilling, here's my 50cm x 50cm pastry rolled out. Half cut up, and made into mini croissants. After baking at about 185C fan for 15min. Still, they all went (40! Wednesday, 3 January 2018. The forecast w...

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