#bouchon bakery

[sikfankitchen]

“Bouchon Bakery” a must visit in Napa Valley, California!

[deleosdella]

One of Bouchon Bakery’s gems!

[allwaysfull]

Bouchon Bakery | Thomas Keller

[cinderpresss]

Bouchon Bakery: Thomas Keller, Sebastien Rouxel: 9781579654351: Books - Amazon.ca

[oothelookwhatyoumademedo]

A FEW DAYS IN NYC.

A FEW DAYS IN NYC.

I just spent a weekend in New York for a TED-Ed conference! We went one day early, so that we could see some tourist attractions. It was my first time in New York, so I wanted to share everything that we were able to do in such a short amount of time! Also, as you know I have recently began sharing more personal growth, so stay tuned for the actual conference post which will be up in about two…

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[luxebeat]

The Irresistible Charm of Napa's Culinary Capital Yountville

The Irresistible Charm of Napa’s Culinary Capital Yountville

The Napa Valley town of Yountville is like a beautiful well-crafted bottle of wine: carefully thought out and the longer you spend in its atmosphere, the better it gets. You immediately become infatuated by its carefree, unhurried vibe, unmistakable charisma, and sheer beauty intertwined with vineyards.

The Town of Yountville is steeped in upscale epicurean and oenophile experiences yet remains…

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[perfectingbakes]

This Madeleine recipe is the reason I made some pistachio paste the other month. The thought of making and eating these small french pistachio cakes was just heavenly, as I love pistachios, maybe just nuts in general but this is one of my favourites.

I have baked Madeleine’s before, I tried the Hairy Bikers Madeleine recipe and also Mary Berry’s French Madeleine’s . I still find that with Madeleine’s there is always room to improve as I have not yet got that perfect bump on my Madeleine’s.

I will be experimenting again some time in the future and hopefully I will get the distinctive hump that you get a proper French Madeleine.

Important things to know before baking:

You need to refrigerate this madeleine batter overnight, so plan ahead!

Make sure you have 1/8 teaspoon, as the recipe has some very exact measurements.

69g of Eggs!! 1 large is too little and 2 is too much… so whisk 2 eggs and then measure out 69g.

You need Pistachio Paste, this can be quite expensive to by so I would suggest about having a go at making it yourself. Here is my recipe for Homemade Pistachio Paste.

Pistachio Madeleines

Adapted from Bouchon Bakery

Makes 12 Pistachio Madeleines

57g Plain Flour 3/8 tsp (1.9g) Baking Powder 69g Eggs, whisk 2 eggs together then measure out 46g Granulated Sugar 55g Butter 8g Dark Brown Sugar 8g Maple Syrup 46g (3 tbsp) Pistachio Paste

The Day Before – Making Your Madeleine Batter

In a medium bowl sift the flour and baking powder and whisk together.

In a bowl of a stand mixer, fitted with the whisk attachment, put the 69g of eggs and granulated sugar and whisk for 1 minute on medium to high speed. Increase the speed to high and carry on whisking for round 4 minutes until the mixture is pale and has doubled in size.

In a small saucepan, gently melt the butter, dark brown sugar and maple syrup over a medium to high heat, stirring constantly to make sure all the brown sugar is dissolved. Once the sugar has dissolved remove from the heat.

Remove the bowl from the stand mixer and fold in half the flour mixture, then fold in the remaining half, making sure to scrape the bottom of the bowl and everything is combined.

Pour the slightly warm butter mixture into the bowl and fold into the batter until everything is incorporated and the batter is smooth.

Put your pistachio paste in a medium bowl – if your paste is stiff warm it up in the microwave for 20 seconds to soften it.

Using a spatula stir a quarter of your batter into the pistachio paste to thin it slightly, then fold in the remaining batter.

Cover your bowl with clingfilm and refrigerate overnight.

The Next Day – Baking Your Madeleines

Preheat the oven to Gas Mark 4 and prepare your Madeleine tin by brushing it with melted butter. Place your tin in the fridge or freezer for the butter to harden.

Fill each cavity with 20g (1tbsp) of batter either using a piping bag or spoon. Tap the bottom of the tin against the work surface to smooth the top of the batter.

Bake in the oven for 8 – 9 minutes until the tops are lightly golden and a skewer inserted comes out clean. The bottoms of the Madeleine’s will brown faster than the tops, so keep the tops more to the lighter side.

Once out of the oven, remove from the tin and cool on a wire rack.

Madeleine’s are best on the day you bake them, but they can be stored in an airtight container for a day.

Notes I thought that these small dainty cakes were lovely, I loved the pistachio flavour that came through, but the only thing I found is that they were quite sticky when picking up. I also did get the characteristic of a traditional Madeleine, I’m thinking next time to higher the oven temperature so that I can try and get that hump.

Pistachio Madeleines This Madeleine recipe is the reason I made some pistachio paste the other month. The thought of making and eating these small french pistachio cakes was just heavenly, as I love pistachios, maybe just nuts in general but this is one of my favourites.

[suzannemsabol]

So, it’s Friday and we’re prepping to come back to Ohio from our vacation. I’m excited to say that we did nothing of substance. We didn’t see a show. We didn’t gamble. We didn’t do any of the random weird shit there is to do on the strip. We lounged at the pool, lounged in our room, and ate a shit ton of good food.

We stayed at the Venetian and our room was pretty epic. I’ve never stayed in a room with stairs.

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As awesome as our room was, there was some weird shit. There were three televisions; one across from the bed, one in the living area, and then one in the bathroom. Now, if this wasn’t weird enough…the television in the bathroom didn’t have as many channels and the channels that were on the television in the bathroom didn’t match up with the televisions in the other rooms. Shouldn’t they all be the same? I’m not even sure how you get that to work. Also, the shower has two random sprayers in addition to the main showerhead. They aren’t spread out and I can’t understand what purpose they serve.

On the credenza in our room is the usual selection of snacks that you would normally find – you know, nuts and candy and water – there is something else included in the line up between two bottles of water. I didn’t look that closely at it until Wednesday.

That’s right kids, if you’re fresh out of dirty stuff, you can open this little can and be provided with some quick and useful sexy item. Be careful though because below is the price listing…

That’s right! That little intimacy kit will run you $45!

On a happier and only mildly cheaper note, we went to buffets, we went to Bouchon and the Bouchon Bakery (Pistachio Macarons!!!!). AND. I. HAD. DIM SUM.

I love dim sum, soooooo much!

All in all, a success!

Closing Out Vegas So, it's Friday and we're prepping to come back to Ohio from our vacation. I'm excited to say that we did nothing of substance.