Craftsy

(Thinking about trying to re-create) gorgeous pastries from France, plus, an even better way to do Dutch oven bread on the grill

The pastry above is layered with chocolate pastry cream, flan, and on top, a very whimsical patisserie (pastry shop) in the Marais district in Paris has placed jelly beans, candy blackberries, and a little pile of minced pistachio.  For some reason, I seem to find the need to put a baguette in every picture.

My family and I’ve been home from France for a month but I’m still not exactly “home.”

More photos if you click below; plus new tips on getting a perfect Dutch oven bread on the outdoor gas grill (we’re going to keep refining this).  I’d planned on trying to re-create this pastry—-baking up brioche, slicing it thinly, and layering it with pastry cream (recipe for the cream in our 1st book on page 225, the brioche on page 189, book available on Amazon).  But as I said, I always seem to end up with bread… Continue reading

They’re making our dough in Bangkok and selling the bread in the market

We’re in the Wall Street Journal today (click for the article), but not exactly how you’d expect.  Someone got our first book, started making the bread, and found they could sell lots of it in the local street market!  We’re mentioned in the second half of the article.

People have asked how we feel about that (answer, GREAT!).   Just another way to spread the word…

New Video: Barbecued Baguette on the Gas Grill for the Dog Days of Summer

OK, first the disclaimer, I did not bake the breads above.  I photographed them in Dinan, France, where I bought and ate them with my family.  I also need to admit that it looks like I bit the perfect tip off the baguette on the right (I did, on my walk back from the boulangerie–bakery).  I’m just back, so I have baguettes on my mind; hence the little video of me baking a baguette outside on the gas grill just in time for a crazy heat wave near you:  Click on “Read More” below for details.

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Red, White and Blue Brioche Tartlettes for the 4th of July!

4th-tartlettes07

With the 4th of July coming up I’ve been on a quest to create perfect picnic treats. Small and tasty fits that bill. Earlier this week I made Bakewell tarts on ZoeBakes and realized that it would be such an easy dessert to recreate using brioche dough, something I always have on hand.  The tarts are made with a brioche crust, a spoon of jam, a layer of frangipane (almond cream) and topped with fresh fruit. I used cherries and blueberries to create red, white and blue tarts. Continue reading

Grilled Buns on Father’s Day

Father’s Day is the day where everything good in life happens on the grill. While you are making burgers, kebabs or brats, you can also slide your Dutch oven in next to them and bake up some fresh buns. I made these with the olive oil dough from Artisan Bread in 5, but you can use any of the doughs from our books. The only adjustments you may need to make is the temperature in which you cook them. The key to successful grill baking is knowing your grill and how it heats up. The best way I have found is to use the built in thermometer, but if your grill doesn’t have one, you will just have to keep a close eye on the buns, as you flip those burgers, and they will come out just great! Continue reading

Peaches and Creamy Summer Bread Pudding

bread pudding

Yeah, it is summer and one doesn’t automatically think of bread pudding, the ultimate cozy comfort food. But, why not? Jeff and I are busy creating and testing new recipes for our second third book and I’ve got so much bread in my house right now I hardly know what to do with it all. My friends and neighbors get a lot of freshly baked bread, but there is still more. I make bread salads and tonight I used some of my brioche for this bread pudding (on page 234 in Artisan Bread in Five Minutes a Day). To give it a summery lightness I sliced up some sweet, juicy peaches and fanned them over the pudding before I baked it. It is a wonderful, and lovely dessert. This fall I’ll do the same with sliced pears.

I bet Jeff will even try this on his grill if he gets the temperature down low enough! Continue reading

New Video: Grilled pizza!

I promised a video to go with last month’s recipe for this fantastic mushroom and potato pizza from Provence (Rustic Wild Mushroom and Potato Pizza), a recipe from Artisan Bread in Five Minutes a Day.  I did it outside, on the grill with a stone, so here it is.  A few things:

  1. Grill temp: Though some of the stones say to crank the gas grill as high as it can go, we’ve found that pizza done this way scorches on the bottom before the toppings are hot.  I used about 500 degrees F by by grill’s thermometer (250 C).  Today I used the Emile Henry Flame Top Pizza Stone, which worked beautifully (give it a 20 to 30 minute pre-heat)
  2. Baking without a stone: That works too; follow the directions here if you want to go for a crisper, smokier effect.  We’ll have much more on that in our upcoming pizza book (pre-order on Amazon).

Rustic Wild Mushroom and Potato Pizza Provencal

Well, we do have a pizza book coming out in October, so we can’t start putting those recipes up on the site.  But here’s one of my favorite from Artisan Bread in Five Minutes a Day, our first book (2007).  It’s never been on the web before, and it’s a gem of Mediterranean simplicity.  In the next several days, I’m going to put up a video of the gas-grill version of this bread, so check back– for now, here’s the oven version (though you can probably figure out  how to do this from our old grill-pizza posts—http://www.artisanbreadinfive.com/?p=846

http://www.artisanbreadinfive.com/?p=248

As you can see, if you choose portobello mushrooms, they’re dark, dark brown in the first place and as they caramelize in the skillet and on the pizza, they become almost black.  Don’t be alarmed– they aren’t burned.  They’re just developing intense flavor as the dehydrate a bit. Continue reading

Artisan Pizza and Flatbread in Five Minutes a Day is available for pre-order. Plus, outdoor bread and grilled flatbread ideas…

… and it’s available for pre-order on Amazon.  We are so excited, and it comes on the heels of the Wall Street Journal’s weekend announcement that our first book, Artisan Bread in Five Minutes a Day, had made the Journal’s best-seller list for the second week in a row. Best-seller lists are not common for books that have been out for four years.  Thanks to all of you for helping our work come to fruition this way.

Our pizza book’s official publication date is October 25, 2011, so if you pre-order now, Amazon guarantees that your actual price will reflect the deepest discount they’re offering at the time the book ships (it’s 35% off list price now).

And in case you thought we stop making bread in the summer, think again. Here are some great grilled flatbread and outdoor Dutch oven baking ideas with our doughs– just click on these links:

Grilled pizza

In a Dutch Oven

Pumpernickel done on the grill

Rustic fruit tart on the gas grill

Brioche on a grill

Bread on a Coleman stove while camping

Kohlrabi Greens Pizza right on the grates

Fruit pizza on the grill baked with the stone

Grilled flatbread

Whole wheat pita on gas grill, on a stone

Limpa, in a cloche, on the grill

Brioche Berry Pudding – something gorgeous for Mother’s Day!

berry pudding

This is a post I did a couple of years ago on Mother’s Day. It is bright, cheery and gorgeous, just the thing to make for mom,especially after such a long winter. We MN mom’s need a bit of sunshine!

Some things are worth a little more effort, right! Like a dessert for your mom on Mother’s Day.  This berry pudding is really very simple to make, but I admit it will take just a bit longer than 5 minutes to put together. Berry puddings are a slightly retro English sweet and I think they deserve a come back. Their drop dead gorgeous color comes from the dark berry juice soaked brioche, hiding a treasure of sweet, slightly drunken berries within.

You just can’t resist something this wonderful and if you have a bucket of brioche on hand it will go together really very easily. Happy Spring to you all! Continue reading