(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

Swedish Limpa Rye Bread, in a Cloche, on the Grill (and, announcing winners of free books)

limpa-in-cloche-on-grill-cover

OK, it’s finally 85 degrees in Minneapolis, so we really have to get outside and do everything on the gas grill.  Even Swedish Limpa Rye, which we’ll get to in a second.  But first, the five winners of last week’s drawing for free copies of Artisan Bread in Five Minutes a Day.  The winners are:  Brie, E Nassar, One Crafty Mumma, Jules, and Sheri M.  Please drop me an e-mail with your snail-mail address so we can send you a book.  As always, please use this website, not e-mail to submit bread questions. 

OK, here’s how to do the Swedish Limpa Rye, in a Cloche, on the Grill: Continue reading