Sunday, September 18, 2016

Apfel and Topfenstrudel...LIVE!

Apfelstrudel 

As promised here are the recipes from today's Facebook LIVE strudel demo along with some step-by-step photos of the Topfenstrudel that Ray took!


Topfenstrudel with sour cherries
For the strudelteig (strudel dough)

250 grams bread flour (I use King Arthur Flour)
3 grams fine grain sea salt
100 ml lukewarm water
20 ml vegetable oil
1 large egg, room temperature

Whisk together the water, oil and egg.

Place the flour and salt in a bowl and whisk together. Make a well in the flour and pour the wet ingredients into the well.

Using your hands or a dough whisk, combine everything into a rough mass. Turn out onto a lightly floured work surface and knead until smooth, about 5-8 minutes.

Lightly oil a bowl and turn the dough over a few times in the bowl to coat with oil. Cover and allow to rest 2 hours.


For the Apfelstrudel fühlung (apple strudel filling)

7 large apples (tart and firm baking apples) peeled, cored and cut into 1/2 inch pieces
1/2 cup to 3/5 cup sugar (to taste)
1 cup sultana raisins
1/2 - 1 cup toasted almond slices
juice and zest 1 lemon
2 tablespoons unsalted butter
1 shot dark rum
cinnamon to taste
pinch nutmeg
salt

1 cup cake crumbs

Toss the apples in the lemon juice and zest.

In a large saucepan, melt the butter and add apples, sugar, raisins, rum, cinnamon, nutmeg, and salt. Stir over medium head until the apples are tender. Allow to cool completely. Once cool and just before filling the strudel, stir in the cake crumbs.

Vanillesauce (vanilla sauce/creme Anglaise)

120 ml whole milk
120 ml heavy cream
3 egg yolks
55 grams granulated sugar
1/2 teaspoon vanilla bean paste
pinch salt

In a saucepan, bring the whole milk, heavy cream and vanilla bean paste to a simmer and take from the heat. In a small bowl, whisk together the egg yolks, sugar and salt. While whisking, slowly add a small amount of the hot milk/cream mixture and then gradually a bit more, whisking all the while.

Transfer the tempered egg/sugar mixture into the saucepan with the remaining heavy cream/milk and whisk over low heat until the custard mixtures until the coats the back of a spoon, about 5 minutes. Strain into a small pitcher.

For the Topfenstrudel fühlung (topfen strudel filling)

514 grams quark or ricotta (2 containers worth)
120 grams, European butter melted and slightly cooled
3 eggs, separated
150 grams granulated sugar
200 grams creme fraiche
zest of 1 lemon
1/2 cup dried and sweetened tart cherries

Line a sieve with 2-3 overlapping pieces of cheesecloth. Place over a bowl. Add the quark and creme fraiche and gently squeeze the as much moisture out of the fresh cheese as you can. Place in the refrigerator to allow as much moisture to escape as possible.

Turn the cheese mixture out into a bowl and add egg yolks, cooled butter, lemon zest and cherries (if the cherries are very dry, otherwise, leave out until ready to fill). Stir to combine, cover with plastic wrap and refrigerate at least an hour but preferably overnight.

When ready to fill the strudel, place the egg whites with a pinch of salt into the clean bowl of a stand mixer fitted with the whisk attachment. Whisk until very foamy and then slowly add the sugar, whisking on high until stiff peaks form. Gently fold the egg whites into the cheese mixture.

Spread onto the strudel dough as indicated in the video and the following step by step tutorial.







Tuesday, September 13, 2016

COMING ON SUNDAY....STRUDEL. LIVE! Sunday the 18th @ 11am EST


Join me on my Facebook page, @gesinebp, on Sunday, September 18th at 11am EST for a LIVE encounter with strudel. The dough looks intimidating but it's so damn fun to make and stretch. And there's more than Austrian strudel on the table. You can make baklava, savory meals in a flaky dough pouch and even Lobster Tails!

See you then, Sweet People!

Monday, September 12, 2016

Croissant LIVE Part Deux: Cronuts, Cinnamon Buns, Bear Claws, OH MY!

CRONUT!

Hello, sweet people! We had a wonderful LIVE croissant part two session and, as promised, I'm including the recipes for the Cronut filling (vanilla pastry cream) and for the Bear Claw/Pain au Raisin almond filling below.

If you missed Croissant LIVE part one, you miss the dough part! Here's a LINK to that video as well as the recipe (the formula, really. The instructions are in the video).

Chocolate croissant! For the dough recipe and instructions for plain and chocolate, go HERE

.
If you have ANY questions, please go to my Facebook page HERE and ask away!


ALMOND CREAM

Tuesday, September 6, 2016

Cronuts, Croissant Cinnamon Buns and Bear Claws, OH MY! Facebook LIVE Croissant Demo, Part Deux


This past Labor Day, I showed you how to make my croissant dough on Facebook Live. Along with the dough, we made plain croissant and a Pain au Chocolat (chocolate croissant).

STRETCH that plain croissant!

But Croissant are SO much more than just the plain and chocolate. You can make Cronuts, bear claws, the Best (and I mean the BEST) cinnamon buns ever and so much more. 

Join me September 11th at 11am/est for Gesine's FB LIVE Croissant, Part DEUX

Monday, September 5, 2016

Croissant! With a full demo.


If you joined me live on Facebook today on my page, you participated in some high wire baking! Croissant.  LIVE! If you missed it, you can still experience all the thrills and spills while I take you through my croissant technique. As promised, my recipe follows.


CROISSANT

For the butter block (beurrage)

550g unsalted butter (I used a combination of European butter/high butter fat content and traditional) butter
10 grams all purpose flour (King Arthur All Purpose)

For the dough (détrempe) 

This dough yields a dough with 56% hydration. For very dry areas or when you feel you need it, you can add up to 30 grams more to reach 60% hydration.

800g All Purpose Flour (I use and only use King Arthur All Purpose. It has a high gluten percentage at 11.7% that is needed for the dough.

150g whole milk, room temperature (to scald or not to scald. Really up to you. See video for more!)

300g filtered water, room temperature (with 30g more in the event your dough is too dry)

100 g granulated sugar

25g nonfat milk powder (I use King Arthur Flour Baker's Special. Make sure to only use a milk powder with very fine texture)

25g fine sea salt or baker's salt

18g instant yeast (I use Red Star Yeast's instant yeast)

50g melted and cooled unsalted butter

To finish

1 egg, beaten

For full instructions, watch the video (for easier viewing, watch on full screen)! If you have questions, join me on my Facebook page: Gesine BP (you can click the Facebook icon over on the side there and it will take you to it). 

Sunday, August 28, 2016

Pie. LIVE!

There's some fun stuff going on over on my Facebook page, Gesine BP. I'm doing live video demos. The videos are then saved on the page so you can view the lesson whenever you like. But what I've found so enjoyable is interacting with everyone live, just as I do in my King Arthur Flour classes.

Now that we've had a few live feeds under our belts, I'll start scheduling them so you can know far in advance when the feeds will happen. If there's a demo you'd like to see live, go to my Facebook page and tell me what you'd like to see.

Here's the ingredient list from today's demo:

2 cups all purpose flour (I use King Arthur Flour all purpose)
1 tablespoon sugar
1 teaspoon salt
1/2 cup ice water (this amount is changeable based on humidity. Today I needed less on a relatively muggy day, so be aware of the atmosphere in your kitchen)
small squirt lemon juice (optional)
8 ounces unsalted butter, very cold, cut into cubes

Monday, August 22, 2016

Falconry, Owls and New Adventures


Many of you know from reading my baking memoir, Confections of a Closet Master Baker (aka My Life from Scratch), that my mother's nickname since childhood was eule (owl in German) and that since she passed, I wear the gold owl pendant she wore since I was born. It's no surprise that owls are kinda a big deal with me.


And if you've spent any time visiting my blog but especially my social media sites, you're saying to yourself, "Wait. Aren't you into all birds?" And you'd be right. I raise chickens and ducks and I have a close, personal friendship with a goose. When I was a kid, mom and I rescued abandoned Starling hatchlings and raised them to adulthood and then I rescued and released chickadee hatchlings here at Freegrace. My only gripe is that I thought we had something special, me and the hatchlings, but once they were old enough they just took off. They never write. They never call.

So when I received an opportunity to visit the new falconry in Woodstock, Vermont, to not only fly hawks but meet owls, I said, "When can I move in?" Even better, one of the most magical places on earth, The Woodstock Inn, is responsible for renovating the barn for this branch of New England Falconry and are single handedly responsible for bringing falconry to our neighborhood.

So if you're one of the many who read the magnificent book, H is for Hawk, we all know that falconry is on your bucket list. I not only got to cross it off of mine but I'm pretty sure that I'm now nurturing a deep and abiding love of falconry and know that it will be a regular part of my life. I'm sharing the video from my adventure at New England falconry with you so you can fly vicariously through me.