I am excited to share with you this new project that I am a part of. A group of us at Williams-Sonoma Union Square have joined together to bake our way through Thomas Keller’s Bouchon Bakery cookbook.
Every week we will test a new recipe and post a blog recap on Friday. Because we have a group of people baking we will cover as many variations as possible such as convection/standard bake, varying equipment (there are some specialty tools used), metric vs standard measurements.
When I first skimmed through the book I noticed all the measurements were given in both metric and standard which is great as I prefer to weigh my ingredients. Also, everything is so precise. Vanilla paste: 7.7 grams. Eggs? Thomas Keller’s method is to weigh them after straining out the chalaze, the part that connects the egg white and yolk. To stay true to the book, I will do the same as tedious as it sounds.
Check back here each Friday as I will be posting my own entry on each recipe we do.
If you would like to participate, see here for details. It is incredibly easy. We want this to be something everyone can be involved in!