Pastry with Jenn

December 5, 2012 Post a Comment

Bouchon Bakery Book Project

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!

November 26, 2012 2 Comments

Joséphine Chez Dumonet

This post is one of many documenting my week in Paris, a present to myself for graduating pastry school in the fall of 2012. Every moment was spent eating and one post wasn’t enough. It’s now a short novel. Kidding. I hope.

On this trip, I was looking for an authentic French dining experience, some real protein to offset my subsistence on baguette and beurre. I consistently read that Chez Dumonet in the 6th arrondisement was the place to go. So I decided to start my trip right and made a reservation for my first full day in the city.

Grand Marnier Soufflé

November 8, 2012 4 Comments

Paris Croissants Revisited and Ranked

On the flight to Paris, while taking a nap I woke to the smell of butter. My nose said… croissants! I immediately scanned the plane for a coming flight attendant. Sadly, this is what landed in front of me. Never have I seen such a sad, limp piece of pastry. I ate it anyway because well, I was bored and anxious with 2 hours to go till landing. Not a very good reason but I vowed when I got into the city I’d eat enough good ones to make up for this.

Left: Plane croissant, Right: Pierre Hermé croissant

September 4, 2012 Post a Comment

Bacon Doughnuts with Lori Baker

I was thrilled to host Pastry Chef Lori Baker for a demonstration at Williams-Sonoma Union Square this past weekend. She and her husband, Jeff Banker own a restaurant in Pacific Heights, aptly named Baker & Banker. While Jeff manages the savory menu, New American cuisine with an emphasis on seasonal and local ingredients, Lori handles the dessert menu and the pastries for their bakery located next door.

August 18, 2012 Post a Comment

First Taste at Craftsman & Wolves

I’m sure this is a familiar sight now. Ever since Craftsman & Wolves opened this past spring, blogs have been posting this now-famous treat, “The Rebel Within” and more from the newest pastry shop in San Francisco. At one end of the shop, classic pastries get modern twists like The Rebel’s sous vide egg inside a savory muffin. On the other side of the counter, desserts displayed in glass cases are so modern and chic they are like works of art.