30 days has September but November has Pie.

In September, I made my biennial trip to the land of baking knowledge, King Arthur Flour Baking School. I walked familiar halls and breathed in the atmosphere, mostly the aroma of freshly baked goods.

This year, one of my core classes was taught by a baker at the top of her field Gesine Bullock-Prado.

Gesine has written several cookbooks, has a teaching kitchen in Vermont, Sugar Glider Kitchen and now she has a show on the Food Network, Baked in Vermont. Gesine taught me how to make homemade candy corn, choux pastry, puff pastry and now flaky pie dough. She makes me smile…. Thank you Gesine!

I made flaky crust and created a delicious Pie…


Next was Wilhelm Wanders, Master Pastry Chef and Chocolitier. Wilhelm is an eighth-generation pastry chef and confectioner.

       I made truffles…

And I learned more about Chocolate… I had to taste every piece. It was tough…


And I got to spend time with my Sister…

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Nothing better than baking with family. Sharing the Love!

 

King Arthur Flour Baking School is located in Norwich, Vt.

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Pain au Chocolat

Pain au Chocolat means Chocolate Bread. Yes, Chocolate Bread! This Pain au Chocolat is made with Quick Puff and pain au chocolate sticks also called chocolate batons. You can order them from  King Arthur Flour.  The recipe for Quick Puff was taught  in an online by Gesine-Bullock Prado at Craftsy.

The quick puff or rough puff is easy to make and comes together quickly. The recipe makes about 5 pounds and can be frozen for future use. Just let the dough thaw in the refrigerator before attempting to work it.

Quick puff can be used for pie dough, sweet treats or savory snacks. I also made mini croissants and dusted them with non-melting sugar, also from King Arthur Flour – I just love King Arthur Flour.

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If you have ever wanted to make puff pastry but thought it too difficult, try Quick Puff. Once you see have easy it is, how many uses there are for this flaky dough and taste the wonderful the buttery goodness you will agree it is worth the time. Next, I will move on the traditional Puff Pastry and you can too.

Remember it’s all about the Love of Baking!  Terri