Archive for the ‘Bread’ Category


Stop the traffik competition round up

October 9, 2007

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Drum roll, please…here are the absolutely fantastic chocotastic entries for the Stop the Traffik chocolate competition. And what a range there has been. Each entry has had me licking my lips and going yum yum. Thanks to everyone who participated I’m truly impressed with all the effort everyone has made. If I’ve forgotten your entry or made an error, please let me know.

So start drooling over your keyboards (click on each image for the whole entry) and send me your votes to by Tuesday 16th October.

P.S. Only one entry per person. I know you guys want to win the goodie bag 😉


Mum’s the best: Chocolate & Orange bread

October 4, 2007


Today we have a *star* guest appearance (well for me, it is) on R khooks. I was absolutely delighted when my Mum sent me her entry for the competition (she was the one to make me aware of the cause). So I was only to happy to put her entry up on my blog. And what an entry it is! Yummy chocolate with a tangy orange kick, this bread will be giving the other choctastic entries a run for it’s money.

P.S. For all of you who haven’t had the time to enter I’m extending the deadline until Monday the 8th October. So go bake something chocolately this weekend! Read the rest of this entry ?


What a pain!

September 24, 2007

Le parisien pain

Sorry I couldn’t resist the pun. I mean pain as in ‘le pain’. Although there were a few things which were an extra pain last week like the post office and the Parisian men (don’t get me going on the second). I don’t know whether it’s the change of season or if there was something in the air but everyone seemed to be extra annoying last week. Read the rest of this entry ?


I’m the big bad wolf …

August 31, 2007


…and I’ll huff and puff and blow your house down. Well, it does certainly feel a bit like that. The last couple of days I’ve been chilling out in Normandy. I literally roll out of bed and I’m on the beach which is absolutely amazing. Golden sand which goes great with the sunshine. The only thing is that it’s a bit windy to say the least.


It’s the first time I’ve been to Normandy and one of the specialities they have in the boulangeries here is GĂąche vendĂ©ene which is like a brioche but with crĂšme fraĂźche and orange flowerwater (some recipes include armagnac). Soft, almost pillow like texture. This goes down a treat for breakfast or afternoon tea. Making this was great fun. I love making any kind of bread. Kneading is a great way to vent frustration hotels in norfolk Although making/eating Biscuit poppets works just aswell. Read the rest of this entry ?


Dulce de leche brioche buns

August 4, 2007

Dulce de leche Brioche

The season of all things open air is in full fling in Paris. With Paris beach (don’t laugh , it’s quite cool with palm trees and some sand. It’s not a bad attempt), cinema, concerts, dancing along the Seine and of course the most important the PICNICS.

I’ve been wanting to make this recipe for a long time. Helen over @ Tartelette made them a while ago and they just sounded delicious. A picnic with friends seemed a great opportunity to try this out.

Last year when I studied @ Le Cordon Bleu we made regular Brioche. It all got a bit messy while kneading the butter as it was extremely hot. 40°c with the ovens on full blast and wearing a nasty chefs uniform. We added extra salt to the recipes with the sweat dripping off our foreheads. Nice! With a stand mixer and the dough hook attachment you can avoid the melting-butter-kneading problem.

‘Let them eat Brioche’ as the famous Marie Antoniette said.

Read the rest of this entry ?


Pumpkin & Olive bread

December 24, 2006

Pumpkin & Olive bread

I’m currently munching my way through a selection of English biscuits (all the Christmas biscuits were eaten a long time ago!) with the obligatory cup of tea to dunk them into. I haven’t stopped eating since I arrived yesterday. It began when I stepped off the Eurostar at Waterloo station. I headed off to the closest newspaper stand to get a very large packet of salt & vinegar crisps and it hasn’t stopped since. At this rate I will be rolling off the Eurostar at Gard du Nord. So, I felt I needed to start to counteract this all with a little bit of bread baking. There’s nothing better than some hardcore kneading to tone up those flabby arms. After discovering one of my parent’s home grown pumpkins in the garage, I decided to try out a recipe I read a while ago.

See observer food monthly.
I used garlic green olives, added some black olives and a seed mixture instead of just pumpkin seeds. If you want to make small rolls 20mins baking should do.



July 20, 2006


Soft, fluffy ‘petit brioche en tĂȘte’ (transl. brioche with a head). Great stuff but a lot of work when you have to make it by hand (everything is done by hand at school). Especially with the heat at the moment. I was melting like a piece of butter today. You can do the recipe using the dough hook on your kitchen mixer, reduce the kneading time though.


recipe taken from the Le Cordon Bleu Basic PĂątisserie manual

250g flour
6g salt
25 sugar
3 eggs
1 sachet of instant dried yeast or 11g of fresh compact yeast
12ml of warm milk
125g of cold butter, cubed

makes 1 loaf or 12 buns

Mix the warm (not hot otherwise you will ‘kill’ the yeast) milk with the yeast and set aside. In a bowl add flour, make a well in the centre of the bowl. Add eggs and yeast into the ‘well’. Slowly combine. Once combined add salt and sugar. Knead for about 15-20 minutes or until the dough is elastic (like chewing gum). Add half of the cubed butter, continue to knead until incorporated into the dough (this can become messy, you need to work fast if you’re doing this by hand as your hands will melt the butter) then add the rest and continue to knead until you have a smooth elastic dough.

Leave to prove for 1 hour in a clingfilm covered bowl. Knock back and divide dough into 12 individual balls*. Shape the balls into a Russian doll shape. Push the head into the body. Place each brioche into a greased muffin tin or a small fluted brioche mould. Wrap and leave to rise overnight in the fridge.

The day after take brioche out of fridge, egg wash and leave to rise a bit while the oven is pre heating to 180°c. Put in oven, reduce heat to 160°c. Bake 10-15 minutes or until golden brown. Best eaten while hot.

*If you’re doing a loaf, place dough in a greased loaf tin. Follow same instructions but bake for about 45 minutes.