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Baking School Day 6: All About Butter and Baking — The Kitchn's Baking School

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Baking School Day 1: All About Eggs and Baking — The Kitchn's Baking School (The Kitchn)

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Baking School Day 15: Croissants — The Kitchn's Baking School

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Baking School Day 20: Cake Decorating — The Kitchn's Baking School

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Baking School Graduation: Here's Your Final Project! — The Kitchn's Baking School (The Kitchn)

Baking School Graduation: Here's Your Final Project! — The Kitchn's Baking School

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Baking School Day 8: Pâte Sablée — The Kitchn's Baking School

Pate Sablee - All you do is cream softened butter together with powdered sugar; add in an egg yolk, and mix until incorporated; carefully add in the flour and be sure to only mix until the last trace of flour begins to disappear. Even though the butter prevents gluten from forming, it's still best to avoid overmixing. The finished dough should be smooth and fairly soft. Pat the dough into a disk, wrap it in plastic, and let it chill in the fridge for at least one

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Baking School Day 9: Pâte Brisée (Pie Crust) — The Kitchn's Baking School

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Baking School Day 2: Pâte à Choux — The Kitchn's Baking School

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Baking School Day 13: Rich Yeast Breads & Sweet Breads — The Kitchn's Baking School

Baking School Day 13: Rich Yeast Breads & Sweet Breads — The Kitchn's Baking School | The Kitchn

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