Priscilla’s Cooking BLOG

Recipes

Baking

French Bagette

French Bagette

Before you ask. Slow fermentation adds lots of flavor to the dough, but there is a limit on how long you can let the dough fermenting before the gluten starts to loose strength, that is why we pre ferment a batch and mix fresh batch 450g Flour 7g Salt 245ml water 7g...

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Choux pastry

Choux pastry 125 ml Milk 200 ml Water 150 g Plain Flour 1 teaspoon golden caster sugar 0.5 teaspoon Salt 100 g unsalted butter 4 medium Eggs lightly beaten Chantilly cream 1.5 Vanilla pod split 300 ml whipping cream 1.5 tablespoons icing sugar Choux pastry 1. Preheat...

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