Crafting European style bread is truly an artform. Nothing thrills me more than a creative task in the kitchen! I have been working for about a month, honing my skills in preparation for an artisan bread class I taught this past week. The number of loaves coming out of my kitchen has been nuts. No carb haters in my world, I’ve been handing out bread to everyone I know.
It was such a joy to have 12 students here; shaping, stenciling and scoring their loaves to perfection. I am so sad I did not capture the excitement with a few photos…it is just hard to remember everything and when you are pushing roughly 45 loaves out of the ovens in a short 2 1/2 hours, it gets pretty intense!
The class is behind me but what to do with all of that remaining dough? Bake it up of course, so I was at it again today.
I thought it might be fun to experiment with a signature loaf like the famed Poilane in Paris. Here is my F for Fangio…
And now the L for Lorie…
Which do you like better?
Several years ago while in Paris I was lucky enough to dine at a michelin star restaurant called Jules Verne. From the bread basket the wait staff offered me the cutest little bread spirals. I had never tasted Brioche Fleurettes before and I am sure that waiter thought I was crazy as I accepted my 4th piece. I simply did not care, I was in heaven. Well heaven touched down in my kitchen today as I created these lovelies!
I wish I could share at least one bite with each of you!
Indulge in just one thing you love this weekend and enjoy!!
Interested in French Cooking? Join me for: 2 Day French Workshop April 5-6th 10:00-2:00 Join Lorie Fangio for a truly unique culinary event. Immerse yourself in the food and culture of France in this 2 day workshop. In this one time special offering you will learn and prepare two of the French “mother” sauces, two major French doughs and three irresistible French desserts. Laminated Viennoiserie will be demonstrated and enjoyed by the group in the form of croissant and Pain Chocolate. We will dine together for a true French experience including a cheese course and wine each day. French cooking is the gold standard and expertise acquired in this class will last a lifetime. Limited to 10 participants. Class Fee $189.00.
Day 1- Using an old fashioned French recipe, we will prepare French Baguettes to be eaten during our class. We will prepare Pastry Cream as an accoutrement for our breakfast of Ambrosia. For lunch we will adopt tried and true techniques to guarantee that our Chicken and Mushroom Soufflés rise to amazing heights. We will prepare a Green Salad of roasted beets, goat cheese and Candied Pecans served with a Champagne Vinaigrette. Our dinner portion for the day will be sumptuous Lobster Corn Chowder and for a sweet finish, dreamy Profiteroles stuffed to the brim with cream.
Day 2- Arrive at 9:30 for a demonstration of laminating Viennoiserie, so fun to watch and yields the most amazing Croissant and Pain Chocolate. We will concentrate on sauces today first up Espagnole Sauce to be served with Beef Tenderloin Tournedos and Mushrooms. Hearty Potatoes Gratin Dauphinoise will be the perfect accompaniment! Next we will turn our attention to the perfect Béchamel Sauce used to create a lovely dinner of Croque Monsieur, always a crowd pleaser. A Sable Crust will be created as the foundation of a take home sweet treat, individual Lemon Tarts! For the perfect finish of our 2 days together we will enjoy Dark Chocolate Raspberry Rose Truffles; sweet, tart and irresistible.