If you have been out to eat at least once in the last few years, you have likely seen Brown Butter something on the menu. Savoury and sweet chefs' love this ingredient for the nutty, complex flavour it adds to their dishes. There is good reason for chefs' obsession with Brown Butter…it is delicious!! Beurre Noisette (that is just the fancy French work for Brown Butter) is simply unsalted butter that is cooked to the point that the milk solids in the butter begin to cook and caramelize giving your butter a nutty flavour.
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Working with the butter block and keeping it contained in the dough can be a bit tricky and turns off many home bakers. But don’t be discouraged, the is a way to get a very tasty homemade puff pastry with a bit less (okay, a lot less) stress….Blitz Puff Pastry. As the name suggests, this is a faster version of puff pastry.
When we were studying pies in pastry school, so many of us said, “This is not how my grandmother does it.” Our Chef told us one of the problems of being a baker is always trying to compete with childhood memories. So even after two years of pastry school, my favourite pie crust recipe comes from grandma, written on the back of a cigarette package!