About the paper liners, I’m not so sure they would work with the gooey brownie mix including the dulce du leche. Might have to do a side by side comparison to see what works best. Copious butter or paper liners. Thanks for the tips!
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If you buy coated liners it should work.
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I tried the “cold start” method once and it was a disaster - the bottom of the bread cemented itself to the DO. It might work with parchment, but I haven’t bothered trying since the rise was also not as good as in a hot DO. Typically I do my final rise in a banneton, then invert the dough onto a piece of parchment, slash and use the parchment as a sling to get it in the hot DO safely.
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Thanks! I will gladly skip that!
Love this, I am learn quite a bit . Thanks
Hi OnionUser, welcome to our forum. I’m glad you are finding out discussions useful. There is a lot of baking and cooking advice here. I hope you’ll share your own experiences so we can all continue to learn from each other. We’re a lively group with lots of opinions!
Even professional bakers accept fails. Cookbooks are riddled with them too. If I’m not enjoying the process, I would find a diff hobby. Practice is why I enjoy the homemade process.
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Petit pains au lait from an old (70s) Bernard Clayton breads of France book.
Teaspoon of yeast and 4hr to overnight rise. I left mine overnight. A lively dough using a small amount of yeast.
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What do you all think about subbing almonds for pecans in a pecan pie? This is one of my favorite desserts which I rarely ever have, and never bake, because my kiddo has nut allergies. There are a very few that don’t bother him, almonds being one. Would you make any adjustments to the filling - more or less sweet, salty, thick, etc. to take account of any taste or textural differences btwn the 2 nuts?
We’ve made this pie calling for almonds.
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To answer your questions:
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No icecream. It is a dark chocolate firm but roll-able sponge and a dark milk chocolate from Tuscany, Italia.
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My mom, one of my daughter in laws, and I (team) made it and I took a few photographs of it.
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Plan is to recreate it for New Year´s Eve …
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My advice would be to follow a standard pecan pie recipe, but to chop the almonds into smaller pieces then you would pecans. Then you could top the pie with whole ones, if you wanted. Please let us know if you try this @Sasha.
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I will. And thank you to Rooster too. However, I am so enamored of the original pecan filling, that I am hoping to replicate that, rather than go on a different path with buttermilk and all.
Sure. Just an option. Happy pie baking.
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I love almonds, so this looks great.
I would use blanched, slivered almonds instead of whole. I don’t think whole ones will soften enough to be toothsome in a pie the way pecans are.
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I also think the slivered (or sliced) almonds would be better. To me, they are just too crunchy whole or even chopped.
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Those are gorgeous!!!
Um, any chance you could share the recipe? I want those with a big salad or a bowl of soup now! 
First attempt in baking croissants, made everything from scratch, including the puff croissant pastry.
This recipe used sourdough starter with milk, it was a simplified version of pastry making, I folded a few times but all at once. No need to go through the classic steps of folding 4 to 5 times with proofing in between each step during several hours! I found the croissant a bit heavy, not as airy as I would like. Also, I saw a small pool of butter melted during cooking. I read that this may due to not proofing long enough. But overall, I was happy with them!
After proofing 2 hours:
The melted butter “dried up” when the baking was finished.
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Wow, that’s a great result! I am definitely not adventurous enough to give that a try. Kudo!
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