Individual Chocolate Nut Pies
Choux á la Crème
Crystallized Puff Paste of Orange
Chocolate Paris-Brest Cake
Cheesecake with Apricot-Blueberry Sauce
Tartelettes Aux Fruit Panaches
Baillardran Cannelés
A Week at The San Francisco Baking Institute
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She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_138128":{"type":"posts","id":"bayareabites_138128","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138128","score":null,"sort":[1316787412000]},"guestAuthors":[],"slug":"individual-chocolate-nut-pies","title":"Individual Chocolate Nut Pies","publishDate":1316787412,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> tv series, Episode 103: Sweets For My Sweet\u003c/span>\u003c/p>\n\u003cp>The rich filling for these little pies is a mixture of bittersweet chocolate, corn syrup, eggs, and mixed nuts. Baked in a classic graham cracker crust in individual ramekins, they are easy and delicious.\u003c/p>\n\u003cp>The pies can be made up to a day ahead and refrigerated, but they should be rewarmed in a low oven to bring them back to room temperature before serving.\u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CRUST\u003c/strong>\u003cbr>\n5 graham crackers (3 1/2 ounces)\u003cbr>\n1 1/2 tablespoons unsalted butter, softened\u003cbr>\n1 tablespoon canola oil\u003cbr>\n2 tablespoons sugar\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>FILLING\u003c/strong>\u003cbr>\n1/2 cup mixed nuts (pecans, almonds)\u003cbr>\n1/4 cup pine nuts\u003cbr>\n3 1/2 ounces bittersweet chocolate, broken into pieces\u003cbr>\n2 teaspoons unsalted butter\u003cbr>\n1 teaspoon cornstarch\u003cbr>\n1/3 cup light corn syrup\u003cbr>\n1 large egg, lightly beaten\u003cbr>\n1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>\u003cstrong>FOR THE CRUST:\u003c/strong> Process the graham crackers, butter, canola oil, and sugar in a food processor for 1 minute, until the mixture is finely chopped, mealy, and starting to come together.\u003c/p>\n\u003cp>Divide the mixture among four 1-cup ramekins or aluminum muffin cups and press it evenly over the bottom and up the sides of each ramekin.\u003c/p>\n\u003cp>Preheat the oven to 350 degrees.\u003c/p>\n\u003cp>\u003cstrong>FOR THE FILLING:\u003c/strong> Process the pecans and almonds in the food processor for a few seconds to coarsely chop them. Mix with the pine nuts and divide among the lined ramekins.\u003c/p>\n\u003cp>Melt the chocolate with the butter in a bowl in a microwave oven or in a double boiler. Add the cornstarch and mix well, then add the corn syrup and mix well. Add the egg and vanilla and mix well.\u003c/p>\n\u003cp>Divide the mixture among the ramekins. Arrange the ramekins on a cookie sheet, and bake in the middle of the oven for about 20 minutes, until the filling is set but still somewhat soft in the middle. Let cool to lukewarm or room temperature on a rack.\u003c/p>\n\u003cp>At serving time, invert each of the pies onto a dessert plate. Carefully turn the pies right side up and serve.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The rich filling for these little pies is a mixture of bittersweet chocolate, corn syrup, eggs, and mixed nuts. Baked in a classic graham cracker crust in individual ramekins, they are easy and delicious.","status":"publish","parent":0,"modified":1595623229,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":382},"headData":{"title":"Individual Chocolate Nut Pies | KQED","description":"Quick and easy recipes from the Essential Pépin series. Learn how to make Individual Chocolate Nut Pies","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Individual Chocolate Nut Pies","datePublished":"2011-09-23T14:16:52.000Z","dateModified":"2020-07-24T20:40:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138128 http://blogs.kqed.org/essentialpepin/?p=365","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/23/individual-chocolate-nut-pies/","disqusTitle":"Individual Chocolate Nut Pies","path":"/bayareabites/138128/individual-chocolate-nut-pies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> tv series, Episode 103: Sweets For My Sweet\u003c/span>\u003c/p>\n\u003cp>The rich filling for these little pies is a mixture of bittersweet chocolate, corn syrup, eggs, and mixed nuts. Baked in a classic graham cracker crust in individual ramekins, they are easy and delicious.\u003c/p>\n\u003cp>The pies can be made up to a day ahead and refrigerated, but they should be rewarmed in a low oven to bring them back to room temperature before serving.\u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CRUST\u003c/strong>\u003cbr>\n5 graham crackers (3 1/2 ounces)\u003cbr>\n1 1/2 tablespoons unsalted butter, softened\u003cbr>\n1 tablespoon canola oil\u003cbr>\n2 tablespoons sugar\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>FILLING\u003c/strong>\u003cbr>\n1/2 cup mixed nuts (pecans, almonds)\u003cbr>\n1/4 cup pine nuts\u003cbr>\n3 1/2 ounces bittersweet chocolate, broken into pieces\u003cbr>\n2 teaspoons unsalted butter\u003cbr>\n1 teaspoon cornstarch\u003cbr>\n1/3 cup light corn syrup\u003cbr>\n1 large egg, lightly beaten\u003cbr>\n1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>\u003cstrong>FOR THE CRUST:\u003c/strong> Process the graham crackers, butter, canola oil, and sugar in a food processor for 1 minute, until the mixture is finely chopped, mealy, and starting to come together.\u003c/p>\n\u003cp>Divide the mixture among four 1-cup ramekins or aluminum muffin cups and press it evenly over the bottom and up the sides of each ramekin.\u003c/p>\n\u003cp>Preheat the oven to 350 degrees.\u003c/p>\n\u003cp>\u003cstrong>FOR THE FILLING:\u003c/strong> Process the pecans and almonds in the food processor for a few seconds to coarsely chop them. Mix with the pine nuts and divide among the lined ramekins.\u003c/p>\n\u003cp>Melt the chocolate with the butter in a bowl in a microwave oven or in a double boiler. Add the cornstarch and mix well, then add the corn syrup and mix well. Add the egg and vanilla and mix well.\u003c/p>\n\u003cp>Divide the mixture among the ramekins. Arrange the ramekins on a cookie sheet, and bake in the middle of the oven for about 20 minutes, until the filling is set but still somewhat soft in the middle. Let cool to lukewarm or room temperature on a rack.\u003c/p>\n\u003cp>At serving time, invert each of the pies onto a dessert plate. Carefully turn the pies right side up and serve.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138128/individual-chocolate-nut-pies","authors":["5083"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16776","bayareabites_16772","bayareabites_16661","bayareabites_16778","bayareabites_16774","bayareabites_12"],"tags":["bayareabites_49","bayareabites_8476","bayareabites_16859","bayareabites_16777","bayareabites_242","bayareabites_16658","bayareabites_3015"],"featImg":"bayareabites_138215","label":"bayareabites_16657"},"bayareabites_138161":{"type":"posts","id":"bayareabites_138161","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138161","score":null,"sort":[1316400126000]},"guestAuthors":[],"slug":"choux-a-la-creme","title":"Choux á la Crème","publishDate":1316400126,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 115: All Puffed Up\u003c/p>\n\u003cp>Similar to ones my mother used to prepare, these cream puffs are filled with blackberry preserves and whipped cream and served on a simple but particularly flavorful chocolate sauce made of melted chocolate and milk.\u003c/p>\n\u003cp>A common mistake is to let the cream puffs dry in the oven for too long. They should not be like dry bread; rather, they should hold their shape but remain soft and moist inside.\u003c/p>\n\u003cp>You can, of course, make smaller puffs, cooking them a proportionately shorter time, and serve several per person. Small puffs, called profiteroles, are often stuffed with ice cream and served with hot chocolate sauce. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 6\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>DOUGH\u003c/strong>\u003cbr>\n3/4 cup milk\u003cbr>\n3 tablespoons unsalted butter\u003cbr>\n1/8 teaspoon salt\u003cbr>\n3/4 cup all-purpose flour\u003cbr>\n3 large eggs\u003c/p>\n\u003cp>\u003cstrong>FILLING\u003c/strong>\u003cbr>\n1 1/2 cups heavy cream\u003cbr>\n1/4 cup confectioners’ sugar\u003cbr>\n2 teaspoons pure vanilla extract\u003cbr>\n1/4 cup blackberry preserves\u003cbr>\n1 teaspoon confectioners’ sugar\u003c/p>\n\u003cp>\u003cstrong>CHOCOLATE SAUCE\u003c/strong>\u003cbr>\n8 ounces bittersweet or semisweet chocolate, coarsely chopped\u003cbr>\n1 1/4 cups milk\u003c/p>\n\u003cp>Preheat the oven to 350 degrees.\u003c/p>\n\u003cp>\u003cstrong>FOR THE DOUGH:\u003c/strong> Combine the milk, butter, and salt in a saucepan and bring to a boil over high heat. Immediately remove from the heat, add the flour all at once, and mix it in with a wooden spatula. Return the pan to the stove and stir over medium-high heat until the mixture comes away from the sides of the pan and collects into one soft lump about the consistency of modeling clay. Cook for about 20 to 30 seconds, still stirring, to dry the mixture further, then transfer to a food processor and process for 4 to 5 seconds to cool the mixture slightly.\u003c/p>\n\u003cp>Beat the eggs in a bowl with a fork until well mixed. Reserve 1 tablespoon of the beaten eggs to brush on the puffs, and add the remaining eggs to the dough mixture. Process for 20 to 30 seconds, until very smooth.\u003c/p>\n\u003cp>Lightly butter a cookie sheet. Spoon 6 rounds of dough, each about the size of a Ping-Pong ball (approximately 3 tablespoons), onto the sheet, spacing them evenly to allow for expansion. Brush with the beaten egg to smooth the tops and coat the surface of the balls.\u003c/p>\n\u003cp>Bake for about 40 minutes, until the puffs are nicely developed, browned, and cooked through. They should hold their shape but still be soft. Open the oven door and let the puffs rest for 10 minutes. Set aside in a draft-free area to cool.\u003c/p>\n\u003cp>\u003cstrong>FOR THE FILLING:\u003c/strong> Whip the cream with the confectioners’ sugar and vanilla in a bowl until firm. Refrigerate.\u003c/p>\n\u003cp>Remove the top of each choux puff, cutting around the puff about a quarter of the way down and lifting off the resulting cap; reserve the tops. Spoon 2 teaspoons of the blackberry preserves into the base of each puff. Spoon the cream mixture into a pastry bag fitted with a star tip and pipe it into the puffs, piping in enough whipped cream to come up about 1 1/2 inch above the cut edges. Replace the caps and sprinkle with the confectioners’ sugar. (The puffs can be assembled a few hours before serving; cover and refrigerate.)\u003c/p>\n\u003cp>\u003cstrong>FOR THE SAUCE:\u003c/strong> Heat the chocolate and milk in a saucepan over medium-low heat, stirring occasionally, just until the chocolate melts. Mix well with a whisk, transfer to a bowl, and refrigerate, stirring occasionally, until cold.\u003c/p>\n\u003cp>Place a puff on each of six individual dessert plates, and serve with the chocolate sauce.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Similar to ones my mother used to prepare, these cream puffs are filled with blackberry preserves and whipped cream and served on a simple but particularly flavorful chocolate sauce.","status":"publish","parent":0,"modified":1596139627,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":635},"headData":{"title":"Choux á la Crème | KQED","description":"Quick and easy recipes from the Essential Pépin series. Learn how to make Choux á la Crème","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Choux á la Crème","datePublished":"2011-09-19T02:42:06.000Z","dateModified":"2020-07-30T20:07:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138161 http://blogs.kqed.org/essentialpepin/?p=1074","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/18/choux-a-la-creme/","disqusTitle":"Choux á la Crème","path":"/bayareabites/138161/choux-a-la-creme","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 115: All Puffed Up\u003c/p>\n\u003cp>Similar to ones my mother used to prepare, these cream puffs are filled with blackberry preserves and whipped cream and served on a simple but particularly flavorful chocolate sauce made of melted chocolate and milk.\u003c/p>\n\u003cp>A common mistake is to let the cream puffs dry in the oven for too long. They should not be like dry bread; rather, they should hold their shape but remain soft and moist inside.\u003c/p>\n\u003cp>You can, of course, make smaller puffs, cooking them a proportionately shorter time, and serve several per person. Small puffs, called profiteroles, are often stuffed with ice cream and served with hot chocolate sauce. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 6\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>DOUGH\u003c/strong>\u003cbr>\n3/4 cup milk\u003cbr>\n3 tablespoons unsalted butter\u003cbr>\n1/8 teaspoon salt\u003cbr>\n3/4 cup all-purpose flour\u003cbr>\n3 large eggs\u003c/p>\n\u003cp>\u003cstrong>FILLING\u003c/strong>\u003cbr>\n1 1/2 cups heavy cream\u003cbr>\n1/4 cup confectioners’ sugar\u003cbr>\n2 teaspoons pure vanilla extract\u003cbr>\n1/4 cup blackberry preserves\u003cbr>\n1 teaspoon confectioners’ sugar\u003c/p>\n\u003cp>\u003cstrong>CHOCOLATE SAUCE\u003c/strong>\u003cbr>\n8 ounces bittersweet or semisweet chocolate, coarsely chopped\u003cbr>\n1 1/4 cups milk\u003c/p>\n\u003cp>Preheat the oven to 350 degrees.\u003c/p>\n\u003cp>\u003cstrong>FOR THE DOUGH:\u003c/strong> Combine the milk, butter, and salt in a saucepan and bring to a boil over high heat. Immediately remove from the heat, add the flour all at once, and mix it in with a wooden spatula. Return the pan to the stove and stir over medium-high heat until the mixture comes away from the sides of the pan and collects into one soft lump about the consistency of modeling clay. Cook for about 20 to 30 seconds, still stirring, to dry the mixture further, then transfer to a food processor and process for 4 to 5 seconds to cool the mixture slightly.\u003c/p>\n\u003cp>Beat the eggs in a bowl with a fork until well mixed. Reserve 1 tablespoon of the beaten eggs to brush on the puffs, and add the remaining eggs to the dough mixture. Process for 20 to 30 seconds, until very smooth.\u003c/p>\n\u003cp>Lightly butter a cookie sheet. Spoon 6 rounds of dough, each about the size of a Ping-Pong ball (approximately 3 tablespoons), onto the sheet, spacing them evenly to allow for expansion. Brush with the beaten egg to smooth the tops and coat the surface of the balls.\u003c/p>\n\u003cp>Bake for about 40 minutes, until the puffs are nicely developed, browned, and cooked through. They should hold their shape but still be soft. Open the oven door and let the puffs rest for 10 minutes. Set aside in a draft-free area to cool.\u003c/p>\n\u003cp>\u003cstrong>FOR THE FILLING:\u003c/strong> Whip the cream with the confectioners’ sugar and vanilla in a bowl until firm. Refrigerate.\u003c/p>\n\u003cp>Remove the top of each choux puff, cutting around the puff about a quarter of the way down and lifting off the resulting cap; reserve the tops. Spoon 2 teaspoons of the blackberry preserves into the base of each puff. Spoon the cream mixture into a pastry bag fitted with a star tip and pipe it into the puffs, piping in enough whipped cream to come up about 1 1/2 inch above the cut edges. Replace the caps and sprinkle with the confectioners’ sugar. (The puffs can be assembled a few hours before serving; cover and refrigerate.)\u003c/p>\n\u003cp>\u003cstrong>FOR THE SAUCE:\u003c/strong> Heat the chocolate and milk in a saucepan over medium-low heat, stirring occasionally, just until the chocolate melts. Mix well with a whisk, transfer to a bowl, and refrigerate, stirring occasionally, until cold.\u003c/p>\n\u003cp>Place a puff on each of six individual dessert plates, and serve with the chocolate sauce.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138161/choux-a-la-creme","authors":["5083"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16776","bayareabites_16772","bayareabites_16661","bayareabites_16774","bayareabites_12"],"tags":["bayareabites_147","bayareabites_16823","bayareabites_49","bayareabites_8476","bayareabites_16859","bayareabites_242","bayareabites_16658","bayareabites_3015"],"featImg":"bayareabites_138219","label":"bayareabites_16657"},"bayareabites_138160":{"type":"posts","id":"bayareabites_138160","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138160","score":null,"sort":[1316395973000]},"guestAuthors":[],"slug":"crystallized-puff-paste-of-orange","title":"Crystallized Puff Paste of Orange","publishDate":1316395973,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 115: All Puffed Up\u003c/p>\n\u003cp>Caramelized puff pastry rounds are covered with pastry cream and orange segments and finished with a glaze. The components can be prepared ahead, but the tartlets are at their best when assembled at the last moment. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 8\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>PASTRY CREAM\u003c/strong>\u003cbr>\n1 cup milk\u003cbr>\n2 large egg yolks\u003cbr>\n3 tablespoons sugar\u003cbr>\n1 1/2 tablespoon cornstarch\u003cbr>\n1 teaspoon pure vanilla extract\u003cbr>\n4 tablespoons (1/2 stick) unsalted butter, softened\u003cbr>\nAbout 1 1/2 pounds Puff Pastry (\u003cstrong>see recipe below\u003c/strong>), Instant Puff Pastry (\u003cstrong>see recipe below\u003c/strong>), or store-bought puff pastry, preferably all-butter\u003cbr>\n6 tablespoons sugar\u003cbr>\nEgg wash made with 1 large egg, half the white removed, beaten\u003cbr>\n6–8 large navel oranges\u003c/p>\n\u003cp>\u003cstrong>GLAZE\u003c/strong>\u003cbr>\n1/2 cup peach preserves\u003cbr>\n1/2 cup orange marmalade\u003cbr>\nFresh mint sprigs, for garnish\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>FOR THE PASTRY CREAM:\u003c/strong> Bring the milk to a boil in a medium saucepan.\u003c/p>\n\u003cp>Meanwhile, beat the egg yolks, sugar, cornstarch, and vanilla together in a bowl for about 30 seconds, until well mixed. Pour the milk into the egg yolk mixture while beating with a whisk, then return the mixture to the pan. Bring to a strong boil, stirring — especially around the edges of the pan — so the mixture doesn’t scorch as it thickens. Boil for 5 to 10 seconds. Pour into a bowl, cover with plastic wrap, and refrigerate until lukewarm.\u003c/p>\n\u003cp>Whisk the soft butter into the lukewarm pastry cream. Cover with plastic wrap pressed against the surface of the cream and refrigerate until cold. (The pastry cream can be made up to a day ahead.)\u003c/p>\n\u003cp>Roll the pastry out to a large rectangle, about 13 inches by 27 inches and 1/8 inch thick. Let it rest for a few minutes so it doesn’t shrink too much when cut. Using a lid or plate approximately 6 inches across, mark 8 rounds, and cut out the rounds.\u003c/p>\n\u003cp>Line two cookie sheets with nonstick baking mats or parchment paper and sprinkle each with 1 tablespoon of the sugar. Place 4 rounds on each sheet. Brush the pastry rounds with the egg wash and sprinkle 2 tablespoons of the remaining sugar on the 4 rounds on each tray. With the point of a knife, mark a circle inside each round approximately 3/4 inch from the edges.\u003c/p>\n\u003cp>Bake for about 15 minutes, until well cooked and crispy. If the rounds do not get brown enough, place under the broiler (not too close) for a few seconds. Cool on a rack.\u003c/p>\n\u003cp>Peel all the oranges with a sharp knife, moving the knife in a jigsaw motion so all the white pith is removed and the orange is completely nude. Working over a bowl, cut between the membranes on either side of each orange segment to remove the segments, letting them drop into the bowl. When all the flesh has been removed, squeeze the membranes over the bowl to release the remaining juice. Set the orange segments and juice aside.\u003c/p>\n\u003cp>At serving time, cut around the scored circle in each pastry round, and push the crystallized top down into the pastry to create a crisp, brown base. Spread 2 tablespoons of the pastry cream in the bottom of each pastry receptacle. Drain the orange segments and arrange on top of the pastry cream.\u003c/p>\n\u003cp>\u003cstrong>FOR THE GLAZE:\u003c/strong> Melt the peach preserves and orange marmalade together, and strain.\u003c/p>\n\u003cp>Coat the top of each pastry with 1 1/2 to 2 tablespoons of the glaze. Place on individual plates, decorate with sprigs of mint, and serve.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>PUFF PASTRY\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes 2 1/2 to 3 pounds\u003c/strong>\u003c/p>\n\u003cp>Puff pastry is one of the most difficult doughs to make; even for professionals, it has its pitfalls. It is always made with flour and butter in close to equal proportions, and the object is to keep the layers of butter enclosed between the dough layers, so as to achieve the proper flaky texture. The butter and the dough must be at the same temperature to roll uniformly. Soft butter will \"squish\" and run between the layers, destroying them; if the dough is too soft, it will do the same. The flour used to roll out the dough must be dusted off the surface of the dough before folding it, or the dough may become tough and dry. It is important to work quickly, but if the dough gets elastic, do not fight it; let it rest refrigerated for 30 minutes or so before continuing.\u003c/p>\n\u003cp>1 pound (about 3 cups) cold all-purpose flour\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1–1 1/4 cups ice-cold water\u003cbr>\n1 pound very cold unsalted butter\u003c/p>\n\u003cp>Put the flour, salt, and 1 cup ice water in a food processor and process for about 10 seconds. If the dough is not holding together in a smooth paste, add up to 1/4 cup more water and process again for a few seconds, just until it gathers together.\u003c/p>\n\u003cp>Cut each stick of butter lengthwise into 3 slices. On a lightly floured surface, roll the dough into a rectangle about 20 by 9 inches. Turn the dough so a short end faces you. Starting at the top of the dough, arrange the butter slices touching each other in a single layer so they cover about two thirds of the dough, keeping the slices about 1 inch from the edges all around. Bring the lower third of the dough (not covered with butter) over half of the buttered dough. Fold the remaining third of buttered dough down over the top, creating a \"sandwich\" with 5 alternating layers of dough and butter. Press all along the sides to secure the butter inside.\u003c/p>\n\u003cp>Flour the work surface and gently roll the dough out, adding flour as needed, into a rectangle about 20 by 10 inches. Brush a little extra flour on the dough and bring each short end of the rectangle over so they join in the center. Press gently to seal, then fold the dough in half again, creating a 4-layer package; this is known as a double turn. Let rest, refrigerated, for 20 minutes or so.\u003c/p>\n\u003cp>Roll the dough again into a 20-by-10-inch rectangle and give it another double turn. Give the dough 2 more double turns (for a total of 4 double turns), letting it rest in the refrigerator between rolling if it gets too elastic.\u003c/p>\n\u003cp>Wrap the dough in plastic wrap and refrigerate. After it has rested for 1 hour, it is ready to be used.\u003c/p>\n\u003cp>The dough can be kept in the refrigerator for a few days or in the freezer for a couple of months. (If kept in the refrigerator too long, it has a tendency to become rubbery and difficult to roll out.) If you freeze it, be sure to defrost it under refrigeration before using. (If using only a piece of the dough, cut off the piece you need crosswise.)\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>FAST PUFF PASTRY\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes about 2 1/2 pounds\u003c/strong>\u003c/p>\n\u003cp>Faster and easier than traditional puff pastry, this version is very good, though not quite as tender and flaky as the classic one. I often use it for wrapping fish or pâtés or as the crust for a tart. Instant flour makes the dough roll out easily. Be certain that the flour, butter, and water are all very cold.\u003c/p>\n\u003cp>1 pound (about 3 cups) all-purpose flour or instant flour, such as Wondra\u003cbr>\n14 ounces (3 1/2 sticks) very cold unsalted butter, cut into 1-inch pieces\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1 cup ice-cold water, or a bit more as needed\u003c/p>\n\u003cp>Put the flour, butter, salt, and ice water in a large bowl and mix together with your hands for a few seconds, just enough to gather all ingredients into a ball. The butter should still be in large pieces. Alternatively, put the ingredients in a food processor and pulse a few times, just enough so the ingredients start to hold together. If need be, add up to a couple more tablespoons of ice water. Gather the dough into a ball. (Chunks of butter will still be visible throughout the dough.)\u003c/p>\n\u003cp>Sprinkle a board with flour. Press and roll the dough into a rectangle about 18 by 8 inches. Work as quickly as possible and be sure to have enough flour on the board so that the dough can slide and expand during the rolling. Sprinkle the dough with flour to coat all the visible pieces of butter, then brush the excess flour from the surface of the dough and give it a double turn (see the instructions for Puff Pastry above), then give it another double turn.\u003c/p>\n\u003cp>Allow the dough to rest, refrigerated, for 20 to 30 minutes, and then give one more double turn (a total of 3 double turns). Allow the dough to rest refrigerated for about 30 minutes before using.\u003c/p>\n\u003cp>Follow the same storing (and cutting) procedures as for the conventional puff pastry.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Caramelized puff pastry rounds are covered with pastry cream and orange segments and finished with a glaze.","status":"publish","parent":0,"modified":1596147172,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":1538},"headData":{"title":"Crystallized Puff Paste of Orange | KQED","description":"Quick and easy recipes from the Essential Pépin series. Learn how to make Crystallized Puff Paste of Orange","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Crystallized Puff Paste of Orange","datePublished":"2011-09-19T01:32:53.000Z","dateModified":"2020-07-30T22:12:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138160 http://blogs.kqed.org/essentialpepin/?p=1038","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/18/crystallized-puff-paste-of-orange/","disqusTitle":"Crystallized Puff Paste of Orange","path":"/bayareabites/138160/crystallized-puff-paste-of-orange","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 115: All Puffed Up\u003c/p>\n\u003cp>Caramelized puff pastry rounds are covered with pastry cream and orange segments and finished with a glaze. The components can be prepared ahead, but the tartlets are at their best when assembled at the last moment. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 8\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>PASTRY CREAM\u003c/strong>\u003cbr>\n1 cup milk\u003cbr>\n2 large egg yolks\u003cbr>\n3 tablespoons sugar\u003cbr>\n1 1/2 tablespoon cornstarch\u003cbr>\n1 teaspoon pure vanilla extract\u003cbr>\n4 tablespoons (1/2 stick) unsalted butter, softened\u003cbr>\nAbout 1 1/2 pounds Puff Pastry (\u003cstrong>see recipe below\u003c/strong>), Instant Puff Pastry (\u003cstrong>see recipe below\u003c/strong>), or store-bought puff pastry, preferably all-butter\u003cbr>\n6 tablespoons sugar\u003cbr>\nEgg wash made with 1 large egg, half the white removed, beaten\u003cbr>\n6–8 large navel oranges\u003c/p>\n\u003cp>\u003cstrong>GLAZE\u003c/strong>\u003cbr>\n1/2 cup peach preserves\u003cbr>\n1/2 cup orange marmalade\u003cbr>\nFresh mint sprigs, for garnish\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>FOR THE PASTRY CREAM:\u003c/strong> Bring the milk to a boil in a medium saucepan.\u003c/p>\n\u003cp>Meanwhile, beat the egg yolks, sugar, cornstarch, and vanilla together in a bowl for about 30 seconds, until well mixed. Pour the milk into the egg yolk mixture while beating with a whisk, then return the mixture to the pan. Bring to a strong boil, stirring — especially around the edges of the pan — so the mixture doesn’t scorch as it thickens. Boil for 5 to 10 seconds. Pour into a bowl, cover with plastic wrap, and refrigerate until lukewarm.\u003c/p>\n\u003cp>Whisk the soft butter into the lukewarm pastry cream. Cover with plastic wrap pressed against the surface of the cream and refrigerate until cold. (The pastry cream can be made up to a day ahead.)\u003c/p>\n\u003cp>Roll the pastry out to a large rectangle, about 13 inches by 27 inches and 1/8 inch thick. Let it rest for a few minutes so it doesn’t shrink too much when cut. Using a lid or plate approximately 6 inches across, mark 8 rounds, and cut out the rounds.\u003c/p>\n\u003cp>Line two cookie sheets with nonstick baking mats or parchment paper and sprinkle each with 1 tablespoon of the sugar. Place 4 rounds on each sheet. Brush the pastry rounds with the egg wash and sprinkle 2 tablespoons of the remaining sugar on the 4 rounds on each tray. With the point of a knife, mark a circle inside each round approximately 3/4 inch from the edges.\u003c/p>\n\u003cp>Bake for about 15 minutes, until well cooked and crispy. If the rounds do not get brown enough, place under the broiler (not too close) for a few seconds. Cool on a rack.\u003c/p>\n\u003cp>Peel all the oranges with a sharp knife, moving the knife in a jigsaw motion so all the white pith is removed and the orange is completely nude. Working over a bowl, cut between the membranes on either side of each orange segment to remove the segments, letting them drop into the bowl. When all the flesh has been removed, squeeze the membranes over the bowl to release the remaining juice. Set the orange segments and juice aside.\u003c/p>\n\u003cp>At serving time, cut around the scored circle in each pastry round, and push the crystallized top down into the pastry to create a crisp, brown base. Spread 2 tablespoons of the pastry cream in the bottom of each pastry receptacle. Drain the orange segments and arrange on top of the pastry cream.\u003c/p>\n\u003cp>\u003cstrong>FOR THE GLAZE:\u003c/strong> Melt the peach preserves and orange marmalade together, and strain.\u003c/p>\n\u003cp>Coat the top of each pastry with 1 1/2 to 2 tablespoons of the glaze. Place on individual plates, decorate with sprigs of mint, and serve.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>PUFF PASTRY\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes 2 1/2 to 3 pounds\u003c/strong>\u003c/p>\n\u003cp>Puff pastry is one of the most difficult doughs to make; even for professionals, it has its pitfalls. It is always made with flour and butter in close to equal proportions, and the object is to keep the layers of butter enclosed between the dough layers, so as to achieve the proper flaky texture. The butter and the dough must be at the same temperature to roll uniformly. Soft butter will \"squish\" and run between the layers, destroying them; if the dough is too soft, it will do the same. The flour used to roll out the dough must be dusted off the surface of the dough before folding it, or the dough may become tough and dry. It is important to work quickly, but if the dough gets elastic, do not fight it; let it rest refrigerated for 30 minutes or so before continuing.\u003c/p>\n\u003cp>1 pound (about 3 cups) cold all-purpose flour\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1–1 1/4 cups ice-cold water\u003cbr>\n1 pound very cold unsalted butter\u003c/p>\n\u003cp>Put the flour, salt, and 1 cup ice water in a food processor and process for about 10 seconds. If the dough is not holding together in a smooth paste, add up to 1/4 cup more water and process again for a few seconds, just until it gathers together.\u003c/p>\n\u003cp>Cut each stick of butter lengthwise into 3 slices. On a lightly floured surface, roll the dough into a rectangle about 20 by 9 inches. Turn the dough so a short end faces you. Starting at the top of the dough, arrange the butter slices touching each other in a single layer so they cover about two thirds of the dough, keeping the slices about 1 inch from the edges all around. Bring the lower third of the dough (not covered with butter) over half of the buttered dough. Fold the remaining third of buttered dough down over the top, creating a \"sandwich\" with 5 alternating layers of dough and butter. Press all along the sides to secure the butter inside.\u003c/p>\n\u003cp>Flour the work surface and gently roll the dough out, adding flour as needed, into a rectangle about 20 by 10 inches. Brush a little extra flour on the dough and bring each short end of the rectangle over so they join in the center. Press gently to seal, then fold the dough in half again, creating a 4-layer package; this is known as a double turn. Let rest, refrigerated, for 20 minutes or so.\u003c/p>\n\u003cp>Roll the dough again into a 20-by-10-inch rectangle and give it another double turn. Give the dough 2 more double turns (for a total of 4 double turns), letting it rest in the refrigerator between rolling if it gets too elastic.\u003c/p>\n\u003cp>Wrap the dough in plastic wrap and refrigerate. After it has rested for 1 hour, it is ready to be used.\u003c/p>\n\u003cp>The dough can be kept in the refrigerator for a few days or in the freezer for a couple of months. (If kept in the refrigerator too long, it has a tendency to become rubbery and difficult to roll out.) If you freeze it, be sure to defrost it under refrigeration before using. (If using only a piece of the dough, cut off the piece you need crosswise.)\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>FAST PUFF PASTRY\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes about 2 1/2 pounds\u003c/strong>\u003c/p>\n\u003cp>Faster and easier than traditional puff pastry, this version is very good, though not quite as tender and flaky as the classic one. I often use it for wrapping fish or pâtés or as the crust for a tart. Instant flour makes the dough roll out easily. Be certain that the flour, butter, and water are all very cold.\u003c/p>\n\u003cp>1 pound (about 3 cups) all-purpose flour or instant flour, such as Wondra\u003cbr>\n14 ounces (3 1/2 sticks) very cold unsalted butter, cut into 1-inch pieces\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1 cup ice-cold water, or a bit more as needed\u003c/p>\n\u003cp>Put the flour, butter, salt, and ice water in a large bowl and mix together with your hands for a few seconds, just enough to gather all ingredients into a ball. The butter should still be in large pieces. Alternatively, put the ingredients in a food processor and pulse a few times, just enough so the ingredients start to hold together. If need be, add up to a couple more tablespoons of ice water. Gather the dough into a ball. (Chunks of butter will still be visible throughout the dough.)\u003c/p>\n\u003cp>Sprinkle a board with flour. Press and roll the dough into a rectangle about 18 by 8 inches. Work as quickly as possible and be sure to have enough flour on the board so that the dough can slide and expand during the rolling. Sprinkle the dough with flour to coat all the visible pieces of butter, then brush the excess flour from the surface of the dough and give it a double turn (see the instructions for Puff Pastry above), then give it another double turn.\u003c/p>\n\u003cp>Allow the dough to rest, refrigerated, for 20 to 30 minutes, and then give one more double turn (a total of 3 double turns). Allow the dough to rest refrigerated for about 30 minutes before using.\u003c/p>\n\u003cp>Follow the same storing (and cutting) procedures as for the conventional puff pastry.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138160/crystallized-puff-paste-of-orange","authors":["5083"],"series":["bayareabites_16657"],"categories":["bayareabites_16772","bayareabites_16773","bayareabites_16774","bayareabites_12"],"tags":["bayareabites_16822","bayareabites_49","bayareabites_8476","bayareabites_16859","bayareabites_244","bayareabites_242","bayareabites_16658","bayareabites_3015"],"featImg":"bayareabites_138245","label":"bayareabites_16657"},"bayareabites_138159":{"type":"posts","id":"bayareabites_138159","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138159","score":null,"sort":[1316393999000]},"guestAuthors":[],"slug":"chocolate-paris-brest-cake","title":"Chocolate Paris-Brest Cake","publishDate":1316393999,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 115: All Puffed Up\u003c/p>\n\u003cp>Resembling a wheel, this French pastry is thought to have been created by a Parisian pastry chef to celebrate the famous bicycle race from Paris to Brest, in Brittany. The traditional version consists of an almond-topped ring of cream puff pastry that is split and filled with a praline-flavored buttercream. My rendition has a chocolate cream filling and is topped with sweetened whipped cream flavored with a little rum. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 8 to 10\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>DOUGH\u003c/strong>\u003cbr>\n3/4 cup milk\u003cbr>\n3 tablespoons unsalted butter\u003cbr>\n1/8 teaspoon salt\u003cbr>\n1/4 teaspoon granulated sugar\u003cbr>\n3/4 cup all-purpose flour\u003cbr>\n3 large eggs\u003cbr>\n2 tablespoons sliced almonds\u003c/p>\n\u003cp>\u003cstrong>CHOCOLATE CREAM\u003c/strong>\u003cbr>\n3/4 cup milk\u003cbr>\n2 large egg yolks\u003cbr>\n2 tablespoons granulated sugar\u003cbr>\n1 1/2 tablespoons all-purpose flour\u003cbr>\n4 ounces bittersweet chocolate, broken into 1-inch pieces\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>GARNISH\u003c/strong>\u003cbr>\n1 cup heavy cream\u003cbr>\n1 tablespoon dark rum\u003cbr>\n1 1/2 tablespoons granulated sugar\u003cbr>\n1 teaspoon confectioners’ sugar\u003c/p>\n\u003cp>Preheat the oven to 375 degrees.\u003c/p>\n\u003cp>\u003cstrong>FOR THE DOUGH:\u003c/strong> Combine the milk, butter, salt, and sugar in a saucepan and bring to a boil over medium-high heat. Remove from the heat, add the flour in one stroke, and mix well with a wooden spoon. Then place back over the heat and cook, stirring constantly, for 15 to 20 seconds, until the mixture comes away from the sides of the pan. Transfer the dough to a food processor and let cool for 10 minutes.\u003c/p>\n\u003cp>Crack the eggs into a small bowl and mix them well with a fork. Set aside 1 tablespoon of the beaten egg for use as a glaze. Pour the remaining eggs into the processor bowl and process for 20 to 30 seconds, until the eggs are well incorporated and the dough is smooth.\u003c/p>\n\u003cp>Line a cookie sheet with a nonstick baking mat, or use a nonstick cookie sheet. Spoon the dough into a pastry bag fitted with a 3/4-inch plain tip. Pipe a ring with an outside circumference of 8 to 8 1/2 inches on the cookie sheet. Pipe another circle of dough inside and another on top of the rings until you have used all the dough and have a circle that is 1 1/2 to 1 3/4 inches high with a hole in the center that measures about 5 inches across. Do not start and end the dough circles in the same spot, since this can cause the pastry to open at the seam during baking.\u003c/p>\n\u003cp>Brush the dough with the reserved tablespoon of egg. Using a fork, mark the surface and sides of the dough, running the tines of the fork gently around the circle to create a crosshatch effect. Sprinkle with the sliced almonds. Bake for 20 minutes.\u003c/p>\n\u003cp>Reduce the heat to 350 degrees and bake for an additional 35 minutes, or until browned. (If the pastry begins to brown excessively, cover it loosely with a piece of aluminum foil.) Turn the oven off and let the pastry remain in the oven for 30 minutes with the door partially open to evaporate some of the moisture.\u003c/p>\n\u003cp>Remove from the oven and let cool to room temperature before removing from the cookie\u003cbr>\nsheet.\u003c/p>\n\u003cp>\u003cstrong>FOR THE CHOCOLATE CREAM:\u003c/strong> Bring the milk to a boil in a medium saucepan.\u003c/p>\n\u003cp>Meanwhile, combine the yolks and sugar in a bowl, mixing them with a whisk for about 30 seconds. Add the 1 1/2 tablespoons flour and mix it in with the whisk. Pour the boiling milk in on top of the egg yolk mixture and mix it in well with a whisk. Return the mixture to the saucepan and bring to a boil, mixing constantly with the whisk. Boil for about 10 seconds, then remove from the heat and add the chocolate. Stir occasionally until the chocolate has melted and is incorporated into the pastry cream.\u003c/p>\n\u003cp>Transfer to a bowl, cover, and let cool, then refrigerate until chilled.\u003c/p>\n\u003cp>\u003cstrong>FOR THE GARNISH:\u003c/strong> Whip the cream, rum, and sugar in a bowl until stiff. Refrigerate until ready to use.\u003c/p>\n\u003cp>\u003cstrong>TO FINISH THE CAKE:\u003c/strong> Use a sharp knife to remove a 1/2-inch-thick horizontal slice, or “lid,” from the top; set it aside. Using a spoon, spread the chocolate cream in the bottom of the pastry round, pushing it gently into the cavities of the pastry. Transfer the whipped cream to a pastry bag fitted with a 1/2-inch star tip, and pipe the cream on top of the chocolate cream. It should come at least 1 inch above the rim of the cake.\u003c/p>\n\u003cp>Cut the pastry lid into 8 to 10 equal pieces, and reassemble them in order on top of the pastry to make it easy to cut into portions. Sprinkle with the confectioners’ sugar. (The pastry can be assembled a few hours ahead and refrigerated.)\u003c/p>\n\u003cp>At serving time, using the separations on the lid as guides, cut through the bottom half of the pastry, and arrange on individual dessert plates.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Resembling a wheel, this French pastry is thought to have been created by a Parisian pastry chef to celebrate the famous bicycle race from Paris to Brest, in Brittany. ","status":"publish","parent":0,"modified":1596217484,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":877},"headData":{"title":"Chocolate Paris-Brest Cake | KQED","description":"Quick and easy recipes from the Essential Pépin series. Learn how to make Chocolate Paris-Brest Cake","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chocolate Paris-Brest Cake","datePublished":"2011-09-19T00:59:59.000Z","dateModified":"2020-07-31T17:44:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138159 http://blogs.kqed.org/essentialpepin/?p=1027","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/18/chocolate-paris-brest-cake/","disqusTitle":"Chocolate Paris-Brest Cake","path":"/bayareabites/138159/chocolate-paris-brest-cake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 115: All Puffed Up\u003c/p>\n\u003cp>Resembling a wheel, this French pastry is thought to have been created by a Parisian pastry chef to celebrate the famous bicycle race from Paris to Brest, in Brittany. The traditional version consists of an almond-topped ring of cream puff pastry that is split and filled with a praline-flavored buttercream. My rendition has a chocolate cream filling and is topped with sweetened whipped cream flavored with a little rum. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 8 to 10\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>DOUGH\u003c/strong>\u003cbr>\n3/4 cup milk\u003cbr>\n3 tablespoons unsalted butter\u003cbr>\n1/8 teaspoon salt\u003cbr>\n1/4 teaspoon granulated sugar\u003cbr>\n3/4 cup all-purpose flour\u003cbr>\n3 large eggs\u003cbr>\n2 tablespoons sliced almonds\u003c/p>\n\u003cp>\u003cstrong>CHOCOLATE CREAM\u003c/strong>\u003cbr>\n3/4 cup milk\u003cbr>\n2 large egg yolks\u003cbr>\n2 tablespoons granulated sugar\u003cbr>\n1 1/2 tablespoons all-purpose flour\u003cbr>\n4 ounces bittersweet chocolate, broken into 1-inch pieces\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>GARNISH\u003c/strong>\u003cbr>\n1 cup heavy cream\u003cbr>\n1 tablespoon dark rum\u003cbr>\n1 1/2 tablespoons granulated sugar\u003cbr>\n1 teaspoon confectioners’ sugar\u003c/p>\n\u003cp>Preheat the oven to 375 degrees.\u003c/p>\n\u003cp>\u003cstrong>FOR THE DOUGH:\u003c/strong> Combine the milk, butter, salt, and sugar in a saucepan and bring to a boil over medium-high heat. Remove from the heat, add the flour in one stroke, and mix well with a wooden spoon. Then place back over the heat and cook, stirring constantly, for 15 to 20 seconds, until the mixture comes away from the sides of the pan. Transfer the dough to a food processor and let cool for 10 minutes.\u003c/p>\n\u003cp>Crack the eggs into a small bowl and mix them well with a fork. Set aside 1 tablespoon of the beaten egg for use as a glaze. Pour the remaining eggs into the processor bowl and process for 20 to 30 seconds, until the eggs are well incorporated and the dough is smooth.\u003c/p>\n\u003cp>Line a cookie sheet with a nonstick baking mat, or use a nonstick cookie sheet. Spoon the dough into a pastry bag fitted with a 3/4-inch plain tip. Pipe a ring with an outside circumference of 8 to 8 1/2 inches on the cookie sheet. Pipe another circle of dough inside and another on top of the rings until you have used all the dough and have a circle that is 1 1/2 to 1 3/4 inches high with a hole in the center that measures about 5 inches across. Do not start and end the dough circles in the same spot, since this can cause the pastry to open at the seam during baking.\u003c/p>\n\u003cp>Brush the dough with the reserved tablespoon of egg. Using a fork, mark the surface and sides of the dough, running the tines of the fork gently around the circle to create a crosshatch effect. Sprinkle with the sliced almonds. Bake for 20 minutes.\u003c/p>\n\u003cp>Reduce the heat to 350 degrees and bake for an additional 35 minutes, or until browned. (If the pastry begins to brown excessively, cover it loosely with a piece of aluminum foil.) Turn the oven off and let the pastry remain in the oven for 30 minutes with the door partially open to evaporate some of the moisture.\u003c/p>\n\u003cp>Remove from the oven and let cool to room temperature before removing from the cookie\u003cbr>\nsheet.\u003c/p>\n\u003cp>\u003cstrong>FOR THE CHOCOLATE CREAM:\u003c/strong> Bring the milk to a boil in a medium saucepan.\u003c/p>\n\u003cp>Meanwhile, combine the yolks and sugar in a bowl, mixing them with a whisk for about 30 seconds. Add the 1 1/2 tablespoons flour and mix it in with the whisk. Pour the boiling milk in on top of the egg yolk mixture and mix it in well with a whisk. Return the mixture to the saucepan and bring to a boil, mixing constantly with the whisk. Boil for about 10 seconds, then remove from the heat and add the chocolate. Stir occasionally until the chocolate has melted and is incorporated into the pastry cream.\u003c/p>\n\u003cp>Transfer to a bowl, cover, and let cool, then refrigerate until chilled.\u003c/p>\n\u003cp>\u003cstrong>FOR THE GARNISH:\u003c/strong> Whip the cream, rum, and sugar in a bowl until stiff. Refrigerate until ready to use.\u003c/p>\n\u003cp>\u003cstrong>TO FINISH THE CAKE:\u003c/strong> Use a sharp knife to remove a 1/2-inch-thick horizontal slice, or “lid,” from the top; set it aside. Using a spoon, spread the chocolate cream in the bottom of the pastry round, pushing it gently into the cavities of the pastry. Transfer the whipped cream to a pastry bag fitted with a 1/2-inch star tip, and pipe the cream on top of the chocolate cream. It should come at least 1 inch above the rim of the cake.\u003c/p>\n\u003cp>Cut the pastry lid into 8 to 10 equal pieces, and reassemble them in order on top of the pastry to make it easy to cut into portions. Sprinkle with the confectioners’ sugar. (The pastry can be assembled a few hours ahead and refrigerated.)\u003c/p>\n\u003cp>At serving time, using the separations on the lid as guides, cut through the bottom half of the pastry, and arrange on individual dessert plates.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138159/chocolate-paris-brest-cake","authors":["5083"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16776","bayareabites_16772","bayareabites_16661","bayareabites_16774","bayareabites_12"],"tags":["bayareabites_147","bayareabites_16821","bayareabites_49","bayareabites_8476","bayareabites_16859","bayareabites_242","bayareabites_16658","bayareabites_3015"],"featImg":"bayareabites_138216","label":"bayareabites_16657"},"bayareabites_138132":{"type":"posts","id":"bayareabites_138132","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138132","score":null,"sort":[1315802297000]},"guestAuthors":[],"slug":"cheesecake-with-apricot-blueberry-sauce","title":"Cheesecake with Apricot-Blueberry Sauce","publishDate":1315802297,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 105: Fine Finishes\u003c/p>\n\u003cp>This cheesecake recipe remains my wife’s favorite and also that of my brother, who discovered it on his first trip to America. It’s dense, rich, and yet delicate. I like it served cool, but not ice cold. The apricot-blueberry sauce is not only delectable, but looks stunning.\u003c/p>\n\u003cp>Don’t use frozen blueberries, which would bleed through the sauce.\u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 8 to 10\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CHEESECAKE\u003c/strong>\u003cbr>\n2 tablespoons unsalted butter, softened\u003cbr>\n1/2 cup graham cracker crumbs\u003cbr>\n4 8-ounce packages cream cheese, at room temperature\u003cbr>\n1 cup sugar\u003cbr>\n1 tablespoon grated lemon rind\u003cbr>\n2 tablespoons fresh lemon juice\u003cbr>\n1 teaspoon pure vanilla extract\u003cbr>\n4 large eggs\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>SAUCE\u003c/strong>\u003cbr>\n1 12-ounce jar apricot preserves\u003cbr>\n2 tablespoons water\u003cbr>\n3 tablespoons apricot brandy or plum brandy (Slivovitz)\u003cbr>\n1 cup blueberries\u003c/p>\n\u003cp>Preheat the oven to 350 degrees.\u003c/p>\n\u003cp>\u003cstrong>FOR THE CHEESECAKE:\u003c/strong> Butter a 3- to 4-inch deep 8-inch round cake pan or an 8-inch soufflé dish with the butter. Add the crumbs and shake the pan (best done over the sink), tipping it back and forth, to coat the sides and bottom of the pan with the crumbs.\u003c/p>\n\u003cp>Process the cheese, sugar, lemon zest and juice, and vanilla extract in a food processor for 20 seconds. Add the eggs and process for another 30 seconds, or until smooth. Pour the batter into the prepared cake pan.\u003c/p>\n\u003cp>Place the cake pan in a roasting pan and add enough lukewarm water to the roasting pan so that it reaches at least two thirds up the cake pan. Bake for 1 hour. (The water should not boil around the mold; if it does, add a few ice cubes to lower the temperature.) Turn off the oven and allow the cake to remain in the oven until lukewarm, about 1 hour.\u003c/p>\n\u003cp>Remove the cake from the oven and allow it to cool for a couple of hours before unmolding. (The cake can be refrigerated, covered, for several days.)\u003c/p>\n\u003cp>To unmold, place a round serving platter upside down on top of the pan and invert. If the cake is hard to unmold, the butter in the pan may have set, especially if the cake has been refrigerated. Dip the pan in hot water for a few seconds before inverting. Or, wrap the pan in a hot towel and wait for approximately 1 minute before lifting off the pan.\u003c/p>\n\u003cp>\u003cstrong>FOR THE SAUCE:\u003c/strong> Combine the preserves, water, and brandy in a bowl, mixing until smooth. Add the blueberries.\u003c/p>\n\u003cp>Serve each slice of cheesecake with 2 to 3 tablespoons sauce.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"This cheesecake recipe remains my wife’s favorite and also that of my brother, who discovered it on his first trip to America. It’s dense, rich, and yet delicate. I like it served cool, but not ice cold.","status":"publish","parent":0,"modified":1596575908,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":470},"headData":{"title":"Cheesecake with Apricot-Blueberry Sauce | KQED","description":"Quick and easy recipes from the Essential Pépin series. Learn how to make Cheesecake with Apricot-Blueberry Sauce.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cheesecake with Apricot-Blueberry Sauce","datePublished":"2011-09-12T04:38:17.000Z","dateModified":"2020-08-04T21:18:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138132 http://blogs.kqed.org/essentialpepin/?p=434","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/11/cheesecake-with-apricot-blueberry-sauce/","disqusTitle":"Cheesecake with Apricot-Blueberry Sauce","path":"/bayareabites/138132/cheesecake-with-apricot-blueberry-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 105: Fine Finishes\u003c/p>\n\u003cp>This cheesecake recipe remains my wife’s favorite and also that of my brother, who discovered it on his first trip to America. It’s dense, rich, and yet delicate. I like it served cool, but not ice cold. The apricot-blueberry sauce is not only delectable, but looks stunning.\u003c/p>\n\u003cp>Don’t use frozen blueberries, which would bleed through the sauce.\u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 8 to 10\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CHEESECAKE\u003c/strong>\u003cbr>\n2 tablespoons unsalted butter, softened\u003cbr>\n1/2 cup graham cracker crumbs\u003cbr>\n4 8-ounce packages cream cheese, at room temperature\u003cbr>\n1 cup sugar\u003cbr>\n1 tablespoon grated lemon rind\u003cbr>\n2 tablespoons fresh lemon juice\u003cbr>\n1 teaspoon pure vanilla extract\u003cbr>\n4 large eggs\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>SAUCE\u003c/strong>\u003cbr>\n1 12-ounce jar apricot preserves\u003cbr>\n2 tablespoons water\u003cbr>\n3 tablespoons apricot brandy or plum brandy (Slivovitz)\u003cbr>\n1 cup blueberries\u003c/p>\n\u003cp>Preheat the oven to 350 degrees.\u003c/p>\n\u003cp>\u003cstrong>FOR THE CHEESECAKE:\u003c/strong> Butter a 3- to 4-inch deep 8-inch round cake pan or an 8-inch soufflé dish with the butter. Add the crumbs and shake the pan (best done over the sink), tipping it back and forth, to coat the sides and bottom of the pan with the crumbs.\u003c/p>\n\u003cp>Process the cheese, sugar, lemon zest and juice, and vanilla extract in a food processor for 20 seconds. Add the eggs and process for another 30 seconds, or until smooth. Pour the batter into the prepared cake pan.\u003c/p>\n\u003cp>Place the cake pan in a roasting pan and add enough lukewarm water to the roasting pan so that it reaches at least two thirds up the cake pan. Bake for 1 hour. (The water should not boil around the mold; if it does, add a few ice cubes to lower the temperature.) Turn off the oven and allow the cake to remain in the oven until lukewarm, about 1 hour.\u003c/p>\n\u003cp>Remove the cake from the oven and allow it to cool for a couple of hours before unmolding. (The cake can be refrigerated, covered, for several days.)\u003c/p>\n\u003cp>To unmold, place a round serving platter upside down on top of the pan and invert. If the cake is hard to unmold, the butter in the pan may have set, especially if the cake has been refrigerated. Dip the pan in hot water for a few seconds before inverting. Or, wrap the pan in a hot towel and wait for approximately 1 minute before lifting off the pan.\u003c/p>\n\u003cp>\u003cstrong>FOR THE SAUCE:\u003c/strong> Combine the preserves, water, and brandy in a bowl, mixing until smooth. Add the blueberries.\u003c/p>\n\u003cp>Serve each slice of cheesecake with 2 to 3 tablespoons sauce.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138132/cheesecake-with-apricot-blueberry-sauce","authors":["5083"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16772","bayareabites_16773","bayareabites_16661","bayareabites_16774","bayareabites_12"],"tags":["bayareabites_16782","bayareabites_49","bayareabites_8476","bayareabites_16859","bayareabites_244","bayareabites_242","bayareabites_16658","bayareabites_3015"],"featImg":"bayareabites_138213","label":"bayareabites_16657"},"bayareabites_138127":{"type":"posts","id":"bayareabites_138127","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138127","score":null,"sort":[1315777796000]},"guestAuthors":[],"slug":"tarte-tatin","title":"Tarte Tatin","publishDate":1315777796,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 103: Sweets For My Sweet\u003c/p>\n\u003cp>Tarte Tatin, the famous upside-down caramelized apple tart created many years ago by the two Tatin sisters, is an example of a dish that originated in a home kitchen and eventually made its way into most of the great restaurants.\u003c/p>\n\u003cp>I cook the apples with the skins on to give a chewier texture. Dried currants (raisins can be substituted), slivered almonds, and dried apricots fill the gaps between the apple chunks, and additional apples on top create a flat surface for the pastry to sit on, which giving the tart a nicer shape when it is unmolded.\u003c/p>\n\u003cp>The tart should be served at room temperature or slightly warm. If you make it ahead, keep it in the skillet. The caramel may stick to the bottom, but the dough on top will stay dry and crumbly. Then, at serving time, put the tart on top of the stove over medium heat for a couple of minutes, shaking the pan to melt the caramel so the tart will unmold easily. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 8 to 10\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>DOUGH\u003c/strong>\u003cbr>\n1 cup all-purpose flour\u003cbr>\n6 tablespoons (3/4 stick) very cold unsalted butter, cut into 1/4-inch-thick slivers\u003cbr>\n1/8 teaspoon salt\u003cbr>\n½ teaspoon sugar\u003cbr>\n3 tablespoons ice-cold water\u003c/p>\n\u003cp>\u003cstrong>FILLING\u003c/strong>\u003cbr>\n3 pounds Russet, Pippin, or Golden Delicious apples (6–8)\u003cbr>\n1/4 cup sugar\u003cbr>\n1/2 cup plus 2 tablespoons water\u003cbr>\n1 tablespoon fresh lemon juice\u003cbr>\n1/4 cup slivered almonds\u003cbr>\n3 tablespoons unsalted butter\u003cbr>\n1/2 cup sliced dried apricots\u003cbr>\n1/3 cup dried currants\u003cbr>\n1/2 cup water\u003cbr>\n2 teaspoons sugar\u003c/p>\n\u003cp>\u003cstrong>GARNISH\u003c/strong>\u003cbr>\n1 cup heavy cream\u003c/p>\n\u003cp>\u003cstrong>FOR THE DOUGH:\u003c/strong> Put the flour in a food processor. Add the butter. Add the salt and sugar and process for 5 to 10 seconds. Pieces of butter should still be visible in the dough. Add the cold water and process for another 10 seconds, just until the mixture starts gathering together. Turn the dough out onto a large piece of plastic wrap, press it into a disk, wrap in the plastic, and refrigerate.\u003c/p>\n\u003cp>\u003cstrong>FOR THE FILLING:\u003c/strong> Remove the cores from the apples at the stem end and at the opposite end, using your thumb as a pivot and rotating the tip of a sharp paring knife as you cut into the apple. Quarter the apples and remove the cores.\u003c/p>\n\u003cp>Combine the sugar, 2 tablespoons of the water, and lemon juice in a 12-inch ovenproof nonstick skillet and cook until the mixture becomes a caramel, about 4 minutes. Add the slivered almonds and cook for 10 seconds. Remove from the heat and let cool for 5 minutes so it hardens.\u003c/p>\n\u003cp>Arrange the apple quarters on top of the set caramel, placing them side by side and skin side down in one layer, making two concentric circles, with a piece of apple in the center. (You will use 6 to 7 of the apples, or 20 to 25 pieces.) Sprinkle the butter, apricots, and currants on top.\u003c/p>\n\u003cp>Slice the remainder of the apples thin. (You should have about 3 cups.) Arrange on top of the circles of apples to fill the skillet completely.\u003c/p>\n\u003cp>Add the remaining 1/2 cup water, bring to a boil, cover, and boil gently 10 minutes. The object here is to soften the apples so they sink down and form themselves into a flat surface. Remove the lid and continue cooking over medium heat for 7 to 8 minutes, until there is no liquid visible when you incline the pan slightly. This indicates that most of the water and juices has boiled away and what remains is the sugar and butter, which are beginning to caramelize again. Set aside. (The apples can be made several hours ahead.)\u003c/p>\n\u003cp>Preheat the oven to 400 degrees.\u003c/p>\n\u003cp>Remove the dough from the plastic wrap and place it on a board. Sprinkle with a little flour and roll out to a very thin circle (no more than 1/8 inch thick). Trim the edges and then fold the dough in on itself to form an edge that is a little thicker all around the edges.\u003c/p>\n\u003cp>Place the circle of dough on top. Press it down with your hands so it lies completely flat. Pierce all over with a fork and sprinkle with the 2 teaspoons sugar, which will caramelize and glaze the dough during cooking.\u003c/p>\n\u003cp>Bake for 45 minutes. Let cool until warm or at room temperature.\u003c/p>\n\u003cp>At serving time, place the skillet back on medium heat and cook, shaking the pan lightly until the caramel melts. Place a flat serving dish on top of the skillet and turn the tart upside down to unmold.\u003c/p>\n\u003cp>Beat the heavy cream until firm but not too stiff (no sugar is needed, since the apples are sweet).\u003c/p>\n\u003cp>Cut the tart into wedges and serve with a good tablespoon of whipped cream per serving.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Tarte Tatin, the famous upside-down caramelized apple tart created many years ago by the two Tatin sisters, is an example of a dish that originated in a home kitchen and eventually made its way into most of the great restaurants.","status":"publish","parent":0,"modified":1596577461,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":853},"headData":{"title":"Tarte Tatin | KQED","description":"Quick and easy recipes from the Essential Pépin series. Learn how to make Tarte Tatin.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tarte Tatin","datePublished":"2011-09-11T21:49:56.000Z","dateModified":"2020-08-04T21:44:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138127 http://blogs.kqed.org/essentialpepin/?p=350","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/11/tarte-tatin/","disqusTitle":"Tarte Tatin","path":"/bayareabites/138127/tarte-tatin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 103: Sweets For My Sweet\u003c/p>\n\u003cp>Tarte Tatin, the famous upside-down caramelized apple tart created many years ago by the two Tatin sisters, is an example of a dish that originated in a home kitchen and eventually made its way into most of the great restaurants.\u003c/p>\n\u003cp>I cook the apples with the skins on to give a chewier texture. Dried currants (raisins can be substituted), slivered almonds, and dried apricots fill the gaps between the apple chunks, and additional apples on top create a flat surface for the pastry to sit on, which giving the tart a nicer shape when it is unmolded.\u003c/p>\n\u003cp>The tart should be served at room temperature or slightly warm. If you make it ahead, keep it in the skillet. The caramel may stick to the bottom, but the dough on top will stay dry and crumbly. Then, at serving time, put the tart on top of the stove over medium heat for a couple of minutes, shaking the pan to melt the caramel so the tart will unmold easily. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 8 to 10\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>DOUGH\u003c/strong>\u003cbr>\n1 cup all-purpose flour\u003cbr>\n6 tablespoons (3/4 stick) very cold unsalted butter, cut into 1/4-inch-thick slivers\u003cbr>\n1/8 teaspoon salt\u003cbr>\n½ teaspoon sugar\u003cbr>\n3 tablespoons ice-cold water\u003c/p>\n\u003cp>\u003cstrong>FILLING\u003c/strong>\u003cbr>\n3 pounds Russet, Pippin, or Golden Delicious apples (6–8)\u003cbr>\n1/4 cup sugar\u003cbr>\n1/2 cup plus 2 tablespoons water\u003cbr>\n1 tablespoon fresh lemon juice\u003cbr>\n1/4 cup slivered almonds\u003cbr>\n3 tablespoons unsalted butter\u003cbr>\n1/2 cup sliced dried apricots\u003cbr>\n1/3 cup dried currants\u003cbr>\n1/2 cup water\u003cbr>\n2 teaspoons sugar\u003c/p>\n\u003cp>\u003cstrong>GARNISH\u003c/strong>\u003cbr>\n1 cup heavy cream\u003c/p>\n\u003cp>\u003cstrong>FOR THE DOUGH:\u003c/strong> Put the flour in a food processor. Add the butter. Add the salt and sugar and process for 5 to 10 seconds. Pieces of butter should still be visible in the dough. Add the cold water and process for another 10 seconds, just until the mixture starts gathering together. Turn the dough out onto a large piece of plastic wrap, press it into a disk, wrap in the plastic, and refrigerate.\u003c/p>\n\u003cp>\u003cstrong>FOR THE FILLING:\u003c/strong> Remove the cores from the apples at the stem end and at the opposite end, using your thumb as a pivot and rotating the tip of a sharp paring knife as you cut into the apple. Quarter the apples and remove the cores.\u003c/p>\n\u003cp>Combine the sugar, 2 tablespoons of the water, and lemon juice in a 12-inch ovenproof nonstick skillet and cook until the mixture becomes a caramel, about 4 minutes. Add the slivered almonds and cook for 10 seconds. Remove from the heat and let cool for 5 minutes so it hardens.\u003c/p>\n\u003cp>Arrange the apple quarters on top of the set caramel, placing them side by side and skin side down in one layer, making two concentric circles, with a piece of apple in the center. (You will use 6 to 7 of the apples, or 20 to 25 pieces.) Sprinkle the butter, apricots, and currants on top.\u003c/p>\n\u003cp>Slice the remainder of the apples thin. (You should have about 3 cups.) Arrange on top of the circles of apples to fill the skillet completely.\u003c/p>\n\u003cp>Add the remaining 1/2 cup water, bring to a boil, cover, and boil gently 10 minutes. The object here is to soften the apples so they sink down and form themselves into a flat surface. Remove the lid and continue cooking over medium heat for 7 to 8 minutes, until there is no liquid visible when you incline the pan slightly. This indicates that most of the water and juices has boiled away and what remains is the sugar and butter, which are beginning to caramelize again. Set aside. (The apples can be made several hours ahead.)\u003c/p>\n\u003cp>Preheat the oven to 400 degrees.\u003c/p>\n\u003cp>Remove the dough from the plastic wrap and place it on a board. Sprinkle with a little flour and roll out to a very thin circle (no more than 1/8 inch thick). Trim the edges and then fold the dough in on itself to form an edge that is a little thicker all around the edges.\u003c/p>\n\u003cp>Place the circle of dough on top. Press it down with your hands so it lies completely flat. Pierce all over with a fork and sprinkle with the 2 teaspoons sugar, which will caramelize and glaze the dough during cooking.\u003c/p>\n\u003cp>Bake for 45 minutes. Let cool until warm or at room temperature.\u003c/p>\n\u003cp>At serving time, place the skillet back on medium heat and cook, shaking the pan lightly until the caramel melts. Place a flat serving dish on top of the skillet and turn the tart upside down to unmold.\u003c/p>\n\u003cp>Beat the heavy cream until firm but not too stiff (no sugar is needed, since the apples are sweet).\u003c/p>\n\u003cp>Cut the tart into wedges and serve with a good tablespoon of whipped cream per serving.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138127/tarte-tatin","authors":["5083"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16772","bayareabites_16773","bayareabites_16661","bayareabites_16774","bayareabites_12"],"tags":["bayareabites_49","bayareabites_8476","bayareabites_16859","bayareabites_244","bayareabites_242","bayareabites_16658","bayareabites_3015","bayareabites_2942"],"featImg":"bayareabites_138264","label":"bayareabites_16657"},"bayareabites_138126":{"type":"posts","id":"bayareabites_138126","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138126","score":null,"sort":[1315776447000]},"guestAuthors":[],"slug":"tartelettes-aux-fruit-panaches","title":"Tartelettes Aux Fruit Panaches","publishDate":1315776447,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 103: Sweets For My Sweet\u003c/p>\n\u003cp>Thin disks of dough are baked with a topping of lightly sugared apricot and plum wedges until the pastry is crisp and the fruit soft. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>DOUGH\u003c/strong>\u003cbr>\n2/3 cup all-purpose flour\u003cbr>\n3 tablespoons cold unsalted butter, cut into 3 equal pieces\u003cbr>\n1 tablespoon canola oil\u003cbr>\n1/2 teaspoon sugar\u003cbr>\n1/8 teaspoon salt\u003cbr>\n1 tablespoon ice-cold water if needed\u003cbr>\n4 small ripe apricots (8–10 ounces), pitted and cut into 8–10 thin wedges\u003cbr>\n4 small ripe dark plums (8–10 ounces), pitted and cut into 8–10 thin wedges\u003cbr>\n2 tablespoons sugar\u003c/p>\n\u003cp>Preheat the oven to 400 degrees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>FOR THE DOUGH:\u003c/strong> Put the flour, butter, oil, sugar, and salt in a food processor and process for about 10 seconds. Feel the dough; if it is soft enough to gather together into a ball, remove it from the bowl and form it into a ball. If it is still dry to the touch, add the tablespoon of ice water and process for another 5 or 6 seconds, then remove from the bowl and form into a ball. (The dough can be made ahead and refrigerated.)\u003c/p>\n\u003cp>Lightly flour a work surface and roll the ball of dough into a very thin square, no more than 1/8 inch thick. Using a round cutter with a 5-inch diameter, cut our 4 disks; or use a lid as a guide and cut out with a knife (gather up and reroll the trimmings if required). Carefully transfer the disks to a large cookie sheet lined with a nonstick baking mat, leaving a few inches of space between the disks.\u003c/p>\n\u003cp>Arrange the apricots and plums, alternating them in a spiral on top of each dough disk. Sprinkle the fruit with the sugar. Bake for 30 to 35 minutes, until the fruit is soft and the dough nicely browned.\u003c/p>\n\u003cp>Some of the juice from the fruit will have leaked out onto the cookie sheet. Before it hardens and makes the disks stick to the sheet, lift the tarts with a broad spatula and transfer them to a cooling rack or platter. Serve lukewarm or at room temperature.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Thin disks of dough are baked with a topping of lightly sugared apricot and plum wedges until the pastry is crisp and the fruit soft.","status":"publish","parent":0,"modified":1596577100,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":407},"headData":{"title":"Tartelettes Aux Fruit Panaches | KQED","description":"Quick and easy recipes from the Essential Pépin series. Learn how to make Tartelettes Aux Fruit Panaches.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tartelettes Aux Fruit Panaches","datePublished":"2011-09-11T21:27:27.000Z","dateModified":"2020-08-04T21:38:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138126 http://blogs.kqed.org/essentialpepin/?p=335","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/11/tartelettes-aux-fruit-panaches/","disqusTitle":"Tartelettes Aux Fruit Panaches","path":"/bayareabites/138126/tartelettes-aux-fruit-panaches","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 103: Sweets For My Sweet\u003c/p>\n\u003cp>Thin disks of dough are baked with a topping of lightly sugared apricot and plum wedges until the pastry is crisp and the fruit soft. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>DOUGH\u003c/strong>\u003cbr>\n2/3 cup all-purpose flour\u003cbr>\n3 tablespoons cold unsalted butter, cut into 3 equal pieces\u003cbr>\n1 tablespoon canola oil\u003cbr>\n1/2 teaspoon sugar\u003cbr>\n1/8 teaspoon salt\u003cbr>\n1 tablespoon ice-cold water if needed\u003cbr>\n4 small ripe apricots (8–10 ounces), pitted and cut into 8–10 thin wedges\u003cbr>\n4 small ripe dark plums (8–10 ounces), pitted and cut into 8–10 thin wedges\u003cbr>\n2 tablespoons sugar\u003c/p>\n\u003cp>Preheat the oven to 400 degrees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>FOR THE DOUGH:\u003c/strong> Put the flour, butter, oil, sugar, and salt in a food processor and process for about 10 seconds. Feel the dough; if it is soft enough to gather together into a ball, remove it from the bowl and form it into a ball. If it is still dry to the touch, add the tablespoon of ice water and process for another 5 or 6 seconds, then remove from the bowl and form into a ball. (The dough can be made ahead and refrigerated.)\u003c/p>\n\u003cp>Lightly flour a work surface and roll the ball of dough into a very thin square, no more than 1/8 inch thick. Using a round cutter with a 5-inch diameter, cut our 4 disks; or use a lid as a guide and cut out with a knife (gather up and reroll the trimmings if required). Carefully transfer the disks to a large cookie sheet lined with a nonstick baking mat, leaving a few inches of space between the disks.\u003c/p>\n\u003cp>Arrange the apricots and plums, alternating them in a spiral on top of each dough disk. Sprinkle the fruit with the sugar. Bake for 30 to 35 minutes, until the fruit is soft and the dough nicely browned.\u003c/p>\n\u003cp>Some of the juice from the fruit will have leaked out onto the cookie sheet. Before it hardens and makes the disks stick to the sheet, lift the tarts with a broad spatula and transfer them to a cooling rack or platter. Serve lukewarm or at room temperature.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138126/tartelettes-aux-fruit-panaches","authors":["5083"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16772","bayareabites_16773","bayareabites_16661","bayareabites_16774","bayareabites_12"],"tags":["bayareabites_49","bayareabites_8476","bayareabites_16859","bayareabites_244","bayareabites_242","bayareabites_16658","bayareabites_3015","bayareabites_16775"],"featImg":"bayareabites_138263","label":"bayareabites_16657"},"bayareabites_26788":{"type":"posts","id":"bayareabites_26788","meta":{"index":"posts_1591205157","site":"bayareabites","id":"26788","score":null,"sort":[1304780436000]},"guestAuthors":[],"slug":"baillardran-canneles","title":"Baillardran Cannelés","publishDate":1304780436,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-3.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26793\">\u003c/p>\n\u003cp>While I was in \u003ca href=\"http://www.wasabimon.com/archive/laduree-v-pierre-herme-macaron-taste-test/\" title=\"Macaron Taste Test\">Paris\u003c/a>, I was determined to get my hands of some \u003cem>cannelés\u003c/em>. I'd never seen any in the Bay Area and I was intrigued by these little cake-like treats that were cooked in very expensive copper molds (yes, I know you can buy silicon molds, but they don't caramelize the outer shell of the pastry). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-1.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26791\">\u003c/p>\n\u003cp>Thankfully, in Paris, cannelés are not in short supply. You can get them at almost any \u003cem>patisserie\u003c/em>, including the famous shops, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/19/laduree-v-pierre-herme-macaron-smackdown/\">Pierre Hermé and Ladurée\u003c/a>. While I samples cannelés all over Paris, some of the best I had were at tiny hole-in-the-wall pastry shops, where the baked goods were fresh and the \u003cem>patissier\u003c/em> beamed proudly over their work.\u003c/p>\n\u003cp>Still, though, I wanted more. I asked the ladies at \u003ca href=\"http://www.wasabimon.com/archive/librairie-gourmande-a-parisian-must-see\" title=\"Librairie Gourmande Paris\">Librairie Gourmande\u003c/a> where I should go to sample some of the city's best cannelés, and she sent me to \u003ca href=\"http://www.baillardran.com/\" title=\"baillardran cannelés\">Baillardran\u003c/a> a chain shop that supposedly sells real Bordeaux cannelés throughout France. As luck would have it, there was a Baillardran just east of Paris, in a little suburb that I could easily access by the Metro. So I made an afternoon of it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-2.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26792\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-4.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-26794\">\u003c/p>\n\u003cp>I walked into Baillardran and surveyed the goods. There were cannelés everywhere -- piled into mountains, arranged in circles, and patiently waiting in baking trays. They come in three sizes -- small, medium and large -- and you can also buy them at varying levels of \"doneness,\" similar to a steak. I liked the variety, which I wasn't expecting to find in a shop that sells only a single kind of pastry, but the options were exciting. I bought a few cannelés in the \"medium\" style, browned but not burnt, and then indulged in a handful of aluminum-lined copper cannelé molds, which they were selling for surprisingly cheap. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-6.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26796\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-5.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26795\">\u003c/p>\n\u003cp>I sat down and took a bite. The texture was what I expected: firm and gently smoky on the outside, tender and luscious on the inside, like little caramelized nuggets of \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-orange-almond-bread-pudding-recipe/\" title=\"Orange Almond Bread Pudding\" target=\"_blank\">soft bread pudding\u003c/a>. These cannelés were more rummy-tasting than the others I'd had, adding a liquory tang to each bite. I ate one, then another, and then the final one that I'd expected to save until the next day. Alas, they were just too good to hold onto for more than a few minutes!\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.baillardran.com/\" title=\"Canele Baillardran Paris\">Baillardran\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/maps/XZlA\" title=\"Canele Baillardran Paris\">Map\u003c/a>\u003cbr>\n 2 Boulevard Jean Jaurès\u003cbr>\n92100 Boulogne-Billancourt\u003cbr>\nFrance +33 1 55 60 90 07\u003cbr>\nPhone: 05 56 99 13 75 \u003c/p>\n\n","blocks":[],"excerpt":"Baillardran Cannelés are a chain shop that sells cannelés all around France. Here's a virtual tour of this culinary gem.","status":"publish","parent":0,"modified":1303922242,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":445},"headData":{"title":"Baillardran Cannelés | KQED","description":"Baillardran Cannelés are a chain shop that sells cannelés all around France. Here's a virtual tour of this culinary gem.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Baillardran Cannelés","datePublished":"2011-05-07T15:00:36.000Z","dateModified":"2011-04-27T16:37:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"26788 http://blogs.kqed.org/bayareabites/?p=26788","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/07/baillardran-canneles/","disqusTitle":"Baillardran Cannelés","path":"/bayareabites/26788/baillardran-canneles","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-3.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26793\">\u003c/p>\n\u003cp>While I was in \u003ca href=\"http://www.wasabimon.com/archive/laduree-v-pierre-herme-macaron-taste-test/\" title=\"Macaron Taste Test\">Paris\u003c/a>, I was determined to get my hands of some \u003cem>cannelés\u003c/em>. I'd never seen any in the Bay Area and I was intrigued by these little cake-like treats that were cooked in very expensive copper molds (yes, I know you can buy silicon molds, but they don't caramelize the outer shell of the pastry). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-1.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26791\">\u003c/p>\n\u003cp>Thankfully, in Paris, cannelés are not in short supply. You can get them at almost any \u003cem>patisserie\u003c/em>, including the famous shops, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/19/laduree-v-pierre-herme-macaron-smackdown/\">Pierre Hermé and Ladurée\u003c/a>. While I samples cannelés all over Paris, some of the best I had were at tiny hole-in-the-wall pastry shops, where the baked goods were fresh and the \u003cem>patissier\u003c/em> beamed proudly over their work.\u003c/p>\n\u003cp>Still, though, I wanted more. I asked the ladies at \u003ca href=\"http://www.wasabimon.com/archive/librairie-gourmande-a-parisian-must-see\" title=\"Librairie Gourmande Paris\">Librairie Gourmande\u003c/a> where I should go to sample some of the city's best cannelés, and she sent me to \u003ca href=\"http://www.baillardran.com/\" title=\"baillardran cannelés\">Baillardran\u003c/a> a chain shop that supposedly sells real Bordeaux cannelés throughout France. As luck would have it, there was a Baillardran just east of Paris, in a little suburb that I could easily access by the Metro. So I made an afternoon of it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-2.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26792\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-4.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-26794\">\u003c/p>\n\u003cp>I walked into Baillardran and surveyed the goods. There were cannelés everywhere -- piled into mountains, arranged in circles, and patiently waiting in baking trays. They come in three sizes -- small, medium and large -- and you can also buy them at varying levels of \"doneness,\" similar to a steak. I liked the variety, which I wasn't expecting to find in a shop that sells only a single kind of pastry, but the options were exciting. I bought a few cannelés in the \"medium\" style, browned but not burnt, and then indulged in a handful of aluminum-lined copper cannelé molds, which they were selling for surprisingly cheap. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-6.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26796\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-5.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26795\">\u003c/p>\n\u003cp>I sat down and took a bite. The texture was what I expected: firm and gently smoky on the outside, tender and luscious on the inside, like little caramelized nuggets of \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-orange-almond-bread-pudding-recipe/\" title=\"Orange Almond Bread Pudding\" target=\"_blank\">soft bread pudding\u003c/a>. These cannelés were more rummy-tasting than the others I'd had, adding a liquory tang to each bite. I ate one, then another, and then the final one that I'd expected to save until the next day. Alas, they were just too good to hold onto for more than a few minutes!\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.baillardran.com/\" title=\"Canele Baillardran Paris\">Baillardran\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/maps/XZlA\" title=\"Canele Baillardran Paris\">Map\u003c/a>\u003cbr>\n 2 Boulevard Jean Jaurès\u003cbr>\n92100 Boulogne-Billancourt\u003cbr>\nFrance +33 1 55 60 90 07\u003cbr>\nPhone: 05 56 99 13 75 \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/26788/baillardran-canneles","authors":["5120"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_61"],"tags":["bayareabites_253","bayareabites_9226","bayareabites_9227","bayareabites_74","bayareabites_76","bayareabites_3015"],"featImg":"bayareabites_26793","label":"bayareabites"},"bayareabites_17668":{"type":"posts","id":"bayareabites_17668","meta":{"index":"posts_1591205157","site":"bayareabites","id":"17668","score":null,"sort":[1286892050000]},"guestAuthors":[],"slug":"a-week-at-the-san-francisco-baking-institute","title":"A Week at The San Francisco Baking Institute ","publishDate":1286892050,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Learning-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Learning-.jpg\" alt=\"Learning at San Francisco Baking Institute\" title=\"Learning at San Francisco Baking Institute\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17669\">\u003c/a>\u003cbr>\n\u003cem>The Exploring Ingredients Class at San Francisco Baking Institute\u003c/em>\u003c/p>\n\u003cp>Last week was big for me. I took a week off from work, returned very few emails, and my dogs suffered a severe lack of exercise. Why? I spent all week baking eight hours a day at the \u003ca href=\"http://www.sfbi.com/\">San Francisco Baking Institute\u003c/a>, brushing up on my skills and learning the \"how's\" and \"why's\" behind much of the baking I do at home (\u003cem>How exactly can I make this cookie chewier? Why add potato starch here? What effect does pastry flour have on this recipe?\u003c/em>). Each day I came home with boxes of treats to share with family, friends, and coworkers along with copious notes and a head spinning with information on technique and method. After spending the weekend debriefing, I thought I'd share the top ten things I learned from my one week in pastry school. Some of the tips here are relatively basic and fundamental, others are a bit more advanced. Each could certainly use its very own post. But sometimes broad coverage is nice--it's just enough to get you inspired to break out a muffin or cake recipe for the coming week. I'd love to hear any of your own baking tips/revelations, too! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Breakfast-Pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Breakfast-Pastries.jpg\" alt=\"Breakfast Pastries\" title=\"Breakfast Pastries\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17670\">\u003c/a>\u003cbr>\n\u003cem>Making Breakfast Pasties: Day 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>1. Mixing Methods:\u003c/strong> It's important to understand the different mixing methods when baking. And then to follow them. For example, when using the \"Creaming Method\" for cookies, you're really just creaming together the sugar and butter until combined. However, when making brownies, you need to integrate a lot of air into your batter when mixing your sugar and butter. This acts as your leavening agent (look at most brownie recipes and you'll notice a lack of chemical leaveners like baking soda or powder). So you'll need to mix on a higher speed for a longer period of time. If you're interested in reading more on mixing methods, \u003ca href=\"http://www.reluctantgourmet.com/how_to_bake.htm\">The Reluctant Gourmet\u003c/a> has done a nice post covering them in more detail. \u003c/p>\n\u003cp>\u003cstrong>2. Pay Attention to Your Flours:\u003c/strong> People use all different kinds of flour in pastry production for a variety of reasons. Cake flour and pastry flour have the lowest amount of protein whereas bread flour and all-purpose flour have the highest. As a general rule, the higher the amount of protein, the more structure the dough will have (think of how many cakes are so light and fluffy while traditional breads are heartier). Once you become familiar with how the various flours change the outcome of your pastries and baked goods, you can begin adapting recipes to create different textures simply by swapping the flours.\u003cbr>\n\u003cstrong>\u003cbr>\n3. All About Super-Fine Sugar:\u003c/strong> I generally use granulated sugar at home. However, this past week we worked solely with superfine sugar (unless the recipe called for powdered or liquid sugar) and I learned why: superfine sugar melts in moisture more quickly than regular granulated sugar, and is really preferable for fine textured baked goods. Try it--you may just notice a difference. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/desserts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/desserts.jpg\" alt=\"desserts\" title=\"desserts\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17671\">\u003c/a>\u003cbr>\n\u003cem>From Angel Food Cake to Madelines: A Few of the Desserts\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\n4. Temperature Matters:\u003c/strong> Much of what you're doing when mixing various batters is creating a smooth emulsion. We've all made a recipe where the batter turned out a little too chunky or broken looking, haven't we? There are many reasons why this might happen, but the main one is that the ingredients aren't the proper temperature. If you don't have time to bring your eggs up to room temperature, mix them together in a small bowl and microwave them for 20-30 seconds until warm. And for many recipes (not including pie dough, obviously) you want your butter softened but not oily or completely melted. Pay attention to the temperature of your ingredients and you'll have smooth, silky dough more often than not.\u003cbr>\n\u003cstrong>\u003cbr>\n5. Take it Slow:\u003c/strong> Ah, cakes...a relative cousin to the cookie but with much more moisture. Because of this increased moisture, you'll notice most recipes ask that you alternate between dry and wet ingredients when combining the two together. You don't want to break the emulsion (or bind) between the butter and the eggs or your batter will start to look broken or separated. Slow down. Take your time. If a recipe asks that you alternate between the wet and the dry, there's a reason for that: don't dump your ingredients in all at once. \u003c/p>\n\u003cp>\u003cstrong>6. All About Pie Dough:\u003c/strong> I love making pies and quietly judge people who don't make their own crust. It's just so basic and tastes so much better than boxed pie crust. I was humbled this week though when I learned about the different kinds of pie crusts and why you'd want to choose one over the other depending on your fillings. It would take a few additional posts to cover the different kinds of pie doughs available to you. If you're interested in reading more, I'd check out: \u003ca href=\"http://www.amazon.com/Pastry-Bible-Rose-Levy-Beranbaum/dp/0684813483\">The Pie and Pastry Bible \u003c/a>by Rose Levy Beranbaum or \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">Joy of Cooking: All About Pies and Tarts \u003c/a>by Irma Rombauer and Marion Rombauer Becker. But for now, know that there are flaky and mealy crusts. The basic recipe is the same (a nice butter crust or a butter and lard crust), but a mealy dough is good for cream pies and wet fillings because you're incorporating the butter into the dough more (smaller chunks) thereby creating a coarse almost cornmeal like crust and a tighter dough. A flaky butter crust with large chunks of butter will always absorb more moisture making it much less ideal for cream pies and other wet fillings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/cookies.jpg\" alt=\"Meringues and Diamond Cookies\" title=\"Meringues and Diamond Cookies\" width=\"500\" height=\"295\" class=\"alignnone size-full wp-image-17672\">\u003c/a>\u003cbr>\n\u003cem>Meringues and Diamond Cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>7. How Do I Make My Cookie ____ ?\u003c/strong> So you like your chocolate chip cookie crispy on the outside and chewy on the inside? Or maybe you like a tender, cakey cookie? How do you look at a recipe and alter it to fit your needs? A few good pointers: if you like a crispy cookie, you're looking for a recipe with low moisture and high fat and sugar. If you're looking for more of a soft cookie, the recipe will be lower in sugar and fat with a high moisture content. And if you're a chewy cookie fan, your recipe will call for more moisture and sugar and less fat. It'll also call for a stronger flour with more protein (like bread flour). What does this mean for the home baker? Experiment. If you want a chewy cookie and you're using the typical\u003ca href=\"http://allrecipes.com//Recipe/original-nestle-toll-house-chocolate-chip-cookies/Detail.aspx\"> Toll House Recipe\u003c/a>, try bread flour instead and use a bit more sugar. Take notes and compare. With the right information, you can have more control over your recipes. \u003c/p>\n\u003cp>\u003cstrong>8. Freezing and Storing:\u003c/strong> A good rule of thumb on this is to think about the moisture in your product. If there's a lot of moisture in something you've made (custards, lemon bars etc.), you generally want to avoid freezing after baking. Something with low moisture and high fat like a cookie is o.k. to freeze whereas a product with high moisture and lower fat like a soft, crumbly muffin really isn't great to freeze once baked. \u003c/p>\n\u003cp>\u003cstrong>9. All About Chilling: \u003c/strong>Have you noticed lately that many cookie recipes ask you to chill your dough in the freezer before baking? What's going on here? The most likely answer is that chilling decreases the probability that your cookies will spread when baked. Another possbility is one the New York Times stands behind with their infamous \u003ca href=\"http://www.nytimes.com/2008/07/09/dining/091crex.html\">Chocolate Chip Cookie recipe\u003c/a>: that dough tends to develop flavors when allowed to overnight, resulting in a richer, more buttery/toffee-like dough. Try it. You decide. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>10. A Few Tips for Working with Chocolate:\u003c/strong> People spend years studying chocolate and confections, but for the purposes of home baking and simple pastry production, there are a few good things to know. First, when you're melting chocolate in a double boiler, you always want to cover the bowl that the chocolate's in. The second moisture hits the chocolate mixture, you're going to run the risk of grainy chocolate. Second, don't overheat your mixture. This, too, will create lumps. Last, don't let your bowl actually touch the water. You want space in between the bowl and the water below--this is where steam is trapped and this is what's going to melt your chocolate. \u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon details her week at San Francisco Baking Institute and the Top Ten Things she Learned about Pastry Production. ","status":"publish","parent":0,"modified":1286850148,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1432},"headData":{"title":"A Week at The San Francisco Baking Institute | KQED","description":"Megan Gordon details her week at San Francisco Baking Institute and the Top Ten Things she Learned about Pastry Production. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Week at The San Francisco Baking Institute ","datePublished":"2010-10-12T14:00:50.000Z","dateModified":"2010-10-12T02:22:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"17668 http://blogs.kqed.org/bayareabites/?p=17668","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/10/12/a-week-at-the-san-francisco-baking-institute/","disqusTitle":"A Week at The San Francisco Baking Institute ","path":"/bayareabites/17668/a-week-at-the-san-francisco-baking-institute","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Learning-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Learning-.jpg\" alt=\"Learning at San Francisco Baking Institute\" title=\"Learning at San Francisco Baking Institute\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17669\">\u003c/a>\u003cbr>\n\u003cem>The Exploring Ingredients Class at San Francisco Baking Institute\u003c/em>\u003c/p>\n\u003cp>Last week was big for me. I took a week off from work, returned very few emails, and my dogs suffered a severe lack of exercise. Why? I spent all week baking eight hours a day at the \u003ca href=\"http://www.sfbi.com/\">San Francisco Baking Institute\u003c/a>, brushing up on my skills and learning the \"how's\" and \"why's\" behind much of the baking I do at home (\u003cem>How exactly can I make this cookie chewier? Why add potato starch here? What effect does pastry flour have on this recipe?\u003c/em>). Each day I came home with boxes of treats to share with family, friends, and coworkers along with copious notes and a head spinning with information on technique and method. After spending the weekend debriefing, I thought I'd share the top ten things I learned from my one week in pastry school. Some of the tips here are relatively basic and fundamental, others are a bit more advanced. Each could certainly use its very own post. But sometimes broad coverage is nice--it's just enough to get you inspired to break out a muffin or cake recipe for the coming week. I'd love to hear any of your own baking tips/revelations, too! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Breakfast-Pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Breakfast-Pastries.jpg\" alt=\"Breakfast Pastries\" title=\"Breakfast Pastries\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17670\">\u003c/a>\u003cbr>\n\u003cem>Making Breakfast Pasties: Day 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>1. Mixing Methods:\u003c/strong> It's important to understand the different mixing methods when baking. And then to follow them. For example, when using the \"Creaming Method\" for cookies, you're really just creaming together the sugar and butter until combined. However, when making brownies, you need to integrate a lot of air into your batter when mixing your sugar and butter. This acts as your leavening agent (look at most brownie recipes and you'll notice a lack of chemical leaveners like baking soda or powder). So you'll need to mix on a higher speed for a longer period of time. If you're interested in reading more on mixing methods, \u003ca href=\"http://www.reluctantgourmet.com/how_to_bake.htm\">The Reluctant Gourmet\u003c/a> has done a nice post covering them in more detail. \u003c/p>\n\u003cp>\u003cstrong>2. Pay Attention to Your Flours:\u003c/strong> People use all different kinds of flour in pastry production for a variety of reasons. Cake flour and pastry flour have the lowest amount of protein whereas bread flour and all-purpose flour have the highest. As a general rule, the higher the amount of protein, the more structure the dough will have (think of how many cakes are so light and fluffy while traditional breads are heartier). Once you become familiar with how the various flours change the outcome of your pastries and baked goods, you can begin adapting recipes to create different textures simply by swapping the flours.\u003cbr>\n\u003cstrong>\u003cbr>\n3. All About Super-Fine Sugar:\u003c/strong> I generally use granulated sugar at home. However, this past week we worked solely with superfine sugar (unless the recipe called for powdered or liquid sugar) and I learned why: superfine sugar melts in moisture more quickly than regular granulated sugar, and is really preferable for fine textured baked goods. Try it--you may just notice a difference. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/desserts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/desserts.jpg\" alt=\"desserts\" title=\"desserts\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17671\">\u003c/a>\u003cbr>\n\u003cem>From Angel Food Cake to Madelines: A Few of the Desserts\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\n4. Temperature Matters:\u003c/strong> Much of what you're doing when mixing various batters is creating a smooth emulsion. We've all made a recipe where the batter turned out a little too chunky or broken looking, haven't we? There are many reasons why this might happen, but the main one is that the ingredients aren't the proper temperature. If you don't have time to bring your eggs up to room temperature, mix them together in a small bowl and microwave them for 20-30 seconds until warm. And for many recipes (not including pie dough, obviously) you want your butter softened but not oily or completely melted. Pay attention to the temperature of your ingredients and you'll have smooth, silky dough more often than not.\u003cbr>\n\u003cstrong>\u003cbr>\n5. Take it Slow:\u003c/strong> Ah, cakes...a relative cousin to the cookie but with much more moisture. Because of this increased moisture, you'll notice most recipes ask that you alternate between dry and wet ingredients when combining the two together. You don't want to break the emulsion (or bind) between the butter and the eggs or your batter will start to look broken or separated. Slow down. Take your time. If a recipe asks that you alternate between the wet and the dry, there's a reason for that: don't dump your ingredients in all at once. \u003c/p>\n\u003cp>\u003cstrong>6. All About Pie Dough:\u003c/strong> I love making pies and quietly judge people who don't make their own crust. It's just so basic and tastes so much better than boxed pie crust. I was humbled this week though when I learned about the different kinds of pie crusts and why you'd want to choose one over the other depending on your fillings. It would take a few additional posts to cover the different kinds of pie doughs available to you. If you're interested in reading more, I'd check out: \u003ca href=\"http://www.amazon.com/Pastry-Bible-Rose-Levy-Beranbaum/dp/0684813483\">The Pie and Pastry Bible \u003c/a>by Rose Levy Beranbaum or \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">Joy of Cooking: All About Pies and Tarts \u003c/a>by Irma Rombauer and Marion Rombauer Becker. But for now, know that there are flaky and mealy crusts. The basic recipe is the same (a nice butter crust or a butter and lard crust), but a mealy dough is good for cream pies and wet fillings because you're incorporating the butter into the dough more (smaller chunks) thereby creating a coarse almost cornmeal like crust and a tighter dough. A flaky butter crust with large chunks of butter will always absorb more moisture making it much less ideal for cream pies and other wet fillings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/cookies.jpg\" alt=\"Meringues and Diamond Cookies\" title=\"Meringues and Diamond Cookies\" width=\"500\" height=\"295\" class=\"alignnone size-full wp-image-17672\">\u003c/a>\u003cbr>\n\u003cem>Meringues and Diamond Cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>7. How Do I Make My Cookie ____ ?\u003c/strong> So you like your chocolate chip cookie crispy on the outside and chewy on the inside? Or maybe you like a tender, cakey cookie? How do you look at a recipe and alter it to fit your needs? A few good pointers: if you like a crispy cookie, you're looking for a recipe with low moisture and high fat and sugar. If you're looking for more of a soft cookie, the recipe will be lower in sugar and fat with a high moisture content. And if you're a chewy cookie fan, your recipe will call for more moisture and sugar and less fat. It'll also call for a stronger flour with more protein (like bread flour). What does this mean for the home baker? Experiment. If you want a chewy cookie and you're using the typical\u003ca href=\"http://allrecipes.com//Recipe/original-nestle-toll-house-chocolate-chip-cookies/Detail.aspx\"> Toll House Recipe\u003c/a>, try bread flour instead and use a bit more sugar. Take notes and compare. With the right information, you can have more control over your recipes. \u003c/p>\n\u003cp>\u003cstrong>8. Freezing and Storing:\u003c/strong> A good rule of thumb on this is to think about the moisture in your product. If there's a lot of moisture in something you've made (custards, lemon bars etc.), you generally want to avoid freezing after baking. Something with low moisture and high fat like a cookie is o.k. to freeze whereas a product with high moisture and lower fat like a soft, crumbly muffin really isn't great to freeze once baked. \u003c/p>\n\u003cp>\u003cstrong>9. All About Chilling: \u003c/strong>Have you noticed lately that many cookie recipes ask you to chill your dough in the freezer before baking? What's going on here? The most likely answer is that chilling decreases the probability that your cookies will spread when baked. Another possbility is one the New York Times stands behind with their infamous \u003ca href=\"http://www.nytimes.com/2008/07/09/dining/091crex.html\">Chocolate Chip Cookie recipe\u003c/a>: that dough tends to develop flavors when allowed to overnight, resulting in a richer, more buttery/toffee-like dough. Try it. You decide. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>10. A Few Tips for Working with Chocolate:\u003c/strong> People spend years studying chocolate and confections, but for the purposes of home baking and simple pastry production, there are a few good things to know. First, when you're melting chocolate in a double boiler, you always want to cover the bowl that the chocolate's in. The second moisture hits the chocolate mixture, you're going to run the risk of grainy chocolate. Second, don't overheat your mixture. This, too, will create lumps. Last, don't let your bowl actually touch the water. You want space in between the bowl and the water below--this is where steam is trapped and this is what's going to melt your chocolate. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/17668/a-week-at-the-san-francisco-baking-institute","authors":["5072"],"categories":["bayareabites_1516","bayareabites_2695","bayareabites_64"],"tags":["bayareabites_1255","bayareabites_147","bayareabites_2263","bayareabites_833","bayareabites_3015","bayareabites_2594","bayareabites_8442"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. 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