When I think of French pastry, I think of croissants. Full of butter and yet light as a feather, they're best eaten fresh from the oven. They require technical accuracy and patience to make. With a bit of practice, simple ingredients, and a rolling pin, you can make croissants at home that will be better than most store-bought ones.Read More
A lot of recipes on gingybakes focus on pastry, and where there's pastry, there's dough lamination! Making your own pastry can be intimidating. It's full of folding and turning and books. Since when do you need books to make pastry? What is even happening?
For any recipe you're using that requires dough lamination, you can check out this guide below. Visuals are key to understanding what's going on. I should add that there are so many different methods to laminate dough. I really think you should use what methods work best for you because there isn't really one tried and true. The purpose of this guide is to take you through the steps I've been using for a few years with what has worked best for me.Read More
The Great British Bake Off is coming to Canada! Or at least what we know as the GBBO is coming to Canada as the Great Canadian Baking Show. Fun fact: did you know that the term "bake off" is trademarked by Pillsbury in North America? Hence the name change, but the show will keep the same format as the original series. I have long awaited this moment. Deep breaths.Read More