Viennese Sablés remind me of fancy butter cookies. It's impossible to be satisfied eating only one of these cookies; who can resist a crispy, buttery, mildly sweet cookie? This recipe from Dorie Greenspan's Baking Chez Moi, where she explains some of the different reasons why these cookies are "W"-shaped. In short, it could be either because they came from a pâtissier named Wittamer, or because of the location this cookie was created: Wien (German for Vienna).
Saturday, May 16, 2015
Monday, May 11, 2015
Tuesdays with Dorie.
Tuesday, May 5, 2015
Mille Feuille can be translated as "a thousand leaves" and rightfully so, as you can really feel your teeth sinking into layers and layers of puff pastry in just one bite. Each layer sandwiches a vanilla pastry cream which provides a nice subtle sweetness with a smooth texture to balance out the flaky pastry.
Monday, May 4, 2015
I originally made these Bubble Éclairs because I wanted to test out Dorie's pasty cream recipe. However, I gave up on the pastry cream after several failed attempts. I ended up making these Éclairs with a cocoa whipped cream filling instead. I also wanted to make these Éclairs because I thought I could knock 2 recipes out in one shot (also making Chouquettes). All in all, these turned out well and I would make these again.