Layers upon layers of buttery, soft dough sheets, surrounded by crispy outer layers of the same…what’s not to love? When I owned a bakery I worked hard at creating the perfect croissant and refining the process so I could teach others. It takes time and skill to achieve, but the results are well worth it.
Tag: pastry
These crispy, crumbly, buttery scones were a favorite at the bakery I ran. The secret to the perfect texture is cutting the butter similar to how you would for a shortbread or pie dough. The dried sweetened cherries add a extra special sweet and sour chew, with a hint of caramelization at the edges.
A pie without a pan, the galette is an easy and elegant dessert. I created this galette to make use of a bumper crop of black raspberries from my garden. You can substitute most any fruit or berry, but it’s hard to beat the decadent combo of raspberry and chocolate.