The Baking Podcast

Chit-Chat until 5:10

Tomatoes! We love those vine ripe heirlooms that in their peak right now. The perfect (and easy) dish to highlight these wonders if the Tuscan classic, bread and tomato soup. Easy to make and Vegan too!

Taunya & Melody also announce this week's BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group "The Baking Podcast" and post your triumphs, challenges, and fails, all 3 of these things lead to badassness

You can also email us your pics and story or tag us on Instagram!

The sisters also give an update on the business.

You can email the sisters at [email protected] would LOVE to hear from you!

Now on to the recipe:

NOTE: Start with just 3 or 4 pieces of bread in the soup. You can always add more later, but the more bread added the thicker the soup!

https://cooking.nytimes.com/recipes/1016451-tuscan-bread-and-tomato-soup-pappa-al-pomodoro?mcubz=3

Chit Chat until minute 5:40

In this week's Episode, Taunya takes on her boyfriend's challenge of getting rid of his surplus of cornmeal in his pantry. With the help of Joanne Chang, she bakes up the lovely Cornmeal and Lime cookie that is deliciously different and a refreshing break from the ordinary cookie.

Taunya & Melody also announce this week's BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group "The Baking Podcast" and post your triumphs, challenges, and fails, all 3 of these things lead to badassness!

You can also email us your pics and story or tag us on Instagram!

The sisters also give an update on the business.

You can email the sisters at [email protected]--They would LOVE to hear from you!

Now on to the recipe:

http://www.completelydelicious.com/cornmeal-lime-cookies/

intro chit-chat until minute 7.

We continue our Summer baking highlighting fruits that are at their peak and this week we feature one of our favorite scones and flavor combination in the lovely blackberry and lime scones. Melody and Taunya also discuss flavor combinations and challenge each other with coming up with something creative with a very common Summer Fruit.

Taunya & Melody also announce this week's BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group "The Baking Podcast" and post your triumphs, challenges, and fails, all 3 of these things lead to bad ass ness!

You can also email us your pics and story or tag us on Instagram!

The sisters also give an update on the business.

You can email the sisters at [email protected]--They would LOVE to hear from you!

Now on to the recipe:

Blackberry Lime Scones

https://princesspinkygirl.com/blackberry-lime-scones/

NOTE: For a lighter version sub the half & half with 1 or 2% milk!

General Chit Chat until Minute 4:00!

Fasten your seatbelt folks, this is a heavy episode! We tackle Inverted puff pastry (where you laminate with the butter on the OUTSIDE of the dough); we also talk you through how to make pastry and almond cream to make the ultimate frangipane. AND finally culminating in the ultimate dessert the French Pithivier.

Amaze your friends and family in tackling this splendid dessert. Yes, there are a lot of steps, but each step isn't difficult on its own.

Taunya & Melody are happy to name this week's BAD ASS BAKER AWARD! If you would like to be a badass baker join our facebook group "The Baking Podcast" and post your triumphs, challenges, and fails, all 3 of these things lead to badassness!

You can also email us your pics and story or tag us on Instagram!

The sisters also give an update on the business.

You can email the sisters at [email protected]--They would LOVE to hear from you!

The Recipes:

Inverted puff pastry

Dough (Detrempt)

10 oz flour

3.75 oz water

2.25 oz butter

.375 oz salt

½ tsp lemon juice

Mix stand mixer with dough hook attachment for 4 minutes on low. OR Mix/knead by hand for 5 minutes. Form into rectangle 3/4" thick (approx. 5x7"), wrap well and store in fridge

Butter block (buerrage)

9 oz cold unsalted butter (European style is the best)

3 oz flour

Cube butter. With stand mixer with paddle attachment add butter with flour, mix until well distributed. Turn out on parchment paper, fold over parchment paper over the top of the butter and roll until it's approx. 13 x 7" (1/4" thick). Store in fridge at least an hour

NOTE: Go to the The Baking Podcast Facebook Group to see a video of a lamination "turn"

To Laminate (best to do this in the coldest time of the day). Do not laminate on hot days without AC.

1. Remove butter from fridge, without removing the parchment paper, gently roll the butter to soften it up slightly AND to make sure it will wrap around your dough.
2. Heavily flour your surface. Place the dough in the center of the butter with narrow side facing you and close the butter around the dough. Flour the top of butter.
3. Give the dough one single fold (add more flour as you go!), wrap and return to the fridge for 1 hour. (or freezer for 30 minutes)
4. Proceed with the folds (if you are working in a cold kitchen you might be able to do 2 turns in one go before returning to the refrigerator) until you have done 6 folds.
5. After the 6th fold, return to the fridge for one hour (or more)
6. Roll out the dough until it's 1/8" thick.
7. Using a 9" spring form pan as a guide cut 2 (or 4, if you're lucky). NOTE: You can use any round shape as a guide (9" or less) Stack on a plate (separate with parchment paper and put in fridge for 30 minutes or until ready to use (you can also freeze them at this point. DO NOT THROW AWAY THE SCRAPS, put those in the fridge too.

Pastry Cream:

10 oz whole milk

½ oz sugar (#1 sugar)

.75 oz corn starch

2oz sugar (#2)

2oz egg yolks

1.25 oz butter (room temp)

1. Add the whole milk and the #1 sugar in a small sauce pan bring to a boil
2. Meanwhile mix the cornstarch, #2 sugar in a bowl and mix to combine
3. Add the egg yolks to the cornstarch mixture whisk to combine (not to incorporate air
4. When milk comes to boil, add approx 1/3 of the milk to the egg yolk mixture and stir until it's incorporated
5. Return this mixture back to the pot, and stir constantly (medium heat) until boiled for 2 minutes (should be nice and thick), transfer to a bowl and cover surface with plastic wrap and refrigerate

Almond Cream:

4.25 oz butter

4.25 oz sugar

2 oz eggs

4.25 oz almond meal

1.25 oz bread flour

1 tsp vanilla

1. In a mixer with paddle attachment, cream butter and sugar until light.
2. Gradually mix in the egg
3. Add the remaining ingredients and mix until incorporated. Store in the fridge

Frangipane

Almond cream

Pastry cream

In a stand mixer with paddle attachment add equal amounts of almond cream and pastry cream and mix until incorporation.

Pithivier

Puff pastry rounds (2)

Blackberries

Frangipane

Egg wash

1. Remove the puff pastry from the fridge
2. Brush edges with water on bottom piece
3. On top piece use the wide side of a piping tip and cut out a hole in the center of top piece
4. Pipe a layer of frangipane avoiding the wet edge
5. Place blackberries 1 inch apart on top of the frangipane (less is more)—you don't need a large amount of blackberries
6. Place the top piece on top of the bottom, line up and seal with your fingers
7. place on index and middle finger on the edge of the pastry, using the flat part of the bamboo skewer, indent the pastry making an scalloped edge. Move your fingers around the pastry so you have a scalloped edge all around
8. Put in fridge and preheat oven to 350 degrees
9. When oven reaches temperature, remove pithivier from fridge, brush with beaten egg
10. Bake for approx. 40 to 45 minutes until golden

Intro chit-chat until minute 7.

Summer is in full swing and fruits are in their peak! One of the most easiest AND most satisfying bakes you can make with your bounty of fruit is a fruit crumble; you can literally throw it together in minutes! This week's recipe comes from The Baking Podcast group member Kay. Yay For Kay!

Taunya & Melody also announce this week's BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group "The Baking Podcast" and post your triumphs, challenges, and fails, all 3 of these things lead to bad ass ness!

You can also email us your pics and story or tag us on Instagram!

The sisters also give an update on the business.

You can email the sisters at [email protected]--They would LOVE to hear from you!

Now on to the recipe:

Fruit Crumble:

Preheat oven to 400 degrees For Fruit Mixture: 3 peaches or nectarines cut into wedges or chunks 2 to 3 cups berries (if using strawberries, cut into wedges) 1T lemon juice 1T cornstarch 1/2 to 2/3 cup sugar, depending on how sweet you want fruit Toss ingredients together in a bowl, spread into the serving dish, and set aside.

For Topping: 1 cup all-purpose flour 1/4 cup brown sugar 8 T (one stick) cold unsalted butter 1/2 tsp kosher salt 1/2 cup finely chopped walnuts or pecans Combine ingredients, except nuts, in a food processor and blend until butter is mixed throughout and mixture is crumbly. Four or five pulses should do it. Add nuts into mixture and toss. Sprinkle mixture over top of fruit. Bake crumble for 25-30 minutes until topping is golden and fruit is bubbling up around edges. Serve warm or cold. Can be topped with whipped cream or ice cream or frozen Parfait!. Also makes wonderful leftovers. Try it for breakfast!

Taunya's NOTE: If you prefer a crisper crumble prebake the crumble in the oven on a cookie sheet for 10 minutes before adding to your crumble. You can also substitute the flour with oats for a gluten free option, and/or substitute butter for coconut oil for a vegan option.

French Parfait is a new found passion for the sisters in this week's episode! Besides being much richer and complex than ice cream, making it at home does not require an ice cream machine! Score!

Taunya & Melody are happy to name this week's BAD ASS BAKER AWARD! If you would like to be a badass baker join our facebook group "The Baking Podcast" and post your triumphs, challenges, and fails, all 3 of these things lead to badassness!

You can also email us your pics and story or tag us on Instagram!

The sisters also give an update on the business.

You can email the sisters at [email protected]--They would LOVE to hear from you!

Now on to the recipe:

French Parfait!

Ingredients:

1 cup cold heavy cream

1/3 cup sugar

2 tbs water

5 large egg yolks

2 tsp espresso powder

Preparation:

NOTE: Get everything measured, and prepared before beginning!

1. Line a 9" loaf pan with plastic wrap (it should cover all sides and spill over the top
2. Whip the heavy cream until soft peaks, with stand or hand mixer, transfer to another bowl and put in the fridge. Clean your mixing bowl
3. In your clean mixing bowl add the egg yolks and espresso powder, and add the whisk attachment (if you are using a hand mixer just get it ready)
4. Put the sugar and water in a small saucepan, and bring to boil over medium high heat, wash down any crystals on the side, with a pastry brush dipped in water. Cook until syrup is 238 degrees (soft ball stage). As soon as sugar comes up to temperature or within 5 degrees, remove from heat and put the bottom of the pan in cold water for a few seconds to stop the cooking
5. While the sugar is cooking, beat the egg yolks on high speed until thickened (around 4 minutes). Scrape down the mixer as needed
6. Decrease the mixer to low and carefully pour the hot syrup in the egg mixture (TIP: Pour the syrup along the side of the bowl to prevent splashing). Once all the syrup is added, increase to high and until the mixture is luke warm—only takes a couple of minutes
7. Using a rubber spatula, fold in the whipped cream in the egg/syrup mixture until well distributed.
8. Pour into your prepared loaf pan (and OVER the plastic wrap) and cover the whole pan with more plastic wrap and put in the freezer for at least 6 hours
9. To serve, remove from freezer, lift the parfait out of the loaf pan by the plastic wrap, cut into slices, and serve as is, with chocolate sauce, fresh fruit, or blended pralines!

Building on last week's episode and using Pate Brisee dough, Taunya gives you the guidelines on how to make a perfect quiche with whatever you have available in the fridge. She also gives you the Magic Ratio of eggs to cream and a list of tips and guidelines that will have you be a quiche expert in no time.

Find out the real reason why Taunya is so obsessed with health insurance.

WE LOVE REVIEWS! Please leave a review with your favorite podcast app. The sisters REALLY appreciate it. If we receive 50 review, Melody will talk you through how to make her secret chocolate Souffle.

The sisters also give an update on the business.

You can email the sisters at [email protected]--They would LOVE to hear from you!

Be sure to join the facebook group, it's happening! Just search for "the baking podcast group". You can also check us out on Instagram "the baking podcast".

Now on to the recipe:

NOTES!

• When you blind bake, don't use beans, use sugar! you can reuse the sugar AND you'll have some slightly toasted sugar!
• You can use, cream, 1/2 and 1/2, or milk--The heavier the cream, the more custardy the quiche will become.
• Bake Slow and Low. 1 hour at 300 degrees until set (the middle can still be a little jiggly)
• Remember the ratio 1 large egg to 1/2 cup cream (or milk)
• For a 9" round quiche, use 2 cups of filling (meat, cooked veggies, cheese)
• and remember, quiche is a custard, not baked eggs!

http://www.thekitchn.com/how-to-make-a-fool-proof-quiche-168459

It's Summer and time to make a great universal crust that you can use for both sweet and savory, pies, handpies, quiches, and pop tarts! Taunya talks you through making a great French pie crust called Pate Brisee which she then turns to make Pop Tarts (with the help of King Arthur Flour and Joann Chang.

WE LOVE REVIEWS! Please leave a review with your favorite podcast app. The sisters REALLY appreciate it. If we receive 50 review, Melody will talk you through how to make her secret chocolate Souffle.

The sisters also give an update on the business.

You can email the sisters at [email protected]--They would LOVE to hear from you!

Be sure to join the facebook group, it's happening! Just search for "the baking podcast group". You can also check us out on Instagram "the baking podcast".

Now on to the recipes: Tasty Toaster Tarts (and pate brisee)

http://www.kingarthurflour.com/recipes/tasty-toaster-tarts-recipe

Video of Joann making Pate Brisee:

http://www.kingarthurflour.com/videos/tasty-toaster-tarts-by-joanne-chang

Don't bother scouring cookbooks or the internet for the best brownie recipe, the sister did all that. Just use and enjoy the best recipe out there. The kind that you would do a mic drop after serving. Seriously!

The sisters also give an update on the business.

You can email the sisters at [email protected]--They would LOVE to hear from you!

Be sure to join the facebook group, it's happening! Just search for "the baking podcast group". You can also check us out on Instagram "the baking podcast

The recipe!

NOTE: IMPORTANT PLEASE USE THE BEST QUALITY COCOA POWDER YOU CAN FIND AND CAN AFFORD!

https://smittenkitchen.com/2010/01/best-cocoa-brownies/

This week the sisters introduce lamination, the secret behind puff pastry. There are several lamination methods for puff pastry, and for this episode they cover the fastest and easiest method, the blitz! The sisters marvel at the versatility of puff pastry and how easy it is to make and store in the freezer (so you never have to buy it again!).

You can email the sisters at [email protected]--They would LOVE to hear from you!

Be sure to join the facebook group, it's happening! Just search for "the baking podcast group". You can also check us out on Instagram "the baking podcast".

Now on to the recipe:

Blitz Puff Pastry:

https://food52.com/recipes/36116-palmiers-made-with-blitz-puff-pastry

NOTE: The recipe covers 3 and 4 folds, but you can just do the 3 fold as described in our podcast. Have fun! :)