Pullman bread is very dense. A small amount goes a long way for eating. I actually gave leftovers of this hearty bread to my mom who made a slamming southern bread pudding.
Subscribe to:
Post Comments (Atom)
skip to main |
skip to sidebar
Followers
Blog Archive
-
▼
2009
(58)
-
▼
November
(58)
- Hello All,Welcome to my blog on making pastry crea...
- Pastry Creations September-October 2009
- Pullman Bread
- Fig Honey & Pecan Bread
- Brioche En Couronne
- Jalapeno Cheddar Cornbread Garnished with Fresh Ro...
- Mogador Cake
- New Orleans Beignets made with Pate Choux Dough
- Blueberry Tart
- Crepe with Pastry Cream-Drizzled with Caramel Sauce
- Italian Meringues
- Gougere-French Savory
- Beehive Cake
- Cigarette French Cookies
- Macaroons
- Swan Assembly
- Petit Fours
- Pistachio Pave
- Chef Sharon-Puff Pastry Demonstration
- Bringing it Together
- Chef Delphin demonstrating technique on Petit Fours
- Pate Choux dough with Chocolate Fondant
- Pastry Cream
- Chocolate Chip Soufle
- Mirror Cookies (Sponge)
- Plated Dessert
- Italian Spumoni Cookies
- Jaconde cake design
- Jaconde Design
- Swan(Pate A Choux)
- Plate of Swans
- Meringues
- Pate De Fruit (Jellies)
- Sablees (Linzer Cookies)
- Savory Sausage Quiche with Spinach & Basil
- Flambe Crepes
- Brazillian Cake
- Sabayon
- Cigarette Cookie Design
- Cake designed with Stencil
- Making Marzipan
- Marzipan
- Brown Butter
- Testing a recipe
- Caramel Sauce
- Triomphe Cake
- Charlotte Helena
- Success Cake
- Mimosa Italian cake
- Bombe (Parfaits)
- Pineapple sugar work
- Pate a Choux puffs
- Cantelope Sorbet
- Blackberry Sorbet
- Chicken Pot Pie
- Chocolate Cupcakes
- Carmelized Onion Tarts
- Tiramasu
-
▼
November
(58)
No comments:
Post a Comment