Raymond Blanc's Kitchen Secrets: bread
Within the United kingdom there's an incredible Television show known as "Raymond Blanc's Kitchen Secrets". It is a wonderful program presented through the wonderfully passionate Raymond Blanc. The love with meals are completely addictive. In each one of the series' eight episodes, Raymond Blanc focuses on a subject and showcases several related recipes. Many are fairly simple, many are exceedingly complex, and Raymond does all of them with such elegance and ease it's a pleasure to look at. There is a genuine sense of honesty through the series.
Last night's episode involved bread. Raymond started the episode by looking into making an excellent cream-filled brioche. He placed his ingredients within the mixer, then battled attempting to operate it, understanding that it had not been connected (such may be the pleasure of the show). Once this problem was solved, he mixed the dough, added the butter, and demonstrated the dough. Then, he formed it by hands to some perfect round, full of a creme-fraiche custard, and baked this delicacy. The great factor relating to this show, they don't fear showing mistakes -- Raymond had formed the dough too thinly, there would be a little hole in the round, to ensure that a few of the filling steered clear of. He shared the brioche together with his two sons.
Raymond managed to move on to create a versatile country dough, that they converted into a plain loaves of bread, a fougasse capped with assorted tasty things, and beer-capped folded that looked scrumptious. Watching Raymond discuss bread with your passion would be a pleasure.
Raymond then visited go to a miller looking for some flours to create a Gluten-free loaf. They provided an effort with a few chestnut flour that wasn't a complete success, but was quite tasty, based on them.
Raymond's final project was an apple croustade, a yeast dough preparation I have not seen before. He earned the strangest yeast dough, in which the liquid was by means of beaten egg white-colored combined with egg yolks, water, and a few sugar. The dough will be extended by a couple to some paper-thin layer, similar to a strudel, and brushed with melted butter and sprinkled with sugar. This really is reduce squares, and put in neat little nest-like parcels in small tart tins to dry overnight. Then, Raymond thinly sliced apples, arranged these questions beautiful rosette, and baked all of them with butter and sugar. The following day, the dough parcels are baked and also the caramelized apple rosettes are heated up. The dessert is plated: put the apple rosettes onto a plate, and top having a dough parcel. Pour some vanilla-pear sauce for this, top with ginger root-vanilla frozen treats, and finely diced stem ginger root. Wow! They finished this program with with Raymond and something of his apprentices discussing one of these simple.
I'll most likely never result in the croustade, however the cream filled brioche is on my small "to bake soonInch list.
I whole-heartedly suggest that you watch the program. If you reside in the United kingdom, you are able to catch this program (and past episodes I suggest the chocolate episode) around the BBC iPlayer, here. If you reside outdoors the United kingdom, just like I, you need to take the time to obtain a copy of the episode, since it is really worth watching.