It’s incredible to think how much we’d have to spend on the education that Erin gives us in these wonderful videos. It blows my mind. Just saying Thank you is certainly not sufficient! I think I am speaking for everyone, Erin, when I say, we appreciate you more than words can say! ⚡️💖⚡️
I love the fact that Erin uses pans etc. they have been USED !! If your a baker your pans won't look brand new. I totally appreciate she is a True Baker and Teacher Love you Erin !!
I have her books, so for me this gilds the lily. She's already helped me change my cake game and my pies (crust). She's really good. I love her energy. She is clear, takes the mystery out of it and makes you feel like you could be a pastry chef in your own home. Do continue to enjoy! Happy baking.
I love Erin. Because of her instilling confidence in me, I made my very first pie crust last week and made pumpkin pie. I LOVE this kind of dough, I’m hoping to give it a try, also. 💯
Her energy is so amazing...I don't even like to bake...but still watched the whole 1hr+ video...I subscribed for Rick...but Erin is the hidden gem of this channel!
You bet, one of the things that I would also like to mention is the fact that you and your kitchen is so tidy, and when you cook anything you are neat. I don't know about everyone else but it really helps me. I'm less distracted and I can concentrate on the methods and techniques you share with us. But I love you and your attitude, and how much fun you seem to be having, what a joy you are in total. You make my day. Thank You.
Erin is such a fantastic baker, which is necessary but not sufficient to do what she does. She is truly a brilliant teacher and this series puts her talent and experience, knowledge and skills, and delightful presence on wonderful display. Thank you so much, Erin and everyone who works on Bake It Up A Notch! You all and these videos are simply superb!
This long form content is what I'm here for. I don't want quick short format because that's what the algorithm likes. More in depth content like this please!
Hi Erin, love your videos. On the topic of yeast, I'd love to see a video or a series on sourdough, and the different ways you can successfully substitute it for commercial yeast. For example, a general guide on how to take an instant yeast recipe and adapt it to make it sourdough, the different types of flours to use and their properties. Thanks!
I love Erin, she looks like she's having so much fun all the time. 🥰 The only thing these videos are missing are proper subtitles so that even people who depend on those can enjoy those marvelous videos.
Everyone involved in creating this video, you guys brightened up my Saturday morning :) it has been a sad week for me but this was lovely! I appreciate all the explanations and how you organize all the info in sections. I’m just a regular person lol so baking seems like a daunting chore at first. I see that it can be enjoyable and calming. Do you have a sort of tool and ingredient guide for absolute beginners at food 52? I’m considering buying a baking setup but sometimes feel overwhelmed. Thanks!
ave rie - so glad you enjoyed it! As for tools, it all depends what you’re baking and how invested you are. Some of the most basic things you may already have: measuring cups and spoons, wooden spoons and mixing bowls, parchment paper, baking sheets and pans as you need them. A good whisk and silicone spatula, a sifter, and a scale are pretty critical, as well. After that, a bench scraper, a Silpat and some offset spatulas are super useful when baking many types of things (we offer a set from our Five Two line: food52.com/shop/products/8099-five-two-ultimate-baking-tool-set). A handheld mixer (relatively inexpensive) or a stand mixer (much bigger investment) will save you a lot of trouble. Other very useful tools are more specific to different types of baking - bread calls for its own kind of tools, and a pastry bag is important for pastry and decorating (although you can substitute a zip top bag w a cut in it in a pinch). Thanks for watching and commenting!
I love Erin's videos. She is absolutely delightful to watch. I love her humor and the joy she radiates when baking. I've always loved baking and have learned so much from these videos. Erin is a wonderful teacher and because of her, I've stepped out of my comfort zone and tried new things much to my family's delight!!
I can see the love and passion you have for pastries coming through with the way you handle each piece of dough and the way you speak about the pastry. Thank you for sharing your passion with us.
I tend to be quite judgmental of many TH-cam “instructional” videos. Most people think owning a camera makes them experts in any given subject. You’re knowledgeable, enthusiastic and so genuinely excited by your craft that it’s seriously so enjoyable to watch. You’re younger than I am and I fully admit you know more about baking. You’re not just a random 18 year old who baked a decent cookie…once. Thank you for sharing your expertise with the rest of us and as soon as I finish moving The Book on Pie will be ordered. (I worked on macarons before I found you but I’ve plenty to learn with yeasted puff.) THANK you. If only the rest of TH-cam had your skill and friendly nature!
I need these videos in my life! Been baking since I was a child, yet I still learn a lot. PLUS you're so passionate about it, it's nice to see someone else so passionate about it. I watch you when I'm baking AND when I'm relaxing. Can't get enough, thanks for sharing all your knowledge with all of us!
Thank you guys for the amazing videos. I am addicted to watching and baking. I fall asleep to these shows and they play all night :D so it gets deep into my subconscious. It is my guilty pleasure away from work and the stresses of life. I love your teaching style, Erin, and how much you love baking! 🥰 Thx thx thx.
I love you, Erin Jeanne! What a happy addition to life. I’ve been making a lot of cakes lately to give away, and have baked for literally decades. But I’ve had to switch to gluten-free dairy-free in the last several years and have tried a number of recipes but am still looking for nirvana. My birthday is coming up soon and would love to make an awesome GF DF cake for it- do you have any great recipes? I trust your recipes!
My husband likes it when I play the Bake It Up a Notch videos because he likes the intro music😂 I like these videos because I learn so much from them...but I definitely like the music too
So glad that I somehow found your show. Where have you been all my Baking life? thanks for your detailed explanations, your enthusiasm while talking about dough, the process. The sparkle in your eyes and your smile tell me how much you enjoy what you do. Thank you for sharing your experience and expertise as well. Can you please tell me what is the best temperature for the puff pastry? Mine sometimes come out soggy/soft
My son went to CIA so I know what tuition there cost. Thank you Erin for sharing your very experience knowledge with us! Your are truly a beautiful soul!
I love this instruction! Thank you for helping us understand the method for this dough. When I lived in San Francisco, Ca I would frequent a bakery that made something they called “country croissant” which was a croissant dough simply laid into the jelly-roll pan & baked topped with cinnamon & sugar. They were cut into pieces approximately 3” x 4”. They were wonderful! ❤❤❤
Your videos are a delight, clear, concise, and so informative, I really look forward to getting the notification you’ve uploaded. I have a question though, what do you do with all the part bake stages and all the baked demo food. I love pies and pastries but even I don’t think I could work through that much.
They all get baked! Some of them get sent to be photographed for the site, and the crew and Erin's neighbors are the incredibly lucky recipients of the amazing things that Erin and her wonderful assistant @kaitlinwayne bake up each month. (PS: we are hiring! food52.com/jobs ;) Thanks for watching
I always appreciate your high quality contents. It helps me so much! Also you are so adorable, so that I cannot resist watching your videos : ) Hope you have a great day!
Erin, I love you! I don’t bake that much, but watching your shows inspire me! I love your vibrancy, the enthusiasm with which you create your art, and love your sense of humor! I’m going to try more baking with your guidance. QUESTION: Can I do 1 to 1 with your recipes for gluten free baking? So far I haven’t heard you address gluten free at all. Is it evil? LOL For those of us who love your process and recipes, but need to bake GF, what say ye? Thanks!
Oh Erin, you are such a delightful treat. I love how unscripted you are in these tutorials. I've always wanted to go to pastry school, but in the Caribbean where I'm from, we don't have those, just general cooking schools. I have learned so much from you, so if I ever get into one of those schools, I won't be a total dud, because you've taught me so much. P.S. Congratulations on your food award nomination, I totally voted for only you.
Yum. I love baking too. Some of us feel about baking like artists feel about watercolors. They can be such a surprise depending on how you treat them or even the weather! That's why when it works it is so beeaauutifulll.
My dough looked gorgeous until I put it in the oven @ 350 - I over proofed them but I'm so encouraged because the dough came out so nicely....I'll try again tonight allowing it 2 proof til the morning in the fridge - so appreciate u as a teacher ... u remind me that baking is so much fun: )
Thank you for sharing your wonderful skills with the world. I don’t know that I will ever try this but I have a idea on where to start if I do. The bit of the proofing is some of the best advice out there.
so funny that I was just wondering how to make croissants this morning 🤪. Couldn’t make the leap from puff and too lazy to drag out a cookbook. Thank you Erin🧡.
This weekend I found some delicious almond paste (?) croissants 🥐 and since I love baking I figured I’ll follow your recipe to try recreating the delicious pastry. Can’t wait to see how it’ll turn out- hopefully as pretty as your pastries 😬 Thanks for sharing your recipe and your techniques.
How did I miss this?!? Sneaky sneaky 😉 Erin taught me how to make classic puff pastry... she is the puff pastry QUEEN! I have a similar recipe for cruffins, but need to try hers ❤️
I will likely never be dedicated enough to make yeasted puff pastry from scratch since my local bakery sells frozen puff pastry dough, but I just love Erin and the Bake It Up a Notch team's videos. Thank you so much for an enjoyable and educational viewing experience.
I am loving all your videos, Erin! Thank you so much for your detailed instructions. This weekend I am making your yeasted puff for croissants. I have made them before from the Paul Hollywood recipe. They come out really well but I struggle with the butter block. Your method was a treat. My struggle here is with my dough being so delicate that the layers are tearing easily and I fear that the butter will leak out when I bake. I am interested in your *yellow* baking sheet. I have never seen that before. Is it metal or some other material? Can you tell me more about it? Thanks for your lovely videos!
This was an excellent presentation, (as usual). Love your enthusiasm, Erin. I am having trouble getting the recipe for the yeast puff pastry dough. Using your link, it say page not available. I would love to give this a try. I make bread, so this would be another step up. Thanks again for all your work.
In Argentina we have "medialunas". It's like a croissant but the dough has more liquid (and eggs too). So it takes a lot of work, not kneading like a pizza but using a slap and fold technique. The result is a more dense and fluffy dough, not crispy like croissants. Also when we form them, we go back with every turn to make it tighter. They're also very sweet because when they're done we literally bathe them in syrup.
This episode was my favorite so far. What size Pullman pan did you use for the bread shape? They come in 13” and 9”. Also you should do an episode on French macarons.
For an episode idea, what do you guys think of tips/techniques on decorating pies (cutouts, crimping, meringue topping, etc) orrr an episode that goes more into detail with cake decorating (like sugar flowers, marble glaze, marzipan)?! I'm fascinated with the edible decorating side to baking also:-D
Stay tuned, Hannah! We’ve got some of that coming in the next couple of episodes. In the meantime, we covered meringue in an earlier episode - check it out! th-cam.com/video/JNCHxk6rsVU/w-d-xo.html Thanks for watching!
It’s incredible to think how much we’d have to spend on the education that Erin gives us in these wonderful videos. It blows my mind. Just saying Thank you is certainly not sufficient! I think I am speaking for everyone, Erin, when I say, we appreciate you more than words can say! ⚡️💖⚡️
The pleasure is truly mine!!!! 💛
I love the fact that Erin uses pans etc. they have been USED !! If your a baker your pans won't look brand new. I totally appreciate she is a True Baker and Teacher Love you Erin !!
I feel like I should have paid money to watch this. Thank you so much for sharing your expertise with us!!
They do seem to have a merch shop off of their page, but I did not see anything else.
She’s incredible, you’re 1000 percent right!
Shhhhhhh 😆
I have her books, so for me this gilds the lily. She's already helped me change my cake game and my pies (crust). She's really good. I love her energy. She is clear, takes the mystery out of it and makes you feel like you could be a pastry chef in your own home.
Do continue to enjoy! Happy baking.
I love Erin. Because of her instilling confidence in me, I made my very first pie crust last week and made pumpkin pie.
I LOVE this kind of dough, I’m hoping to give it a try, also. 💯
Her energy is so amazing...I don't even like to bake...but still watched the whole 1hr+ video...I subscribed for Rick...but Erin is the hidden gem of this channel!
Me too… 😁
You bet, one of the things that I would also like to mention is the fact that you and your kitchen is so tidy, and when you cook anything you are neat. I don't know about everyone else but it really helps me. I'm less distracted and I can concentrate on the methods and techniques you share with us. But I love you and your attitude, and how much fun you seem to be having, what a joy you are in total. You make my day. Thank You.
Erin is such a fantastic baker, which is necessary but not sufficient to do what she does. She is truly a brilliant teacher and this series puts her talent and experience, knowledge and skills, and delightful presence on wonderful display. Thank you so much, Erin and everyone who works on Bake It Up A Notch! You all and these videos are simply superb!
Thank you SO much Laura, we so appreciate the kind words! Thank you for watching!
"I put on my croissant button sweater"
LOVE HER
She is so amazing! I could watch her all day long!!!
@@hostesswiththemostess7082, me too! :)
@hostesswiththemostess7082 ....
I've been known too!!! 😂
You are by far THE BEST culinary videos that I have ever used. EVERYTHING comes out perfect!!!
Watching "Bake It Up a Notch" is my Zen place. 🧘♀️
Yes! Top 3 COVID pastimes 🤗
@@hornesa11 DEFINITELY!
This long form content is what I'm here for. I don't want quick short format because that's what the algorithm likes. More in depth content like this please!
i always get excited to watch these. i save them for Saturday morning with my coffee . it's my new Saturday morning cartoons. 🥰
Hi Erin, love your videos. On the topic of yeast, I'd love to see a video or a series on sourdough, and the different ways you can successfully substitute it for commercial yeast. For example, a general guide on how to take an instant yeast recipe and adapt it to make it sourdough, the different types of flours to use and their properties. Thanks!
Hi Dan! This is great feedback-thank you!
Erin explains stuff so well. Added to my favourites to come back to when I next feel like baking!
I'm sure you're still always learning, but you are a master. You ARE baking, thank you for sharing your light. It is bright
You’re so experienced and talented. I plan to watch this multiple times as I leans how to bake.
Thank you so much for sharing.
Thanks for these master classes erin. You’re the GOAT
Look at all the amazing pastries on your table. I would never leave that table. Yummmm
I am so grateful for finding you. You totally Rock btw... Since i have been watching your videos my baking game has exploded off the charts.
I love Erin, she looks like she's having so much fun all the time. 🥰 The only thing these videos are missing are proper subtitles so that even people who depend on those can enjoy those marvelous videos.
Oh YES this is my Everest! Trust Erin to make anything easier. 😍
She's so positive and makes you feel like you can do anything and everything....no hesitation
Absolutely the best baking teacher I've seen anywhere ever.
Erin is just a joy to watch. I've learned so much from watching her videos!
First she had that heart Gluten t-shirt. Now she has croissant buttons. Seriously, I need these.
You are amazingly generous. A queen of expertise. Thank you so much also for the joy you share and the love for what you do
Everyone involved in creating this video, you guys brightened up my Saturday morning :) it has been a sad week for me but this was lovely!
I appreciate all the explanations and how you organize all the info in sections. I’m just a regular person lol so baking seems like a daunting chore at first. I see that it can be enjoyable and calming. Do you have a sort of tool and ingredient guide for absolute beginners at food 52? I’m considering buying a baking setup but sometimes feel overwhelmed. Thanks!
ave rie - so glad you enjoyed it! As for tools, it all depends what you’re baking and how invested you are. Some of the most basic things you may already have: measuring cups and spoons, wooden spoons and mixing bowls, parchment paper, baking sheets and pans as you need them. A good whisk and silicone spatula, a sifter, and a scale are pretty critical, as well. After that, a bench scraper, a Silpat and some offset spatulas are super useful when baking many types of things (we offer a set from our Five Two line: food52.com/shop/products/8099-five-two-ultimate-baking-tool-set). A handheld mixer (relatively inexpensive) or a stand mixer (much bigger investment) will save you a lot of trouble. Other very useful tools are more specific to different types of baking - bread calls for its own kind of tools, and a pastry bag is important for pastry and decorating (although you can substitute a zip top bag w a cut in it in a pinch). Thanks for watching and commenting!
I love Erin's videos. She is absolutely delightful to watch. I love her humor and the joy she radiates when baking. I've always loved baking and have learned so much from these videos. Erin is a wonderful teacher and because of her, I've stepped out of my comfort zone and tried new things much to my family's delight!!
It is so obvious that you love what you do ... would like to have your talent and energy. Enjoy your presentations so very much.
I can see the love and passion you have for pastries coming through with the way you handle each piece of dough and the way you speak about the pastry. Thank you for sharing your passion with us.
I enjoyed watching her working, explaining. It's an amazing episode! Thank you very much, Erin!
This is my relaxing background noise as I do stuff...Love her! What a knowledgeable, delightful, charming lady
I tend to be quite judgmental of many TH-cam “instructional” videos. Most people think owning a camera makes them experts in any given subject. You’re knowledgeable, enthusiastic and so genuinely excited by your craft that it’s seriously so enjoyable to watch. You’re younger than I am and I fully admit you know more about baking. You’re not just a random 18 year old who baked a decent cookie…once. Thank you for sharing your expertise with the rest of us and as soon as I finish moving The Book on Pie will be ordered. (I worked on macarons before I found you but I’ve plenty to learn with yeasted puff.) THANK you. If only the rest of TH-cam had your skill and friendly nature!
I need these videos in my life! Been baking since I was a child, yet I still learn a lot. PLUS you're so passionate about it, it's nice to see someone else so passionate about it. I watch you when I'm baking AND when I'm relaxing. Can't get enough, thanks for sharing all your knowledge with all of us!
Just here to say, that we love you Erin !
Love your energy.
Love the knowledge, that you share.
Love your croissant buttons and Gluten shirts.
Thank you guys for the amazing videos. I am addicted to watching and baking. I fall asleep to these shows and they play all night :D so it gets deep into my subconscious. It is my guilty pleasure away from work and the stresses of life. I love your teaching style, Erin, and how much you love baking! 🥰 Thx thx thx.
Such a great teacher!
You truly belong in the Master Class category!
🤫 Shhh… 😁
I love you, Erin Jeanne! What a happy addition to life. I’ve been making a lot of cakes lately to give away, and have baked for literally decades. But I’ve had to switch to gluten-free dairy-free in the last several years and have tried a number of recipes but am still looking for nirvana. My birthday is coming up soon and would love to make an awesome GF DF cake for it- do you have any great recipes? I trust your recipes!
Your love and enthusiasm shines through, while your confidence and sense of calm has given me the confidence to try this myself. Thanks. Happy baking.
My husband likes it when I play the Bake It Up a Notch videos because he likes the intro music😂 I like these videos because I learn so much from them...but I definitely like the music too
LOL my husband likes when I watch these videos because he knows, soon something good is coming! 😁
I absolutely love the intro music
So glad that I somehow found your show. Where have you been all my Baking life?
thanks for your detailed explanations, your enthusiasm while talking about dough, the process. The sparkle in your eyes and your smile tell me how much you enjoy what you do. Thank you for sharing your experience and expertise as well.
Can you please tell me what is the best temperature for the puff pastry? Mine sometimes come out soggy/soft
Hey Erin! You are making me want to invest in a stand mixer😊 I love your videos!!!
the best puff pastry instructions!!! very detailed.
thank you Erin!
My son went to CIA so I know what tuition there cost. Thank you Erin for sharing your very experience knowledge with us! Your are truly a beautiful soul!
Yay! A new Erin video! My Friday just got so much better 😊
I love Erin's finesse and professionalism towards her craft, even while making the process fun and enjoyable to watch.
I'm so thankful with the hole team.. You are all awesome.. Please keep teaching people like me who adore the baking but has a lot a problems...
I always respect professionalism in people! You are also a good story teller! 😊
My gosh ! Im now an Erin-ite... Erin-anian ? Whatever... I'm just so glad for all of these episodes of Bake it up a notch ! Love them all !!!!
I love this instruction! Thank you for helping us understand the method for this dough. When I lived in San Francisco, Ca I would frequent a bakery that made something they called “country croissant” which was a croissant dough simply laid into the jelly-roll pan & baked topped with cinnamon & sugar. They were cut into pieces approximately 3” x 4”. They were wonderful! ❤❤❤
Your videos are a delight, clear, concise, and so informative, I really look forward to getting the notification you’ve uploaded. I have a question though, what do you do with all the part bake stages and all the baked demo food. I love pies and pastries but even I don’t think I could work through that much.
They all get baked! Some of them get sent to be photographed for the site, and the crew and Erin's neighbors are the incredibly lucky recipients of the amazing things that Erin and her wonderful assistant @kaitlinwayne bake up each month. (PS: we are hiring! food52.com/jobs ;) Thanks for watching
I must say, I am a pastry master. Self taught. 😁
I didn't encounter the pastry that I was afraid of. But I am sure it exists.
Now I am into cakes.
I’m literally only subscribed for Erin 😍
Interesting 🤨 demonstration. Honest evaluations of products. Excellent teaching and teacher.Much learned. Thanks.👍
I look forward to your videos! Thankyou for the detailed info😊
I always appreciate your high quality contents. It helps me so much! Also you are so adorable, so that I cannot resist watching your videos : ) Hope you have a great day!
Thank you for the great class of the yeasted puff pastries!!!!!!!
Erin, you are a total legend. Thanks again for such brilliantly explained nectar of knowledge xx
Erin, I love you! I don’t bake that much, but watching your shows inspire me! I love your vibrancy, the enthusiasm with which you create your art, and love your sense of humor! I’m going to try more baking with your guidance.
QUESTION: Can I do 1 to 1 with your recipes for gluten free baking? So far I haven’t heard you address gluten free at all. Is it evil? LOL For those of us who love your process and recipes, but need to bake GF, what say ye? Thanks!
Thank you for teaching us this wonderful process!! I just love learning how to make this pastry. You are so sweet and knowledgeable.
Wish there was a video to accompany your cookbooks. There are times this would come in very handy. :>
Hi Erin.. I am from India and i must say, you make things look so simple and I am sure they are, once mastered. Thank you.
Oh Erin, you are such a delightful treat. I love how unscripted you are in these tutorials. I've always wanted to go to pastry school, but in the Caribbean where I'm from, we don't have those, just general cooking schools.
I have learned so much from you, so if I ever get into one of those schools, I won't be a total dud, because you've taught me so much.
P.S. Congratulations on your food award nomination, I totally voted for only you.
Yum. I love baking too. Some of us feel about baking like artists feel about watercolors. They can be such a surprise depending on how you treat them or even the weather! That's why when it works it is so beeaauutifulll.
Definitely showing my gratitude by buying her book 🫶🏽 love her!
"It's like croissant yoga. Here is a croissant doing the supine twist. Namaste" LOL I love Erin. Her sense of humour is so chilled and cute
"It's not that exciting..." Oh but it is! LOL Keep being you, girl! :) It IS exciting!
Great episode. I just might try this because you’ve taught us well.
Your videos are just great.
Very helpful. Thank you so much for sharing 💓❤️💕
I have all your videos and I had seen them many time, are very funny, instructive, and I also learn English with you.
My dough looked gorgeous until I put it in the oven @ 350 - I over proofed them but I'm so encouraged because the dough came out so nicely....I'll try again tonight allowing it 2 proof til the morning in the fridge - so appreciate u as a teacher ... u remind me that baking is so much fun: )
Thank you for sharing your wonderful skills with the world. I don’t know that I will ever try this but I have a idea on where to start if I do. The bit of the proofing is some of the best advice out there.
Thank you so much on how clearly you explain things.
love these videos! Erin you are so helpful and a joy! thank you!
so funny that I was just wondering how to make croissants this morning 🤪. Couldn’t make the leap from puff and too lazy to drag out a cookbook. Thank you Erin🧡.
Erin I love you ❤️ thank you for this video I learned soo much very educational I want to make cronuts hopefully they turn out good.
This weekend I found some delicious almond paste (?) croissants 🥐 and since I love baking I figured I’ll follow your recipe to try recreating the delicious pastry. Can’t wait to see how it’ll turn out- hopefully as pretty as your pastries 😬 Thanks for sharing your recipe and your techniques.
Love all your videos. I'm going now into baking but without a dough MI er. Thanks for you beautiful videos
Thank you so much. My holiday bakeing is much better. Love every thing you do. Big fan.
How did I miss this?!? Sneaky sneaky 😉 Erin taught me how to make classic puff pastry... she is the puff pastry QUEEN! I have a similar recipe for cruffins, but need to try hers ❤️
I will likely never be dedicated enough to make yeasted puff pastry from scratch since my local bakery sells frozen puff pastry dough, but I just love Erin and the Bake It Up a Notch team's videos. Thank you so much for an enjoyable and educational viewing experience.
I am loving all your videos, Erin! Thank you so much for your detailed instructions.
This weekend I am making your yeasted puff for croissants. I have made them before from the Paul Hollywood recipe. They come out really well but I struggle with the butter block. Your method was a treat. My struggle here is with my dough being so delicate that the layers are tearing easily and I fear that the butter will leak out when I bake.
I am interested in your *yellow* baking sheet. I have never seen that before. Is it metal or some other material? Can you tell me more about it?
Thanks for your lovely videos!
I love it🤗😊🥰Reviewing over and over again! Cool!🤩🤩
As always so amazing and inspiring
Love your tutorials 💙 thank you Erin
Read my mind - was thinking about this today and hoping there was a bake it up a notch ep on yeasted puff. And lo and behold! Can't wait to try it
This was an excellent presentation, (as usual). Love your enthusiasm, Erin. I am having trouble getting the recipe for the yeast puff pastry dough. Using your link, it say page not available. I would love to give this a try. I make bread, so this would be another step up. Thanks again for all your work.
In Argentina we have "medialunas". It's like a croissant but the dough has more liquid (and eggs too). So it takes a lot of work, not kneading like a pizza but using a slap and fold technique. The result is a more dense and fluffy dough, not crispy like croissants. Also when we form them, we go back with every turn to make it tighter.
They're also very sweet because when they're done we literally bathe them in syrup.
what I would't give to get some of these crew snacks!!! Damn!!!
Amazing vid , like always.
AMAZING class. THANK YOU! So much.
I love your work & content. Best wishes ❤
This episode was my favorite so far. What size Pullman pan did you use for the bread shape? They come in 13” and 9”.
Also you should do an episode on French macarons.
I can't believe I learn more from your free videos than I do from my bakery classes in college I paid thousands of dollars for.
Wonderful work 😍
For an episode idea, what do you guys think of tips/techniques on decorating pies (cutouts, crimping, meringue topping, etc) orrr an episode that goes more into detail with cake decorating (like sugar flowers, marble glaze, marzipan)?! I'm fascinated with the edible decorating side to baking also:-D
Stay tuned, Hannah! We’ve got some of that coming in the next couple of episodes. In the meantime, we covered meringue in an earlier episode - check it out! th-cam.com/video/JNCHxk6rsVU/w-d-xo.html Thanks for watching!
Nice puff and look crispy.
Thank you for sharing I Food Leveling
Truly love your videos. Also love your cookbook!!!
You are so wonderful Person that results to be a wonderful Baker God bless you.
I agree, I have been the talk of the event with my banking. Girlfriend explains so well. I have truly baked it up a notch