Chaosqueen's Kitchen

Another month is over and another Daring Bakers Event happens! I missed the last event because we were on holidays in France an Italy. As I read the theme for the october event I felt very happy, we love pizza in almost every variation. Thanks to Rosa from Rosa’s Yummy Yums and in memoriam to [...]

========== REZKONV-Rezept – RezkonvSuite v1.4 Titel: BASIC PIZZA DOUGH Kategorien: Pizza, Yeast, Daring Bakers Event 10/2008 Menge: 6 Pizza Crusts Ingrediends 608 Gramm Unbleached high-gluten (%14) bread flour or all purpose flour, chilled 1 3/4 Tsp. Salt 60 Gramm Olive oil or vegetable oil (both optional, but it’s better with) 420 ml Water, ice cold [...]

The actual challenge of the Daring Bakers this month presented from Tony Tahhan and MeetaK The choosed Chocolate Éclairs by Pierre Hermé. I was very encouraged about this reciepe. I made eclairs a very, very long time ago an liked them very much. If I remember correctly they was filled with cream and strawberries. I [...]

========== REZKONV-Rezept – RezkonvSuite v1.4 Titel: Chocolate Éclairs by Pierre Hermé Kategorien: Pâte à choux, Brandteig, Chocolate Pastr Menge: 1 Rezept Zutaten H FOR THE PÂTE À CHOUX 1/2 Tasse (125g) whole milk 1/2 Tasse (125g) water 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces 1/4 Teel. Sugar 1/4 Teel. Salt 1 [...]

The actual challenge of the Daring Bakers this month presented from Chris from Mele Cotte is a Filbert Cake. She wrote ‘So, I am excited to see what everyone comes up with for this month.’ I’m too. My first thougth after I read the reciepe was that I will pass the challenge. But then I [...]