Class
Bold Baking Academy: Bigger Bolder Baking Every Day
$39.99
At a Glance:
- In-depth Instruction; over 87 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Item:
U80123E
Description
Description
I’m particularly excited about this course because I will be sharing with you a few of my most favorite recipes from my new book, “”Bigger Bolder Baking Every Day: Easy Recipes to Bake Through a Busy Week.”
For our first lesson, we will be making Breakfast Brioche Buns. We will start out by making the dough for my Go-To Brioche Loaf. I will show you how to make a lovely brioche dough that gets filled with sweet cream cheese and raspberry jam, then baked until delightfully golden and pillowy.
Next, we will be making a Cinnamon Semifreddo with Honey Toffee Swirl. We wil begin by making an incredible Honey Toffee Sauce. This, along with a touch of cinnamon and some toasted walnuts will get swirled into a whipped cream enriched with a pâte à bombe of cooked brown sugar and eggs. Once frozen, it is served sliced and makes a simple and delicious end to any family dinner.
Finally, we have a special treat. We wil be making our Elegant Tiramisu Crêpe Cake. For this recipe, we will make espresso-flavored crepes that get soaked in a boozy coffee syrup and then layered with mascarpone cream. The result is a spectacular 16-layer cake that is sure to elicit all the oos and ahhs!
In addition to this month’s classes, we will also be sending you two more bonus recipes: Squidgy Chocolate Cake and The Ultimate White Chocolate Pecan Skillet Cookie.
Class Sessions
Session 1: Breakfast Brioche Buns
16:18
Brioche is a bread enriched with butter, eggs and milk or cream. Its rich, tender and somewhat flaky quality makes it more like a pastry than a bread, or somewhere in between the two. Brioche was originally served as a special bread for holidays, particularly Easter. Before the availability of commercial yeast it was a denser loaf made with a sourdough starter and shaped into simple rounds. By the 18th century, during the reign of Louis XIV and in response to the rising demand for higher-end baked goods, the amount of butter in the dough increased as well as the use of yeast instead of starter, making a bread that was at once richer and lighter.
Session 2: Cinnamon Semifreddo With Honey Toffee Swirl
12:49
Semifreddo, which means half-cold, began appearing in Italy around the beginning of the 20th century, and is inspired by the French dessert parfait. The main difference is that traditionally parfait was made with egg yolks whereas semifreddo was made with an Italian meringue that consists of whipped egg whites only. Texturally, the semifreddo was therefore lighter in texture and the incorporation of air from the whipped whites and cream made it taste less cold than ice cream.
Today, there are many, many variations of semifreddo, including the one we are teaching today, which is made with a pâte à bombe base (egg yolks whipped with sugar over simmering water until pasteurized) for a richer mouthfeel. Once you master the basic technique for making a semifreddo, the sky's the limit with flavorings and variations, from Italian meringue (whites only) or whole eggs, to liqueurs, extracts, fruit, nuts, spices and any other add-ins you can imagine.
Session 3: Elegant Tiramisu Crepe Cake
57:39
The crepe cake, otherwise known asgateau de crepes (crepe cake) or mille crepe (a thousand crepes) has been around since the 1800's. Stacks of crepes were layered with a filling as a way to keep the thin crepes from drying out. tI was popularized in the 1980's by Japanese chef Emy Wada, who served this in her bakery Paper Moon Cake Boutique in Tokyo and eventually in bakeries in Manilla and New York City.
Your Instructor
Gemma Stafford
For a decade, Irish-born chef Gemma Stafford has been bringing her passion for teaching people to bake with confidence to her online baking show and brand, “Bigger Bolder Baking.” Gemma’s unique combination of expertise, bold recipes, and approachable techniques have led to appearances as a judge on Netflix’s “Nailed It!”, Food Network’s “Best Baker in America,” and Hulu’s “Baker’s Dozen.”
Bonus Material
Bigger Bolder Baking Every Day - Class Resources
Breakfast Brioche Buns - Resources
Breakfast Brioche Buns - Recipe
Cinnamon Semifreddo - Resources
Cinnamon Semifreddo - Recipe
Tiramisu Crepe Cake - Resouces
Tiramisu Crepe Cake - Recipe
Bonus: Squidgy Chocolate Cake Recipe
Bonus: White Chocolate Pecan Skillet Cookies Recipe
Bonus Materials available for download after purchase.