Made these today for my wife's birthday. She LOVED them despite the fact that mine weren't quite as beautiful as Martin's. My first time laminating dough - not simple, but the instructions were easy to follow. Admittedly, I need to practice more, but I am ready to try it again!
So great! Really glad to hear this, Todd! Lamination can take some time to get good at, wrap your head around, and so forth. With practice some things will get easier. In the meantime, those around you are lucky to enjoy your trials. 🧡🍊🧡🍊🧡🍊🍊🧡
Hello Martin, I can't wait to make these with a pistachio filling! How much yeast should I be using or reducing by if I want to do an overnight rise in the fridge for the brioche dough?
This can work. Just know that on day two the time from pulling the dough block (which is very cold) to pastries coming out of the oven will be quite long without the benefit of a proof box or similar. What you might consider is pulling and shaping in the evening then letting them rise overnight. Just be sure to protect them to prevent drying--something like a cambro with a lid and a jar of warm water (to at least produce initial steam/moisture) can be helpful. In that scenario I'll sometimes also place the cambro on a small heating pad set to low. That can work in chilly Vermont--your ambient conditions may require a different treatment.
Thanks Martin, really useful to know. Luckily here in the UK we have warm Spring weather so proofing hasn't been a problem. I also do use a heat pad and a large DIY proofing box for my sourdough when the temperatures are colder. I'll definitely bear all this in mind and I like the idea of shaping and proofing overnight to do a morning bake. Thank you for all your help
My family gave me a gold star for making these, and you get a gold star for the terrific recipe. Thank you for sharing it! Everything played out precisely as written. Bravo, Martin!
Another poétique recipe. Your ideas are amazing. Just eating them in January in Vermont lets one dream of eating a creamsicle in July. Really perfect directions. 🙏👍
I think you’ll be fine without a mixer. Just give the dough 3-4 bowl folds in an hour then proof until doubled. Almost treat the folds like mini-kneading sessions in the bowl.
The bigger liability would be no tape measure! 😬😂😬
Looks amazing!! Is there any way around using a stand mixer for this dough? I don't currently have one and don't envision getting one anytime soon, given the cost and my lack of kitchen space!
Love this! I’m Harrison, an ex fine dining industry line cook. My stack "The Secret Ingredient" adapts hit restaurant recipes (mostly NYC and L.A.) for easy home cooking.
Made these today for my wife's birthday. She LOVED them despite the fact that mine weren't quite as beautiful as Martin's. My first time laminating dough - not simple, but the instructions were easy to follow. Admittedly, I need to practice more, but I am ready to try it again!
So great! Really glad to hear this, Todd! Lamination can take some time to get good at, wrap your head around, and so forth. With practice some things will get easier. In the meantime, those around you are lucky to enjoy your trials. 🧡🍊🧡🍊🧡🍊🍊🧡
Hello Martin, I can't wait to make these with a pistachio filling! How much yeast should I be using or reducing by if I want to do an overnight rise in the fridge for the brioche dough?
Hey Faye,
Thanks for the note. When do you want to chill? After shaping, as a block of laminated dough, before the lock-in? What’s your plan?
Best,
M
After some rethinking, I was planning on making the laminated dough and then chilling overnight, ready for shaping the next day. Thanks Martin
This can work. Just know that on day two the time from pulling the dough block (which is very cold) to pastries coming out of the oven will be quite long without the benefit of a proof box or similar. What you might consider is pulling and shaping in the evening then letting them rise overnight. Just be sure to protect them to prevent drying--something like a cambro with a lid and a jar of warm water (to at least produce initial steam/moisture) can be helpful. In that scenario I'll sometimes also place the cambro on a small heating pad set to low. That can work in chilly Vermont--your ambient conditions may require a different treatment.
M
Thanks Martin, really useful to know. Luckily here in the UK we have warm Spring weather so proofing hasn't been a problem. I also do use a heat pad and a large DIY proofing box for my sourdough when the temperatures are colder. I'll definitely bear all this in mind and I like the idea of shaping and proofing overnight to do a morning bake. Thank you for all your help
That’s perfect and your thoughtfulness with the proofing system bodes really well for great results!
Four feet of snow here next to the driveway. : ))) Still a ways to go before we are beyond the proofing problems.
Be well, Faye.
M
Amazing creation. What impressive expertise, thank you so much. I'm working up my courage right now.
My family gave me a gold star for making these, and you get a gold star for the terrific recipe. Thank you for sharing it! Everything played out precisely as written. Bravo, Martin!
Oh buddy, that makes me happy. Three cheers for the baker!
M
I didn't know bees could improve in archery! Need coffee before I read your post. LOL
Reminds me about that old comma joke. Be careful how you write. Let’s eat, Grandma. Not to be confused with, Let’s eat grandma!
I made these they are absolutely magical
So glad!!!!! 🧡🧡🧡🧡🧡🧡🧡
Another poétique recipe. Your ideas are amazing. Just eating them in January in Vermont lets one dream of eating a creamsicle in July. Really perfect directions. 🙏👍
Would this work in a muffin pan?? Im in turkiye and its near impossible for me to find popover tins
It does change the look but you may cut 1” or 1.25” strips (rather than 2”). Happy baking.
Thank you!
Oh my, those look incredible, Martin! 👏🏻👏🏻👏🏻
Even though it'll be a bit tough doing them without a mixer, we must give them a try - my mouth is watering already.
I think you’ll be fine without a mixer. Just give the dough 3-4 bowl folds in an hour then proof until doubled. Almost treat the folds like mini-kneading sessions in the bowl.
The bigger liability would be no tape measure! 😬😂😬
Hi Martin, how are you preparing the popover pan before placing the cruffins into it?
Butter or pan spray will be fine – – my Nordicwear pan has a coating and I actually don’t use anything.
We have that same pan - Nordic does some great stuff.
Gobel bakeware is excellent too, but don't think they have a popover pan - their madeleine pan is incredible though.
Just wow! Beautiful.
Looks amazing!! Is there any way around using a stand mixer for this dough? I don't currently have one and don't envision getting one anytime soon, given the cost and my lack of kitchen space!
Hand mix to combine. Fold four times the first hour then set in a warm spot to rise for two hours. 👍🏻
Love this! I’m Harrison, an ex fine dining industry line cook. My stack "The Secret Ingredient" adapts hit restaurant recipes (mostly NYC and L.A.) for easy home cooking.
check us out:
https://thesecretingredient.substack.com
Sinful, even just to look at! I would of course, love,love to try one once, and then beg forgiveness afterwards!
Look delicious but a fussy make
Hey Susan, I don’t mind taking the time to make something beautiful. Fussy for some, worth it for me. 👍🏻
Martin