Back to baking…

My former day job included teaching industry pros (chefs, bakers, caterers) how to bake with traditional French pastry doughs produced by LBA. I occasionally barter tune-up baking sessions for frozen dough. Saw the Star Wars shape and needed to try one.

I like the new (to me) shape and felt it held plenty of filling. I generally bake first then fill, or at least let the dough rise/proof before filling. Avoiding doughy, greasy, unbaked layers – under heavy filling – is my goal.

Sheets of brioche dough were part of the bartered samples, so savory roll ups scented the kitchen. I’m heading to Cancun next week, and froze a few to take on the nearly six hour plane flight. Ham and cheese with veggies are my favorite.

Future plans include drafting a book on techniques and tricks I learned when I met wonderful baking staff who wanted to utilize LBA dough. We’d share successes and learned from one another. LBA uses all butter and premium ingredients, so anytime I can score a few dough samples, I’m more than willing to crack out my rolling pin and teach a few tips.

Wonderful reading for a chilly evening. Happy trails, Sally

About Sally Brandle

Author, horse lover, gardener, pastry enabler, and thankful wife and mother. Very proud of my novels, The Hitman's Mistake, Torn by Vengeance, and The Targeted Pawn. Multi-award winning author Sally Brandle weaves slow-burning romance into edgy suspense, motivating readers to trust their instincts. Growing up as a tomboy alongside brothers prepared her to work in a male-centric industry, raise sons, and create action packed stories featuring strong women. She thrives on creating unintentional heroines who conquer their vulnerabilities and partner with heroes to outwit cunning villains.
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3 Responses to Back to baking…

  1. sueberger3 says:

    Yum! That all looks so gorgeous. You are really multi talented. And what a wonderful talent to have in your repertoire.

    • Sally Brandle says:

      Thank you, Sue. And the pastries taste better than they look. LBA croissants and puff pastry were in the White House during several administrations. Before I retired, LBA hired a videographer to capture me in action. They didn’t choose the cuts above or other favorites, which disappointed me, but you can follow my instructions for Torte Rustica and use Rhodes bread dough. Not quite the same as brioche, but tasty. Google… you tube sally lba pastry … and you will find 11 or 12 professional videos. Not certain if there is a retail Danish dough (frozen raw) available, but the same cuts can be used for puff pastry. LBA sells a few things shipped frozen thru

  2. viola62 says:

    This looks delicious!

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