Tuesdays With Dorie – Baking with Julia: Brioche Tart with White Secret Sauce

Brioche 6

This week, I made a golden brioche topped with a crème fraiche custard and served with a chilled sabayon and caramel-poached fruit! Decadent? (Yes.) Labor-intensive? (Yes.) Worth it? (YES!)

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Tuesdays With Dorie – Baking with Julia: Fruit Focaccia

Fruit Focaccia 5

This focaccia was definitely a lesson in planning for me.  Silly me thought that I would be able whip this up in a day, take some pictures, and call it a wrap. (Silly me should have read the recipe sooner).  Attention everyone, THIS IS A 48 HOUR BREAD, so plan ahead! The actual process for making this focaccia is not difficult, just very time consuming.

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