The Art of French Pastry

happen if you are in a dry environment where the flour is very dry; then it might need more hydration ...

the mixing will have lumps that will be impossible to get rid of later on. Mix the dough for 5 minutes on ...

flour to it. Mix again for 5 minutes, stop and scrape the bowl and dough hook, and repeat once more. Dependi ...

shiny and you should be able to stretch out a small piece of it like a piece of cloth; this technique ...

incorporate, but eventually it will. After 2 minutes, stop the machine and scrape the butter together with ...

speed for a total of 4 to 5 minutes. The dough should once again be elastic and shiny and the butter shoul ...

medium bowl (or, if not using the mixer again, allow the dough to rise in the mixing bowl), dust the su ...

oven is not a gas oven with a pilot light by placing a small pan filled halfway with freshly boiled water ...

your work surface lightly with flour and turn out the dough. Press out the first gases created by the action ...

clockwise circles on the counter. At first you need to press hard so that the dough sticks to the work su ...

perfectly round sphere of dough. If the dough sticks to the table too much, stop shaping and dust the work ...

over on the countertop and, using a pastry brush, brush the top surface with a little bit of water. Fold i ...

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8 Place the shaped stollen dough on the sheet pan and set it, uncovered, back in the makeshift oven p ...

with the hot water next to it and the door closed, or in the warm spot where it rose the first time. ...

Place the stollen in the oven and bake 35 to 40 minutes, until golden brown. While it bakes, melt 30 gra ...

all the melted butter that you have. Dust with the confectioners’ sugar and let it cool completely. The confect ...

To check doneness, insert a knife for 1 full second. Remove the knife; if there is no residue on the blade, ...

be able to breathe and will spoil faster. Stollen can be wrapped airtight and kept frozen for up to 1 month. JACQ ...