{"id":163,"date":"2009-05-06T22:25:54","date_gmt":"2009-05-07T03:25:54","guid":{"rendered":"https:\/\/flyingplates.com\/?p=163"},"modified":"2009-05-29T23:05:26","modified_gmt":"2009-05-30T04:05:26","slug":"bread-pudding-heresy","status":"publish","type":"post","link":"https:\/\/flyingplates.com\/?p=163","title":{"rendered":"Bread pudding heresy."},"content":{"rendered":"<p>I attended another cooking class tonight, given by the pastry chef of a rather\u00a0 good restaurant (Laloux). He was teaching us three basic doughs&#8230;and to demonstrate their use, he was making three different desserts. He started with a basic pie dough and made an\u00a0 apple pie from it, adding some\u00a0 kind of custard to the apples to thicken the mix and a crumble on top that had cardamom in it. It was very sweet and tasty&#8230;but a bit tough under the fork.<\/p>\n<p>Next he made a chocolate shortbread dough, and served it with a caramel flavoured cr\u00e8me chantilly (whipped cream)&#8230;The\u00a0 chocolate part was dry&#8230;the cream was nice&#8230;<\/p>\n<p>And the trickiest of the three, was a brioche dough&#8230;I love that buttery bread when it is baked in small individual molds. I remember having eggs benedict served on it rather than an english muffin&#8230;.with smoked salmon rather than ham&#8230; And following that with bananas foster instead of fruit salad&#8230;but that&#8217;s another (expensive, New Orleans) story&#8230;yet somehow related to this one as this time the chef used the brioche to make bread pudding&#8230;.and bread pudding is something I learned to make in the south&#8230;So I was curious to see what was his take on it&#8230;welllll&#8230;&#8230;<\/p>\n<p>HERESY! He baked it on a cookie sheet so that it looked like one large omelet when it came out of the oven&#8230; He then cut it in squares and served it with honey flavoured yogurt and rhubarb compote&#8230;. There was no sweetness&#8230;.and no liquor&#8230;.<\/p>\n<p>Definitely no competition to the southern recipe I was given\u00a0 that remains unequaled. (cf the December 30th 2006 entry)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I attended another cooking class tonight, given by the pastry chef of a rather\u00a0 good restaurant (Laloux). He was teaching us three basic doughs&#8230;and to demonstrate their use, he was [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-163","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/posts\/163","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=163"}],"version-history":[{"count":0,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/posts\/163\/revisions"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}