Monday, June 13, 2011

Millefeuille St'Honoré

2 traditional classic french dessert in one! 
This mille-feuille is made up of two layers of puff pastry (pate feuilletée), filled with a layer of dark chocolate creme diplomate. 
The top is crowned a St' Honore. Baked small cream puffs dipped in caramelized sugar are attached side by side. En-tour filled with creme chiboust and finished with 
creme chantilly. 

Monday, June 6, 2011

How to select, store and refresh preservative free breads

What’s the best way to keep preservative-free bread?

·      The freezer is the ideal place to store preservative-free bread when mold growth is a concern. 
·      Wrapped bread will keep for up to three months in the freezer.
·      Try to remove as much air as possible from the freezer-proofed bag.  
·      Pre-slice your loaf for easy portions. 

Once you bring your fresh loaf of Tommy’s bread home, you can use storage techniques to help it last longer. Keep the bread in a bread box and store in a cool place (in Malaysia, would be an air-con room J); alternatively, freezer bag and store it in your freezer (the refrigerator will dry it out). 

How To Refresh Your Bread


·      Defrosting a slice or a loaf at room temperature
can take a few hours; this can be speeded
up by placing it in a pre-heated oven or
toaster for a few minutes.

·      To ensure that crumb stays soft. Insert two
slices back to back in the toaster.

·      Once toasted, you can keep the slices warm by putting them in a cotton or linen cloth.

·      When crusty bread has lost its crispness it can be placed uncovered in a hot oven for 5 minutes.

Tommy le Baker in the press

Saturday, June 4, 2011

Pain AU sON


Pain Au Son

An intensive, tasty and richly textured wheat bread with a bran content of avg 25%)

Wheat bran is a hard outer layer of the grain and is particularly rich in dietary fiber and essential fatty acids and contains significant quantities of starch, protein, vitamins and dietary minerals. When bran is removed from grains, the grains lose a portion of their nutritional value, as bran is an integral part of whole grain.

Removing bran in order to produce white bread was discovered at the time of Louis XIV, who preferred fine white bread.

To recover the wholeness of wholegrain, bakers reconstituted Pain Au Son by recombining wheat flour and its bran.

Thanks to the bran and its high fiber content, this bread is advice for people with bowel disorders. J

Bran Bread

( Wholemeal Bread)

is Pain Au Son baked in a sandwich tin J

Grinding whole grains in order to make wholegrain flour makes wholemeal products. However, wholemeal bread is not made from whole grain flour… Everyone is used to the word “wholemeal” for the same goodness of Bran.

Ingredients of Tommy’s Pain Au Son:
• Wheat flour • Bran • Baker’s yeast • Salt • Filter water • Time •

Friday, June 3, 2011

Pain Brié

Pain Brié or Normandy "Beaten" Bread
Long forgotten, even in France, Pain Brié is a traditional Normandy bread. Its name comes from the pounding of the dough, as "brie" is derived from the Old Norman verb brier, meaning "to pound". The preparation includes a long kneading period and a beating of the dough, which tightens it, producing a heavy, yeasted bread with a tight crumb. Once appreciated by fishermen and seafarers for its long conservation. Bake these days, is an ideal companion for shellfish platters and seafood. Very time consuming and not many bakers in France bakes it and therefore not many Frenchmen even know it.
"Pain traditionnel de Normandie originaire du Bessin, a la croute blonde et a la texture compacte, le pain Brie etait jadis apprecie des pecheurs et des gens de mer pour sa longue conservation. En font, de nos jours, le compagnon ideal des plateaux de coquillages et de fruits de mer."

Norman Bread
is Pain Brié baked in a sandwich tin

Ingredients of Tommy's country Pain Brié:
• Wheat flour • Baker's yeast • Salt • Filter water • Sunflower seed oil • Time •

Millefeuille (Single)

Millefeuille Classic
Millefeuille Caramélisé
au Chocolat