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Baking School Day 1: All About Eggs and Baking — The Kitchn's Baking School (The Kitchn)

Baking School Day 1: All About Eggs and Baking — The Kitchn's Baking School

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from The Kitchn

Baking School Day 20: Cake Decorating — The Kitchn's Baking School

The Kitchn Baking School Day 20: Cake Decorating

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Baking School Day 7: Buttercream — The Kitchn's Baking School (The Kitchn)

Baking School Day 7: Buttercream — The Kitchn's Baking School | The Kitchn | Bloglovin

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from The Kitchn

How To Make Pastry Cream

How To Make Pastry Cream — Cooking Lessons from The Kitchn | The Kitchn

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Baking School Graduation: Here's Your Final Project! — The Kitchn's Baking School (The Kitchn)

Baking School Graduation: Here's Your Final Project! — The Kitchn's Baking School

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from The Kitchn

Baking School Day 15: Croissants — The Kitchn's Baking School

Baking School Day 15: Croissants

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from The Kitchn

Baking School Day 12: Basic Yeast Breads — The Kitchn's Baking School

Baking School Day 12: Basic Yeast Bread

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from The Kitchn

Baking School Day 6: All About Butter and Baking — The Kitchn's Baking School

Since butter is responsible for so many things — including not only tenderness and flakiness, but also taste, leavening, and structure — it is important to know the difference between all those butters at the grocery story before picking up a few sticks and heading off to make a batch of cookies.

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from The Kitchn

Baking School Day 9: Pâte Brisée (Pie Crust) — The Kitchn's Baking School

The Kitchn Baking School Day 9: Pate Brisee

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from The Kitchn

How To Make Pâte à Choux (Choux Pastry)

how to make pate a choux

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