Baking bread can be an intimidating task, especially if you don't consider yourself much of a baker or if you're lacking experience. Luckily this easy to bake recipe will give you a beautiful and delicious loaf of bread every single time.
Using only a few ingredients, and a few hours (including rise and proof time) you can prepare and bake this loaf in the early morning and serve it for lunch.
Of course, the recipe has been prepared, proofed, and baked in our Panibois - Duc baking mold adding that classic artisan touch and feel. You can get a small discovery pack to recreate the recipe by following the link here but of course, this will work for any traditional metal loaf pan. This recipe requires no kneading, rather just forming into a simple 'batard' shape. Baking with some water in the oven helps give the crust a perfect crisp.
All around, this recipe is extremely easy to prep and bake, and yields some delicious results. This is one recipe you'll definitely want to add to your collection. If you're looking for something a bit sweeter, check out our pastry cream brioche recipe.
Get the downloadable Sandwich Bread PDF recipe below.
Makes 9 to 12 amuse-bouche molds
With seeds
Bread Dough
Finishing
Although still somewhat cold here in the Midwest it is now considered Springtime, and with that, what better way to welcome the weather then with a delicious, fruity & nutty strawberry tart.
This tart pairs strawberry, pistachio, and almonds to create a very light and not-too-sweet dessert. Prepared in Panibois wooden tart rings sized 4, 5, and 6 inches this is the perfect size dessert for any occasion.
Obviously the recipe, but also baking in Panibois. Yes, we may be biased, but if you've tried wooden baking molds before, you'll see how convenient they truly are. Aside from little to no clean-up, Panibois baking molds are perfect for presentation, or adding that additional artisan touch. We will also customize your mold in-house offering high quality logo engravings. Do you sell product at your local farmers market and want to stand out? Serving your goods in a custom engraved 100% biodegradable baking mold is a good way to do just that.
Not only does Panibois offer a simple clean-up and baking experience, you can also go from prep, to the freezer, to the oven without exchanging molds or touching your items again.
The recipe in itself offers a very light substitution for those heavy sweet desserts we have grown accustomed too. Although offering some sweetness, the pistachio and almond balance out this dessert ever so delicately. Not only is the presentation beautiful but you are able to customize the strawberry topping however you seem fit. Play around with it, and make it yours!
Follow along below or scroll to the bottom to get the free PDF recipe for this wonderful Strawberry Tart.
Use a Sweet Pastry Dough or any other Pie Doug
Almond & Pistachio Cream Filling (for 6 tart rings; 3, 4, and 5" - 2 of each size).
Pastry Dough / Pie Dough
Cream FIlling
Baking
While Baking
Decorating
Our mini apple tarts are piping with fresh apples upon layers of puff pastry and only require a few simple steps to prepare. Using our Bio Food Pack TO109 baking molds for this recipe just enhances how quick and easy the bake is from preparation, to cleanup.
These small 4.3" tarts topped with a scoop of ice cream really make for a perfect personal dessert. The puff pastry adds a buttery and delicious foundation for this dessert and everything is tied together with the warm sugared apples.
Of course, like any recipe, you can use a store bought puff pastry, however Caroline tends to make hers in advance. If you are unsure how to create puff pastry from scratch check out our Brioche with Créme Pâtissiére recipe. Regardless of what you do in preparation we used a 10-by-15-inch sheet of puff pastry to create 4 delicious little tartlets.
This dessert is the perfect way to enjoy fresh apples and you'll have them in under an hour (including prep and bake time).
Makes 6 BIO-MO140 Paper Baking Molds
Sweet Potato Cake
Sweet potatoes are a starchy, sweet-tasting, and versatile root vegetable. Often easily incorporated into many dishes, chef Caroline wanted to create a recipe for us that was perfect for holidays or any other occasion. You can bake and serve up these individual cakes for guests at your next event.
Of course, this isn't strictly a holiday dish, you can prepare a few ahead of time for a quick and delicious lunchtime bake. Preparation is super easy and yields about 6 of these little cakes all baked in our BIO-MO140 biodegradable paper baking mold.
Get the downloadable Savory Sweet Potato Cake PDF recipe below and comment and let us know what recipes you'd like to see in future videos!
Makes 6 BIO-MO140 Paper Baking Molds
Sweet Potato Cake
Here's your next solution for a quick and easy side dish or hors d'oeuvre at your next event or family dinner. These caramelized turnips are not only beautiful and delicious, but can be prepared in no time at all.
Makes 9 to 12 amuse-bouche molds
Caramelized Turnips
Finishing
Fennel has a sweet, perfumy, anise-like flavor and imparts a light, bright spring-like quality to foods. Plus it is great for you, packed with Vitamins A and C as well as potassium and calcium.
Some may consider fennel a wonderfully versatile vegetable. You can slice raw fennel thin and serve to create a crisp salad. Or you can just throw it in the oven with a little balsamic and roast until it gets sweetly caramelized. For this month's recipe we are tossing with crumble, parmesan, and baking this dish until golden brown
In addition, this month's recipe is also a lovely side of a lighter fare, perfect to pair with fish or chicken and great for any holiday meal. It is very easy to prep and takes just about an hour to cook. Pair it all with the contrast of cherry tomatoes and you've created a dish that not only taste great, but looks great as well.
A delicious side or meal, utilizing a tasty spring vegetable, all created in Panibois. A huge amount of flavor and a very easy-to-make recipe wrap everything up into one delicious bundle.
Not only that but the ingredients are something you probably have lying around the house already. In any case, this recipe is easy, delicious, and cheap to recreate (although this may very well be considered the best part about any recipe). At least we think so. If you missed last month's video recipe chef Caroline Achard created a beautiful Strawberry Tart with Almond & Pistachio Cream Filling.
Fennel Gratin (Makes 3 Lady Molds).
Fennel Gratin
Crumble
Baking
Quiche is often considered a savory open flan incorporating a pastry crust filled with eggs, milk, cheese, and meat. Often served hot or cold, this French Cuisine is also popular in other countries and can be considered a "party food."
This month chef Caroline Achard created a crustless mini quiche topped with a wonderful marinated cucumber and roe eggs/smoked salmon. Perfect for our amuse-bouche baking molds, these mini quiche are a great introduction or "finger food" for any event.
Baking with Panibois, Video Series: Featuring Chef Caroline Achard (@les_ateliers_de_caro)
The best part about our video recipe series this month?
This mini quiche can be prepped and baked in just under an hour. If you're in a rush and need a last minute appetizer, look no further. This crustless quiche requires 15 minutes of baking and only a few ingredients. By using our panibois baking molds you are able to prep, bake, and serve your amuse-bouche straight out of the oven. Don't worry about transferring foods for presentation, serve directly in your customized baking mold and forget about a messy clean-up.
Mini Quiche Topping (9 to 12 amuse-bouche molds)
Mini Crustless Quiche (9 to 12 amuse-bouche molds)
Topping
Mini Quiche
Finishing
We’ve probably all heard of or had a version of Flan before. Commonly a sweet egg custard-type dessert created by combining (and cooking) milk, eggs, sugar and vanilla.
Although many versions of flan exist throughout the world chances are you’re picturing the version most commonly found in America, often called crème caramel. If you’ve had or seen it, you’d be picturing that thick white baked custard with a smooth caramel base on top. A classic right?
If you were to take a trip anywhere else in the world you’ll find that our traditional flan can be very different compared to other countries. Their names are often different and the flan itself is created using different techniques and ingredients. To start, there are modified versions of flan using different ingredients: coconut flan, mango flan and pumpkin flan for instance. To top that off there are modified versions of those modified ingredient versions such as Flan Caraqueño or Flan Napolitano (that's not confusing).
If you’ve visited Europe, especially Paris, it’s hard to find a bakery that doesn’t sell large slices of Flan. However, their traditional version is referred to as a Flan Pâtissier and is commonly created with a thick vanilla custard with a browned top all baked inside a delicious pastry dough. This is a perfect version if you want to avoid a sticky caramel mess or aren’t entirely encapsulated by super rich desserts. Alas, this version of flan is splendid.
Baking with Panibois, Video Series: Featuring Chef Caroline Achard (@les_ateliers_de_caro)
To start off the New Year we here at Technobake, alongside chef Caroline Achard, are happy to introduce you to your new favorite dessert.
The best part about our video recipe series this month?
We went with a pre-made pastry dough and the rest couldn’t be anymore simple to create, any quicker to make, or any more delicious. Even better, the taste is enhanced over time, commonly after spending a long night in the fridge. All of this is wrapped up and baked in our New Year’s themed Panibois wood baking molds, specifically our Cocotte. This means you are prepping, freezing, baking, and serving your flan all in the same mold. Bring it along with you to make any New Years Party a delicious one. Prep a day before, let the Flan better itself overnight, and impress your friends and family with this super simple Flan Pâtissier recipe.
Flan Patissier (1 Flan)
Pastry Dough
Pastry Cream
Finishing & Baking
That's really all there is two it, the pastry dough, and cream are combined and baked. As you can tell, the end result looks absolutely delicious. Don't let the dark top discourage you from baking this delicious recipe, it is there for flavor (hence bumping up the temp for the last 10 minutes of baking). As always, we get to try everything afterwards, and this is no exception to the word excellent. Hit the share button below and follow us on Youtube for a first-hand look at all of our Video Recipes before we share on our website! Subscribe for more and tag along on Facebook and Instagram for our latest updates! Click the button either below on mobile or to the left on desktop to snag a free PDF version of this recipe. Thanks so much for joining us and enjoy baking in Panibois.
A traditional brioche with a pastry cream seems simple right? Well it is when you use Panibois wood baking molds. Not only do they offer immense value in the kitchen, but they also leave a very small ecological footprint. Created from natural Aspen tree farms, Panibois wood baking molds are the ideal element to creating all your cooking and baking recipes.
The ease of use with Panibois lies within its design. You aren’t heating a pan that cooks your pastries from the bottom, rather the hot air circulates throughout and does all the work. You can quite literally grab a Panibois right out of a 425°F oven without getting burned (although we always recommend you wear oven mitts). In addition, Panibois are 100% biodegradable, offer prepping, proofing, and baking, can be customized and come in many shapes and sizes. Oh, and we forgot to mention that you can bake, steam, freeze, refrigerate and microwave in your mold. Don’t worry about trying to utilize 4 different pans to create a recipe when you only need one.
Baking with Panibois, Video Series: Featuring Chef Caroline Achard (@les_ateliers_de_caro)
Brioche is often served as a pastry or the basis of a dessert with many local variations in added ingredients, fillings, and toppings. Brioche can also be used with savory preparations, although you’ll most commonly find it paired with foie gras, it is used in other various meat dishes.
So how do you go about creating a delicious brioche?
The basics: Brioche are a yeast-raised product enriched with butter and eggs, and sometimes sweetened with sugar. This formula creates a flaky pastry-like texture. It’s a flavorful and tender artisan good that is almost at the joining point between pastry and bread.
Brioche can have several shapes such as braided, roll, and loaf-type. When first created, brioche was used for special occasions such as weddings or baptisms. What was once considered a celebration bread can now be found at almost any bakery worldwide.
Although other methods do exist, production of brioche usually follows the sponge and dough process, as chef Caroline has done for this great recipe. The brioche with sponge offers all the advantages that accompany long fermentation. This helps to boost flavor profile, improves the flour hydration, and extends the shelf-life of the finished product. Not only does this process offer all of these excellent perks, it also follows the creation process of traditional brioche. To add to the wonderful flavor profile Chef Caroline Achard included a rich pastry cream and chocolate pieces to enhance the brioche.
The final product is proofed and baked inside our Octopuce wooden baking molds. Click the link to check them out! Tag us on Instagram @Technobake if you’re re-creating this amazing recipe, we love to share!
BRIOCHE SPONGE
BRIOCHE DOUGH
CRÈME PÂTISSIÈRE
BRIOCHE SPONGE
CRÈME PÂTISSIÈRE
BRIOCHE DOUGH
SHAPE YOUR BRIOCHE DOUGH
FINISH
BAKING
Although it may seem like a lot of hard work, the end result is worth it. Prep the dough in advance and make the pastry cream an hour beforehand to serve this beautiful pastry at your next gathering. Better yet, you can bake and package the brioche directly in a baking mold to make a great gift for family or friends. We are merely providing a foundation for an amazing brioche, feel free to add your own techniques and ingredients, share with us and be sure to comment below with questions or to let us know what you think of this great recipe!
We here at Technobake find true value in Panibois wooden baking molds. Not only do they save a ton of time but: you can prep, proof, bake, and serve in a single mold, the presentation is beautiful, cleanup is little to nothing, they are made from 100% biodegradable non-treated wood, and you can completely customize them with your logo, phrase, hashtag, handle, etc... (that's a mouthful)
With all of these amazing features, we'd be cutting ourselves short if we didn't offer a quick and easy "baking with Panibois" experience. With that said we are proud to welcome you to the second video of our:
People often associate November with Thanksgiving which primarily deals with family and food. What better way to show off a bit then to bring a delicious meal to the table? Whether you’re traveling or hosting Panibois makes prepping for Thanksgiving a breeze. This month we wanted to bring the savory side of our baking molds to the table for you to share. Chef Caroline Achard (@les_ateliers_de_caro) created a delicious Sweet Potato Gratin inspired by Chef Yotam Ottolenghi. We say delicious because we not only film the creation of these dishes, but of course, we get to dig in after the cameras stop rolling; and it is an absolute treat.
Not only is this recipe super simple, but with our easy to use to-go lids you can prep this in advance (bake for 45 minutes) bring everything to your destination, add the cream and finish them off in the oven. The aroma of the second bake with the cream and fresh sage is simply wonderful. Another option is simply gifting these molds to friends and family to let them heat them up for themselves. Not only are Panibois bake proof you can also freeze, microwave, and steam in them.
In addition, Panibois is great for food trucks, catering, and everything in between. If you’ve ever visited Europe and had a food truck experience, you’ll see how prevalent Panibois is. Not only because it’s so versatile, but because your company logo can be engraved on the side. These aren’t your standard flimsy paper serving dishes, rather a quality, fully supported, customizable serving and baking mold. If you’re looking to stand out among competitors, you’ll want to give Panibois a try. Try out one of our inexpensive sample packs today.
Sweet potatoes are a super versatile dish in and of themselves. You can mash, bake, candy, roast, grill, fry, and then some. This vegetable is naturally sweet, and a nutritional powerhouse packed with essential nutrients and vitamins. Sweet potatoes are available year-round, but they are a dish often found around the table during Thanksgiving. Although delicious, this recipe kicks them up a notch, get the one-page recipe pdf at the bottom of the page, watch the video above, or continue to follow along below to recreate this exquisite dish.
SWEET POTATO GRATIN
SWEET POTATO GRATIN
That's all there is to it, this super simple, quick-make recipe is a great dish to bring to the table this November. Although sweet potatoes are delicious by themselves this is a great alternative you the standard diced baked sweet potatoes. Be sure to let us know what you think of this recipe in the comments below, give chef Caroline Achard a follow on social media and share your images with us by tagging #Technobake on Instagram!
Click Here For Downloadable PDF
We here at Technobake find true value in Panibois wooden baking molds. Not only do they save a ton of time but: you can prep, proof, bake, and serve in a single mold, the presentation is beautiful, cleanup is little to nothing, they are made from 100% biodegradable non-treated wood, and you can completely customize them with your logo, phrase, hashtag, handle, etc... (that's a mouthful)
With all of these amazing features, we'd be cutting ourselves short if we didn't offer a quick and easy "baking with Panibois" experience. With that said we are proud to welcome you to our:
There is no better feeling in the world than creating a beautiful homemade recipe from scratch to share with your family and friends. In this series, we are working with chef Caroline Achard (@les_ateliers_de_caro) to create some amazing, easy-to-bake recipes. With these videos we hope you can follow along, prep, and bake in your very own, easy to use Panibois wooden baking molds.
We are starting off this series with a very simple recipe, combining a few common ingredients to create a very tasty clafoutis baked in our Octo 180. So what exactly is a clafoutis? Keep reading to find out or you can scroll down to pass this history lesson to get right into the good stuff.
Clafoutis is a baked French dessert containing fruit (traditionally using black cherries) arranged in a buttered dish and covered in a thick flan-like batter. Most often the clafoutis is lightly dusted with powdered sugar and served lukewarm, sometimes with a side of cream. Chef Achard decided to put her own twist on a clafoutis by using figs and pistachios. Although it isn't what most consider a "traditional clafoutis", the crunch and texture of pistachio coupled with the rich taste of fig and the sweetness of the powdered sugar pair together to create a dessert that will bring you back for seconds.
CLAFOUTIS
CRÈME FRAÎCHE
FIG AND PISTACHIO CLAFOUTIS
CRÈME FRAÎCHE
Click Here For Downloadable PDF