Cute idea for Easter.

[Kadie]

These are so cute...



I found the picture here...

http://www.signonsandiego.com/citysearch/feature/209/#brunch

Does that look like croissant? Do you think they would be hard to make? My son would really get a kick out of these cute guys. The photo image says bunny, but to me it looks more like a kitty.

[housewolf]

1. Very cute..

I can't quite tell what that's made of. It could be croissant dough or it could be bread dough, like they use make the christmas ornaments and other bread dough figures.

The photographer's name accompanies the photo with the article... you might try contacting the photographer and seeing if he/she can give you any more information. Minimally, he/she should be able to tell you which restaurant made them and you could call up and ask to speak with the pastry chef and ask some questions. The pastry chef would probably get a kick out getting a phone call about them.

Gosh those brunches sound good....

[wakemeupwhenitsover]

2. This is the only link I can find for anything resembling

a recipe for bread sculptures. I even went to Martha's site thinking for sure she would have taught us all how to make these little guys, but not luck. Sorry!

http://www.childfun.com/modules.php?name=News&file=article&sid=278

[Kadie]

3. Thanks!

Hopefully I will have a chance to make some before Easter. Thanks for the link, I appreciate it.

[chefgirl]

4. Thats adorable

It kind of looks like Pate a Choux to me (cream puff dough), which is relatively easy to make and form into 'critters' if you can use a piping bag.


Heres a recipe:
(and of course, where it tells you to pipe out 1 1/2 inch mounds, you would, instead pipe them into whatever shape you choose. For the little critter above, I would pipe out the head with two points for ears, then the body as just an inverted "V" shape, and the little arms can be piped around a foil ball so he looks like hes holding it. Then substitute an egg afterward. Not sure it would hold an egg, but thats how I would try it.)

6 tablespoons (3 ounces) unsalted butter
3/4 cup water
1 cup all purpose flour
1/8 teaspoon salt
1 teaspoon sugar
4 eggs

Preheat oven to 450 degrees. In 2 quart pot, combine the butter and water. On a piece of wax or parchment paper, sift together the flour, salt and sugar. Bring the water and butter to a rolling boil, remove from heat and dump the flour mixture in all at once. Stir with a wooden spoon or paddle to incorporate.
Return the saucepot to high heat and cook, stirring, for about one minute. The mixture will form a ball and coat the pan with a thin film.

Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment. Mix the dough for a minute or so, on low speed, to release some of the heat. Add the eggs, one at a time, completely incorporating each one before adding the next. Beat until the dough gets thick and ribbony.

Fit a pastry bag with a round #5 tip and fill with the warm dough. Line a heavy cookie sheet with parchment paper and anchor it to the tray with a little dab of the dough at each corner. Pipe about forty to forty five 1 1/2-inch mounds about 2 inches apart on a cookie sheet lined with parchment paper. Bake for 10 to 15 minutes, until golden and puffed. Reduce heat to 350 degrees and bake for another 10 minutes or until they are golden brown and there are no droplets of moisture in the crevices. Turn off oven and leave the choux to dry for another 10 minutes. Use when cool, or freeze, wrapped in a plastic bag, for 2-3 months.

Good Luck!

-chef-

[wakemeupwhenitsover]

5. wow!

I've been making pate a chou for years. I find it incredibly versatile either for sweet or savory dishes. I've learned by trial & error, but your directions are the best I've ever seen. I hope it's okay that I've copied them into my recipe file.

best

[chefgirl]

6. Of course.

Please feel free. Glad I could help.

-chef-

[Kadie]

7. Hey, thanks!

I just might give it a try. :)

[NMDemDist2]

8. i think i found it

Salt Dough Recipe


2 cups flour
½ cup salt
Water added by the tablespoon until the desired consistency
1-2 tablespoons salad oil added to help keep it from drying and cracking


Place pieces on a cookie sheet in a 250-degree oven for 1 hour, then check every 15 minutes until hard, but not overly brown.


Cornstarch Recipe (While this recipe is a little more inconvenient because of the air drying, it yields a much finer product, almost like porcelain.)


2 Cups Baking Soda
1-Cup Cornstarch
1 ¼ cups water


Heat in a saucepan until thick, let cool, and then knead out on a board dusted with cornstarch. Cut or work into desired shapes, then let air dry at least 24 hours or more.

[eleny]

9. The second recipe sounds like it would be great for ornaments

If it looks like porcelain, it could be rolled flat and cut with cookie cutter, dusted with a shimmery dust and hung anywhere. Do you think it's hard enough to stand up to being handled after it dries? I've got to try this recipe. Since it needs to be air dried, it sounds like there's lots of open working time. Where did you find the recipe? I'd love to see some examples.

[NMDemDist2]

10. you'll love this site eleny (as will wildeyed and a few others)

http://www.TheBudgetDecorator.com

she uses it for architectural interest on wood, didn't see any pics, but I didn't look around a whole lot yet