We'll be baking together, with @The Skool Cat's community, on Sunday, March 2nd, 5PM CET :) We'll bake a Tarte Tatin (caramelized apple pie) and some chocolate moelleux (check pics ^^) Recipes are easy to follow and don't need many ingredients or material. The pie dough can be bought for easier/faster process, I'll bake mine beforehand and leave the recipe here too. Just buy the ingredients and I'll guide you through the recipes process live 😊 Tarte tatin's ingredients: - 1 puff pastry - Golden (or Fuji) Apples: 1 kg → 2.2 lbs (about 4-5 medium apples, depending on size) - Butter: 100 g → 7 tablespoons (or ½ cup minus 1 tbsp) - Sugar: 200 g → 1 cup -> 1 pie pan Chocolate moelleux' ingredients (for 6 people): - Flour: 75 g → ⅔ cup - Powdered sugar: 125 g → 1 cup - Butter: 175 g → ¾ cup + 1 tbsp - Chocolate: 250 g → 8.8 oz (or about 1½ cups of chopped chocolate or chips) - Eggs: 5 -> 6 individual ramekins -or a big one-) For the real OG who want to bake their own puff pastry (I'll do mine :) ) WARNING: it takes a long time, and is not easy - Flour: 180 g → 1 ½ cups (T55 is similar to all-purpose flour) - Fine salt: 5 g → 1 teaspoon - Cold water: 128-132 g → ½ cup + 1 to 2 teaspoons - Tourage butter: 120 g → ½ cup + 1 tbsp (If you can’t find tourage butter, use a high-fat European-style butter like Plugrá, Président, or Kerrygold) Process Equipment Needed: - A stand mixer with a dough hook (optional) - A rolling pin - Parchment paper or a Silpat baking mat Preparing the Dough (Détrempe) Mix the flour, salt, and water at low speed in the stand mixer. Adjust the amount of water as different flours absorb water differently. The dough should form a ball but should not be sticky. Stop the mixer just before the ball is fully formed and finish kneading by hand. The goal is not to develop too much gluten in the puff pastry dough. (This step can also be done entirely by hand, reducing the risk of overworking the dough, making it an excellent alternative.)

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After our first live baking session, we'll have another one this Sunday 26th 🔥 French's crepes day is approaching, so let's bake some together :) You're in ? /cc @Lonie Chapman @Artem Zakharov @Mark Zammit @J.r. Boyce @Jonas Dzaack @Afonso Marcal @Ren Tyler @Mynox Zyss :)

Thank you @Mark Zammit @Lonie Chapman and @Artem Zakharov for joining the baking session :) It was really nice talking to y'all while baking, and the vodka crepes are pretty yummy 🥞 We may do that again soon, so if you have ideas / want to bake something specific, let me know ^^ Mark please share your pictures ^^

The kitchen "Skool Offer Lab" has preparing the financier and Breton shortbread !! 😄 Do you want some ? 😉