Ahhhh, Linda Dannenberg, Paris Boulangerie-Pâtisserie. Yes, yes, yes. She taught me how to make a good Pain aux Raisin. I made a batch, then drove to Disney Orlando to get the French pastry chef Alain's approval. "No, soak the raisins in dark rum for two weeks, try again, and come back." After a few more tries, he deemed them perfect. An…
Ahhhh, Linda Dannenberg, Paris Boulangerie-Pâtisserie. Yes, yes, yes. She taught me how to make a good Pain aux Raisin. I made a batch, then drove to Disney Orlando to get the French pastry chef Alain's approval. "No, soak the raisins in dark rum for two weeks, try again, and come back." After a few more tries, he deemed them perfect. And I've got Linda Dannenberg's book to thank. Great recommendation!
Ahhhh, Linda Dannenberg, Paris Boulangerie-Pâtisserie. Yes, yes, yes. She taught me how to make a good Pain aux Raisin. I made a batch, then drove to Disney Orlando to get the French pastry chef Alain's approval. "No, soak the raisins in dark rum for two weeks, try again, and come back." After a few more tries, he deemed them perfect. And I've got Linda Dannenberg's book to thank. Great recommendation!