To WOM it may concern: It was Stollen!

December 20th, 2012 | Posted by Gregoire Michaud in Daily life...

Like with most things in life, there are moments where you feel the passion within and the genuine interest in matters. At times, when writers come to visit us to learn about a certain topic, I feel like it almost turns to boredom for them, no matter how exciting we try to make it, maybe it’s just a different level of passion… And at other times, there is this magic interaction, mixed with fun where our visitor, namely Mr. Wilson from WOM guide this time around, would be totally immersed in the topic.

Wilson visited us for Stollen making and we honestly had a great time baking!

Stollen loaded with butter! (Photo used with the kind courtesy of WOM guide)

We had long discussion on the Stollen history and whether it was with or without the almond filling to eventually divert on the importance of having the rich bread soaked in butter as a key point in the making. Butter makes things better – you bet! Once baked and while still hot, we brush it (if not soak it quickly!) in melted butter several times before dusting icing sugar. Once at room temperature, eating Stollen has to be one of the best thing ever invented after salty caramel and salted butter! :)

If Earth decides to continue spinning past December 21st 2012, then you will be able to see the making of delicious chocolate, hazelnut and cranberry nougat; coming very soon on the same WOM website – Check it out here!

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  • –TT

    The Stollen is one my most favorite bakery item Greg makes. A must try.

    • http://gregoiremichaud.com Gregoire Michaud

      Thanks boss! :) Much appreciated! See you soon for a coffee I hope!

      • TT

        absolutely. after the season. let me know.

  • http://www.facebook.com/finayang Fina Yang

    You mentioned “After the dough is shaped, the stollens will be proofed and then baked in an oven at 190 degrees C for 1 ½ hours.” Will it be too dry and hard by baking so long?

    • http://gregoiremichaud.com Gregoire Michaud

      Hi Fina, we scale our dough at 500g and our dough is super rich. We bake it for 1h15 to 1h30 and once baked we soak it 3 times with butter. It has been working well as the dough is so rich and dense! :)

  • Colette

    I don’t know how I missed this post! I have been for the last month obsessing over stollen after trying it in a pandoro course I attended. It never caught my attention, but God, after trying it…this must be the most delicious bread on earth! Packed with confit citrus rinds and amazing spice blends, with the richness of butter. I am totally in love with it! I still haven’t made it myself, but once I try…there is no comming back, I’ll want stollen regularly at home for a bite as needed ;) Really nice article on WOM!
    P.S. I am still awaiting your “Layers” book…ordered over a month ago…it should get to Spain any time soon! Can’t wait!!!

    • http://gregoiremichaud.com Gregoire Michaud

      Hello Colette! I am 100% with you on the Stollen! To me it’s like the Christmas tree, it’s something that must be there during the festive period, or else, it;ll feel like something is missing… And even if we have leftover stollen, we use it to make bread pudding (pain perdu) and it is so good!

      On another note, I am very sorry to hear about the delay for the book – did you order it trough this blog or from Amazon.com? I will follow up and make sure it is all sorted as fast as possible! :) Thank you so much for your support!!!

      • Colette

        Hi gregoire! Dont worry, as we say “las cosas buenas se hacen esperar” (a variation on good things come to those who wait). I ordered it through Amazon, it was out of print and then it takes a while to get here..i hope to get it sometime this week! Happy new “late” year by the way!if possible,let 2013 be better than the previous year!

        • http://gregoiremichaud.com Gregoire Michaud

          Oh I see! :) Thanks and yes, happy new year to you too! 2013 should be good and I wish it also for you!

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