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Pan de Muerto Mexican Bread of the Dead by EL MOLINO Large

Oct 27, 2011 Bread Bakeries

41SUbA9QjML. SL75 Pan de Muerto Mexican Bread of the Dead by EL MOLINO Large

51tX4ecxQIL. SL75 Pan de Muerto Mexican Bread of the Dead by EL MOLINO Large

51U9HmkRKIL. SL75 Pan de Muerto Mexican Bread of the Dead by EL MOLINO Large

PAN DE MUERTO – DAY OF THE DEAD BREAD OR MEXICAN BREAD OF THE DEAD – 33.5 OZ – LARGE (Diameter 12″) for 8 – 10 persons ready to eat.

FOR BEST RESULTS, preheat oven at 300°F place pan de muerto on baking sheet and heat for 8 to 10 minutes. Sprinkle with the sugar. Enjoy!

El Molino bread of the dead or “Pan de Muerto” is shaped in round loaves with strips of dough attached on top to resemble bones, it is baked with the traditional egg bread recipe using eggs, milk and butter, coated with sugar and flavored with a special aroma. Enjoy pan de muerto with a cup of hot Mexican chocolate.

Dia de Muertos Sweet Bread – Enjoy now delicious Mexican sweet bread a tradition for the holiday season of Halloween and Day of the Dead.

The Mexican bread of the dead or Day of the Dead Bread, is an authentic Mexican tradition. It is not known with certainty how this tradition started. It is especially used to commemorate the Day of the Dead. On November 1st (All Souls Day) and 2nd (Day of the Dead), many Mexican households prepare an altar with the dead person’s picture, putting offerings of flowers. fruits, candies, sweet bread, and food to help the dead in their families have a happy transition to the other life. It has been known, that amongst the Aztecs, a cake made with amaranth was placed on top of their tumbs.

The Mexican bread of the dead (Pan de Muertos) from EL MOLINO bakeries is prepared with butter and a subtle orange flavor, and on top of it it has been adorned with figures simulating the skeleton’s bones. This delicious sweet bread from “EL MOLINO” bakeries has been recognized among one of the best in the country.

In the US we typically celebrate Halloween, but in Mexico the biggest celebration of the year follow Halloween is known as the Day of the Dead or Dia de Muertos. (Mexican Halloween)….more info

Tags: AROMA, Baking Sheet, Best Sellers Bread, Bread, Bread Of The Dead, Bread Recipe, Day Of The Dead, Day Of The Dead Bread, Dead, Diameter, Eggs, El Molino, F 112, Holiday Season, Hot Chocolate, Households, Mexican, Mexican Bread, Mexican Chocolate, Mexican Sweet Bread, Mexican Tradition, Muerto, November 1st, Pan De Muerto, Traditional Egg Bread

Jos Louis and May West with special guest Catherine Hébert!

Feb 26, 2011 Cupcakes Bakery

I had a friend visiting me this week. We had so much fun and many adventures! We ate and sampled a lot of cakes and baked goods. We went down to Seattle and met Jessie of Cakespy fame (I was totally geeking out). We went to the beach and played on the best swing set ever. We baked. We giggled. It was an awesome week!

Catherine, that’s my friend, loves to bake as much as I do. We live on opposite sides of the country though, so it was great to finally be able to bake something with her! We gave ourselves a little challenge and theme. We wanted to make homemade Jos Louis and May West from Vachon. They are incredibly popular in Quebec, but rather unknown everywhere else. They are very commercial and cheap little cakes, but we grew up with them and absolutely loved them as kids.

A Jos Louis is vanilla icing or cream between two layers of chocolate cake diped in chocolate. We decided to do a whoopie pie and then dip that in melted chocolate. We took the whoopie pie recipe from Baked Explorations which Catherine had bought the day before. It’s a really simple and delicious recipe. It came out just perfect for our homemade Jos Louis. Plus, it taught me how to do swiss meringue! We put the finished whoopie pies in the freezer so that when we would dip them in the hot chocolate, the icing wouldn’t melt instantly. The Jos Louis has a very thin coating of chocolate, but melted chocolate stays very thick so we wouldn’t have been able to get a thin layer. We tried to thin it out a bit with butter, but I think that just makes it melt faster after it hardens and you hold it iin your hand. So we dipped each whoopie pie in chocolate and shook off as much as we could to have the thinnest coating possible. The finished product still has a rather think chocolate coating. Our homemade Jos Louis turned out really good and impossible to resist!

Next we adapted the May West in cupcake form. The May West is pastry cream sandwiched between two round vanilla cakes diped in chocolate. We did some simple vanilla cupcakes. Once they were completely cooled off, we cut a hole in them with a round cookie cuter, cut the cylinder of cake that came out to form a little cap, filled up the cupcakes with pastry cream and put the cupcake cap back on. We topped it with chocolate icing. It was my first time making pastry cream. I took the recipe form the Larousse des Desserts. I thought I messed it up because I took it off the stove too quickly and it was still very liquid whereas pastry cream is thick, but Catherine came to the rescue and told me to try to keep boiling it a bit more until it got thick, just like bechamel sauce! She was right! It thickened up. The longer we boiled it, the thicker it got. I will definitely have to fill my cupcakes with pastry cream more often from now on! The May West cupcake was delicious as well, although we did find it tasted better coming out of the fridge the next day.